Late Summer Produce: Farmer's Garden Bruschetta

August 21, 2013 (CHICAGO)

At the Windy Acres Farm in Geneva, Illinois, farming is a family affair. Kristin Srail and her 3 siblings grew up on their farm and work with their parents to bring a wide variety of fresh produce to the Chicago area. Their farm is known for fresh, high quality fruits and vegetables. They pick their produce daily and everything is sold fresh from the farm to your table within 24 hours.

In season now: corn, tomatoes, peppers and eggplant.

Next season: pumpkins, apples, apple cider donuts.

Windy Acres Farm is open daily from 9AM-6:30PM.

Recipes and links to the farm can be found at

Farmer's Garden Bruschetta

What you will need:

  • 3 c. Roma tomatoes, diced
  • 1 c. Red onion, diced
  • 2 c. Fresh corn off the cob
  • 1 c. Zucchini, diced
  • 1 c. Yellow bell pepper
  • 2 c. Cooked chicken, diced
  • 12 Basil leaves
  • 4 Heads of garlic
  • 1/8 c. Rice wine vinegar
  • Salt & Pepper to taste
  • Extra virgin olive oil
  • 1 tbsp unsalted butter
  • Sliced sourdough bread

On stove top, on low/medium heat, cook 4 heads of garlic, cloves peeled, in 1/4 c. Extra virgin olive oil. Stirring occasionally, continue until tender and browned on the outside. Turn heat to low, add tbsp. butter to thicken and 1/4 c. more extra virgin olive oil.

In separate skillet, warm up diced red onion and zucchini on medium heat until tender, pour in mixing bowl and set aside. Repeat with diced bell pepper and corn kernels. Mix together.

Dice up your baked, skinless chicken and add to the vegetable mixture. Toss in diced tomatoes. Chiffonade basil and add half to the salad. Save other half for garnish. Add rice wine vinegar, dash of black pepper and pinch of salt. Let chill so flavors can combine.

To serve:
Toast sourdough bread and spread 2-3 cooked garlic cloves along with some of the olive oil in the pan onto the toast. Spoon the vegetable salad on and add extra basil on top for added flavor and color. Enjoy.

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