This week’s Community Harvest brings together bold flavor, vibrant color, and deep-rooted nutrition. From antioxidant-rich aronia berries from Madsen Stock Farm in Audubon, IA to comforting corn grits from Early Morning Harvest in Pandora, IA and the bright tang of red vein sorrel from Lon Walk Farm in Council Bluffs, IA, these ingredients each offer something unique for your kitchen and your health.
Aronia Berries: The Antioxidant Powerhouse
Aronia Berry — sometimes called chokeberries — are small dark berries native to North America. Though they may look similar to blueberries, aronia berries have a richer, more tart flavor and are packed with nutrients.
Health Benefits
Extremely high in antioxidants, especially anthocyanins
Supports immune and heart health
Good source of fiber and vitamin C
May help reduce inflammation
Because of their tartness, aronia berries are often best enjoyed cooked, blended, or sweetened slightly.
How to Use Aronia Berries
Blend into smoothies with banana or berries
Simmer into jams or compotes
Add to muffins, oatmeal, or yogurt
Brew into teas or homemade syrups
Simple Aronia Berry Compote
Ingredients
2 cups aronia berries
2 tbsp honey or maple syrup
Splash of water
Squeeze of lemon juice
Directions
Add berries and water to a saucepan over medium heat.
Stir in honey and lemon juice.
Simmer 10–15 minutes until berries soften.
Serve over pancakes, yogurt, or oatmeal.
Corn Grits: Comfort Food with Deep Roots
Corn Grits are made from dried ground corn and have long been a staple food across many regions of the United States. Stone-ground grits have a rich corn flavor and creamy texture that works beautifully in both savory and sweet dishes.
Nutritional Highlights
Naturally gluten-free
Source of complex carbohydrates for energy
Contains iron and B vitamins
Filling and versatile
Cooking Tips
For the best texture, cook grits slowly and stir occasionally. Using broth instead of water adds extra flavor, while butter or cheese creates a creamy finish.
Creamy Herb Grits
Ingredients
1 cup corn grits
4 cups water or broth
1 tbsp butter
Fresh herbs
Salt and pepper
Directions
Bring liquid to a boil.
Slowly whisk in grits.
Reduce heat and simmer 20–30 minutes, stirring often.
Stir in butter and herbs before serving.
Serve alongside roasted vegetables, eggs, or sautéed greens.
Red Vein Sorrel: Bright, Lemony Greens
Red Vein Sorrel is a striking leafy green known for its vivid red veins and citrusy flavor. Its tart, lemon-like taste comes from natural oxalic acid, making it a refreshing addition to salads and sauces.
Why People Love It
Adds brightness without needing lemon juice
Rich in vitamins A and C
Tender leaves are easy to use raw or lightly cooked
Beautiful garnish for soups and plates
Ways to Enjoy Red Vein Sorrel
Toss into mixed salads
Blend into pesto or green sauces
Add to sandwiches and wraps
Stir into soups at the end of cooking
Fresh Sorrel Salad
Ingredients
Handful of red vein sorrel
Mixed greens
Sliced cucumber
Olive oil
Salt and cracked pepper
Directions
Wash and dry all greens.
Toss vegetables together in a bowl.
Drizzle with olive oil and season lightly.
Serve immediately for a fresh, tangy salad.
Bringing It All Together
These three foods showcase how diverse seasonal eating can be. The deep richness of corn grits balances the tart brightness of red vein sorrel, while aronia berries bring bold color and nutrition to breakfasts and desserts alike.
Trying new produce and pantry staples is one of the best ways to keep meals exciting while supporting a wide range of nutrients throughout the year.
