Paisley Farm CSA blog

Week 2 is here! After last weeks grain mix up, Spelt berries… more info CSA Spelt Berries…

I’m here to break down the box for this week… which gets exciting with the addition of cheese and black turtle beans! 

Week two box contains:

Carrots

Parsnips

Beets, red and golden

Empire Apples 

Chippowa Potatoes

Butternut Squash

Garlic 

Onions, red and yellow

Eggs 

Green house local Salad Greens 

Harper’s Field Cheese in a variety of flavors

and….. Black Turtle Beans!

Carrots are still crispy and delicious. Parsnips keep me excited and have found their way into a puree under bay scallops and spinach for me this past week. Beets never fail to be champs; raw, roasted, juiced or stewed. The salad greens are a total fresh greens treat during winter days as well as the butternut squash for it’s humble familiarity….and versatility. 

Harper’s Field Cheeses can be read more about on their website Cheese!  and I would love to hear how everyone is using or eating the flavor they got! Share! I’m making cheese straws in true southern style… recipe soon. 

Beans, beans, the magical…. stop right there. Here is a piece I wrote on black beans with a little recipe, too! You could certainly sub potatoes or other winter squash cubes for the butternut/ sweet potato in this recipe. It could easily work under poached eggs as well as a riff on breakfast burritos and make for a lovely brunch or dinner. 

Beans, sweet potatoes, and corn provide for complex carbs, protein, iron, fiber, and not to mention, many other nutrients in this recipe. 

Warm Black Bean and Butternut Squash OR Sweet Potato Salad 

2 medium sweet potatoes (washed, peeled, and cut into bite sized chunks) 

OR butternut squash, 1 small-ish one, peeled and cubed

1-2 Tb olive oil 

1-2 cups chopped onions (amount based on your preference) 

½ cup diced red or green bell pepper 

2 cloves of garlic, minced

1 finely diced jalapeno (optional)*

1 tablespoon ground cumin

1 teaspoon oregano 

1/2 teaspoon cinnamon 

salt to taste (about 1 teaspoon generally)

1 ½ cups cooked black beans (about 1 can, drained, if you do not cook your own beans)

1 cup corn kernels (canned or frozen both work)

1-2 tablespoons fresh chopped cilantro

squeeze of lime juice, optional

***optional: a slash of orange juice OR diced avocado

1. Place the butternut squash OR sweet potatoes in pot, cover with water, and bring to a boil. Reduce heat and simmer until tender (do not overcook, or the squash/potatoes will become mushy, which you do not want.) 

Remove from heat, drain, and keep warm. 

2. Meanwhile, in a deep skillet, sauté the onions and peppers in olive oil, until they soften. Add the garlic and jalapeno, stir and sauté about 1-2 minutes. Stir in spices, sauté 1 minute or so. 

3. Add the beans and corn, cover and cook until heated through. 

4. Remove from heat, stir in the sweet potatoes and chopped cilantro. 

5. Transfer to a bowl and stir in lime juice if using…. and enjoy! 

This salad tastes great with a side of toasted corn bread, or grilled meat, tofu or shrimp. It can be served warm or cold, and feel free to alter the spices to your tastes, or change things up by trying this option:

  Leave sweet potatoes out, and do not cook any ingredients. Stir all together in a large bowl, adding 1 cup of chopped tomatoes for a black bean relish that is delicious as a side dish or over other foods. Have fun with these local black beans. 

*remove the seeds to temper the heat of the pepper, or omit completely if serving this to children.

<> More on the value of fresh dried beans and recipes later this week <>