Hello Oak Spring Farm-ily,
It’s the last week of September, and the cool, rainy weather has me craving hearty, warming meals—chili, to be exact.
It's time to make a pot of Communitty Sponsored Chili I actually served up my first batch of chili this week since late winter, and let me tell you, it did not disappoint.
Chili is one of those meals that I *LOVE* for so many reasons.
It’s versatile, easy to improvise with whatever veggies you have on hand, and perfect for making a big batch to freeze an extra meal or two for those busy days.
This week, I want to share 3 ways to make healthy chili along with my favorite recipe using loads of fresh Oak Spring veggies.
Trust me, it’s a winner, and I hope you love it as much as my family does.
This week's add-on shares:
- Fruit Share is finished for the season. We will still offer Shaw Orchard fresh, crisp apples—perfect for snacking or adding to a fall salad-but you'll need to add them on to your order.
- Cheese Share: Take your pick between **Horseradish Cheddar** or **Garlic Chive Cheddar**—either one will elevate your favorite comfort foods.
- **Veggies:** Keep an eye out for fennel.
If you’re new to fennel, it feels just like fall to me, with its mild, sweet flavor and slightly licorice-like crunch. I’m including an easy recipe for fennel that you can whip up in a jiffy, perfect for a side dish or tossed into a salad.
3 Ways to Make Healthy Chili
1. 100% Grassfed beef or pastured lamb, pork, chicken or turkey. Or, go vegetarian and let beans and lentils be the star.
2. Veggie-Packed: Add as many Oak Spring Farm veggies as you like—peppers, tomatoes, carrots, squash, sweet potatoes, fennel, radishes, kale, chard—chili is a great way to sneak in those extra servings.
3. Spice it Up! Use heart-healthy spices like cumin, chili powder, and even a little turmeric for added anti-inflammatory benefits. And don’t forget a little kick from our farm's hot peppers if you like heat
My Oak Spring Chili Recipe
- 1 lb of 100% grassfed ground beef (or 2 cups of cooked beans if vegetarian)
- 1 onion, chopped
- 2 cloves of garlic, minced
- 1 bell pepper, chopped
- 1-2 jalapeños, finely chopped, seeds and pith removed(optional for heat)
- 3 tomatoes, diced (or 1 can of crushed tomatoes)
- 1 zucchini or summer squash, chopped
- 1 can of beans (black, kidney, or pinto)
- 1 tbsp chili powder and cumin
- 1 tsp salt, smoked paprika and turmeric
- Salt & pepper to taste
**Directions:**
1. In a large pot, sauté the onion and garlic in olive oil until soft.
2. Add the ground meat (or beans) and cook until browned.
3. Stir in peppers, tomatoes, and any additional veggies. Cook for 5-7 minutes.
4. Add beans, chili powder, cumin, and seasoning. Let everything simmer for 30 minutes on low.
5. Serve with your favorite toppings—sour cream, shredded cheddar, or a slice of that delicious *Horseradish Cheddar* from the cheese share!
Easy Fennel Recipe
Slice the fennel bulb thinly, toss it with olive oil, salt, and pepper, and roast at 400°F for 20-25 minutes. The result is caramelized, slightly sweet, and perfect as a side dish or tossed with pasta for a quick dinner
Or try this delicious Hearty Lentil, Fennel, Sausage Stew
Enjoy the cozy meals this week, and don’t forget to grab those apples and cheese to complete your fall feasts.
Warmly,
Lisa & the Oak Spring Farm Crew
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