Butternut Squash Black Bean Chili

Ingredients:

• 2 small onions, diced
• 2 garlic cloves, minced
• 1 carrot, chopped
• 2 c. cubed butternut squash
• 1 tsp. chili powder (included in spice packet)
• 1 c. halved cherry tomatoes
• 2 tsp. apple cider vinegar
• 1 c. black beans, cooked
• 2 to 3 c. vegetable stock
• Juice of 1 lime
• Salt and pepper to taste

Optional Toppings:

• Grilled corn kernels
• Sliced green onions
• Cilantro
• Baked tortilla strips
• Avocado

Instructions:

Soak black beans overnight in a bowl of water.  Rinse and drain black beans and add to a pot of water, bring to a boil and reduce heat to medium-low and continue to cook for approximately 90 minutes until tender.  Add more water if necessary.

Line the bottom of a large pot with water; add onion and a pinch of salt and pepper.  Cook over medium heat until soft, 5 to 8 minutes.  Stir in the garlic carrots , butternut squash and another pinch of salt and pepper.  Cook until the vegetables just start to become tender and the onion is lightly browned, about 15 minutes.  Reduce the heat if necessary.

Add the chile powder and tomatoes and cook for 1 minute.  Stir in the apple cider vinegar and black beans and then add 2 cups of vegetable broth (or enough to cover everything).  Simmer until the butternut squash and carrots are tender, 20 to 30 minutes, adding more broth, as needed.

Add the lime juice and season to taste with more salt, pepper and spices to your liking.  If you’re chili is too spicy, stir in a small splash of apple cider vinegar, if it’s too thick, add another cup of broth.

Serve as is or top with optional toppings mentioned above.

Butternut Squash & Black Bean Enchiladas

 

Ingredients:

• 1 cup dry black beans
• 1/2 medium-sized butternut squash
• 1 small white onion
• 3 cloves garlic
• 1 chopped bell pepper (green or red)
• 1 1/2 teaspoons cumin powder
• 1 1/2 teaspoons chili powder
• 1 teaspoon salt
• 3 tablespoons olive oil
• 5 flour tortillas
• A jar of your favorite enchilada sauce
• 2 cups cheese (dairy-free, if desired)
• Fresh cilantro for garnish, if desired
• Fresh salsa & sour cream, as topping, if desired

Instructions:

Soak beans in water for 6 hours, or overnight. Rinse before cooking.

Cook beans with 1 1/2 cups water, on medium-low heat, until fully cooked (about 1.5 hours), stirring occasionally, and added more water if dry.

While beans are cooking, prep the butternut squash by peeling and cubing into 1/4” pieces.

Preheat oven to 350°F.

Saute onion in a large skillet over medium heat until translucent (about 7 minute)

Add the squash & peppers to onions and continue to cook until tender (about 5 minutes)

Add in garlic, cumin, chili powder, salt and beans into large skillet. Cook for 5 minutes.

Prep a casserole dish with a little olive oil and enchilada sauce on the bottom of the baking dish.

Start by filling one tortilla with 1/3 a cup of the squash & bean filling.

Place tortilla, seam side down, into baking dish. Repeat until dish is full.

Top tortillas with more enchilada sauce and cheese (if using).

Bake, uncovered for 20 minutes, until the filling is bubbling, and the cheese is golden.

Remove from oven and serve with fresh cilantro, salsa and sour cream.

What's Currently Growing - Winter 2017

We lost a whole greenhouse due to our heater malfunctioning during our first big snowstorm. Emotionally devastated, the team found solace in knowing it gave us the opportunity to slow down a bit over the holidays and regroup with an organized farm plan. We decided to focus on cold-hardy greens like spinach, kale, Swiss chard, arugula and mustards. We'll be planting an assortment of radishes, turnips, and beets. We're restarting herbs like parsley, cilantro, green onions, and basil. We're happy that our tomatoes are still producing strong! We're missing the variety we offered throughout the fall...but spring seems just around the corner! 

1. We amended all the soil in our raised beds. This takes a lot of hard work and dedication. We're happy to have healthy soil for our crops to flourish!
2. Replanting the entire long greenhouse for a late winter harvest. We keep this greenhouse above 55 degrees all winter long. This allows greens and herbs to stay active instead of going dormant. 
3. We're continuing our micro-green production and are looking forward to supplying our customers all winter long!

Welcome!

Thank you for visiting our website. We are in the works of creating content for our blog. We will include recipes, produce processing tips and tricks, DIY projects, and much more. Please feel free to share your ideas with us. We'd love to hear about what you'd enjoy the most!