Fall recipes that use in-season vegetables grown in the Okanagan

Posted on September 27, 2018 07:10:00am

One of the many amazing things about living in the Okanagan is the abundance of local and organic food grown right in our backyard. Living at Cadence at The Lakes means you will be a stone’s throw away from accessing delicious home grown produce. 

According to BC Farmers Market, vegetables and fruits in season in September are: apples, artichoke, beans, beets, broccoli, Brussels sprouts, cabbage (green, savoy, red), carrots, cauliflower, celery, corn, crab apple, cranberries, cucumber, fennel (bulb), grapes, kale, leek, lettuce, melons, mustard greens, onions (green, red, yellow), parsnip, peppers, potatoes (red, russet, white, yellow), prunes, pumpkin, rutabaga, Saskatoon berries, spinach, squash (winter), tomatoes, turnips (white), zucchini. Think of all the delicious meals you can cook with these Okanagan eats. Hint, keep reading!

In October, you will be able to find all of the above in-season, except for plums, on the farmers' markets’ shelf as well as pears and kiwis.

With fall fast approaching, you may be craving some comfort foods to warm you up as the days are getting colder. Here are three recipes which include vegetables that are in season and will make an excellent addition to your next dinner spread.

Slow-Cooked Spinach and Artichoke Dip

Recipe taken from: www.gimmesomeoven.com

1 (10 oz.) bag fresh baby spinach, roughly chopped
1 (13.75 oz.) can quartered artichoke hearts, chopped and drained
1 (8 ounce) brick low-fat cream cheese, cut into 1-inch cubes
1 cup light sour cream or plain Greek yogurt
1 cup shredded Mozzarella cheese
1/2 cup grated Parmesan cheese
1/3 cup finely-chopped white or red onion
4 cloves garlic, minced
1/2 tsp. black pepper
1/4 tsp. salt

Combine all ingredients in a large mixing bowl and stir until evenly combined. (You can also stir the mixture actually inside the bowl of your slow cooker, but it would be easier in a large mixing bowl.) Transfer the mixture to the bowl of your slow cooker, that has been misted on the inside beforehand with cooking spray.

Cook on low for 3-4 hours or on high for 2 hours, or until the dip is completely warmed through and the cheese is melted. Give the dip a good stir and season with extra salt and pepper if needed.

Transfer to a serving dish, and serve warm with chips or bread or pita crackers or whatever dippers you’d like.

Feta and Beet Salad

Recipe taken from: www.scrambledchefs.com
COOK TIME: 45 mins

4 medium beetroots
60 grams feta cheese
2 tablespoon roughly chopped parsley

Lemon vinaigrette:
For Lemon Vinaigrette
3 tablespoons lemon juice
3 tablespoons olive oil
2 garlic cloves - minced
½ teaspoon black pepper
½ teaspoon salt (or to taste)

Boil the beetroot on medium heat for 45 mins or until it can be easily pierced through with a knife. The skin will easily peel off. After removing the skin of the beetroots, chop the beetroot into cubes and do the same with the feta cheese. Roughly chop the parsley. Combine beetroot, feta cheese, parsley with the lemon vinaigrette and serve. For lemon vinaigrette, mix all ingredients together in a bowl and whisk.

Cabbage Rolls

Recipe taken from: www.tasteofhome.com
TOTAL TIME: 1.75 hours
PREP TIME: 25 mins
BAKE TIME: 1-1.5 hours

1 medium head cabbage (3 pounds)
1/2 pound uncooked ground beef
1/2 pound uncooked ground pork
1 can (15 ounces) tomato sauce, divided
1 small onion, chopped
1/2 cup uncooked long grain rice
1 tablespoon dried parsley flakes
1/2 teaspoon salt
1/2 teaspoon snipped fresh dill or dill weed
1/8 teaspoon cayenne pepper
1 can (14-1/2 ounces) diced tomatoes, undrained
1/2 teaspoon sugar

Cook cabbage in boiling water just until outer leaves pull away easily from head. Set aside 12 large leaves for rolls. In a small bowl, combine the beef, pork, 1/2 cup tomato sauce, onion, rice, parsley, salt, dill, and cayenne; mix well. Cut out the thick vein from the bottom of each leaf, making a V-shaped cut. Place about 1/4 cup meat mixture on a cabbage leaf; overlap cut ends of leaf. Fold in sides. Beginning from the cut end, roll up. Repeat. Slice the remaining cabbage; place in an ovenproof Dutch oven. Arrange the cabbage rolls seam side down over sliced cabbage. Combine the tomatoes, sugar and remaining tomato sauce; pour over the rolls. Cover and bake at 350° for 1-1/2 hours or until cabbage rolls are tender.

You can purchase some of the tasty ingredients mentioned above at the Lake Country Farmers Market, a ten-minute drive away from Cadence at the Lakes. There is also local produce stands very close to Cadence on the Lakes on Oceola Road and on Okanagan Centre Road East. So get cooking! Don’t forget to pair your delicious creations with Okanagan wine. But that’s a whole other topic for another time. 

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