Northwind Harvest

Hey, and welcome to Northwind Harvest!Here at Northwind Harvest we believe that there's something special about partaking in a seasonal produce and meals! To that end, we take pride in the quality and freshness of our produce and love to provide some recipes that highlight their seasonal nature!Please take your Time browsing our wares!

Todays Produce~

Recipe Recommendations!

Ogre PumpkinToasted pumpkin seedsIngredients
Pumpkin seeds
seasoning (salt, chilli, pepper, dill, Ect.)1.Preheat oven to 350F
2. remove seeds from pumpkin Guts (always fun to do after carving a lantern!) Spread seeds across a baking sheet and sprinkle with your seasoning of choice. my favorite is salt with the pumpkin juice still on the seeds!
3. toast for 10-20 min or until seeds start to brown. flip the seeds To evenly toast halfway though baking. once toasted leave to rest and enjoy once cooled!Oven Roasted PumpkinIngredients
Pumpkin
Salted Butter - about 1/2 a cup
Brown Sugar - about 1/3 of a cup1.Preheat Oven to 350F
2. cut your pumpkin open and remove seeds and guts. slice your pumpkin into wedges and place in a oven safe glass bakeware dish.
3. once pumpkin is prepared in bakeware cut up some salted butter and spread around the dish and on pumpkin and then sprinkle with brown sugar.
4. cover bakeware with tinfoil and bake for 30-45 min until soft and you can easily pierce the pumpkin with a fork. let cool for 5-10 min and enjoy!

Alpine ParsnipParsnip-Parmesan GnocchiIngredients
1 pound of parsnips peeled and chopped
Salt and pepper
1&1/2 Cups all purpose flour
1/2 cup Grated parmesan Cheese
pinch of nutmeg (optional)
Butter for reheating (optional)1. Bring one pot of water to a boil and add a pinch of salt. add the parsnip and boil until very tender and then drain well.
2.Puree Parsnips with salt and pepper until smooth then transfer to a bowl, add about 1 cup of flour, the parmesan, and the nutmeg (if you are using it). and stir, gradually adding more flour until it forms a dough you can handle. knead for a min or so on a lightly floured surface. pinch a small piece off the dough and boil to see if it holds its shape, it it does add a little flour and knead as little as possible.
3. roll the dough into a rope about 1/2 an inch thick and then cut into 1 inch length, roll the 1 inch pieces with the tip of your fork to lightly score it. once each piece is ready place on a piece of wax paper; do not allow the pieces to touch
4. a few at a time add the gnocchi to a pot of boiling water and boil until they float. remove with slotted spoon. place in a bowl with sauce (personally i enjoy something fragrant like a thick tomato basil or 4 cheese) or reheat with butter in a pan and enjoy!

BeetsBeetroot BurgerIngredients
Handful of fresh dill
Handful of fresh parsley
Leaves from 2 sprigs of fresh thyme
350g / 11oz of Grated beets/Beetroot
150g / 5oz of grated carrot
120g/ 1 cup oatmeal
3 eggs
1 small red onion finely chopped
2 cloves garlic crushed
salt and pepper
1 tablespoon vegetable oil
to serve
bread rolls
arugula
halved cherry tomatoes
mustard
slaw1.Preheat oven to 350F
2. finely chop herbs and thoroughly combine with carrots, beets oatmeal, eggs, onion and garlic an a bowl, making sure eggs and herbs are evenly distributed. season with 1 teaspoon of salt and 1/4 teaspoon of pepper and let rest for 15 min
3. form 10 patties with your hands. heat the vegetable oil in a frying pan over low heat and fry the burgers until just browned; 2-3 min on each side. transfer to ovenproof dish and bake in preheated oven for 20 min.
4.toast rolls and then cut open and spread mustard inside. add a little arugula and halved tomatoes. top burger with a bit of slaw and serve!

Salted LeekVegetable and Barley SoupIngredients
1-2 Tablespoons Olive Oil
1 small onion finely chopped
1 small leek, halved and thinly sliced
1 Carrot, quartered Lengthwise and thinly sliced
1 Celery stick, halved lengthwise and thinly sliced
1&1/4 liters/5 Cups vegetable stock
100 G/ 1/2 cup Barley cooked to package instructions and drained
salt and pepper1. Heat oil in a large saucepan or pot over medium heat. Add onion, leek, carrot and celery and cook for 5 min or until just soft
2. Season lightly, depending on the salt content of your stock. if in doubt gradually season to taste. add stock, bring to a boil, then reduce heat , cover and simmer gently for at least for at least 15 min, until vegetables are tender.
3. Add barley and season to taste, if too thick add more stock or water.

Pearl SproutsBoiled Brussel sprouts with garlic butter sauceIngredients
2 Cups halved Brussel sprouts
1/2 cup salted butter
2 cloves garlic crushed
salt and pepper1.bring one pot of water to a boil and add Brussel sprouts and boil until tender (about 10-15 min)
2. in a small pan on low heat add butter and melt, once melted add garlic and spices to taste and stir for 3-5 min, after remove crushed garlic.
3. drain Brussel sprouts and add to
garlic butter and stir to incorporate.Oven roasted Brussel sprouts with chili marinadeIngredients
1 & 1/2 cups of Brussel sprouts halved
2/3 cup olive oil
2 Tablespoons chili oil
Crushed red pepper
garlic salt
Salt & Pepper1. preheat oven to 350 F
2.in a mixing bowl combine olive oil, chili oil, crushed red pepper, garlic salt, salt and pepper. add Brussel Sprouts and toss to coat the sprouts in the oil.
3. line a baking sheet with tinfoil and spread the Brussel sprouts evenly across the pan and place in the oven. bake for 15-20 min rotating the sprouts periodically as they cook.
4. remove from oven and enjoy!

