Recipes from a Farm Kitchen: Baked Squash and Garlicky Greens

"In November, we include more vegetables in our family’s daily menus to keep everyone healthy throughout the late fall and winter months. Now that we have teen boys in the farm kitchen, I always double recipes to make sure we have leftovers available! These recipes are flexible enough to double to serve larger families, too,” says Jen Miller, of Prairie Wind Family Farm, in Grayslake. 

Ginger-Maple Baked Squash

Yields: 1 to 2 servings

1 carnival squash (acorn can also be used)

2 Tbsp butter

1 Tbsp pure maple syrup

1 tsp grated fresh ginger

Salt and pepper

Preheat oven to 375° F. Cut squash in half lengthwise, scoop out the seeds and place cut side up in a baking dish.

Divide butter, maple syrup and ginger between cavities, and sprinkle with salt and pepper.

Pour about ½ inch of hot water in the bottom of the dish, and cover squash with foil. Bake for 30 minutes. Uncover and brush squash flesh with melted filling. Continue to bake, uncovered, until squash is easily pierced with a fork and tops are lightly glazed, 10 to 20 minutes. Serve hot.

 

Garlicky Fall Greens

Yields: 2 to 4 servings

2 Tbsp olive oil

2 garlic cloves

½-¾ lb mixed greens (use a combination of  kohlrabi greens, turnip greens, kale, chard, etc), coarsely chopped

1½ cups chicken or vegetable stock

¼ cup dry red wine (optional)

Pinch or tsp hot red pepper flakes )optional)

Salt to taste

Heat 4 tablespoons of the oil in a large skillet over medium heat. Finely chop 2 of the garlic cloves and sauté until they begin to color. Add the chopped greens and sauté until they begin to soften, 2 to 3 minutes. You may have to add the leaves in two batches if your skillet is not large enough, but the leaves will quickly decrease in volume.

Add the stock and bring it to a boil, then reduce heat and cook, stirring occasionally, for about 20 minutes, or until most of the liquid is absorbed.

If using wine, add it during the last 5 minutes of the cooking time and keep stirring until most of the liquid is absorbed or evaporated. Add the red pepper flakes and salt to taste.

 

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 2021 harvest, visit PrairieWindFamilyFarm.com.