Seasonal Vegetable Recipes from Prairie Wind Family Farm



Jen and Jeff Miller

Maple-Orange Mashed Carrots


This side dish is so delicious and easy, and perfect with roasted ham.

Yields: 4 servings

4 Tbsp unsalted butter

2 Tbsp 2% milk

½ tsp salt

1 tsp honey

2 lb carrots, chopped

2 Tbsp maple syrup

½ tsp grated orange zest

Combine butter, milk, salt, honey and carrots into pan. Cook uncovered over low heat, stirring occasionally, until carrots fall apart when poked with fork (about 15 minutes).

Off heat, mash carrots and stir in pepper, maple syrup and orange zest.

 

Lemon Caper Celery Root Salad

This is our go-to winter salad. With a nice, refreshing flavor, it pairs well with savoy meats or serves as a fresh lunch salad.

Yields: 4 servings

1 lemon, juiced

1 head celery root, peeled

Salt and pepper

2 Tbsp flavored oil (we like walnut, garlic or tarragon)

¼ cup olive oil

2 tsp honey

1 Tbsp red wine vinegar

1/3 cup juicy capers, rinsed

Generous handful Italian parsley,
    chopped

Peel the celery root and shred it. Stop halfway through and sprinkle with a tablespoon of the lemon juice to keep the root from turning brown.

Shred the other half and toss with another tablespoon of lemon juice. Salt and pepper liberally and toss again.

Whisk the remaining lemon juice with the walnut oil, olive oil, sugar and vinegar. Taste and adjust. Toss with the celery root, capers and chopped parsley.

Recipes courtesy of Jen Miller, Prairie Wind Family Farm, which grows a wide variety of certified organic vegetables, pasture-raised hens for eggs, and provides fresh fruit to CSA members. For more information and to sign up for the 2018 CSA season, visit PrairieWindFamilyFarm.com.

 

 

A New Way to Enjoy Squash this Fall

by Janie Maxwell

Try adding variety to weekday meals by using the many types of newly harvested winter squash available now at farmers’ markets, in community supported agriculture (CSA) boxes and at the local grocery store. Butternut squash adds beautiful color and sweetness to this salad, but other hard-shelled squashes can also be used. This month’s featured dish can be used as a main course or a side salad.

 

Roasted Butternut Squash Fall Salad

Yields: varies depending on squash size.

Salad

4 cups fresh butternut squash,
   peeled and chopped

2 Tbsp olive oil

Salt

Preheat the oven to 400°F.

Line a large cookie sheet with aluminum foil or parchment paper and spread cut squash in a single layer on the sheet.

Drizzle with olive oil and kosher salt.

Roast in oven for 35 to 45 minutes or until it begins to turn light brown. Cool.

In a large salad bowl, combine:

Roasted and cooled butternut squash

5 cups spinach, with stems removed and torn into bite-size pieces

¼ cup dried cherries

2 Tbsp raw, shelled pumpkin seeds

¼ cup shaved parmesan or crumbled blue cheese

 

Maple Vinaigrette

1 Tbsp Dijon mustard

2 Tbsp maple syrup

1/3 cup cider vinegar

2/3 cup olive oil

Salt and pepper to taste

Combine all vinaigrette ingredients in a small bowl and whisk together until well blended. Add salt and pepper to taste. Toss salad with vinaigrette to taste. 

Janie Maxwell, MS, RDN, LDN, is the executive director of the Illinois Farmers Market Association, focused on supporting local farmers, food producers and Illinois farmers’ markets. To find a nearby farmers’ market, visit ilfma.org.

 

Edit ModuleShow Tags

More from Natural Awakenings

Recipes from a Farm Kitchen

The sweet, fall carrots and beets make a great salad to celebrate the rich soil where they were grown, and the spinach frittata reminds me to prepare more recipes for winter spinach harvests to come.

Fall Flavors of Squash and Cranberry

Buttercup squash is a variety of winter squash providing a high dose of vitamin A and C, great for protecting the eyes and fighting off germs during flu season.

Enjoying Late-Summer Tomatoes

Summer produce is still in abundance and the new crop of fall vegetables is also starting to appear.

Recipes from a Farm Kitchen

We’re on a granita-kick this summer! We love the refreshing and light flavor, and it’s a great way to use up very ripe fruit.

Vegan ‘Jello’ Back-to-School Treats

We like to be creative with this recipe. Place pieces of fruit or berries, or edible flowers on the bottom of the molds before adding the liquid ingredients.

Add your comment:
Edit ModuleShow Tags

See More »This Month

The Energy Oasis Opens with Classes and More

The new Energy Oasis wellness center, located at 500 E. Higgins Road, in Elk Grove Village, is a place for all things that support the mind, body and spirit.

Full-Service Cannabis and CBD Therapy

Entourage Clinical Services, Inc. (ECS), a new and innovative approach to health care, has opened in Mundelein and West Dundee.

Adversarial Divorce, Not the Only Option

Cindy K. Campbell is an attorney who focuses on mediation, collaborative family law, adoption, guardianship, wills and trusts.

Serendipity Expo Makes for Meaningful Holiday Shopping

This year’s annual Serendipity Expo, held from noon to 5 p.m., December 3, promises to be bigger and better than ever.

Kudos ~ Chiquita Davis

Chiquita Davis, at Awaken Your Spirit & Embrace Your Journey, has successfully completed reiki master teacher training.

Discover the Infinite Wisdom of the Akashic Records

Dr. Linda Howe, founder of the Center for Akashic Studies, in Oak Park, and author of the book How to Read the Akashic Records, has designed the Akashic Records Online On-Demand Certification Program.