The Urban Permaculture Farm Magazine

Nadine’s  Carrot Salad

• 6 carrots, shredded
• 1 small onion, finely minced
• 3 tablespoons dried cranberries
• 1/4 cup olive oil
• 2 tablespoons orange juice
• 1 teaspoon curry powder
• 1/4 teaspoon allspice
• 2 teaspoons mint, minced
• 1/2 teaspoon salt
• dash of freshly ground black pepper

1. Use a food processor or hand grater to shred the carrots finely. You can shred the onion, too, instead of  mincing it, if you like. Place carrots, onion, and cranberries in a medium serving bowl.

2. In a small bowl, blend together the remaining ingredients with a wire whisk. Pour over the carrots and toss well. Serve at room temperature, or refrigerate.

APPLE SPICE CAKE WITH MAPLE CREAM CHEESE FROSTING

• 1 ½ cups whole wheat pastry flour
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground cloves
• ¼ teaspoon ground ginger
• ¼ teaspoon ground nutmeg
• ¼ teaspoon ground allspice
• ¼ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup unsalted butter, softened
• ¾ cup firmly packed light brown sugar
• 2 teaspoons vanilla extract
• 2 large eggs
• 2/3 cup buttermilk or plain yogurt
• 2 Granny Smith Apples, peeled and diced
• ½ cup coarsely chopped pecans

1. Preheat the oven to 350 degrees F. Butter and flour an 8 square baking pan. In a medium bowl, whisk together the dry ingredients (flour through salt.) Set aside.

2. With an electric mixer, beat the butter on medium speed until creamy, about 1 minute, then gradually add the brown sugar and continue beating on medium-high speed until well blended and light, about 2 minutes. Add the vanilla, then the eggs, one at a time. Beat well after adding each egg, and scrape down the sides of the bowl as needed.

3. Reduce the speed to low and add the flour mixture in three additions, alternating with the buttermilk (or yogurt) in two additions. Mix just until blended. Turn off the mixer, add the diced apple and chopped  peacans, and stir them in by hand.

4. Scrape the batter into the prepared pan and smooth the top. Bake for about 30 minutes, until the top is light golden brown and a tester inserted into the middle comes out clean. Cool completely on a rack, then turn out onto a serving platter before you frost it.

MAPLE CREAM CHEESE FROSTING

• 6 ounces cream cheese, softened
• 3 tablespoons unsalted butter, softened
• 1 teaspoon vanilla extract
• 1/8 teaspoon ground cinnamon
• 1/8 teaspoon ground ginger
• 1/8 teaspoon ground allspice 
• pinch of ground nutmeg
• pinch of salt
• 1 tablespoon pure maple syrup

1. With an electric mixer, beat together the cream cheese and butter on medium speed until smooth.

2. Add the vanilla, maple syrup, spices and salt. Reduce the speed to low and add the confectioner’s sugar. Beat until well blended.

3. Increase the speed to high, and beat until light and creamy, about 2 minutes.