Recipes featuring EarthDance fall favorites: Organic radishes, turnips, butternut squash, carrots, figs, and persimmons
Fennel Cooking Studio‘s Smoky Butternut Squash Dip
Yield: about 2 cups dip
Dip:
4 cups peeled & diced butternut squash (from a medium 2.5 lb squash)
6 cloves peeled garlic
1 tablespoon smoked paprika
1 teaspoon ground cumin
1 teaspoon salt
2 tablespoons olive oil, plus more as needed
¼ cup tahini
2 tablespoons lemon juice
2 tablespoons nutritional yeast
Salt, black pepper, and cayenne pepper to taste
Preheat the oven to 425°F. Line a sheet pan with parchment paper.
Toss the cubed butternut squash, whole peeled garlic cloves, smoked paprika, ground cumin, salt, and olive oil in a large bowl.
Arrange the squash in a single layer on the prepared sheet pan and roast for 25 minutes, until browned around the edges and soft throughout. Let cool.
Combine the cooled squash, garlic, tahini, lemon juice, nutritional yeast, and pinches of salt, pepper, and cayenne in a food processor. Blend until smooth, adding a few more tablespoons of olive oil if needed. Season to taste.
Topping:
- ¼ cup toasted pepitas
- ¼ cup pomegranate seeds
- Olive oil
Serving:
- Sliced bread
- Crunchy vegetables for dipping (EarthDance Purple Heart radishes, Watermelon radishes, and Hakurei turnips are our faves)
Spread the dip in a bowl and top with olive oil, pepitas, and pomegranate seeds.
Serve with bread and crunchy vegetables for dipping
Kathleen Rumme’s Favorite Carrot Cake
Cake:
3 c. flour
2 tsp. baking soda
1 tsp. salt
2 tsp. cinnamon
1 tsp. nutmeg 1⁄2 tsp. allspice
2c. sugar
1 1⁄4 c. cooking oil
3 eggs
8 oz. crushed pineapple (undrained)
2 cups grated carrots
1 1⁄2 cups chopped walnuts (optional)
Cream sugar and oil; add eggs. Cream well.
Sift flour, soda, salt, and spices. Add to first mixture.
Fold in carrots, nuts, and pineapple.
Spray tube pan with cooking spray or bake in two 9 inch cake pans which have been greased and floured for approximately 30 minutes.
Bake at 350° for 1 hour and 20 minutes or until a toothpick comes out clean.
Completely cool cake before frosting.
Cream Cheese Icing:
1 lb. powdered sugar
8 oz. soft cream cheese
1 1⁄2 sticks butter or margarine (soft)
2 tsp. vanilla
Beat until smooth. Frost! Zest with a little lemon if desired.
Rachel Levi’s Persimmon & Fig Bread
Adapted from Persimmon Bread by David Lebovitz
Servings 2 Loaves
3 1/2 cups sifted flour
1 1/2 teaspoons salt
2 teaspoon baking soda
1 teaspoon ground nutmeg
2 to 2 1/2 cups (400-500g) sugar
1 cup (8oz, 225g) melted unsalted butter and cooled to room temperature
4 large eggs, at room temperature, lightly beaten OR to make vegan, substitute equivalent amount of Bob’s Redmill egg replacer
2/3 cup (160ml) Cognac or bourbon whiskey
2 cups (500ml) persimmon + fresh fig puree
2 cups (200g) walnuts or pecans, toasted and chopped
Butter 2 loaf pans. Line the bottoms with a piece of parchment paper or dust with flour and tap out any excess.
Preheat oven to 350ºF (180ºC) degrees.
Sift the first 5 dry ingredients in a large mixing bowl.
Make a well in the center then stir in the butter, eggs, liquor, persimmon puree then the nuts and raisins.
Bake 1 hour or until toothpick inserted into the center comes out clean.