Eating with the Season

The fall harvest is full of comfort and love

It’s fall—which means crops are ready to picked for tasty fare of root vegetables, carrots, butternut squash, beets, apples, peppers, peas, spinach, cucumbers, figs, persimmons, pears, and, of course, pumpkins. “Foods in the fall are comforting, especially root vegetables, as they are so grounding and nourishing,” Alice Bamford of One Gun Ranch, said. “It’s also the way you cook at this time of year, there are plenty of soups and stews.” However, for the most nutritious and delicious fruits and vegetables, it is important to grow and eat organic. “For the tastiest produce, stick with organic, biodynamic, and the most local possible,” Bamford said. “Avoid anything sprayed with pesticides.” One Gun Ranch in Malibu is the only biodynamic farm on the West Coast; they make their own soil, a chemical-free compost. They also pride themselves on education. “Our mission is to educate people about biodynamics and regenerative climate-smart agriculture,” Bamford said. “To know the benefits and joy from living closely with the land and rhythms of nature, [it’s about] realizing that every living thing is inexplicably linked.” In other words, a stronger, more connected, sustainable society means reducing and resources, harvesting energy, and supporting local food systems, businesses, and artisans. Therefore, eating fresh, organic fruits and vegetables provides the body vitamins, minerals, and necessary antioxidants for a healthy lifestyle. And the fall season is just what the body needs. Here are just a few favorites—so much fall fare from which to choose!

By Bridget Graham

in collaboration with One Gun Ranch

Pumpkin

There are many varieties of pumpkins, and it’s considered a member of the squash family. And although they are classified as a fruit (because they have seeds), we most often associate it as a vegetable. And those seeds that make it a fruit—well, those are delicious, too. Not only are pumpkins high in vitamin A and other important vitamins, it is low in calories (unless, of course, we’re talking about perhaps a pumpkin pie). There’s a reason why we love everything pumpkin in the fall.

SQUASH

Believed to be one of the oldest crops ever grown, it is also one of the most versatile types of fruit (there are seeds); squash comes in many sizes, shapes, colors, and flavors. But no matter which type you choose, they are full of fiber, vitamins, and antioxidants. Squash is delicious by itself or part of a hearty stew.

CARROTS

Another vegetable high in vitamin A is, of course, carrots. Whether they are cooked soft into a stew or added raw and crunchy in a salad, they are full of nutrients, especially beta carotene, and low in calories.

APPLES

We all know that an “apple a day keeps the doctor away” due to the vitamins and antioxidants. The best time to apple pick is in September—not only is it a lot of fun as an activity, the haul home of apples make great additions to salads or to a delicious apple pie. 

ROASTED BUTTERNUT SQUASH & GINGER SOUP Serves 4

This warming winter soup, thanks to the addition of ginger and jalapeño, is hearty enough to be a simple lunch or supper. We love spicy food, but you can, of course, cut down on the jalapeño (especially the seeds, wherein most of the heat lies) or leave it out altogether.

1 medium butternut squash, peeled, seeded, and cut into big chunks 3 tablespoons olive oil Leaves from a few sprigs of fresh thyme, plus sprigs for garnish Sea salt and freshly ground black pepper 1 large white onion, quartered 1 clove garlic; unpeeled 4 cups chicken or vegetable stock, plus more if needed Squeeze of lime 1¼ inch piece of fresh ginger, peeled and finely grated 2 jalapeño chiles, one seeded and finely grated, one diced

Directions Preheat the oven to 400 degrees F

Pile the squash on a large baking sheet. Season with the olive oil, thyme, and salt, and pepper. Tuck the onion and garlic on the pan and roast until the squash is tender and the onion is soft and golden about 35 minutes.

In a saucepan over medium-high heat, warm up the stock with the lime juice, ginger, and the grated jalapeño.

