Only two more CSA shares left this year and I’m trying to make the most of it. The weather is beautiful in Michigan with day temperatures lately in the mid 70’s. It makes evening walks a little cooler and puts soup and roast chicken on my mind.
This week we received beets, swiss chard, green beans, bell peppers, butternut squash, muskmelon, basil, Italian parsley, tomatillos and potatoes.
Inspired by Kasey’s juice, I made a beet, apple, kale and frozen mango smoothie. It’s the prettiest shade of fuchsia which is the real reason I wanted to add a beet to my smoothie. I really enjoyed the slightly earthy, but overall sweet flavor from the beet, too. I think that beet and kale go really well together.
I also made Cookie and Kate’s Butternut Squash Chipotle Chili in the slow cooker and it was fantastic! It’s very hearty and full of flavor. It’s vegan, gluten-free and dairy-free, too. Below I’m posting the slightly adapted recipe with slow cooker directions, so I can make it again and encourage you to give it a try.