McKenzie Electric Cooperative members Corey and Rachel Meuchel are growing greens and community at Meadowlark Acres in rural Arnegard. The 15-acre garden plot opens to the public this month. Families are invited to walk through the rows of produce and pick their own to take home. It is the fruit that blossomed from Rachel’s brain cancer diagnosis in 2023, which you can read about here.
The Meuchels share two produce-forward recipes that nourish their family of six, which includes their four sons, Kasen, 9, Finn, 7, Grady, 5, and Remy, 3. The sheet-pan dish is easy cooking and easy cleanup! The corn and avocado salad is not-your-average salad – bright, flavorful and keeps you coming back for more.
1 lb. fully cooked sausage, sliced into ¼-inch-thick circles
12 oz. fresh green beans, trimmed
1 lb. potatoes, cut into 1-inch chunks (yellow or gold preferred)
3 T. extra virgin olive oil
¾ tsp. salt
½ tsp. pepper
½ tsp. garlic powder
½ tsp. dried basil
½ tsp. dried oregano
In a bowl, toss green beans, potatoes and sausage with oil and seasonings. Transfer to a 12x17-inch baking sheet lined with parchment paper, arranging in a single layer. Bake at 425 degrees for 20-25 minutes, or until potatoes are tender.
COREY’S NOTES: Yellow or gold potatoes are preferred for their buttery flavor in this dish. Swap the green beans for Brussels sprouts, broccoli or carrot sticks. Or, add as many veggies as you like! The Meuchels like to use their deer sausage made from hunting season.
Recipe by Corey and Rachel Meuchel, Meadowlark Acres, McKenzie Electric Cooperative
SALAD
6 slices bacon, chopped
2-3 ears corn, husked
3 radishes, thinly sliced
2 avocados, diced
3 hearts romaine, cut into bite-size pieces
DRESSING
2-3 green onions, chopped
Basil leaves, optional
¼ tsp. minced garlic
¼ cup mayonnaise
¼ cup sour cream
1 T. white vinegar
2 T. water
¾ tsp. salt or more to taste
¼ tsp. pepper
Cook bacon until crisp and drain. Boil corn for 2 minutes, then cut kernels off. Puree dressing ingredients in a food processor until smooth. Combine all salad ingredients, toss with dressing and serve.
Recipe by Corey and Rachel Meuchel, Meadowlark Acres, McKenzie Electric Cooperative
