From Soil to City


Easy Cardamom Cinnamon Apple Sauce

Inspired by Crate Cooking, this recipe eliminates the need to constantly stir your apple sauce on the stovetop by baking the apples til it becomes a sauce. It also uses less sugar by subbing in apple cider.  
3 pounds Local Roots sweet + tart apples, peeled, quartered and cored, order your apples this Fall and Winter through our Farm Share
Zest and juice of 1 lemon
1/2 cup apple cider
1 cardamom pod, use only cardamom seeds
1 Tablespoon ground cinnamon
1/4 habanero pepper

1. Preheat oven to 350
2. In a large 4- to 5-quart Dutch oven or heavy bottomed, ovenproof pot toss apples, lemon zest and juice and cider. Place seeds of cardamom pods, cinnamon, and hot pepper, in your apple mix. Cover with an ovenproof lid and bake until apples have broken down and are very soft, about 60 to 70 minutes.
3. Stir and set applesauce aside to cool completely. Refrigerate applesauce in an airtight container for up to 5 days or freeze for up to 6 months.

Local Roots NYC Apple Butternut Squash Cranberry Chili

Apple, Butternut Squash and Cranberry Bean Chili

1 tbsp olive oil
2 onions, chopped
3 garlic cloves, minced
1 medium winter squash, chopped (kabocha, butternut, delicata)
2 tart apples, cubed
2 tbsp chipotle chili powder
2 tsp curry powder
2 tsp ground cumin
1 cup cranberry beans, soaked and boiled until tender
2 1/2 cups vegetable broth
1 14 1/2-oz can diced tomatoes
2 scallions, chopped for garnish

1. Heat oil in a heavy large pot over medium-high heat. Add onions and garlic. Saute until tender and golden, about 9 minutes.
2. Add squash. Stir 2 minutes. Add apples, stir 1 min. Season with salt and pepper to taste. Stir in chili powder, curry powder, and cumin. Stir in beans, broth, and tomatoes with juices. Bring to a boil. Reduce heat and simmer until squash is tender or for optimal taste, simmer for 3-4 hours.
3. Stir in chard. Simmer until chard is tender but still bright green, about 4 minutes. Season to taste with salt and pepper. Ladle chili into bowls and serve with scallions as garnish

Local Roots NYC Apple Butternut Squash Soup

Apple and Butternut Squash Soup

3 large apples, chunked
1 large butternut squash, chunked
1/2 cup water
1/2 teaspoon cinnamon,
1/4 teaspoon nutmeg
1/4 teaspoon allspice
1/4 teaspoon ginger
salt pepper
half large shallot
1 clove garlic
1/2 container veggie stock
1/2 can coconut milk
1 1/2 teaspooons garam masala
1 tablespoon cornstarch mixed in with 1/2 cup water

1. Heat oil in a pot, add shallots, garlic, salt and pepper. Cook until aromatic and shallots are tender.
2. Add all the spices and cook on low. Add apples and water and let come to a boil. Cook for 5 minutes after boil than add butternut squash and vegetable stock.
3. Add in cornstarch and water mixture and let come to a boil again. Add half the coconut milk and stir. Blend the soup until smooth and add the remaining coconut milk. Let come to a boil again. Sprinkle salt to taste upon serving.

Parsnip apple soup

Apple Parsnip Soup

Adapted from YumUniverse

1 Tbsp. oil (coconut or olive)
1 medium white onion, chopped
1 pound parsnips (around 2 large), peeled and chopped
2 apples, peeled and chopped (I used Gala for this recipe.)
4 cups veggie broth
2 tsp. garam masala

1. Cut onion and toss into a large pan with the oil. Cook until soft.
2. Peel and cut the parsnips. Peel and cut the apples. (I accidentally left my apple peels on and the soup was still delicious.)
3. Once the onions are soft, add parsnips, apples, garam masala, and veggie broth.

