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In seed time learn, in harvest teach, in winter enjoy. - William Blake
Although many of us may think that the harvest during the cold months of winter resembles the northern landscape (barren), in zones 6-9, farmers are still able to coax a few wonderful treats from their soil. People living in more northern locations however, must rely on foods that store well for extended periods of time.
Historically, salted and smoked meats, dry beans and grains, and cheeses tend to be heavily consumed during the winter months because of their wonderful storage properties. Despite the paucity of production for the average garden, a few of my very favorite fruits and vegetables come to mind. These seasonal vegetables can be prepared a myriad of ways. They can be baked, roasted, sautéed, or made into soups, breads or pies. Of course many of the winter fruits and vegetables are also harvested in the late fall and can be enjoyed early in the season as well.
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CHUCK WAGON CHILI
Winter is the ideal season for soups and braises - anything that you can do all in one pot. This is the perfect combination and my version of a classic chili.
1 lb Ground Chuck 3 lb Chuck Roast (trim fat and cut 1/2 inch cubes) 3 T olive oil 2 medium yellow onions, chopped 2 carrots, diced 6 cloves garlic, minced 28 oz can whole tomatoes, pureed 28 oz can diced tomatoes, 1/2 pureed 1 C beef stock 2 T chili powder 1 t smoked paprika 1 t ground cumin 1/2 t cayenne pepper 15 oz can kidney beans, drained 15 oz black beans, drained Salt and pepper to taste
Brown the ground meat and discard the fat. Place browned meat in an 8 quart dutch oven. Brown the chuck cubes and add with rendered juices to the same pot. Add 3 T olive oil and saute onions, carrots and green pepper until translucent. Add garlic for another two minutes. Add remaining ingredients and bring to a low boil for 30 minutes. Adjust seasoning with salt and pepper. Simmer on low for another 90 minutes. Enjoy now but even better the next day!
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