September Recipes with Local Apples

iStock-844368664-no-raisins-webTemperatures are cooling and fall produce is coming in! Apples will be big in September. Look for multiple varieties from Buffalo Ridge, Timeless Prairie, and Wilson's. (Don’t forget the Wilson’s apple cider!) Tomatoes will continue nicely through September, with varieties from Friendly Farm (slicers, heirloom, cherry, juliet), Echollective (sungold cherry), Pheasant Run (slicers) and Bluebird Farm (heirloom, bumblebee cherry). Onions (yellow, red, and candy), garlic, fresh herbs, bell peppers, carrots, potatoes — we can only begin to list the abundance coming our way in September. Here are a few recipes to help you take advantage of the plenty.


Apple Sausage Hot Pot

A warm blend of savory and sweet, this one-dish meal is comfort food at its finest. This recipe also adapts well to a Crock Pot or insta-pot. Serve with our New Pi Bakery Farm Bread.


2 apples, peeled and cut into bite-sized chunks
2 T. olive or canola oil
6–8 meat or vegetarian sausages of your choice
1 yellow onion, chopped
1 carrot, chopped
2 cloves of garlic, minced
1 t. of fresh herbs (basil, thyme, and oregano work nicely)
1 14-oz. can of beans (borlotti, pinto, or white)
¼ C chopped tomatoes (fresh or canned)
1 T tomato paste
Salt & pepper to taste
2 C vegetable stock
Variations: Add chopped red or yellow bell peppers and/or sweet potatoes to stretch this dish even further. Adjust herbs, garlic, spices, and liquids if more vegetables are added.


1. Preheat oven to 400°F.
2. In a large pot, brown sausages in oil, then remove from pan and set aside.
3. Add the onion and carrots (plus the potatoes if you are using those) to the pan and cook for five minutes (medium heat), stirring constantly.
4. Add the garlic and herbs, stir, and continue cooking for 5 minutes.
5. While these ingredients are cooking, cut up the sausages into bite sized chunks.
6. Add beans, tomatoes, tomato paste, apples, sausages, and stock (plus the bell peppers if you are using those) to the pot. Stir and bring to a boil.
7. Transfer to an oven-safe dish and cook in the oven for 25 minutes, or until all vegetables are tender.


Curried Apple Squash Soup

An easy twist on a fall favorite.


1 T. olive oil
2–3 medium green onions, chopped
2 cloves garlic, minced
6 C of butternut squash, chopped
1 apple, peeled and chopped
Salt & pepper to taste
1 T. mild curry powder (or more to taste)
¼ t. cinnamon
1 14-oz can light coconut milk
2 C vegetable stock
2 T. maple syrup (optional)
Pumpkin seeds


1. In a large pot over medium heat, saute the green onions and garlic in the olive oil for 2 minutes, stirring constantly. 2. Add squash, apple, and seasonings, stir, and cook for 4 minutes.
3. Add coconut milk, stock, and syrup (optional), stir, and bring to a boil.
4. Turn heat to low and simmer for 15 minutes or until squash is tender.
5. Puree in a blender or using an immersion blender, then adjust seasonings to taste.
6. Top with toasted pumpkin seeds for serving.


To-Die-For Apple Bread

You might want to make two batches of this recipe, because it goes fast!


⅓ C brown sugar
1 t. cinnamon
⅔ C white sugar
½ C butter, softened (if unsalted, add ¼ t. salt.)
2–3 eggs
1½ t. vanilla extract
1½ C flour
1¾ t. baking powder
½ C milk
1 apple, peeled and chopped (I used Granny Smith)


1. Preheat oven to 350 degrees. Butter a 9 x 5 in loaf pan.
2. Combine brown sugar and cinnamon and set aside until Step 7.
3. Cream the white sugar and butter.
4. Beat in eggs, one at a time, then stir in the vanilla extract.
5. Combine flour and baking powder in a separate bowl and stir into the creamed butter and sugar.
6. Add milk to the batter and stir until smooth.
7. Pour half the batter into the loaf pan. Add half the apples and half the brown sugar-cinnamon mix. Pat lightly to force the apple mixture a little way into the batter.
8. Pour the remaining batter over the apple layer. Top with the rest of the apples.
9. Again press the apples into the batter. Sprinkle the brown sugar mixture over the apples, then swirl it through the apples and batter using the blade of a table knife.
10. Bake 30 to 40 minutes or until a toothpick inserted into the bread comes out clean.


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