Week 15 Box Contents

  • Carrots
  • Corn
  • Cabbage
  • Kale
  • Yellow Onions
  • Garlic
  • Summer Squash
  • Peppers
  • Artichokes or Apples

*as always this list may change a bit once we get out in the fields to harvest



 We’re really making this transition to fall here.  My week has been filled with a lot of ‘throw some stuff together’ meals this week. Last night was cabbage stir fry with noodles and some of the last fresh sockeye of the year.  I picked up these organic ramen noodles at PCC, Umi Organic, and they are awesome (unpaid plug I swear).  Some quick sautéed thin sliced cabbage, garlic, a little soy or liquid aminos, sesame oil and a splash of rice vinegar.  Scatter some scallion and eat it! I had it for breakfast again this morning with an egg. 

Happy eating!



Black Bean and Corn Chili

It’s ironic that I bring you a chili recipe here.  I just had a conversation with someone about how I don’t think I’ve followed a recipe for chili in 15 years.  It’s the most accepting and forgiving dish.  The key players: cumin and chili powder are what takes it from a veggie stew to chili.  Besides that just about anything you have can go in here.  Just as easy to make this for the meat eaters in your life as it is for the vegans.  No gluten, no dairy? No problem. Add those peppers in here, the summer squash, even some thinly shredded cabbage.  It’ll still be chili thanks to cumin and chili powder!


2 tablespoons olive oil

1 large yellow onion, diced

1 large clove of garlic, minced

1 jalapeño pepper, seeded and diced

1 1/2 tablespoons chili powder

1 1/2 teaspoons ground cumin

1/8 teaspoon ground cayenne pepper

1 teaspoon dried oregano

1/2 teaspoon kosher salt

2 (15 ounce) cans black beans, rinsed and drained

5-6 plum tomatoes, roughly chopped (or one 16 ounce can of chopped tomatoes)

1 12 ounce bottle of beer (a pale ale works well here)

2 cups fresh sweet corn

Full fat plain yogurt for serving

Fresh lime juice for serving

Minced cilantro for serving


Heat the oil in a large dutch oven over medium heat. Add the onion and sauté until the onion begins to soften and lightly brown, about 6 minutes. Stir in the garlic, jalapeño, chili powder, cumin, oregano and salt. Stir until all the veggies are nicely coated in the spice mixture and the mixture starts to become fragrant. About 1 minute. Add the black beans and tomatoes and continue to cook, stirring often, for about 5 minutes longer. Add the beer and bring the mixture to a boil. Reduce the heat to medium-low and simmer until the chili is thick and fragrant, about 25 minutes.

Remove about half of the chili and place it in a blender. Blend until the beans are smooth and creamy. Add the puree back to the soup pot and stir in the corn. Heat through for about 5 minutes longer.  Taste test and add additional salt if necessary.

To serve, divide the chili between bowls and top with yogurt, lime juice, cilantro.


Adapted from Dishing up the Dirt



Carrot Pie in a Pecan Crust

Admittedly this is a little bit of a fussy pie.  Caramel, pecan crust,  etc.  But! There was a birthday in my house for a man who isn’t much of a sweets kind of guy and this is right up his alley.  I’ll probably finish it off with some bourbon whipped cream and heck, might even incorporate some bourbon into the caramel as well.  It’s a celebration right? Keep this puppy in mind when Thanksgiving rolls around.  Or keep it in mind next time you want an excuse to eat pie for breakfast (might leave out the bourbon for breakfast pie, but I’m not judging 😊)


2 pounds carrots (about 6 large), trimmed, peeled, and cut into 1-inch chunks

Kosher salt

1/2 cup sugar

1 1/2 cups heavy cream or crème fraîche

2 tablespoons unsalted butter

2 eggs

1 egg yolk

Pecan Dough (recipe follows)

Put the carrots in a large saucepan, cover with water, add 2 teaspoons salt, and bring to boil.

Adjust the heat to a gentle boil and cook until the carrots are thoroughly tender, 20 to 35 minutes, depending on the age and shape of your carrots. Drain well and transfer to a blender.

Put the sugar and 1/4 cup water into the saucepan, stir to moisten the sugar, and cook over medium-high heat, without stirring but with a few swirls of the pan, until the sugar syrup has turned a dark amber and smells very caramel-y, 5 to 6 minutes. Be careful because this caramel is very hot.

Carefully add 1/4 cup cream—things may get quite spattery—and whisk until the caramel is smooth. Add the butter and a pinch more salt. Pour the caramel sauce into the blender with the carrots. Add the remaining 11/4 cups cream, the whole eggs (which you’ve cracked one at a time into a separate bowl, just in case any shell gets in them), and egg yolk. Blend on high until the filling is really smooth. Set aside until your pie shell is ready.

Lightly flour the work surface and roll out the pecan dough to a 14-inch round. Roll it gently around your rolling pin, move it over a 9-inch pie plate, and gently unroll it into position, allowing it to drape into the corners without stretching. Tuck the excess pastry under itself to make a neat thicker edge. Using two fingers of one hand and one finger of the other hand, work your way around the edge to flute it. Chill the pie shell for 30 minutes in the freezer or 1 hour in the refrigerator.

Heat the oven to 400°F. Line the pie shell with foil or parchment paper and fill with dried rice or beans. If you’re using foil, fold it toward the center so it doesn’t get stuck in the pastry. Bake until the edges are puffed and very light brown, about 10 minutes. Reduce the oven temperature to 325°F. Carefully remove the foil and weights and bake for another 20 minutes to dry out the center of the crust. Make sure the crust edges aren’t getting too brown. If so, reduce the oven temperature to 300°F.

Pour the filling into the partially baked crust and bake at 325°F until the filling is just set. It will still be very soft, but the top will have puffed a bit and when you shake the pie, you won’t see actual rolling liquid in the center, just a bit of a jiggle. This should take about 1 hour.

Let the pie cool completely before cutting.


Pecan Crust

1/2 cup pecans

1 2/3 cups (7.25 ounces by weight) unbleached all-purpose flour, plus more for dusting

1/4 cup plus 1 tablespoon sugar

1 teaspoon kosher salt

4 ounces very cold unsalted butter, cut into 8 pieces

2 tablespoons very cold water

Put the pecans in a food processor and pulse until they are very fine and uniform, though not to the point of pecan butter. Add the flour, sugar, and salt and pulse a few times to blend. Add the butter and pulse again until the largest piece is the size of a small pea.

With the processor running, drizzle in the water and process until the mixture climbs up the sides of the processor. Remove the top and squeeze a big pinch of the dough to see whether it’s still dry and crumbly or holds together and feels moist. If it is dry, pulse in a few more drops of water.

When the dough is the right consistency, dump it on a lightly floured counter and gather it into a ball. Push the dough away from you with the heel of your hand and then with a dough scraper or thin spatula, scrape it back into a ball. Repeat for a few strokes until the dough starts to come together. Don’t overwork it; it’s okay if it’s still slightly crumbly. Shape it into a flat disk.

Wrap in plastic and chill for about 30 minutes; if you chill it longer, leave at room temperature for a few minutes before rolling, to avoid cracking.  It will be a little fussy, but the end product will be soooo good.

Store in the fridge for up to 2 days; freeze for up to 3 months.


From “Six Seasons”

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