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From the Garden

• 1 medium yellow onion, diced

• 2–3 cloves garlic, minced

• 1 bell pepper, diced

• 1 poblano pepper, diced

• Fresh cilantro, chopped (for garnish)

From the Store/Pantry

• 2 tbsp olive oil

• 1 lb ground turkey or extra beans for vegetarians (or your preferred protein)

• 3–4 cups beans (any mix of black, kidney, pinto, or fresh beans from the garden), drained and rinsed if canned

• 1 can (28 oz) crushed tomatoes or about 6–8 fresh garden tomatoes, peeled and chopped

• 1 can (15 oz) diced tomatoes (optional if using fresh)

• 2 tbsp tomato paste

• 1 tbsp ketchup (for a touch of sweetness)

• 2 tsp mild chili powder

• ½ tsp ground coriander

• Cumin, to taste

• ½ tsp salt (adjust as needed)

• ½ tsp black pepper

• ½ to 1 cup water, vegetable broth, or chicken broth (as needed for consistency)

Optional Toppings

• Shredded medium cheddar cheese

• Sour cream

• Tortilla chips

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion, bell pepper, and poblano. Cook until softened and lightly browned, about 6–8 minutes.

2. Stir in garlic and cook just 1 minute, until fragrant (adding it later keeps it from burning).

3. If using turkey, add it now and cook until no longer pink, breaking it up with a spoon.

4. Stir in chili powder, coriander, cumin (to taste), salt, and pepper. Cook for 1–2 minutes to allow the spices to bloom.

5. Add tomato paste, ketchup, tomatoes, beans, and ½ cup liquid. Stir well to combine.

6. Bring to a simmer, then reduce the heat to low. Cover and cook for at least 30 minutes, stirring occasionally. If it gets too thick, add more liquid a little at a time.

7. Taste and adjust seasoning.

To Serve
Ladle into bowls and top with fresh cilantro, shredded cheddar, sour cream, and tortilla chips.

Note: This recipe is mild, but if you’d like more heat, swap the poblano for a jalapeño or add a pinch of cayenne along with the spices.

There’s nothing quite like the rich, spiced flavor of homemade apple butter made from your own backyard apples. Beyond spreading it on warm toast, pancakes, or waffles at breakfast, apple butter also shines as a glaze for pork or chicken, or even stirred into sauces for a sweet and savory kick. This stovetop recipe is simple, fragrant, and doesn’t require canning—just cook, blend, and enjoy.

Ingredients – Crust:

• 1 ½ cups graham cracker crumbs (about 10–12 full crackers)

• 2 tbsp brown sugar

• ½ tsp cinnamon (optional)

• 6 tbsp unsalted butter, melted

Ingredients – Filling:

• 4 (8 oz) packages cream cheese, softened

• 1 cup granulated sugar

• 1 tsp pure vanilla extract

• 4 large eggs

• 2/3 cup sour cream

• 2/3 cup heavy cream

Instructions:

1. Prepare Crust:

   • Preheat oven to 325°F (163°C).

   • Combine graham cracker crumbs, brown sugar, cinnamon (if using), and melted butter in a bowl. Stir until evenly moistened.

   • Press mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes. Let cool while preparing filling.

2. Make the Filling:

   • In a large bowl, beat softened cream cheese until smooth (about 2 minutes).

   • Add sugar and vanilla; mix until incorporated.

   • Add eggs one at a time, mixing just until combined—avoid overbeating.

   • Mix in sour cream and heavy cream until smooth.

3. Bake the Cheesecake:

   • Pour filling over the cooled crust.

   • Wrap the outside of the springform pan in foil and place in a large roasting pan. Pour in hot water to reach halfway up the sides (water bath method).

   • Bake for 60–70 minutes or until edges are set but center slightly jiggles.

   • Turn off oven, crack the door, and let cheesecake cool inside for 1 hour.

   • Remove from oven and cool completely at room temperature. Chill for at least 4 hours or overnight.

🫐 Brown Sugar & Maple Blueberry Topping

Ingredients:

• 2 cups fresh or frozen blueberries

• ¼ cup brown sugar (light or dark)

• 1 tbsp maple syrup

• 1 tbsp lemon juice (fresh)

• ½ tsp lemon zest

• Pinch of salt

• Optional: 1–2 tsp cornstarch + 1 tbsp water (for thicker topping)

Instructions:

1. In a saucepan over medium heat, combine blueberries, brown sugar, lemon juice, lemon zest, and a pinch of salt.

2. Stir occasionally until the blueberries begin to release their juices and soften—about 5 minutes.

3. Add maple syrup and simmer gently another 3–5 minutes.

4. If you prefer a thicker topping, stir in the cornstarch slurry and cook another 1–2 minutes until thickened.

5. Remove from heat and let cool before spooning over the chilled cheesecake.