We’re making enchiladas this week!
Sunday, November 25, 2012 at 10:26PM Here is what we’ll be packing into your CSA shares:
Local Products
- Salsa (Joe’s Soups)
- Enchilada Sauce (Joe’s Soups)
- Feta Goat Cheese (Willow Moon Farm)
- Refried Pinto Beans (Joe’s Soups)
- Eggs (Gaylord Farm)
- Butter Crunch (Quayl’s Chocolates)
Local Vegetables
- Chiogga Beets (Blackwell Roots Farm)
- Yellow Carrots (Kingsbury Market Garden)
- Garlic (Screamin’ Ridge Farm)
- Kale (Kingsbury Farm)
- Onions (Blackwell Roots)
- Butternut Squash (Burnt Rock Farm)
- Spinach (Screamin’ Ridge Farm)
- Adirondack Red Potatoes: red skin, pink flesh, moist texture (Burnt Rock Farm)
Next CSA pickup is Thursday December 13th: Order substitutions Friday, November 30–Monday December 10.
Making Enchiladas
You will find our own Joe’s Soups Enchilada Sauce in the share this week. It is all ready to go and rolling up a tray of enchiladas is quite easy.
Get your filling ready
You can fill your enchiladas with just about anything. We suggest one or more of the following (many are included in this CSA share): feta cheese, cooked spinach, refried beans, or just plain grated cheddar. If you like meat, consider adding shredded cooked chicken, beef, or tofu. You’ll need 2-3 cups of filling for approximately 12 enchiladas.
Alternatively, a great enchilada filling would be finely chopped kale sautéed with potatoes, garlic, and onions. Dice the onions and potatoes and start cooking them in skillet with a little olive oil. Once they brown on 2 sides, add the chopped kale and cook until it is wilted. Add a few spoonfuls of Salsa and some salt to taste.
Assemble the enchiladas
Lightly grease a 7 x 11 inch casserole dish (or smaller if you don’t want to make a full tray). Pour in just enough Enchilada Sauce to cover the bottom of the dish and spread it evenly.
Warm your corn tortillas in a prewarmed skillet with a tiny bit of oil until they puff up a little bit and become nice and flexible. Don’t let them become brittle! (You can use flour tortillas…but we like corn for the added flavor they impart—they’re also less chewy.) Get a stack of about 12 warmed tortillas ready for a 7 x 11 inch pan.
Lay about 3 tablespoons of filling down the center of a tortilla, roll it up into a little tube and lay it in the sauce in the casserole dish. Repeat until you have filled the casserole dish.
Pour the rest of the Enchilada Sauce over the top, covering the enchiladas.
Bake for about 30+ minutes
Bake in the oven at 350 degrees until the sauce begins to bubble around the edges, then continue baking for about 15 more minutes (they don’t have to be bubbling in the very center of the casserole). Sprinkle a little more cheese on top and bake for 2-3 minutes more to let the cheeses melt.
Let the enchiladas sit for about 10 minutes before serving with sour cream and salsa. Add a side dish of beans and rice for a bigger heartier dinner.
What About the Rest of the Stuff in the Box?
The Joe’s Soups Winter Salsa in your share this week is made from Screamin’ Ridge Farm tomatoes, tomatillos, and Anaheim chilis—with a little bit of our smoked jalapenos added in. Eat it with chips, scrambled eggs, mixed into some of the refried beans as a bean dip for chips, or any other way you typically use salsa.
The Joe’s Soups Refried Beans are made from local pinto beans provided by Vermont Bean Crafters. They are a vegan refried bean that contains no added fat or oil. Great with a fried egg and salsa for breakfast or wraped into tacos with rice, salsa, sour cream and a little spinach.
Feta cheese is from Willow Moon Farm in Plainfield. This cheese is great sprinkled on a spinach and chiogga beet salad, sprinkled onto the enchiladas or just spread onto a good piece of bread.
“Migas” makes a hearty breakfast for cold winter mornings. Eggs cooked any way you prefer and served with refried beans, salsa, and sautéed potatoes and onions. Always good to have a few tortillas on hand to make breakfast tacos!
A great take on carrots is to wash, peel, and grate them. Then add some Maple Viniagrette if you have any left. If not a simple oil and vinegar marinade is nice. Add chopped nuts, salt, pepper. A great quick salad.
Butternut Squash: Winter squash will not be available much longer. That’s why I’ve included it in this CSA share even though I realize that you may have had enough of it during the Thanksgiving holiday. If you want to save it for later, split it in half and roast it in the oven at 350 degrees skin side down until soft. Let it cool then scoop the flesh into ziplock bags and throw it in the freezer for later.
