Sedgwick County Harvest Hub

Steak and Spinach Salad with Quinoa

Ingredients

Dressing

1/2 cup fresh Italian (flat leaf) parsley

1/2 cup fresh basil

2 cloves garlic, peeled

3 Tbs. red wine vinegar

1/4 cup olive oil

1/2 cup mayonnaise

Kosher salt and black pepper, to taste

Salad

1 lb. sirloin or other steak of your choice such as ribeye, strip, flank or skirt steak

12 oz. baby spinach or baby kale

1/2 cup cooked quinoa

1/2 avocado, sliced

1/2 cup grape tomatoes, halved lengthwise

2 Tbs. dried cranberries

Taco Lettuce Wraps

Ingredients

This recipe was provided by Carol Buck of 4B Farm, LLC.

1 lb. lean ground beef
Large lettuce leaves (green leaf,
Ithaca or romaine works well)
1 finely minced onion
1 clove crushed and minced garlic
Dash of garlic powder
Dash of onion powder
Dash of dried oregano
Cayenne pepper, to taste
Salt and pepper, to taste
Fresh chopped cilantro, to taste

Instructions

Brown ground beef; drain fat.

Add onion, garlic, spices, cilantro and a little water; simmer for five to 10 minutes.

Roast Pork Tenderloin and Sweet Potato Sheet Pan Dinner

Ingredients

1/3 cup packed dark brown sugar
2 tsp. chili powder
1 1/2 tsp. kosher salt
1/2 tsp. ground cinnamon
1/2 tsp. granulated garlic
2-3 large sweet potatoes, peeled and cut into 1-inch cubes
1 red onion, cut into thin wedges
2 Tbs. unsalted butter, melted
2 pork tenderloins, approx. 1 lb. each

Instructions

Preheat the oven to 400 F.

Rainbow Veggie Frittata

Ingredients

1 Tbs. olive oil

1 medium sweet red bell pepper, seeds and membranes removed, diced

1 small red onion, diced

½ tsp. dried oregano leaves

½ tsp. dried basil leaves

Kosher salt and freshly ground black pepper

2-3 Roma tomatoes, seeds removed, diced

1-2 small zucchini, skin-on, diced

3 cups baby spinach, chopped

8 large eggs, beaten

2-3 green onions, green parts only, chopped

¼ cup Feta crumbles

Instructions

Preheat the oven to 400 degrees F.

Fresh ingredients and simple recipes that make healthy eating easy for the whole family, from quick breakfasts to stress-free weeknight dinners.

Emily Kerschen of Garden Plain has found her sweet spot of combining her love of teaching with her knowledge of how farming and ranching works to get food to our plates. 

Are you passionate about building stronger local food systems?

Shop Kansas Farms is seeking a dynamic food-systems consultant to help us manage and grow the Sedgwick County Harvest Hub. This project will connect local growers, processors, and distributors in Sedgwick County.

This is a unique opportunity to work at the intersection of agriculture, community development and supply chain innovation, helping ensure more Kansas-grown food reaches Kansas families.

It’s best to think of our website like a shopping mall such as Town East. We don’t sell the food that is raised, we just provide the independent businesses a place they can advertise for free. It’s like walking into Town East and wandering from shop to shop. The best part is you can do that 24/7 on our website. 

This website is divided into the three basic components of a food system: production, processing and distribution.