Recipes from a Farm Kitchen




Photo credit Jen Miller, Prairie Wind Family Farm

"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. This recipe is flexible enough to work for melon and other stone fruits, too!” says Jen Miller, of Prairie Wind Family Farm, in Grayslake.

 

Peach and Lime Granita

Yields: 4 to 6 servings

3 med peaches, peeled and sliced

2 Tbsp sugar, or less/more to taste

Zest and juice of one lime

Water as needed

Sugar the peaches and let stand for 20 minutes or so.

Stir in the lime juice and zest

Use a handheld blender to crush the peaches, adding enough water to get things going, if necessary.

Transfer the blended peach mixture to a shallow pan and place in the freezer.

Every couple hours use the tines of a fork to break up the granita into crystals.

To serve, remove the granita from the freezer and let stand for a few minutes to loosen.

Scoop into bowls or glasses and garnish with a lime slice and a drizzle of honey if desired.

 

Wheat Berry Salad with Green Beans and Sweet Corn

Yields: 4 to 6 servings

“We love quick, nutritious, refreshing summer salads that allow us to recharge our bodies after hot day in the farm fields. We often add roasted walnuts to this salad for more protein,” says Jen Miller.

2¼ cups wheat berries

Kosher salt

½ cup plus 1 Tbsp extra-virgin olive oil, more as needed

⅓  cup sherry vinegar

2 Tbsp roasted walnut oil

Freshly ground black pepper

1½ cup cut green beans (1-inch pieces), blanched for 1-2 minutes until crisp-tender

1½ cup fresh corn kernels, blanched for 1-2 minutes

1 cup crumbled blue cheese

¼ cup thinly sliced red onion

Fill a large bowl with cold water, add the wheat berries, and let soak for 10 to 18 hours and drain.

Bring 7 cups of water to a boil in a 4-quart pot over high heat. Add ¾ teaspoon salt. Add the wheat berries, reduce the heat to a simmer and cook uncovered, stirring occasionally and adding more boiling water as necessary to keep the wheat berries covered until tender, about 1 to 1½ hours.

Drain and rinse the wheat berries with cold water to stop the cooking. Let cool.

Put the vinegar in a small bowl and gradually whisk in ½ cup of olive oil.

Whisk in the walnut oil.

Taste and season with salt, pepper and additional vinegar or olive oil as needed.

Put the cooked and cooled wheat berries in a large serving bowl and toss to break up any clumps. Add the green beans, corn, blue cheese, onion, and ½ cup vinaigrette and toss.

Taste and season as needed with more vinaigrette, salt and pepper, and serve.

 

Note: The salad can be refrigerated for up to 1 day. If making ahead, let sit at room temperature so it’s not refrigerator-cold and season with more vinaigrette, salt and pepper before serving.

 

Recipes courtesy of Jen Miller, of 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, delivered year-round to north and western suburban locations. Fall vegetable and egg shares start in October. For more information and to sign up for the CSA season, visit PrairieWindFamilyFarm.com.

 

 

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RECIPES FROM A FARM KITCHEN:

" Enjoy these two family favorites that we can prepare quickly and simply for lunch or dinner,” says Jen Miller, of Prairie Wind Family Farm, in Grayslake.

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