We had such a nice fall and it somehow seemed less hectic than usual. Maybe it’s just that our farm and kitchen have more routines and infrastructure that support the changing seasons. The catering season is mostly quieting down and so we have lots of good feeling fall rituals like refilling and organizing our spice containers and filing many recipes that we have written and accumulated during a crazy summer. Soon we’ll be focusing on producing our wholesale cakes in quantity through the holidays. I’m excited for fall flavors — the heat and warmth of chili and cinnamon and the abundance of local squash and beautiful garlic, onions and shallots.
Fall Vegetables with Ancho Chili & Apple
This recipe is a new addition to our catering repertoire and it has been really popular this fall. The delicious sauce uses whole ancho chili peppers and our own apples.
Yield: 7 cups
4 ancho chili peppers, topped and seeded
¼ cups vegetable oil
1 cup coarsely chopped onion
2 teaspoon minced ginger
1 teaspoon minced garlic
1 cinnamon stick
1 teaspoon paprika
2-1/2 cups peeled, cored apple, coarsely chopped
1 cup cider
2 tablespoons maple syrup
1-1/2 teaspoons salt
1 cup water
2 cups carrots, cut into sticks
1 cup parsnips cut into sticks
3 cups sweet potato, cut into sticks
4 cups butternut squash, cut into sticks
LOCAL INGREDIENTS: onions, ginger (sometimes), garlic, apples, carrots, parsnips, sweet potato, butternut squash
Boil a small saucepan of water. Add ancho chili peppers, turn off heat and let soak 15 minutes. Drain.
In a large sauté pan, heat oil. Add onion and cook over medium high heat until lightly browned. Stir in ginger and garlic and cook a minute before adding cinnamon stick and paprika.
Stir for 30 seconds and add apple, cider, maple syrup, salt and 3 cups water. Add chili peppers and cook over medium low heat for 15 minutes, stirring from time to time. Blend well and return to pan with 1 cup water.
Add carrots, parsnip, sweet potato and squash to pan and cook until vegetables are tender. Adjust seasoning.