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Recipes from a Farm Kitchen

Feb 29, 2020 ● By Jen Miller

Photo credits Prairie Wind Family Farm

"Spring preparations continue! We began to seed our spring field crops in the greenhouse in February, and March is now a time of soil preparations. Our field soils are still chilly, so we plant into the protected soils of our hoophouses to get a jump start on growing spring greens. These recipes feature some of our earliest of spring greens and bring fresh spring flavors to the final stored roots of last year’s harvest. Spring flavors are ahead,” says Jen Miller, of Prairie Wind Family Farm, in Grayslake.

Arugula and Orzo Salad with Fresh Dill

Yields: 4 servings

3 Tbsp olive oil

2 cloves garlic, thinly sliced

Juice and zest of 1 lemon

¼ tsp salt

¼ tsp freshly ground black pepper

8 oz chopped arugula (could substitute spinach or other greens)

1 lb cooked orzo

1 cup pitted Kalamata olives, roughly chopped

4 oz chopped feta

¼ cup thinly sliced red onion

3 Tbsp finely chopped fresh dill

In a small pan, warm oil over medium-low heat. Sauté garlic until lightly golden, 1 to 2 minutes. Transfer garlic and whatever oil remains in the pan to a bowl. Add 3 tablespoons juice, 2 teaspoons zest, salt and pepper; whisk to combine.

Add greens and toss lightly. Add orzo, olives, cheese, onion and dill. Toss to combine; serve.


Celery Root and Carrot Salad with Buttermilk Herb Dressing

Yields: 3-4 servings

1 med celery bulb, peeled with a paring knife

4 med carrots, peeled

½ cup low-fat buttermilk

2 Tbsp olive oil

1 Tbsp freshly squeezed lemon juice

Salt and freshly ground black pepper

2 Tbsp capers, rinsed

1 Tbsp chopped fresh chervil, or 1 tsp dried

1 Tbsp chopped fresh tarragon, or 1 tsp dried

Cut celery root into 1-inch-thick slices, then cut into very thin ribbons (use a mandoline if possible), placing in cold water to prevent browning. Drain and blanch briefly in boiling salted water. Squeeze out water and set aside.

Cut the carrots into thin ribbons using a mandoline and combine with the celery root in a bowl. Whisk together buttermilk, olive oil, lemon juice, and salt and pepper to taste until smooth.

Add capers and herbs and stir to combine. Pour the dressing over the celery root and carrots, and toss well to combine.

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