Recipes from a Farm Kitchen
Oct 31, 2019 09:00AM
Photos by Prairie Wind Family Farm
Sautéed Carrots, Parsnips and Leeks
Yields: 4 servings
3 med. leeks (white and pale green parts only)
3 Tbsp unsalted butter
½ lb carrots, cut diagonally into 1¼-inch pieces
½ lb parsnips, cut diagonally into 1¼-inch pieces
1¼ cups water
¼ cup red wine vinegar
Drizzle of honey
Halve leeks lengthwise, then cut crosswise into 1-inch pieces and wash. Sauté leeks in butter with 1 teaspoon salt and ½ teaspoon pepper in a 12-inch heavy skillet over medium-high heat until softened, 5 to 6 minutes.
Stir in carrots, parsnips, water, and vinegar. Cook, covered, over medium-high heat until tender, 20 to 25 minutes. Boil, uncovered, until liquid has evaporated, 3 to 5 minutes. Drizzle honey on top, add salt and pepper to taste.
Maple-Roasted Delicata Squash
Use this as a side or let cool and add to salad greens with a sprinkle of walnuts.
Yields: 2 to 3 servings
2 medium delicata squash (about 2 lb), halved lengthwise, seeded and cut into 1/4-inch thick slices
1 medium red onion, halved lengthwise and cut into ½-inch rings
4 garlic cloves, peeled and smashed
3 fresh thyme sprigs
¼ tsp red-pepper flakes
2 Tbsp extra-virgin olive oil
1 Tbsp maple syrup
freshly ground black pepper
Preheat the oven to 425° F degrees. Place the squash, red onion, garlic, thyme and red pepper flakes in a large bowl. Drizzle with olive oil and maple syrup, and sprinkle generously with salt and pepper; toss to coat. Spread vegetables evenly onto one large, rimmed baking sheet.
Bake the squash, rotating the pan position half way through cooking, until tender and browned, 25 to 30 minutes. Taste and season again with more salt and pepper, if desired.
Kale, White Bean and Tomato Soup
Yields: 4 to 6 servings
1 Tbsp extra virgin olive oil
1 medium onion, chopped
1 large carrot, chopped
1 stick celery, chopped (optional)
Salt to taste
2 large garlic cloves, minced
1 14-oz can chopped tomatoes, with juice
6 cups water
1 Tbsp tomato paste
1 tsp oregano
1 medium russet potato (about 6 oz), diced
A bouquet garnish made with a bay leaf, a couple of sprigs each parsley and thyme, and a Parmesan rind (optional – but it does add flavor; use what you have for this)
1 bunch kale, stemmed, washed thoroughly, and chopped or cut in slivers (4 cups chopped)
1 can white beans, drained and rinsed
Freshly ground pepper
Grated Parmesan for serving
Heat the olive oil over medium heat in a large, heavy soup pot and add the onion, carrot, and celery and a pinch of salt. Cook, stirring often, until the vegetables are tender, about 8 minutes.
Add the garlic and cook, stirring, until fragrant, about 30 seconds. Stir in the tomatoes and juice from the can, add another pinch of salt and cook, stirring often, for 5 to 10 minutes, until the tomatoes have cooked down slightly. Add the water, tomato paste, oregano, potato, and salt to taste.
Bring to a boil, add the bouquet garnish, cover and simmer 10 to 15 minutes, until the potatoes are just about tender. Add the kale and simmer another 10 minutes, until the kale and potatoes are tender and the soup is fragrant.
Taste, adjust salt, and
add pepper. Stir in the beans and heat through for 5 minutes. Serve, sprinkling
some Parmesan over each bowl. The soup tastes even better on the second day,
and will keep for 4 to 5 days in the refrigerator.
Recipes courtesy of Jen Miller, of Prairie Wind Family Farm, which grows a wide variety of certified organic vegetables and pasture-raised hens for eggs, and provides fresh fruit to CSA members, delivered to north and western suburban locations, and area farmers’ markets. For more information, a schedule of farm events and to sign up for the 2020 harvest, visit PrairieWindFamilyFarm.com.