CSA Week Nine Recipes
The aronia berries have arrived! While these berries may be the highest antioxidant fruit on the market, figuring out how to eat them can be harder than you think. I decided to try putting them into my classic veggie chili. It was wonderful! What a unique way to eat these berries that otherwise might sit in your freezer. I think you'll like trying this one! This week is a little more simple compared to others, but you'll find some tasty ideas below.
Aronia Berry Chili
- 1 cup aronia berries, washed
- 2 cups water
- 1 onion, diced
- 2 cloves garlic, minced
- 1 green pepper, diced
- 1 jalapeno pepper, minced
- 2 tbsp chili powder
- 1 tbsp cumin
- 1/2 tsp oregano
- 1/2 tsp dried mustard
- 1/2 tsp salt
- 1/2 tsp pepper
- 4-6 tomatoes, chopped
- 1 (15 oz) can black beans
- 1 tbsp sugar
- 1 tbsp cornmeal
- 1 tsp cocoa powder
- In a small sauce pan, heat the aronia berries in 1 cup water until boiling, then turn off heat. Discard the water and put aside.
- In a large stockpot, heat a couple tablespoons of olive oil and cook the onion and garlic until translucent, about 5 minutes. Add the peppers and cook until softened.
- Stir in the spices, chopped tomatoes (you can use canned as well, 28 oz can), and black beans. Cook until bubbling.
- Add the second cup of water, sugar, cornmeal, and cocoa powder. Stir in the aronia berries last.
- Bring to a boil and reduce to a simmer, cooking for at least 30 minutes. If you want, you can make this in the crockpot as well. Just add all ingredients in this order and cook on high until boiling, then reduce to low, for about 3-4 hours. Cook over the stove until the flavors have intensified to your liking.
- Serve warm topped with sour cream and fresh cilantro or chopped chives.
Other Ideas for Aronia Berries
Aronia berries are odd! If you need a little reminder on what exactly they are, take a look at my blog post defining their characteristics and health benefits. They are so, so good for your body! It's too bad their flavor does not compare to the amazing benefits they contain.
I like to make them into muffins! I used some fresh from this week to make a round, and it was actually really tasty. I kind of enjoyed the hardiness of the berries in the muffins compared to a blueberry that kind of falls apart and becomes mushy after baking.
If you want to save your berries for smoothies and other frozen treat ideas (kombucha, anyone?) then make sure you blanch them first. Just let sit in a boiling water bath for about 1-2 minutes, strain, and place in a freezer bag/container. They will last for several years! We had our berries from this farm saved for 2+ years, and they were still great at the end.
You could also can, dry, or dehydrate them! I am planning to try all of the above to preserve this crop as we will be taking the berries out this fall. Let me know if you need some tips on any of the following preservation methods. I would be happy to help!
Roasted Fresh Ham in the Crockpot
- 1 fresh ham, about 4-6 pounds
- 1/4 cup sea salt
- 1/4 cup pepper
- Combine the salt and pepper in a small bowl.
- Rub down the ham with the salt and pepper, making sure to get in any creases or folds.
- Place the ham in a crockpot on high for 8-12 hours, checking for tenderness every hour or so.
- The ham is ready when the internal temperature reads a minimum of 145 degrees and allow to rest for at least 3-10 minutes before carving. This is a bone-in ham, so allow 25 minutes per pound of cook time if making in the oven. If you'd like a more thorough article about pork safety, click here.
Enjoy! xoxo Kayla