Weekly Share October 9th – 15th

Nicola Potatoes
Swiss Chard
Oakleaf or Redleaf Lettuce
Mesclun Salad or Arugula
Poblano & Anaheim Peppers
Various Chiles

The farm has been quite busy this past week readying for our annual Fall Supper amongst all our usual work. We are looking forward to getting some rain this week, as we have been over a month without any moisture. It feels so dry on the farm coupled with some high early October temperatures; things look pretty crispy. This time last year we had an almost identical share, due to the melding between Summer and Fall crops. We like pairing mild Mexican chiles with potatoes, tomatoes, swiss chard, and cilantro for a variety of delicious dishes. Of course stuffing the peppers is a classic, but poblanos and anaheims are also fabulous cooked down in a pot of beans, with tomatoes in rice, sautéed and scrambled into your morning eggs, or made into a green enchilada sauce. The first recipe below for enchiladas suggests a tomatillo sauce; but try substituting the homemade green enchilada sauce recipe; which uses poblanos and Anaheim style peppers. Whatever you choose please enjoy as peppers season will eventually end. This may be the last time you get okra. If you are at a loss for how to prepare it, try roasting it with a little seasoning or pan braising with tomatoes and onions. This is the last time Nicola potatoes, our favorite golden buttery potato, our stock of them is getting low and we have russets and a red storage variety coming up next. Enjoy the share….Brian and Autumn
Swiss Chard And Potato Enchiladas
Papas Con Rajas (Sauteed Potatoes and Chiles)
Homemade Green Enchilada Sauce
Essential Chopped Tomato-Serrano Salsa (Salsa Mexicana Classica)
Martha Rose Shulman’s Roasted Okra
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