Hey, this photo is ©2017 Kristine Stone Photography

CSA Box Week 4

November 7, 2016 CSA

Be sure to read to the end for a new recipe by KSP.

Our at home adventures

Week four has been busy. So busy I almost forgot to pick up my week five box this past weekend. We’ve finally painted the kids rooms, and that has proven challenging to cook my produce from my boxes and do the recovery house work at the same time.  We’re doing it though!  We’re so close to getting new floors.  I’m so excited.

I would like to pause and let you know, if you are in the greater Baton Rouge area, I am temporarily doing family portraits to help raise money to rebuild my food photography studio after the flood.  The details are here.  Thanks for considering and helping out!

What we made this week

Radishes were a new addition to our box:

Got #radishes in my box this week. #week4 #seasonalinamerica #eatlocal #nofarmersnofood #produce

A photo posted by Kristine Stone (@kristie_photo) on

We made a variety of things, stirfried green beans, salads (the kids were excited to put tomatoes in their salad, and I was shocked).

Satsumas are still going strong.  I am shocked at how early they ripened this year.  I’m used to them being ready in starting in November.  I got a little creative with the satsuma this week and the sunbeam that was coming through my studio window:

Last but not least, we made chili with the zucchini, onions, and tomatoes.

Sneak peek of this week’s recipe. Chili with #Zucchini! #seasonalinamerica #eatlocal #nofarmersnofood #chili #sneakpeek

A photo posted by Kristine Stone (@kristie_photo) on

I have exciting news, one of the images I photographed for the Seasonal in America Project won an award.  It’s the January image for Seasonal in Louisiana.

Here’s this week’s recipe.  Zucchini is officially leaving the season here in the south, but save this one for next year.  Comment below with your favorite produce to add to chili.

Print Recipe
Slow Cooker Chili with Zucchini
Make your chili more nutritious by using some fresh produce! Add zucchini for an extra crunch.
Course Main Dish
Cuisine American
Prep Time 20 min
Cook Time 4 hours
Servings
people
Ingredients
  • 2 cups chopped or shredded zucchini
  • 1 lb ground beef cooked
  • 1 can crushed tomatoes you can also add a freshly chopped tomato as well
  • 2 cans black beans drained and rinsed
  • 2 cans red beans drained and rinsed
  • 1/2 t salt
  • 1/2 t black pepper
  • 1 t cumin
  • 2 Tbs chili powder
  • 1 t oregano, split 1/2t now, 1/2 t later
  • 2 t beef boulion
  • 1 Tbs worcestershire sauce.
  • 1 onion chopped
Course Main Dish
Cuisine American
Prep Time 20 min
Cook Time 4 hours
Servings
people
Ingredients
  • 2 cups chopped or shredded zucchini
  • 1 lb ground beef cooked
  • 1 can crushed tomatoes you can also add a freshly chopped tomato as well
  • 2 cans black beans drained and rinsed
  • 2 cans red beans drained and rinsed
  • 1/2 t salt
  • 1/2 t black pepper
  • 1 t cumin
  • 2 Tbs chili powder
  • 1 t oregano, split 1/2t now, 1/2 t later
  • 2 t beef boulion
  • 1 Tbs worcestershire sauce.
  • 1 onion chopped
Instructions
  1. Cook the ground beef. Mix all the ingredients in the slow cooker except for 1/2t of oregano. The reason we keep part of the oregano out is because the oregano looses it's flavor the longer it is slow cooked. Added more at the end gives it a little boost of flavor at the end of cooking. Slow cook on high for four hours. If you mix these in a pot and cook for 30min you can get crunchy zucchini.
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Kristine Stone is a mom to three kids, wife to an amazing husband,  an award winning food photographer, lover of fresh local produce, and the creator of the Seasonal in America project.  Visit www.seasonalinamerica.com to purchase your own set of Seasonal in Louisiana magnets.