Celebrate the arrival of autumn and enjoy some of fall's bounty at your local Farmer's Market. Here's what’s in season and how to prepare it.

Squash Cake with Butter Crumb Topping and Whipped Maple Sour Cream

Ingredients

  • 1 1/2 sticks unsalted butter, softened, plus extra for greasing cake pan
  • 1 1/2 cups organic sugar
  • 3 duck or chicken eggs, room temperature
  • 2 tsp vanilla extract
  • 1 vanilla bean (optional)
  • 1 1/4 cups Sheldon Creek sour cream (full fat), room temperature
  • 2 1/2 cups K2 Milling Gold Finch pastry flour, plus extra for dusting greased cake pan
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup butternut or acorn squash roasted with butter and pureed

Directions

  1. Preheat oven to 350F.  Grease and flour a 10inch tube pan.
  2. Using a stand or hand-held mixer, cream butter and sugar together for 10 minutes, until fluffy.
  3. Add eggs, one at a time.  Add vanilla extract and vanilla bean until combined, scraping down sides while mixing.
  4. Add sour cream and mix.
  5. Sift dry ingredients over a piece of parchment paper.  While mixer is on low speed, gradually add dry ingredients to mixer until just combined.
  6. Fold squash into batter and add to cake pan. Tap cake pan to release air.
  7. Top cake with Butter Crumb. Bake until golden on top and a cake tester comes out clean.  Approximately 35-45 minutes.  Cool on a rack.
  8. Dust with icing sugar. Serve with whipped cream and sour cream mixed together, sweetened with maple syrup.

Butter Crumb

  • 1 cup K2 Milling Gold Finch Pastry Flour
  • 1/2 cup brown sugar
  • 1/4-1/2 unsalted butter, softened
  • 1 tsp salt

Directions

  • Mix ingredients together until well combined with some pieces left larger then others.

Baked Beans with Apples, Poached Egg and Cider Slaw

Baked Beans

  • 3 tbsp olive oil
  • 1 tbsp butter
  • 2 red onions, julienned
  • 2 yellow onions, julienned
  • 4 apples, chopped
  • 1 large clove garlic, sliced
  • 2 lb white navy beans, soaked in water overnight and drained
  • 2 tsp paprika
  • 1 tsp coriander seeds
  • 2 tsp chili flakes
  • 1 cup tomatoes, chopped
  • 3 cups apple cider
  • 1/4 cup apple cider vinegar
  • water (enough to just cover beans)
  • 1/4 cup molasses
  • 1/4 cup maple syrup
  • 1 tbsp grainy mustard
  • 1-3 bay leaves
  • 3 springs thyme
  • 1 sprig rosemary
  • 1 sprig sage
  • salt
  • pepper
  • 1 bunch chives, chopped
  • 1/4 bunch cilantro
  • 1/4 bunch parsley, leaves picked
  • Fresh eggs for poaching (optional)

Directions

  1. Preheat oven to 250F.
  2. Heat oil and butter in a large,  oven proof heavy bottomed pot over medium heat.
  3. Add onions, season with salt and pepper, caramelize onions until soft. Approximately 15 minutesAdd apples and garlic, mix.
  4. Add beans and mix.
  5. Add remaining ingredients, bring to a boil then reduce to a simmer. Cover with lid and place in oven.
  6. Cook in oven overnight until beans are tender. Adjust seasoning if necessary.
  7. To poach an egg in beans, crack egg(s) in simmering beans and cover with lid.
  8. Serve beans with poached egg once cooked, approximately 3 minutes for a runny yolk.
  9. Garnish with herbs and Cider Slaw, serve.

Cider Slaw

  • 1/4 savoy cabbage
  • 1/4 red onion, julienned
  • 1 apple, julienned
  • 1 chili, thinly sliced
  • 1/2 cup apple cider vinegar
  • zest of 1 lime
  • juice of 1/2 lime
  • 2 tbsp sugar
  • salt
  • pepper

Directions

  1. Place ingredients in a bowl, toss to combine.
  2. Set aside for minimum 15 minutes before serving.