As the seasons change at Crooked Pines Farm, we are reminded of the incredible variety and abundance nature provides. From the crisp autumn harvest to the bountiful summer yields, each time of year offers unique flavors and ingredients to delight the senses. As a farm educator, I’m excited to share some of my favorite seasonal recipes that showcase the fresh, flavorful produce grown right here on our land.
Autumn Harvest
As the leaves begin to turn and the air grows crisp, the autumn harvest at Crooked Pines is in full swing. This is the perfect time to indulge in the earthy, robust flavors of root vegetables like carrots, potatoes, and parsnips. One of my go-to autumn recipes is a simple roasted root vegetable medley. I toss cubed veggies in olive oil, sprinkle with salt, pepper, and dried herbs, then roast at high heat until caramelized and tender. The natural sweetness of the roots pairs beautifully with the savory seasonings.
Another autumn staple is the humble pumpkin. While pumpkin pie is a classic, I love getting creative with this versatile squash. One of my favorite pumpkin dishes is a pumpkin and black bean chili**. I sauté onions, garlic, and spices, then add diced pumpkin, canned black beans, crushed tomatoes, and just a touch of maple syrup for a hint of sweetness. Topped with avocado, cilantro, and a squeeze of lime, this hearty chili is the perfect cozy meal.
Winter Bounty
When the temperatures drop and the landscape is blanketed in snow, the winter harvests at Crooked Pines provide an abundance of nutrient-dense greens and brassicas. Kale, Brussels sprouts, and cabbage reign supreme, and I love incorporating them into warm, nourishing dishes.
One of my go-to winter meals is a Brussels sprouts and farro salad. I roast the Brussels sprouts until crispy, then toss them with cooked farro, toasted walnuts, crumbled feta, and a bright lemon-mustard vinaigrette. The earthy, slightly bitter sprouts pair beautifully with the nutty farro and creamy cheese. It’s a satisfying, flavor-packed dish that’s perfect for weeknight dinners.
For a heartier option, I turn to a creamy kale and white bean soup. I sauté onions, garlic, and spices, then add sliced kale, white beans, and vegetable broth. After simmering until the kale is tender, I blend a portion of the soup to create a creamy, velvety texture. Topped with a drizzle of olive oil and a sprinkle of Parmesan, this soup is both nourishing and comforting.
Spring Freshness
As the days grow longer and the first signs of spring emerge, Crooked Pines is bursting with fresh, vibrant produce. Asparagus, radishes, and peas are among my favorite spring ingredients, and I love to showcase them in simple, flavor-forward recipes.
One of my spring staples is a roasted asparagus and pea risotto. I sauté onions and garlic, then add Arborio rice, vegetable broth, and freshly shucked peas. Towards the end of cooking, I stir in roasted asparagus spears and a generous amount of Parmesan cheese for a creamy, satisfying dish.
For a lighter option, I turn to a radish and pea salad with lemon-dill dressing. I thinly slice radishes and combine them with fresh peas, chopped dill, and a tangy lemon vinaigrette. It’s a refreshing, crunchy salad that’s perfect for spring gatherings.
Summer’s Abundance
When the summer sun is high, Crooked Pines is overflowing with vibrant, juicy produce. Tomatoes, zucchini, corn, and berries are just a few of the seasonal stars that take center stage in my summertime recipes.
One of my favorite ways to showcase the best of summer is with a heirloom tomato and zucchini tart. I start with a flaky, buttery crust, then layer sliced heirloom tomatoes, zucchini ribbons, and fresh basil. A drizzle of balsamic glaze and a sprinkle of Parmesan cheese take this simple tart to new heights.
Another summer staple is grilled corn and blueberry salsa. I char fresh corn on the cob, then slice the kernels and toss them with diced red onion, chopped cilantro, and juicy blueberries. A squeeze of lime juice and a pinch of cayenne pepper provide the perfect balance of sweet, sour, and heat.
Preserving the Harvest
While enjoying the bounty of each season is a delight, I also love finding ways to preserve the freshness and flavor of Crooked Pines’ produce. Canning, freezing, and drying are all techniques I use to extend the life of my favorite ingredients.
One of my go-to preservation methods is making jams and compotes. I love simmering local berries, stone fruits, and even vegetables like tomatoes and peppers with sugar and spices to create vibrant, flavorful preserves. These jams and compotes are not only delicious on toast or yogurt, but they also make excellent gifts and additions to charcuterie boards.
Another favorite is drying herbs and spices. I grow a wide variety of basil, rosemary, thyme, and oregano on the farm, and I love to hang bunches upside down to dry. The concentrated flavors of the dried herbs make them perfect for seasoning soups, stews, and roasted vegetables all year round.
Savoring the Seasons at Crooked Pines
At Crooked Pines Farm, we believe in celebrating the rhythms of nature and cherishing the incredible bounty each season provides. By cooking with fresh, seasonal ingredients and preserving the harvest, we can enjoy the flavors of Crooked Pines all year long. Whether you’re exploring our nature trails, attending a family fun event, or simply savoring a homemade meal, we hope you’ll join us in savoring the seasons and connecting with the land that sustains us.
