At the end of the month, the winter CSA has dwindled and you find yourself getting pretty creative. Supplementing with other produce becomes necessary, but you can still incorporate preserved cheeses, grains, onions, and roots. Stored grains from the summer harvest are a staple in Central Oregon winters. Ground corn grits and fermented wheat are tart, creamy, and in abundance. Topped with ground beef and cellared garlic, toasted fennel seed, fresh sweet farm cheese and spicy shishito peppers, it’s everything you need in a cozy winter meal.
Spicy Beef and Chilies on Cheesy Grits