on our plates…

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Vegetarian Chili With Winter Vegetables from NYT

• 1 recipe simmered rojo chiquito beans or pintos (see below) or 3 (14-ounce) cans

• 2 tablespoons grapeseed, sunflower or canola oil

• 1 onion, finely chopped

• 1 large or 2 medium carrots, cut in small dice

• 1 red pepper, diced (optional)

• 2 large garlic cloves, minced

• 3 tablespoons mild ground chili (or use hot, or use more)

• 1 tablespoon lightly toasted cumin seeds, ground

• 128-ounce can chopped tomatoes

• 1 teaspoon dried oregano, preferably Mexican oregano

• 2 tablespoons tomato paste dissolved in 1 cup water

• 2 cups diced winter squash (about ¾ pound)

• Salt to taste

• ½ cup chopped cilantro

• Grated cheddar or Monterey Jack, or queso fresco for garnish (optional)

PREPARATION

Step 1 Heat the beans on top of the stove in a large soup pot or Dutch oven.

Step 2 Heat the oil over medium heat in a heavy nonstick skillet and add the onion, carrot and pepper. Cook, stirring often, until the vegetables are tender and beginning to color, about 8 minutes. Stir in the garlic, stir together until fragrant, 30 seconds to a minute, and add the ground chili and cumin. Cook, stirring, for 2 to 3 minutes, until the mixture begins to stick to the pan. Add the tomatoes and oregano, and salt to taste. Bring to a simmer and cook, stirring often, until the tomatoes have cooked down and the mixture is beginning to stick to the pan, about 10 minutes. Stir in the tomato paste dissolved in water and bring back to a simmer. Season with salt to taste and simmer, stirring often, for 10 minutes, until the mixture is thick and fragrant.

Step 3 Stir the tomato mixture into the beans. Add the winter squash and bring to a simmer. Simmer, stirring often, for 30 to 45 minutes. It is important to stir often so that the chili doesn’t settle and stick to the bottom of the pot. It should be thick; if you desire you can thin out with water. Taste and adjust salt.

Step 4 Shortly before serving stir in the cilantro and simmer for 5 minutes. Spoon into bowls. If you wish, top with grated cheddar, Monterey jack, or crumbled queso fresco.

Easy beans!

• 1 pound (about 2¼ cups) beans, washed and picked over for stones, soaked for at least 4 hours or overnight in 2 quarts water

• 1 medium onion, cut in half

• 2 to 4 large garlic cloves (to taste), minced

• 1 bay leaf

• Salt to taste (beans need a lot, at least 1 teaspoon per quart of water used)

PREPARATION

• Step 1 Place beans and soaking water in a large, heavy pot. Add halved onion and bring to a gentle boil. Skim off any foam that rises, then add garlic and bay leaf, reduce heat, cover and simmer 30 minutes.

• Step 2 Add salt and continue to simmer another 1 to 1½ hours, until beans are quite soft and broth is thick and fragrant. Taste and adjust salt. Using tongs or a slotted spoon, remove and discard onion and bay leaf. For the best flavor refrigerate overnight.

• Note: If using a pressure cooker/instant pot, I use 1 cup beans to 3 cups water, add all the same flavorful goodies and cook for 28 minutes. Subbing half of the water for broth can also be a yummy adaptation.

Ideas for Cooking with Flower Sprouts (Kalettes)

• Eat raw with creamy dips

• Boil in salted water for 3-4 minutes, drain, and fry briefly in butter.

• Blanch, drain, and then throw into pasta with lots of olive oil and sauce or spices of your choosing.

• Stir fry for a minute or two in sesame oil. Add a drizzle of soy sauce, a little fresh ginger, some garlic and a sprinkling of sesame seeds to finish

• Roast at 475 with a drizzle with olive oil, salt and pepper for 10 minutes, stirring (or shaking the pan to redistribute) halfway through cooking.

More in-season inspiration…

• Napa Cabbage, Radicchio: Napa Cabbage Slaw with ginger miso dressing

• Butternut Squash, onion: Butternut Squash & Caramelized Onion Galette

• Butternut Squash: Roasted Squash & Tofu with Ginger or Butternut Squash Soup

• Napa cabbage, garlic, radishes: Kimchi / Vegan Kimchi

• Napa cabbage, garlic: Cabbage & Mushroom "Lasagna"

• Tatsoi, garlic, radishes (in place of carrots): Spicy Stir Fried Tatsoi

• Tatsoi, garlic: Sauteed Tatsoi

• Tatsoi: Wilted Tatsoi salad with with sesame ginger dressing

• Radicchio - fresh winter salads: Radicchio, Apple & Pear Salad / Salad with caramelized fennel and apples / Chicken and Radicchio Salad with Pickled Raisins and Walnuts

• Radicchio - heartier options: Leek, Fontina and Radicchio Risotto / Bittersweet Roasted Radicchio With Ricotta & Dates

Reminder to please return your waxed CSA boxes

and if you’re a dairy member, please also return your (clean!) glass jars

Here’s a handy dandy box breakdown guide

to save you any frustrations in getting boxes broken down:

THANK YOU!

Waxed boxes are not recyclable, but they’re super reusable, your returns help us reduce waste. AND waxed boxes are expensive! At about $3 each, we’re sending out $1,200 worth of boxes EVERY WEEK, your returns are integral to keeping our costs to you as low as possible.