By Juliet Glass, FRESHFARM Director of Communications 

If you think coleslaw is summer food, think again! Cold weather means carrots and cabbage are abundant at markets right now, making slaw a perfect winter salad. Try pairing a bright crunchy slaw with a slow-cooked stew, spicy chili, or as a condiment on taco night. Try swapping lime for lemon or cilantro for another tender herb. 

Serves six as a side dish 

INGREDIENTS
6 cups finely shredded cabbage (about half a small head)
1 cup grated carrot (about 2 carrots) 
juice from 2 limes, more to taste
1/4 cup extra virgin olive oil, more to taste
1/2 teaspoon salt, more to taste
freshly grated black pepper
1/2 cup chopped fresh cilantro

METHOD
Combine all the ingredients in a large salad bowl and toss. Taste and adjust lime, oil, salt, and pepper to suit your taste. You can serve it right away or you can make it ahead. It will keep, with the cabbage softening slightly, for several days in the refrigerator. Just give it a good toss before serving. 
 
 
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.