Week 7

Sweet corn!

• Basil
• Beets
• Chard
• Sweet corn
• Cucumbers
• Garlic
• Onions
• Scallions
• Summer squash

Week 6

• Beets
• Chard
• Garlic
• Onions
• Lettuce
• Squash

Week 5

• Baby chard
• Basil
• Beets
• Collards
• Fennel
• Lettuce
• Radicchio
• Scallions
• Summer squash

Week 4

• Beets
• Cabbage
• Dandelion
• Garlic scapes
• Lettuce
• Radicchio
• Scallions
• Summer squash

week 3

• Beets
• Broccoli
• Chard
• Lettuce
• Radishes
• Scallions

week 2

• Arugula
• Beets
• Bok choy
• Broccoli
• Garlic scapes
• Lettuce

Another CSA season

First week of our  7th season with the CSA.  We're excited, but cooking the bounty will be a challenge with our new jobs and schedules.  This week:

• Chard
• Kale
• Leeks
• Spinach
• Turnips

Zesty Wheat Berry-Black Bean Chili

Zesty Wheat Berry-Black Bean Chili

2 tablespoons extra-virgin olive oil
1 large yellow onion, chopped
1 large yellow bell pepper,chopped
5 cloves garlic, minced
2 teaspoons chili powder
1½ teaspoons ground cumin
1 teaspoon dried oregano
½ teaspoon salt
½ teaspoon freshly ground pepper
2 15-ounce cans black beans, rinsed
2 14-ounce cans no-salt-added diced tomatoes, undrained
1-2 canned chipotle peppers in adobo sauce, minced
2 cups vegetable broth
2 teaspoons light brown sugar
2 cups Cooked Wheat Berries
Juice of 1 lime
1 avocado, diced
½ cup chopped fresh cilantro

Heat oil in a Dutch oven over medium-high heat. Add onion, bell pepper, garlic, chili powder, cumin, oregano, salt and pepper, and cook, stirring occasionally, until tender, about 5 minutes. Add beans, tomatoes, chipotle to taste, broth and brown sugar. Bring to a boil over high heat, reduce heat, cover, and simmer for 25 minutes.

Stir in cooked wheat berries and heat through, about 5 minutes more. (If using frozen wheat berries, cook until thoroughly heated.) Remove from the heat. Stir in lime juice. Garnish each bowl with avocado and cilantro.

From EatingWell: March/April 2007, EatingWell for a Healthy Heart Cookbook (2008)