COZY PUMPKIN SOUP WITH GARLIC-HERB CROUTONS
Makes approx. 2 litres (serves 2-4 people)

Ingredients:
2 Tbsp. butter or coconut oil, melted (or olive oil)
1 medium onion, minced
5 cloves garlic, peeled
1 Tbsp ginger root, grated
1 large baking pumpkin, butternut squash, or other winter squash (2 lbs)
1-2 apples, optional (or add a dash of honey)
4 – 6 cups water
2 tsp each dried thyme, oregano, sage, parsley, chives
1 tsp each curry, cumin, coriander, cinnamon powder, black pepper
1 tsp sea salt
1 TBSP apple cider vinegar

Method:
    1.  Preheat oven to 400°F.  Lightly oil a baking sheet and set aside.

1. Chop onions, peel garlic, chop pumpkin or squash into cubes, chop apple.  In a large bowl mix vegetables with the melted butter (or oil), plus herbs and spices, and sprinkle with a bit of salt and roast in the oven for about 30 minutes.
2. In a blender, puree roasted vegetables with water and apple cider vinegar.  Blend until smooth.  Add more salt or some miso paste to taste.   For a thicker soup use part coconut milk (or dairy) in place of the water.
3. Warm soup over medium heat, stirring constantly.  Serve topped with garlic croutons and a dash of yogurt.

GARLIC-HERB CROUTONS
Ingredients:
2 cups sourdough, cut into large cubes
1 TBSP olive oil
2 cloves garlic, finely minced or grated
1 tsp sea salt
1 tsp dried basil, thyme, sage or oregano
Method:

1. Preheat oven to 350 F.  
2. In a large bowl mix the bread cubes with olive oil, minced garlic, salt and herbs.  Toss well to combine.
3. Spread bread cube mixture on baking sheet and bake approx. 15-20 minutes until golden and crispy.  Serve immediately on the warm pumpkin soup.
   

Recipes adapted from My New Roots Cookbook.

MAKING TRADITIONAL FIRE CIDER

At this turn of the season where we head toward colder weather, I always make a huge batch of “fire cider” for our family.  We recently held a fire cider workshop here to share the making of this folk recipe with others.  Fire cider has been made for hundreds of years.  It was typically made by infusing “fiery” fall vegetables like garlic, onion, horseradish, hot peppers and ginger root, with apple cider vinegar.  Apple cider vinegar draws out the nutrients and medicinal qualities of these ingredients, as well as preserving them. This fire cider is steeped for several weeks in a cool dark cupboard (shaking jar daily), strained, and then has honey added. 

Fire cider is enjoyed anytime, but especially as a preventative whenever the feeling of a cold or flu is coming on.  It can be sipped (1-2 TBSP/day), added to salad dressings, drinks or marinades.  Fire cider promotes healthy digestion, boosts the immune system, and increases circulation to help warm up the body on a cold day.

INGREDIENTS (Makes 1 litre):
1/2 cup freshly grated ginger root (not peeled)
1/2 cup freshly grated horseradish
1 medium onion, chopped
10 cloves garlic, crushed or chopped
2 jalapeno peppers or other hot peppers, chopped
1 whole orange, chopped
1 whole lemon, chopped
organic raw apple cider vinegar (to cover completely)
local honey added to taste after fire cider has been strained

Optional add-ins: elderberries, rosehips, rosemary, lemon balm, cayenne, turmeric, chaga, reishi, cinnamon, oregano, thyme, sage and any other immune-boosting herbs

When I think of special foods they always go along with memories of special people.  People who I have lived with and cooked with, shared meals with on festive or every-day occasions, or who I learned a particular recipe from. 

I learned this favourite recipe for Chili Pickle (a hot pepper-garlic condiment) from my dear friend Taarini, who made it with her mother in India (who probably made it with her mother in India).  It is a great way to use up huge amounts of hot peppers and garlic in the fall, and is a very simple method of oil preserving with no canning involved.  Now I make a big batch of this chili pickle every single year to preserve my harvest, and always think of my friend.  If you have been getting our veggie boxes you will likely have a stockpile of hot peppers by now!  Here is a way to use them up.  The recipe can be adjusted to size based on how many hot peppers you have available.

Taarini’s Chili Pickle
2 kg hot peppers (chilies or jalapenos are best)
6 cups olive oil
8 inches ginger root, grated
48 cloves garlic
4 Tbsp cumin seed
4 Tbsp fenugreek seeds
4 Tbsp mustard seeds (black mustard)
4 cups vinegar (I prefer apple cider vinegar)
4 tsp haldi (turmeric)
4 tsp sea salt
4 Tbsp cane sugar

Method:
1) Remove stems and seeds from hot peppers.  Grate ginger and peel garlic cloves.
2) Mix all ingredients in a large bowl thoroughly.  Then blend in small batches in a food processor.
3) Store in 250 ml jars, filling jars with chili pickle mixture leaving 1 inch headspace.  Then top each jar with about 1 inch of olive oil to cover mixture completely and preserve it.
4) Label jars and store in cool cupboard or root cellar.
5) Once opened the jars need to be refrigerated.
6) Serve with rice, on burgers, as a condiment or pickle for charcuterie, etc

It’s been a tomato extravaganza here this week.  Bulk romas turned into sauce and soup, rainbows of cherry tomatoes eaten by the handful, slicing tomatoes on sandwiches for every lunch, tomatoes drying in the dehydrator day and night.  Here is our favourite quick roasted tomato sauce recipe that can be canned, frozen or turned into an instant soup for dinner.  Any tomatoes can be used, including the heirloom varieties in our veggie boxes.  However, if you are using low acid tomatoes then 2 Tbsp lemon juice needs to be added per litre of sauce for canning.

Simple Roasted Tomato Sauce

1. Slice/halve tomatoes, with onion, garlic, and a few hot peppers and arrange on a baking baking sheet.
2. Sprinkle with sea salt, black pepper and drizzle with generous amount of olive oil.
3. Roast in a 350F oven for about 30 min.
4. Puree all ingredients in food processor and then pour the hot sauce into clean litre-sized mason jars leaving a 1/2 inch headspace.  Cap with new clean lids & rings that have been prepared for canning.
5.  Follow specific instructions for hot water bath canning. (20 minutes for litres and we always add 2 Tbsp lemon juice into each litre jar before canning since we are using a variety of tomatoes and are not sure of their acidity levels.).  This sauce can also be frozen.