All summer we regaled you with tales of our CSA and Farm Coop, talking about our beet failures, and summer stews. Madelene posted with some of her garden produce in a great article about Summer Salads.
But right now, it’s January. Still five months away from CSA 2013 start up, and I recieved my last share of Winter Produce right before Christmas. On Monday, my husband used the last of our farm share frozen carrots to make a modified potato and pea (and carrot) curry from our favorite cookbook.
Which means – I’m back to buying produce at the supermarket.
How am I handling this transition?
By playing it very very safe.
I contended with beets, arugula, scapes, leeks, sweet onions, three varieties of turnips and much more more this summer and fall. The challenge made me more confident – but also upped my stress level.
At heart, I’m not a very adventurous cook. I only like to try new recipes once a month or so. Left to my own devices (like now) I buy onions, potatoes, carrots and celery and call it a good week. Since learning about seasonal eating in 2006 when I worked on organic farms in New Zealand, I’ve tried to mainly stick with the roots in wintertime – or well, buying canned and frozen vegetables. Dr. Oz told me that’s fine.
Here’s a recipe I’ve been making quite a number of times lately for others and myself- and I think you’ll really enjoy it. It’s a quick mix, and perfect for a cold night.
Turkey Chili with White Beans
(As a vegetarian – I substitute tofu -it still tastes good)
1 Tbl EVOO
1 med onion, chopped.
2 garlic cloves, minced
1 lb turkey cutlets cut into ½ in pieces. (or Tofu, pressed/drained and cut into ½ in. pieces)
1 Tbl chili powder
1 15 oz. can Cannellini (or other white bean) – drained
1 14.5 oz can Mexican diced tomatoes
1 cup broth.
Heat oil in saucepan over med-high heat and add garlic and cook 1 minutes. Add onion and cook 1 minute more.
Add turkey, chili powder, cumin and saute until turkey is cooked – about 15 minutes
Add beans, tomatoes, broth and simmer for about 15 to 20 more minutes. Add salt and pepper to taste.
Tonight – I’ll be serving this with Mark Bittman’s Good Old Fashioned Cornbread.
– Beth Melillo
*This recipe was shared with me by Jeneil Russell of Rhema’s Hope . Jeneil blogs about raising two wonderful daughters, one of whom has Autism, and her adventures with them both. I highly recommend checking out her blog.