Cooking with the Seasons: Recipes with Winter Crops
One of the great joys of working and living at Slide Ranch is the access to fresh food. I love coming up with recipes based on what's growing in the garden. Though our unique coastal climate on the Ranch may not perfectly mimic what seasonal produce is in stores, I have put together a couple of recipes I have enjoyed this late fall and winter that use ingredients you should be able to find!
Radish Salad I love radishes for their bright color, slightly spicy flavor, and crunch. Last week, I spent the morning harvesting radishes. For lunch, I whipped up this quick and tasty salad. I've kept it simple, but feel free to add more veggies and/or more seasonings to your liking.
Ingredients:
- 5-7 radishes, depending on size
- 2 carrots
- ¼ head of cabbage (any color)
- 1-2 limes
- 2 tbsp of cilantro
- ½ tsp of salt
Instructions: Using a mandolin, thinly slice your radishes, carrots, and cabbage. Finely chop the cilantro. Add all the vegetables to a bowl. Squeeze the lime into the bowl and add the salt. Mix and enjoy.
Herby Roast Chicken The ranch team harvested our flock of broilers (meat birds) a couple of weeks ago. I recently tried out the spatchcock method, which lends to a very evenly roasted and deliciously juicy chicken. For this recipe, I highlighted our perineal herbs here at the ranch: garlic chives, rosemary, and citrus thyme.
Ingredients:
- 1 raw chicken (4-5lb)
- 2 tsp kosher salt
- ½ tsp ground black pepper
- ¼ tsp baking powder
- 4 tbsp salted butter (room temp)
- 3 garlic cloves
- 1 tbsp garlic chives
- 2 tsp rosemary
- 2 tsp citrus thyme
- ½ tsp red chilli flakes
Instructions: Place the chicken on a large cutting board and pat dry with a towel. If you have never spatchcocked a chicken, I recommend you watch a 1-minute YouTube video. That is what I did, and it was quite simple. Essentially, you are cutting out the spine and flattening the chicken.
In a small bowl, mix the salt, pepper, and baking powder. Rub the dry mixture all over the chicken, including under the skin. Place the chicken on a plate and stick it in the fridge uncovered for 30 minutes to 24 hours. The longer it sits, the crisper the skin can get, but if you are in a hurry, you can get away with a quick rest.
Preheat the oven to 425F. Finely chop all of the herbs and mince the garlic (Personally, I love my garlic press). In a small bowl, mix the softened butter, garlic, herbs, and chilli flakes.
Take the chicken from the fridge and lay it on a lined sheet pan. Cover the chicken with the butter mixture and put it under the skin as well. Make sure everything is smothered in the herb butter.
Place the chicken in the oven for 45-60 minutes or until the internal temperature of the thickest part reaches 160F. For a crispier skin, you can broil for the last 5 minutes of the roast.
Summer Squash Orzo My favorite crop we grew this winter was, ironically, summer squash. This is a vegetable I never liked before, but I found ways to incorporate it into a ton of delicious recipes. Their vibrant yellow color and subtle flavor complete this cheesy orzo that will warm you up on a cold night.
Ingredients:
- 3 tbsp salted butter
- 4 cloves of garlic
- 1lb of dry orzo pasta
- 4 small summer squash
- 3 cups of chicken broth or vegetable broth
- Zest and juice of 1 lemon
- 2 tbsp fresh citrus thyme
- ½ cup milk
- ¾ cup parmesan cheese
- 1/2 tsp pepper
- 1/2 tsp salt
- 2 tbsp fresh parsley
Instructions: Mince the garlic or use a garlic press. On medium-high heat, melt the butter in a large skillet or wide pot. Add the garlic and cook until fragrant. Add the orzo, thyme leaves (Italian seasoning is a great substitute for fresh thyme), and stir. Cook until the orzo is toasted and golden.
Finely slice the squash or use a mandolin to make thin medallions. Add the squash to the pot and cook for another 2-3 minutes.
Add ½ cup of broth to deglaze the pot. Add the lemon zest, juice, salt, and pepper. Slowly pour in the remainder of the broth and bring to a boil over high heat. Once boiling, simmer for 8-10 minutes, stirring frequently.
Shred the parmesan and throw it in the pot along with the milk. I like to place the parmesan rind and leave it in there as well. Cook until it thickens up a bit and everything is creamy and incorporated. Top with the fresh parsley and serve!
I hope you enjoy these recipes! Let us know on our socials if you try them out! And consider joining us at any one of our upcoming events and workshops!
