Seasonal Recipe

Autumn Equinox 2020
LHarvest Home, Wine Harvest, Gwyl Canol Hydref

Cooler days and less sunlight signal the changing of the season. Autumn Equinox is a balance of light and dark as the earth begins her rest. Birds circle overhead searching for seed heads among the drying grasses and flowerbeds. In ponds, frogs grow quieter as the evenings cool. Rabbits invade the garden and nibble at the wilting remnants of the once bountiful scape. The Lord and Lady have provided once again for our wellbeing as a Mother and Father would for their brood. A sense of fullness comes over us as we gather goods in the waning light of the year.

Autumn Equinox Menu
Assorted Beer
Crusty Breads
Roasted Butternut Squash Soup
Sweet Potato and Carrot Soup
Spicy Black Bean Soup
Apple Cinnamon Sticks

Roasted Butternut Squash Soup
1 butternut squash, peeled and cut in 1 inch chunks
1 yellow onion, peeled and cut into 8 wedges
4 cloves garlic
1 small pepper, jalapeno, banana or red (to taste), cut in 1 inch
4 Tbsp. olive oil
2 tsp. cumin
1 tsp. smoked paprika
dash of nutmeg and or allspice
4 cups chicken or vegetable stock
salt and pepper to taste
roasted sunflower seeds

Place all ingredients except stock and sunflower seeds in a large bowl. Toss to coat with olive oil and spices. Place on large, rimmed cookie sheet in preheated 400 degree oven. Roast until squash is tender. Place roasted vegetables and stock in a large pot. Simmer for 5 minutes. Let cool for 15 minutes. Puree with an immersion blender or in small batches in a stand blender. Garnish with toasted sunflower seeds.

Sweet Potato and Carrot Soup
4 shallots
1 lb. carrots
2 lb. sweet potatoes
2 Tbsp. olive oil
1 Tbsp. butter
1 tsp. thyme
5 cups water
1 Tbsp. apple cider vinegar
2 Tbsp. chopped parsley
salt and pepper to taste
plain yogurt

Peel and slice shallots. Peel and chop carrots and sweet potato Sauté shallots and thyme in olive oil until shallots start to brown. Place sautéed shallots, carrots, sweet potato, salt, pepper and water into a slow cooker. Cover and cook on low setting for 3-4 hours or until carrots and sweet potato are tender. Puree soup until smooth with an immersion blender. Stir vinegar into the soup. Serve garnished with croutons and parsley.

Spicy Black Bean Soup
1 16 oz. package dried black beans
8 cups water
6 cloves garlic
1 Tbsp. chili powder
1 tsp. dried oregano
1 tsp. cumin
1/2 tsp. coriander
1/4 tsp. ground cloves
2 bay leaves
salt and pepper to taste
juice of one lime
avocado, cilantro, sour cream (or plain yogurt)

Place beans, water, garlic, chili powder, oregano, cumin, coriander, cloves, bay leaves into instant pot. Seal and set on high pressure for 30 minutes. Allow natural release for 25 minutes. Remove bay leaves. With immersion blender puree a portion of the bean mixture and allow about half of the beans to remain whole. Season with salt and pepper and lime juice. Garnish with avocado, cilantro and sour cream

Apple Cinnamon Sticks
2 apples (Braeburn, Honeycrisp, Jonagold or Golden Delicious)
1/3 cup sugar
1 tsp. cinnamon
2 tsp. lemon juice
1/2 tsp. allspice
pinch of salt
1 Tbsp. cornstarch
8 egg roll wrappers
1 cup canola oil
1/4 cup sugar
1/2 tsp. cinnamon

Peel, core and finely chop apples. In a skillet combine apples, sugar cinnamon, allspice, salt and lemon juice. Cook on medium 3-4 minutes. Add cornstarch and stir to combine. Remove from heat and allow to cool. Place 2 - 3 tablespoons of apple mixture across each eggroll wrapper, diagonally. Wet edges of wrap with water, fold end corners toward the center. Fold one side corner over followed by the last corner and roll to close and seal. Heat oil in deep skillet to medium high. Place each apple roll into skillet, seam side down. Cook to golden brown, turning to brown evenly. Place on paper towel to cool slightly. While allowing to cool slightly, combine 1/4 cup sugar and 1/2 tsp. cinnamon in a shallow bowl or on a plate. Roll apple sticks in sugar mixture to coat well. Serve warm. Can be served with a dip of vanilla yogurt seasoned with cinnamon and nutmeg.