What a wonderful afternoon it was at the Fairmount Farm Market . It’s the perfect time of year to show off our Ontario produce. Here’s our Fairmount Farm Market Applesauce Recipe, made with a mixture of Russett, Spy and Cortland apples.

P1050057

Fairmount Farm Market Applesauce

Ingredients

4 lbs Apples
½ cup Water
1 tsp Cinnamon, Ground — or to taste

Instructions

Peel your apples and remove the core. Cut into quarters. Place apples and water into pressure cooker. Bring pressure cooker to pressure. Turn off heat, let stand until pressure dissipates naturally. Open lid, stir in cinnamon, enjoy your fall bounty and freeze your leftovers.

Next up is our Beet and Carrot Salad
P1050061

Carrot And Beet Salad With Ginger Vinaigrette

Ingredients

8 medium Beets — shredded
4 large Carrots — shredded
2 inches Ginger Root —  minced
½ cup Oil, Olive
2 cloves Garlic — minced
¼ cup Rice Vinegar
1 tbsp Soy Sauce

Instructions

Mix together shredded beets and carrots in a large bowl.

In a small bowl whisk together oil, rice vinegar, minced garlic and soy sauce.

Pour dressing over carrots and beets and mix thoroughly.

 

Our  last recipe is for Butternut Squash Soup

Fairmount Park Farm Market Butternut Squash Soup – Serves 10

Ingredients

1   large   Butternut Squash — peeled, chopped
3   medium   Onions — peeled, chopped
2   tbsp   Oil, Olive
2   cloves   Garlic — minced
½   tsp   Thyme
1   litre    Stock, Chicken — or more to taste
½   cup   Cream, Heavy, Whipping — or more to taste

Instructions

Heat pressure cooker over medium high. Add chopped onion and sauté for a few minutes or until onion is translucent. Add thyme and squash cubes. Add minced garlic and chicken stock. Put lid on pot and bring to full pressure. Let run at full pressure for 20 minutes.

Release pressure naturally. Use immersion blender to grind soup to desired texture. Season with salt and pepper, add cream if desired.

 

Pork and Liver Terrine with Cranberries and Pistachios
More Pressure Cooker recipes at the Fairmount Park Farm Market