Oklahoma Winter Recipes - From Farm to Table

As winter's weather begins to creep into Oklahoma, you may be wondering what's in season and how to eat local produce during the chillier months. After our recent visit to Phocas Farms, we asked the family behind the farm to share some of their favorite seasonal recipes. Here are a few healthy and hearty recipes to prepare for your family through the long, cold days of winter.

Brussels Sprout Salad

Serves 6

INGREDIENTS

1 lb Brussels Sprouts, trimmed and shredded

3 - 4 cups Kale, stems removed and shredded

2 tablespoons Olive Oil

1 teaspoon Garlic, minced

4 tablespoons fresh Lemon Juice

Dash of Red Chili Pepper Flakes

Salt and Pepper to taste

6 pieces of Turkey Bacon, Real Bacon or Veggie Bacon

Toasted Almonds (Optional)

DIRECTIONS

1. In a large skillet over medium heat, add olive oil and garlic. After 1 - 2 minutes, mix in the kale and shredded Brussels sprouts and continue to toss until it's slightly wilted. Remove from heat and season with salt and pepper. Add lemon juice and red pepper flakes and mix together. Cover to keep warm.
2. In a separate skillet over medium heat, spray with cooking spray. Once the pan is hot, add two to three slices of the turkey bacon at a time. Cook the bacon until it's golden brown on both sides. Once it's cooked, place on a bed of paper towels and dab off any excess oil and grease.
3. Once the bacon has cooled, crumble onto the greens. Transfer greens and bacon to a large serving bowl and sprinkle with toasted almonds if desired.

Grilled Cabbage

Serves 2-4

INGREDIENTS

1 Head Cabbage

4 Teaspoons Butter

4 Slices Bacon

Spice Mix:

1 Teaspoon Salt

1/2 Teaspoon Garlic Powder

1/4 Teaspoon Pepper

2 Tablespoons Grated Parmesan Cheese

DIRECTIONS

1. Cut cabbage into four wedges.
2. Place each wedge on a piece of doubled heavy-duty aluminum foil.
3. Spread cut sides with butter.
4. Mix spices together in a small container and sprinkle all of the mixture equally over each wedge.
5. Wrap bacon around each wedge.
6. Fold foil around cabbage, sealing each wedge tightly.
7. Grill cabbage, covered, over medium heat for 40 minutes or until the cabbage is tender, turning twice.

Vegetable Pancakes

Serves 2 - 3

INGREDIENTS

2 cups shredded veggies (Optional: white potatoes, sweet potatoes, zucchini, yellow squash and/or carrots)

2 eggs

1 tablespoon whole-wheat flour

1/4 teaspoon salt

Olive oil for cooking

Optional garnishes: Sour cream and/or applesauce

DIRECTIONS

1. Combine the shredded veggies with the eggs, flour, and salt. Mix thoroughly,
2. Heat a thin layer of olive oil in a saute pan over medium heat. It is important that the heat is the right temperature because you want the pancakes to cook all the way through the middle by the time they are brown on the outside.
3. Once the oil has heated up, add pancake size dollops of the veggie mixture into the pan. Cook for several minutes until the bottom starts to brown. Then flip and repeat.
4. Transfer cooked pancakes to a plate lined with paper towels. Serve warm with sour cream and/or applesauce.

What's in season in Oklahoma?

If you're interested in supporting locally grown produce throughout every season, check out our quick guide to seasonal produce in Oklahoma and let us know, how do you include seasonal produce into your meals?

Spring

Arugula
Asparagus
Beans
Beets
Broccoli
Brussels Sprouts
Carrots
Cauliflower
Chard
Cucumbers
Fava Beans
Garlic Scapes
Greens (Collards, Etc.)
Herbs
Kohlrabi
Lettuce
Morels
Mushrooms
Onions
Parsley
Parsnips
Peas
Plums
Potatoes
Radishes
Rhubarb
Spinach
Strawberries
Summer Squash
Turnips

Summer

Apples
Apricots
Arugula
Asparagus
Basil
Beans
Beets
Black-Eyed Peas
Blackberries
Blueberries
Broccoli
Cabbage
Cantaloupe
Carrots
Cauliflower
Celery
Celery Root
Chard
Cherries
Chili Pepper
Cilantro
Corn
Cucumbers
Eggplant
Figs
Garlic
Garlic Scapes
Grapes
Green Onions, Scallions
Greens (Collards, Etc.)
Herbs
Horseradish
Kale
Kohlrabi
Lettuce
Melons
Mushrooms
Okra
Onions
Parsley
Peaches
Peas
Peppers
Plums
Potatoes
Pumpkin
Radishes
Raspberries
Rhubarb
Spinach
Strawberries
Summer Squash
Tomatoes
Watermelon
Winter Squash
Zucchini

Fall

Apples
Arugula
Basil
Beans (Green, Snap)
Beans (Shell)
Beets
Broccoli
Brussels Sprouts
Cabbage
Cantaloupe
Carrots
Cauliflower
Celery
Celery Root
Chard
Chili Pepper
Cilantro
Corn
Cucumbers
Eggplant
Figs
Garlic
Grapes
Green Onions, Scallions
Greens (Collards, Etc.)
Herbs
Horseradish
Kale
Kohlrabi
Leeks
Lettuce
Melons
Mushrooms
Okra
Onions
Parsley
Peaches
Pears
Peas
Pecans
Peppers
Persimmons
Potatoes
Pumpkin
Radishes
Raspberries
Spinach
Summer Squash
Sweet Potatoes
Tomatoes
Turnips
Watermelon
Winter Squash
Zucchini

Winter

Beets
Broccoli
Brussels Sprouts
Cabbage
Carrots
Celery
Garlic
Greens (Collards, Etc.)
Kale
Kohlrabi
Leeks
Lettuce
Parsnips
Peas
Pecans
Potatoes
Pumpkin
Sweet Potatoes