Working in batches, combine the squash, onion, garlic, and stock mixture in a blender and blend to a lovely, thick soup texture. Pour each batch into a medium pot as you work. When everything is blended, heat over medium-low heat until hot, adding more stock if the soup becomes too thick.

Ladle into bowls and serve, garnished with a sprig of thyme and some diced jalapeño.

ROASTED CARROTS WITH CARROT-TOP PESTO

Serves 4

This can be vegan nose-to-tail eating at its finest! Nothing goes to waste in this dish, as every part of the vegetable is used — biodynamics on a plate.

11/2 pounds small bunch carrots, trimmed and peeled, carrot-top leaves and stems, reserved 1 tablespoon vegetable oil or melted coconut oil Pinch of minced fresh rosemary Sea salt and freshly ground black pepper 11/2 tablespoons pine nuts 1/2 clove garlic ¼ cup packed fresh basil leaves 2 tablespoons finely grated Parmesan cheese or Parma! (vegan Parmesan) ¼ cup extra-virgin olive oil A pinch of ground ginger A pinch of ground sage

Directions Preheat the oven to 400 degrees F

On a large baking sheet, toss the carrots with the vegetable oil, rosemary, and salt and pepper to taste. Roast, stirring occasionally, until golden brown, about 25 minutes.

Remove from the oven and let cool. In a food processor or blender, blend or pulse the pine nuts and garlic until you have a coarse paste. Add the carrot tops, basil, and Parmesan or Parma! and process to a coarse purée. Add the olive oil in a stream and blend until combined and smooth, scraping down the sides of the blender jar as needed. Season the pesto with salt and pepper.

Serve the roasted carrots with the pesto spooned on top. Serve in a large bowl, garnished with a few grindings of pepper, the ground ginger, and a sprinkle of sage.

DARK CHOCOLATE & BEET BROWNIES Serves 4 to 6

Pure indulgence, this is a heavenly yet healthy treat. The beets keep the brownies incredibly moist, cutting out the need for the usual stick of butter.

1 pound of beets, trimmed, peeled, and cut into ½-inch dice 7 ounces dark chocolate (best quality, at least 75 percent cacao) 1/2 cup coconut oil ¼ cup unsweetened cocoa powder (good quality), plus more for dusting ¼ cup all-purpose gluten-free flour or rice flour 1 heaping teaspoon baking powder 3 large organic free-range eggs 1 cup coconut sugar ¼ cup almonds

Optional Add-ins: Handful of sour cherries 1 tablespoon shredded unsweetened coconut 1 tablespoon peeled and grated fresh ginger Juice of 1 ripe passion fruit Ginger powder for dusting (optional)

Directions: Preheat oven to 350 degrees F.

Meanwhile, bring about ½ inch of water to a boil in a saucepan and fit a steamer basked into the pan. Add the beets to the basket and steam until tender, about 10 minutes. Let cool to room temperature, then put in a blender and process to a smooth and silky puree. Set aside.

Bring about 1 inch of water to a gentle boil in the bottom of a double boiler. Break up the chocolate into the top pan and add the coconut oil. Nest the top pan in the bottom pan over but not touching the boiling water. Stir until the chocolate melts. Once the chocolate has melted, stir well. (Alternatively, bring 1-inch water to a boil in a saucepan and melt the chocolate in a glass or metal bowl that nests into the saucepan without touching the water.)

Sift together the cocoa, flour, and baking powder into a medium bowl.

In a large bowl, beat the eggs with the coconut sugar until pale and fluffy. Fold the melted chocolate mixture into the egg mixture, then fold in the flour mixture and the ground almonds.

Finally, add the beet puree and fold to combine well. Gently stir in any of the optional ingredients you like.

Pour the batter into a lightly coconut oil-greased 9-inch round and square baking pan. Bake until the edges begin to pull away from the sides, 40 to 45 minutes.

Let cool. Dust with cocoa powder and ground ginger, if you like. Cut into squares and enjoy!