Photo Credit: Miki Lyn Zilnicki
As a mother of four young children, a behavioral optometrist, and a farmer’s wife, you might assume the last thing Miki Lyn Zilnicki wants is to plan and cook meal after meal for her family.
However, Miki Lyn is wildly passionate about cooking nutritious, balanced meals for her family, loaded with in-season, local ingredients—many grown or produced by her husband’s family’s farm, Zilnick Farms.
“One of our favorite parts of harvest season is that our children get to see the whole process of what John does come to fruition,” Miki Lyn shared. “They get to see firsthand where their food comes from, how much work goes into growing it, and the importance of working together as a family. It isn't always glamorous, but we wouldn't trade the experience for anything! Plus, there is quite literally nothing as good as a freshly dug potato!”
Read on as Miki Lyn shares what it’s like to be a farming family during harvest season, a hack to get your kids to eat more produce, and a hearty, comforting recipe perfect for a chilly night.
Oh, and if you were wondering: you don’t have to be married to a farmer to regularly enjoy local produce. Zilnicki Farms offers a fully customizable, weekly CSA with options for local produce, grass-fed and finished beef, and provisions delivered right to your door.
Photo Credit: Miki Lyn Zilnicki
Q: What is it like to be a farming family during harvest season?
Miki Lyn: Harvest season is one of the busiest, but also one of the most rewarding, times of the year for our family. With four young children, life is always a little chaotic, but add harvest season into the mix, and it becomes a whole new level of busy. There are long days, lots of moving parts, and always something to get done, but there is also something really special about watching the season come full circle and seeing the results of months of hard work.
Q: What are your family's current favorite seasonal produce?
Miki Lyn: One of the best parts of living on a farm is enjoying fresh, seasonal produce. In the fall, we especially love apples, late-season corn, broccoli, cauliflower, and potatoes. We try to incorporate whatever is fresh and available into our meals, and the kids always seem more excited to try something when they've had a hand in picking it or helping prepare it. There is something special about eating with the seasons and appreciating what we have right now.
Q: What are your go-to quick snacks or weeknight meals to feed your family?
Miki Lyn: With four kids and busy schedules, simple is definitely the name of the game in our house. We try to keep fresh fruits and vegetables washed, cut, and ready to grab. Apple slices, cucumbers, and carrots make easy snacks, especially when paired with cheese or a favorite dip.
For weeknight dinners, we love meals that are easy to put together and can incorporate whatever produce we have on hand. Sheet-pan dinners with roasted seasonal vegetables, homemade soups, and pasta dishes are some of our go-to options. I love meals that are simple, nutritious, and don't require spending hours in the kitchen, especially during harvest season.
Growing up, my mom made a salad every night with dinner, and I guess out of habit I have always done the same. My kids have discovered that they actually like salad, so they love helping me make one every night too. They take such pride in making the salad from everything we have in the garden, chopping up the ingredients and then tossing it together with a homemade dressing.
Lastly, one of my best mom hacks to get as much nutrition into my kids as possible is to make homemade bone broth from our grass-fed beef bones or homemade chicken stock. It is such an easy thing to do. Put the bones in a pot, add carrots, celery, onions, garlic, and fresh turmeric, any herbs you have, cover with water, and simmer away. All you have to do is strain and store it. I use these broths and stocks in just about everything. Making a boxed mac and cheese on a night you have nothing left in the tank? Add some bone broth instead of milk for added nutrition. Have a sick kid on your hands? Quickly thaw some homemade chicken stock, add pastina, and you have a nutritious, feel-good meal for your family.
Q: Do you have any lunchbox tips for sneaking in more produce?
Miki Lyn: My biggest tip is to make fruits and vegetables easy and fun to eat! Kids are much more likely to eat produce when it's already washed, cut up, and ready to go. We love packing a variety of colorful fruits and vegetables, and sometimes something as simple as a fun shape or a little container of dip makes all the difference. I also think it's important to get kids involved. Letting them choose a fruit or vegetable for their lunchbox gives them a sense of ownership and makes them more excited to eat it. And don't underestimate the power of repetition. Just because they don't eat something the first time doesn't mean they won't eventually come around.
I try not to make fruits and vegetables something we have to hide, especially now that my kids are getting older. Instead, I want our children to grow up seeing them as a normal, enjoyable part of everyday meals. That said, I do love to grate zucchini into any baked good I make. It makes it moist and adds a little nutrition, too.
A comforting Zilnicki family recipe ideal for chilly nights
One of our favorite fall dinners combines John’s two favorite things: meat and potatoes. It is hearty and comforting as the nights start to cool off. We layer our grass-fed ground beef with seasonal vegetables under a generous helping of creamy mashed potatoes and bake everything until golden.
With four young kids and the busy pace of harvest season, I love simple meals, filling and can be prepared ahead of time. This is one of those recipes where you can use whatever vegetables you have on hand, and it's a great way to get the kids to eat a variety of seasonal produce. There's nothing better than gathering around the table for a warm, homemade meal after a long fall day!
Photo Credit: Miki Lyn Zilnicki
Zilnicki Farms Cottage Pie
Ingredients
For the mashed potato topping
2 lbs fresh potatoes, peeled and quartered
4-6 tablespoons butter
½ cup milk
Salt and pepper to taste
For the beef and vegetable filling
1½ lbs ground beef
1 medium onion, diced
2 cloves garlic, minced
2 carrots, peeled and diced
1 cup corn kernels
1 cup peas
1 cup diced butternut squash (optional)
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
¾ cup beef broth
1 teaspoon dried thyme, oregano, and rosemary
Salt and pepper to taste
Instructions
Prepare the potatoes: Boil potatoes in salted water for 15–20 minutes or until fork-tender. Drain and mash with butter, milk, salt, and pepper until creamy.
Cook the beef: In a large skillet, brown ground beef over medium heat. Be sure to season the meat with salt and pepper. Drain excess fat if needed.
Add the vegetables: Stir in onions, garlic, carrots, and butternut squash diced small. Cook for 8–10 minutes until beginning to soften.
Make the filling: Add corn, peas, tomato paste, Worcestershire sauce, beef broth, and herbs. Simmer for 5–7 minutes until vegetables are tender and the mixture thickens slightly.
Assemble: Transfer beef and vegetable mixture to a greased 9-by-13-inch baking dish. Spread mashed potatoes evenly over the top.
Bake for 20–25 minutes in a 400-degree oven until heated through and lightly golden on top.
Serve: Let rest for 5–10 minutes before serving.
Harvest Tip: You can substitute whatever vegetables are in season or available from the farm. Carrots, corn, peas, squash, and even chopped green beans work beautifully!