• Laura

Harvest Time In Georgina! Favourite Fall Recipes

Updated: Jan 14


It is no secret that we are surrounded by amazing local produce here in Georgina. As we welcome fall, here are some easy, tested recipes to make the most of your farmers market finds!

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Pico de Gallo (showmetheyummy.com)

Ingredients: • Tomatoes • Yellow onion • Cilantro • Jalapeno • Fresh lime juice • Garlic • Salt

Instructions:

1. Chop tomatoes, onion, cilantro, jalapeno, and garlic. 2. Place that into a large bowl and stir in some lime juice and plenty of salt.

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Butternut Squash Soup (thebusybaker.ca)

Ingredients: • 1 tablespoon olive oil • 1 medium onion, diced • 3 cloves garlic, minced • 2 teaspoons grated fresh ginger (or 1 teaspoon powdered ginger) • 3/4 teaspoon sea salt • 1/4 teaspoon white pepper • 1/2 teaspoon fresh or dried thyme leaves, finely chopped • 1 medium butternut squash, peeled and cut into 1-inch cubes

• 4 cups vegetable stock (or use chicken stock for a non-vegan soup) • 3/4 cup coconut milk (or use half and half for a rich, non-vegan soup) • fresh thyme sprigs, coconut cream (or heavy cream) for garnish

Instructions: 1. Heat a large pot over medium heat. Add the olive oil. 2. Add the onion, garlic, ginger, salt and pepper, and thyme, and saute until the onion is soft and transparent. 3. Add the cubed butternut squash and toss in the onion mixture. 4. Add the vegetable stock and stir to combine (You might need to add a little more or less stock, depending on the size of your squash. The liquid level should be just slightly lower than the squash). 5. Add the lid to the pot and bring to a boil over medium-high heat. 6. Once the soup reaches a boil turn the heat down to medium-low and simmer for about 20 minutes or until the butternut squash is very tender when you pierce it with a fork. 7. Remove the soup from the heat and add the coconut milk. 8. Puree with a hand-held immersion blender, or puree in batches in a regular counter-top blender. 9. Serve immediately with a garnish of fresh thyme and some coconut cream or yogurt, or store in airtight containers in the fridge or freezer.

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Apple Crisp (www.allrecipes.com)

Ingredients: • 6 apples - peeled, cored, and sliced • 2 tablespoons white sugar • 1/2 teaspoon ground cinnamon • 1 cup brown sugar • 1 teaspoon ground cinnamon • 3/4 cup all-purpose flour • 1/2 cup cold butter • 3/4 cup old-fashioned oats

Instructions: 1. Preheat oven to 350 degrees F (175 degrees C). 2. Toss apples with white sugar and 1/2 teaspoon cinnamon in a medium bowl to coat; pour into a 9-inch square baking dish. 3. Mix brown sugar, oats, flour, and 1 teaspoon cinnamon in a separate bowl. Use a pastry cutter or 2 forks to mash cold butter into the oats mixture until the mixture resembles coarse crumbs; spread over the apples to the edges of the baking dish. Pat the topping gently until even. 4. Bake in preheated oven until golden brown and sides are bubbling, about 40 minutes.

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#laura #recipes #fall #tips #thejenniferjonesteam

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