Local Roots NYC German Apple Cake

Apple German Cake

2 eggs
1 cup vegetable oil
1 1/2 cup white sugar
1 tablespoon syrup
2 teaspoons ground cinnamon
extra cinnamon for topping
1/2 teaspoon salt
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
4 cups apples – peeled, cored and diced

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9×13 inch cake pan.
2. In a mixing bowl, beat oil and eggs until creamy. Add the sugar, syrup and vanilla and beat well.
3. Combine the flour salt, baking soda, and ground cinnamon together in a bowl. Slowly add this to the egg mixture and mix until combined. Fold in the apples with a wooden spoon. Spread batter into the prepared pan. Sprinkle top with cinnamon.
4. Bake at 350 degrees F (175 degrees C) for 45 minutes or until cake tests done. Let cake cool on a wire rack.


Local Roots NYC Apple Bread Pudding

Apple Bread Pudding

1 loaf of stale bread ripped up
2 cups of milk
5 eggs
2 tablespoons melted butter
2 1/2 apples sliced
1/2 teaspoon vanilla
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon cardamon
allspice, ginger to taste
lemon juice and zest of half a lemon
1/4 cup brown sugar
1/4 cup Raisins (optional)
Syrup or Caramel sauce (optional)

1. Pre-heat oven to 350
2. In a bowl mix the apples, spices, melted butter, lemon and zest and brown sugar.
3. In a separate large bowl, whisk the milk eggs and vanilla. Combine the apple and bread mixture and pour the liquids. Let it soak for 15-30 minutes and spread the mixture in a large, well-greased bundt pan. Sprinkle with cinnamon.
3. Bake for 45 minutes. Pour 1 tablespoon of maple syrup or caramel sauce over top. Serve with a nice heaping scoop of ice cream or whipped cream.

Local Roots NYC Chutney

Apple Chutney

2 cups apple cider vinegar
2 cups sugar
1 1/2 pounds mixed apples (tart and sweet), peeled, cored, chopped into 1/2-inch pieces
3 tablespoons fresh lemon juice
1 tablespoon curry powder
1 hot pepper, diced
1 2-ounce piece fresh ginger, peeled, coarsely chopped
1 1/2 teaspoons salt
1 teaspoon dried crushed red pepper
1 1/2 cups (packed) golden raisins
2 tablespoons yellow mustard seeds
pectin for desired texture (we used quince skin for its natural pectin)

1. Bring vinegar and sugar to boil in heavy large non aluminum saucepan, stirring until sugar dissolves. Reduce heat and simmer 10 minutes. Remove from heat.
2. Toss apples and lemon juice in large bowl. Add apples ginger, spices, raisins and mustard seeds to vinegar mixture. Bring to a boil then simmer until apples are tender and chutney thickens, stirring occasionally, about 45 minutes. The longer the chutney cooks, the better it tastes, so cooking it for 3-5 hours is ideal.
3. Place in bowl. Cool. Cover; chill. Can be made 1 week ahead kept in refrigerator. Serve with crackers and cheese, on a sandwich, or with lamb dishes.


Rebel Roots Beer Braised Cabbage

Beer Braised Cabbage With Apples and Caraway

1 small head of cabbage, chopped into large chunks
1 large apple, or two small ones
1 large white onion
3 cloves garlic
Olive Oil
16 oz of any blonde beer like Radeberger
3 branches thyme
1 bay leaf
1 tablespoon apple cider vinegar (or any kind but balsamic)
1 tablespoon caraway seeds (essential)
1 massive tablespoon mustard (any kind you like)
8-12 oz of protein of your choice. This could be 1 package firm tofu or 2 kielbasa.

1. Saute the onion in olive oil until translucent, add the apples and cabbage and stir to combine. Add salt and pepper, and drizzle a little extra olive oil on top so it all looks a little coated.
2. Pour the cider in, and add the garlic, thyme, vinegar, mustard, bay leaf, caraway, and your protein of choice. Stir it all up, the liquid should be almost to the level of the vegetables. Turn the heat to medium, cover, and let cook for about 30 minutes or until everything has started to meld together.
3. Check your seasoning, and finish with a big drizzle of olive oil. Serve with some extra mustard on the side with some potatoes, as a stew on it’s own, or with some quinoa.