Week 21

As of tonight, we have two more distribution weeks left! Which is why I hope you all can make it to our work day/potluck party this Saturday! This is the last year Sam and I will be running Second Wind and we would like to celebrate 3 great seasons with you all. Wes and Bryn will also be there–it will be a great way to kick start their new farming adventure as well. On the schedule is a few hours of fall work starting at 1:00 pm followed by a potluck party at 5:00 pm. You don’t have to work to come to the potluck–just bring a dish! Hope to see you there.

Expect the following produce this week:

1 bunch broccoli raab

1 bunch arugula

bok choy

1 bunch scarlet ohno turnips

carrots

1 celeriac

1 butternut squash

onions

garlic

There are a lot of greens this week! It’s about time, right? There is nothing better in the fall than a big pot of cooked greens. They balance out the weight of all the starchy root vegetables, plus, add a great amount of nutrition just when the days are getting short and outdoor fun begins to wain.

(The greens on the turnips this week are quite delicious, so be sure to use them too.)

This week’s recipe is a chili, what better side dish than cooked green to go along with cornbread or rice? Mix them all together, cook them separate, whatever you do they will be great.

Black Bean and Butternut Squash Chili

2 onions, diced

4 cloves garlic, minced

5 cups butternut squash, in small dice

4 cups black beans, cooked

1 quart tomato sauce

1 quart diced or whole tomatoes

fresh chile peppers, seeds removed and chopped

2 TBS cumin powder

1 TBS chile powder

salt and pepper to taste

1. Heat a large pot, coat the bottom with oil. Add the onions, garlic and butternut squash. Cook until the onions are translucent over medium heat, about 7 minutes.

2. Add the chiles and cook for 1-2 minutes.

3. Add the beans, tomato sauce, and tomatoes. Bring to a boil and turn heat down to a low simmer.

4. Cook over low heat for at least one hour, until the squash is well-cooked. Add spices and salt and pepper to taste.

As will all chilies, the flavor improves after 1-2 days in the refrigerator.

Serve with diced avocado and lime.