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WHAT YOU NEED FOR LOCAL KIELBASA CARROT CELERY WHEATBERRY GRAIN BOWL:

Triple S Farms Kielbasa Sausage

local wheatberries from Hazzard Free Farm

local and organic celery from PrairiErth Farm

local and organic carrot from PrairiErth Farm

local and organic bell pepper from PrairiErth Farm

local and organic garlic from Blue Moon Farm

local and organic yellow onion from Blue Moon Farm

local and organic boiled red beets from Blue Moon Farm

1 T. salted butter

local rosemary from Green Pantry Nursery

WHAT YOU NEED FOR LOCAL BUTTERNUT SQUASH PECAN GOAT CHEESE WILD RICE GRAIN BOWL:

1 cup of native-harvested wild rice or regional wild rice from the Great Lakes

1 T. Better than Bouillon concentrated broth paste or bouillon cube

1 container local chevre goat cheese from Prairie Fruits Farm & Creamery

1 local and organic butternut squash from Blue Moon Farm

2 local and organic leeks from PrairiErth Farm

2 sprigs local thyme from Green Pantry Nursery

Local and organic salad greens from Blue Moon Farm

As cooling weather falls upon us each October in Champaign-Urbana, I am always stunned by the bounty of local foods harvested this month. October straddles the last of summery heat-loving foods like our favorite nightshades all the while welcoming the harvest of cool-loving salad mixes, brassicas, and storage crops that sweeten with the brisk temperatures. It's hard to describe the bittersweet feeling I have when eating the season's first apple while hoarding the last of the tomatoes in the same sitting. I tend to view October has the last hurrah before settling into hybernation mode.

This quick recipe is for the hangry, exhausted folks that should have eaten hours ago.

WHAT YOU'LL NEED FOR HEAT & EAT PANEER TIKKA MASALA:

1 jar Maya Kaimal Tikka Masala simmer sauce

1 pouch Maya Kaimal Organic Everyday Dal black lentil, tomato, cumin 

1 pouch Maya Kaimal Organic Everyday Dal kidney bean, carrot, tamarind

1/2 block Gopi paneer cheese

1 T. canola oil or high heat oil

1 package Mother Earth organic baby bella mushrooms

1 local & organic yellow onion from Blue Moon Farm

This is definitely my favorite curry recipe. It's brothy, full of vegetables, and the chicken is so tender.

What you'll need for Green Curry Chicken:

1 can Native Forest organic coconut milk, unsweetened classic full fat

1/2 jar Thai Kitchen green curry paste

1 package Farmer Focus organic & free range boneless skinless chicken thighs

2 T. Thai Kitchen premium fish sauce

2 T. organic coconut palm sugar

1 cup Field Day organic chicken broth, low sodium

LOCAL ORGANIZATIONS NOMINATED FOR 2021 ROUND UP FOR GOOD GRANT

This vegan taco has our special TVP taco crumbles, avocado, sliced cabbage, lime, and so many other local and seasonal goodies. You're going to love this one.

WHAT YOU'LL NEED FOR VEGAN TVP TACOS:

1 package of Maria and Ricardo's soft corn or flour tortillas 

1 container of Our Own Vegan TVP Taco Crumbles

5 leaves of local lettuce from Greens For You, thinly sliced

1 cup of local organic red cabbage from PrairiErth Farm, thinly sliced

This is a hyper-local taco with half the ingredients locally sourced! Super fresh, quick to prep, this taco is a stunner!

WHAT YOU'LL NEED FOR SHREDDED CHICKEN TACOS:

1 package of Maria and Ricardo's soft corn or flour tortillas 

1 container of Our Own organic shredded chicken

5 leaves of local lettuce from Greens For You, chopped

1 container of Our Own organic refried beans, La Preferida Refried Black Beans, or refried pinto beans

This popsicle recipe is unique, tart, and is slightly slushy-like in texture.

What you'll need for Plum Lime Strawberry Popsicles:

2 organic plums

6 small organic strawberries

1 lime, juiced

popsicle molds / empty ice cube tray with toothpicks & saran wrap

blender / food processor

Yes, red bananas exist and we have them! These special bananas are creamy, smaller, and blend so well with raspberries and yogurt. You have to try this one! 

What you'll need for Red Banana Raspberry Popsicles:

2 red bananas (or 1 ripe yellow banana)

1 cup Seven Stars Farm organic original plain yogurt

1 cup Cascadian Farms frozen raspberries

1 T. Field Day maple syrup