By Chantal Tseng

Chantal Tseng created this delicious not-too-sweet punch (and accompanying haiku) for a FRESHFARM fundraiser at Petworth Citizen. The combination of Three Springs Fruit Farm tart cherry juice (which you can find at our Downtown Silver Spring Market) and beet juice gives it a beautiful scarlet hue!  You'll find Chantal Fridays and Saturdays at the Petworth Citizen's Reading Room, where she pours cocktails inspired by literature and authors (menu changes weekly). 

Stir blood, earth & wine
A heart that bleeds knows passion
In fruit lies desire


This makes one drink, but scales up easily. 

1.5 oz. Jean Paul Brun Beaujolais
.75 oz. Jensen's London Dry Gin
1.5 oz. Three Springs Tart Cherry Juice
.75 oz. Biotta beet juice
garnish: dried blood orange slices 

Combine ingredients, serve in punch cup with two ice cubes, and garnish with dried blood orange slice.
 
 
By FRESHFARM Staff

Many of the ingredients in this hearty chili can be found at market, including dried beans (check out Next Step Produce). The dried beans you find at market are much fresher than what you'll find in the supermarket (which can be years old) and will cook up faster. Here are some basic instructions on cooking dried beans. If you are in a hurry, using canned beans are fine, but we recommend rinsing them in cold water to get rid of any tinny taste.

Serves six to eight as an entree 

INGREDIENTS
  • 2 tablespoons olive oil
  • 1 onion, finely chopped
  • I cup diced roasted poblano chiles (or 2 4-ounce cans of fire-roasted green chiles) 
  • 2 large garlic cloves, minced
  • 2 tablespoons chili powder (mild or hot, you decide!)
  • 1 tablespoon ground cumin
  • 1 tablespoon smoked paprika
  • 1/4 teaspoon cinnamon 
  • 1 28-ounce can diced fire-roasted tomatoes
  • 1 teaspoon dried oregano, preferably Mexican
  • 2 tablespoons tomato paste 
  • 3 cups vegetable stock 
  • 2 cups diced butternut squash 
  • I pound dried beans (pintos, black, or white), fully cooked along with any reserved cooking liquid. If using canned beans instead, you'll need 4 14-ounce cans; discard the liquid and rinse the beans before adding to the pot. 
  •  1 teaspoon salt
  • ½ cup chopped cilantro
  • Garnish:  crumbled queso fresco or feta, shredded cabbage dressed in lime juice, chopped cilantro, diced red onion 

METHOD

Heat oil in a large pot and add onion. Saute over medium heat until soft. Add garlic and diced poblanos and cook a few minutes, until garlic becomes fragrant.

 Add the chili powder, cumin, paprika, and cinnamon and saute another minute. Add the diced tomatoes, oregano, tomato paste, and stock and cook over medium heat until simmering. 

Add the diced butternut squash, the cooked beans, reserved liquid, and salt. Bring to a boil then reduce heat so the chili is simmering and cover, cooking 45 minutes, stirring every 15 minutes or so. If it's too thick you can thin it out with water or more vegetable stock. Stir in chopped cilantro, adjust salt, and serve with suggested garnishes.