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Winter Update at Hindinger Farm

Winter Update at Hindinger Farm. Pruning, Trying new Recipes, CSA Updates and more.

Hi everyone! We have been busy at the farm, pruning our fruit trees, trying new recipes, going to seminars and gift shows, and catching up on ordering new seeds, trees and strawberry plants. The weather last week was freezing!  George was pruning, but I took the chance to try a lot of new recipes. You can go to our Pinterest site, I "Pinned" some of the new ones I did.  I am obsessed with the new Smitten Kitchen Cookbook written by Deb Perelman. Lots of great ideas for our fresh fruits and veggies. It is so nice when we freeze or can everything, to go down the cellar for our ingredients for a tasty meal!  We still had Butternut Squash, so I tried a lot of those recipes. I will include the Butternut Squash Chili recipe I tried! Yum!

Our CSA sign up is now. We have about 100 people signed up already, and our goal is 250 people. When George ordered seed , we were thinking of some new thing to include. The Sweet Onion order went up, those were fabulous. We will also try some Chinese Cabbage. We used to grow it, it is so tasty and crunchy.  If you want to sign up for our CSA go to our website at www.hindingersfarm.com.

Mom and I went to the Philly and the New York Gift Show. We found some beautiful new items to sell. Some great bags, scarves, and  new Beeswax Candles. Zyliss has a new Corn Stripper to take the corn off the cob. Great to Freeze the niblets after you blanch it.  The goats are doing well, they are sick of the wet weather though!  See you soon.

Butternut Squash and Bean Chili

4 tsp olive oil                          3 tblsp Three Pepper Medley (Or use 3 Jalapeno)

6 cups peeled and cubed Butternut                                  1 cup chicken broth

1 onion, chopped                                                      1 tblsp sugar

2 tblsp chili powder                                                1/2 tsp salt

2 garlic cloves, crushed                                          2 cans dark red kidney beans

1 can (28 0z.) plum tomatoes                                  1 cup cilantro, chopped

3 carrots peeled and chopped

In a large saucepot, heat 2 tsp oil over medium high heat until hot. Add squash and cook, stirring occasionally until golden, about 10 minutes. Transfer to a bowl; set aside.  In same pot heat remaining oil. Add carrots and onion and cook stirring occasionally until golden about 10 minutes. Stir in chili powder and garlic; cook, stirring, one minute longer.

Add tomatoes and juice, chopped jalapenos, broth, sugar, and salt. Heat to boiling over medium high heat, stirring to break up tomatoes. ( I used my jarred plain sauce, no chunks).  Stir in beans and squash, heat to boiling. Reduce heat to low and cover and simmer until squash is tender, about 30 minutes.

Remove from stove and stir in cilantro if you like that , I did not use because I hate Cilantro.

 

 

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