Thank you from the bottom of my heart.
It's hard to express all that it means to do this work that is my passion and my calling-all thanks to you.
Your commitment to local food, to your health, and to Oak Spring means the world.
Happy people eat happy food and stay in their happy place more...
This is happy food.
We intend to offer you 1-2 more shares before the end of 2022. Keep an eye out for a farm stand order coming your way in December.
Sign up for farm stand here if you're not already a member. We will offer farm stand orders in March too.
Spring share starts the week of April 9th, giving us a later start than last year but we will try to get this good food to you through farm stand occasionally throughout the winter.
Until then stock up now on sweet potatoes, regular potatoes, herbs, and more for Thanksgiving.
Storage tip: Store whole, unwashed peppers in food storage zipper or mesh produce bags in your refrigerator's vegetable drawer. Once cut, peppers should be sealed in a food storage bag or food protection container (I use glass storage bowls with plastic lids). Add a lightly dampened paper towel in with the cut peppers to keep them crisp. I chop my peppers (removing seeds and stems)in a dice I use for chili and freeze them in zipper bags removing the air with a straw! Simple and so easy to use all winter long.
Recipe of the week:
Oak Spring Veggie Chili
My vegetarian daughter, Sam, regularly makes this for herself.
It really varies based on what ingredients I have on hand but sweet potatoes or winter squash are a staple.
2 tablespoons Olive oil
I large onion, chopped
1 c chopped sweet peppers (any color)
1 jalapeno, minced
3 cloves garlic, minced
2 sweet potatoes, diced
2 tablespoons chili powder
2 tablespoons cumin
2 tsp smoked paprika
1 tsp dried oregano
1/4 tsp red chili flakes
2-3 c vegetable broth or make chicken bone broth from an OSF pastured chicken
1-2 Tablespoons tomato paste (optional)
1 (28 ounce can) diced fire roasted tomatoes (I use 2 pints of my own or Muir Glen)
1 c each drained and rinsed black beans and Kidney beans
1 c frozen sweet corn
1 c chopped kale, chard, spinach or any hearty green on hand
Heat olive oil in a large pan (I use cast iron) over medium heat. Cook and stir onion, garlic, and jalapeno pepper until slightly tender, about 5 minutes. Add sweet potatoes, chili powder, cumin, paprika, oregano, and red pepper flakes to the onion mixture. Pour 2-3 cups of vegetable broth over the sweet potato mixture.
Bring vegetable broth mixture to a boil, reduce heat to medium, and simmer until sweet potatoes are tender, 20 to 25 minutes. Stir tomatoes, corn and beans and greens into sweet potato mixture and simmer over low heat until flavors have blended, about 45 minutes or as long as you like! Use tomato paste to thicken if needed.
You can also sauté veggies in a pan and add all ingredients to a crock pot and cook on low for a few hours.
Please adjust the spice to your liking. You can add more or less jalapeños and red chili flakes!
Bon Appetit