Russet Potatowinter vegetable stew with herbed dumplingsIngredients
2 Tablespoons olive oil and butter
3 shallots quartered
2 White potatoes cut into chunks
1 parsnip cut into chunks
250g/ 9 oz. baby carrots
250 g/ 4 cups of mushrooms
1 leek, sliced into rings
2 garlic cloves, crushed
4 sprigs fresh thyme
1 teaspoon mustard
2 Tablespoons plain/ all purpose flour
1 Tablespoon balsamic vinegar
240 ml/ 1 cup white wine
1 x 400-g/ 14 oz. can butter beans
250 g/ 9 oz. fresh raw beetroot/ beets peeled and cut into chunks
300 ml/ 1&1/4 cups vegetable stock
salt and pepperfor herbed dumplings205g/ 2 cups plain/all purpose flour
2 teaspoons baking power
125 G/ 1 stick salted butter, chilled
Handful fresh herbs1. preheat oven to 350 F
2. Put oil and butter in a casserole dish/ Dutch oven (a pot will do as long as it is oven safe) over medium heat. add the shallots and cook for 2 min. add potatoes, parsnip, carrots, mushrooms and leek and cook for 5 min, stirring occasionally until the vegetables turn golden.
3.reduce heat slightly and add garlic and thyme. season generously with salt and pepper, then stir in the mustard. add flour and stir until your vegetables are well coated and the flour has disappeared.
4.add the vinegar and wine and cook for 2 mon. add the butter beans and beetroot/beets, stir gently and then add vegetable stock.
5. bring the mixture to a boil and boil for 2 min. cover with a lid and then transfer to the oven to bake for 40-50 minDumplings
1. sift the flour and baking powder into a bowl. rub the cold butter into the flour/ then the mixture looks like breadcrumbs and there is no clumps of butter, stir in chopped herbs and season with salt and pepper. a a couple teaspoons of water or enough to get the mixture to form a stiff dough
2. divide the dough into walnut shaped balls and cover with clingwrap. plastic wrap and chill in the fridge until the stew is cooked.
3. when the stew is ready put the dumplings in on top of the stew so they are half submerged.
4. cover the stew with the lid again and return to the oven and cook for 20 min until the dumplings puff up and are golden on top.

Giant PopotoRoasted aubergine, sweet potato & spinach curryIngredients
2 aubergines/Eggplants, chopped into bite size pieces
1 Sweet Potato, peeled and chopped into bite size pieces
2 Tablespoons olive oil
1 tablespoon Ground Cinnamon
1 tablespoon vegetable oil
1/2 teaspoon mustard seeds
1 shallot, chopped
2 cm fresh ginger, peeled and grated
2 cloves garlic, crushed
1 fresh red chili, finely chopped
2 teaspoons garam masala
2 teaspoons sugar
1 x 400-g/ 14-oz. can chopped tomatoes
a large handful of spinach
pinch of sugar to taste
fresh lime juice
salt and pepper
handful of coriander/ cilantro leaves, finely chopped
cooked rice to serve1. preheat oven to 350 F
2. place thew aubrigine/eggplant and sweet potato on a baking sheet and season with salt and pepper. drizzle the olive oil and sprinkle with cinnamon. roast in the preheated oven for about 40 min or until cooked golden
3.heat eh vegetable oil in a large saucepan or pot over medium heat. when oil is hot, add the mustard seed and cover with a lid. cook for 2 min or until they pop.
4. reduce heat, uncover and add the shallot, ginger, garlic and chili . fry for 3 min until they start to soften. add the garam masala and sugar and fry for 5 min. finally add the tomatoes and simmer for 15 min
5. stir in the roasted vegetables through the sauce and cook over low heat for 10 min, then stir in the spinach until wilted.
6. taste and adjust seasoning by adding sugar, lime juice or salt and pepper to personal preference.
7. Spoon onto serving plates and serve with hot rice

Pixie AppleApple Crispthis recipe is best done when you follow your heart in terms of how much you use of the spices, sugar and butter. below i have some basic recommendations but i encourage you to experiment with how much you use to get a flavor profile you enjoy!Ingredients
1 bag of apples
1 cup quick oats
1/3 cup melted salted butter
1/2 cup chilled salted butter chopped into cubes
3/4 cup brown sugar
4 tablespoons ground cinnamon
2 tablespoons ground nutmeg1. Preheat oven to 350F
2. Core and slice apples into slices
3. spread apples evenly thought a oven safe bakeware dish and evenly distribute chilled butter and top with 2 Tablespoons cinnamon, 1 Tablespoon nutmeg and 1/4 gup brown sugar
4. in a bowl mix oats, melted butter, 2 Tablespoons cinnamon, 1 Tablespoon Nutmeg and 1/2 cup brown sugar and mix.
5. top apples with oat mixture and bake in oven until apples are tender about 15-20 min
6. serve in individual bowls and top with vanilla ice-cream or whipped cream

About me~

Hi there!I'm Iyrnsald Bouvo!
Local Cat Dad who loves plants, Nature and Food!
I Started Northwind Harvest to share my love of seasonal food and produce!
I hope you enjoy the recipes this fall, and i hope to be back to see you all next Hrothmarket!