Support for Local Farmers

Beyond the health and environmental benefits of eating less meat, there is an opportunity to replace meat with in-season produce and support local farmers in the process. There are plenty of opportunities to support local farmers all year long when you look for it. We are fortunate in Northern Michigan to have fantastic options in and around the Traverse City area to get fresh produce even in the winter months.

Not only are there options to order from the Sara Hardy Farmers Market online here from January thru April, but you can order directly from numerous farms as well. Providence Organic Farm, Lakeview Hills Farm, Second Spring Farm, 9 Bean Rows, Loma Farm, and Farm Club are just a few options to get root vegetables, greens, potatoes, and more!

Eating In-Season

When you eat food that is ripe at picking, doesn’t have to travel more than 100 miles to get to your plate, and costs less to produce and ship - everyone benefits! The nutritious benefits of those foods, plus the flavor, is undeniable. “Farm to table” is a popular phrase these days but it holds a lot of value. When you get something straight from a local farmer, when it’s in season, or when it was harvested at peak ripeness, it’s hard to go back to the conventional produce again.

Simply put, eating local, in-season produce is better for your health, it tastes better, it’s better for the environment, and it’s actually cheaper (in the long run).

What’s ‘In-Season’ in Winter?

Some might wonder what is considered in-season when food doesn’t grow around here in the winter. Which is a fair question. Thankfully, we have some amazing greenhouses that grow different greens and mushrooms throughout the winter plus, the cold storage stability of root vegetables, squash, cabbage, and even some fruits makes these readily available.

Here’s a quick list of In-Season Fruits and Veggies in Winter:

Apples
Beets
Brussel Sprouts
Cabbage
Carrots
Celery
Onions
Parsnips
Potatoes
Sweet Potatoes
Turnips
Winter Squash

For this week’s recipe, we have a delicious favorite, Shepherds Pie, with a slight twist. The sweet potato topping on top of the savory base, filled with seasonal veggies and protein-filled lentils, this is a complete meal in itself. Plus, it’s comfort food to the max on cold winter nights!

Sweet Potato Harvest Shepherd’s Pie Recipe

sweet potato harvest shepard's pie vegan

Makes a 2-quart size pan or cast iron- about 6 servings

Cooking time: ~1 hr 45 mins

Ingredients:

5-6 medium sweet potatoes
1 cup green or brown lentils, rinsed
1 TB olive oil
1 med onion
4 cups sliced mixed veggies such as: turnips, carrots, parsnips, celery, brussel sprouts, broccoli
or cauliflower
1 garlic clove, minced
½ cup veggie broth
1 TB Tamari or soy sauce
1 TB Dijon mustard
1 TB maple syrup
½ tsp dried thyme
½ tsp dried sage
¼ cup fresh parsley

Place sweet potatoes (with skin on) on a baking sheet and bake for 45-60 minutes at 400 degrees. Set aside to cool.
Cook lentils in 2 cups of water until soft, but not mushy, about 15-20 minutes.
Heat oil in a large pan over medium heat, add onions and garlic, and cook until translucent. Then add remaining vegetables and cook until softened. Add lentils and broth to pan to keep moist. Add herbs, tamari, dijon mustard, and maple syrup and simmer for a few minutes for flavors to meld.
Peel the sweet potatoes and set the oven to 350 degrees. Mash potatoes and add salt, pepper, and butter, if desired.
Evenly spread lentil and veggie mixture into 9x13 pan and spoon potatoes on top. Smooth with spatula or fork.
Bake for 30 minutes until bubbly at edges. Let cool slightly before serving. Enjoy!!
Serve alongside fresh applesauce for a yummy savory & sweet combination 😋