Week 25 September 27th/28th

Film screening and Winter CSA…

if you didn’t see the email from last week be sure to look at our last post to read more about the October 6th screening of The Greenhorns and our pilot winter CSA program.  We will be unveiling all of the specific details of the winter CSA soon but we wanted to let our members know that it is in the works.

The weather this weekend was incredible.  If this is what fall has to offer I think that we’re all buying!  Enjoy your CSA share this week and have some fun in the kitchen.

Tomatillos in the field at Sunny Meadow Farm

That's a lotta tomatillos!

Neil picking Carmen peppers at Weeping Willow Farm.

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THIS WEEK’S HARVEST

Tuesday ~ 2.5# potato medley, Golden Harvest Farm, CF ~ Cherry Belle radish bunch, Nu Way Farm, CF ~ 1/3# arugula, Nu Way Farm, CF ~ 2# Honeycrisp apples, Kistaco Farm ~ 1# mixed hot peppers, Matthew’s Farm ~ 1# tomatillos, Sunny Meadow Farm, CF ~ curly parsley, Crighton’s Farm ~ 1.5# red onions, Blue Goose Farm, CNG ~ 1/2# sweet, red Carmen peppers, Weeping Willow Farm, CF

Wednesday ~1.5# fingerling potato medley, Clarion River Organics, OG ~ Cherry Belle radish bunch, Nu Way Farm, CF ~ 1/4# arugula, Nu Way Farm, CF ~ 1# mixed hot peppers, Matthew’s Farm ~ 3# D’Anjou pears, Dawson’s Orchards ~ 1# tomatillos, Becarri’s Farm ~ 1.5# red onions, Hostetler’s Farm, CF ~ 1/2# sweet, red Carmen peppers, Weeping Willow Farm, CF

OG- Certified Organic                                                              CNG- Certified Natural Grown                                                   CF- Chemical Free

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HOT PEPPER VINEGAR RECIPE

• Hot peppers, any variety
• Garlic (optional)
• White Vinegar
• a few peppercorns (optional)

1. Clean the jars you are going to be using in the dishwasher or boiling water. Bring vinegar to a boil. Wash peppers and either chop then to fit in your jar like I have done, or put a little slit in them so that the vinegar penetrates them. Trim top stems too.
2. Add peppers, garlic and peppercorns to a decorative bottle or jar. Pour boiling vinegar over peppers. Make sure peppers are completely covered with vinegar.
3. Leave a little head-space, airspace in between the peppers and vinegar and the lid, and close the lid. Let it sit for a few weeks and enjoy. I always store them in the pantry, if it make you feel better, store in the fridge.

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Pork Green Chili

• 1 lb. of lean pork, cut in ½” cubes
• 2 T. olive oil
• 1 large onion, chopped, ½” dice
• 3 garlic cloves, minced
• 1 – 3 jalapeño peppers, sliced (depending on how hot you like it)
• 1 quart of chicken broth
• 28 oz. can crushed tomatoes with juice
• 2 – 7 oz. cans of chopped green chilies
• 1 teas. dried oregano leaves
• ½ cup fresh cilantro, chopped
• Salt to taste
• why not throw in those tomatillos too !  

• Sauté pork in olive oil until browned lightly. Remove pork and add onions, jalapenos and garlic and sauté until onion is translucent. Add pork, chicken broth, tomatoes, green chilies, oregano and ¼ cup cilantro. Simmer covered over low heat for 1-1/2 hours. Add remaining cilantro and serve.
• NOTE: For those who like a thicker sauce-soup, you can add 3T. cornstarch mixed with 1/4 cup water, stir to mix well. Add a little at a time to chili and heat until thickened to your taste.

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Tomatillo, Potato and Pinto Enchilladas

This recipe is adapted from lollya.blogspot.com

1lb potatoes
4 Tbsp ketchup
olive oil
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon garlic salt
pinch cayenne
1 (15.5 ounce) can pinto beans, drained and rinsed OR if you have time, soak and cook dry pintos which tend to have better texture and flavor
1/2 bunch fresh cilantro, coarsely chopped, save some for top
6 corn or flour tortillas
1lb husked, washed and chopped tomatillos, simmered on stove top with a little chopped onion and garlic (add a few hot peppers if you like!)
1 cup sharp cheddar cheese – shredded
sour cream to serve

• Preheat oven to 400 degrees F (205 degrees C). In a bowl, toss diced potatoes together with ketchup, cumin, chili powder, garlic salt, and cayenne, and place in a lightly oiled baking dish. Bake for 20 to 25 minutes, or until tender.
• Meanwhile, mash pinto beans in a mixing bowl with a potato-masher. When potatoes are done, add to the mashed pinto beans and mash all together. Add most of the chopped cilantro, leaving just enough to sprinkle on top after you pull the enchiladas out of the oven.
• Grab yourself a tortilla and stuff it, I mean, no whimpy enchiladas. Fill that sucker. Roll it up and place in baking dish seam side down. Continue rolling until you have used up all the mixture. Pour tomatillo sauce over the entire pan of enchiladas until you’ve got a good coat on em.
• Bake for 20 minutes, pull out, sprinkle with the shredded sharp cheddar cheese and stick it back in until it’s melted.
• Pull out the enchiladas and sprinkle with remaining cilantro.
• Serve with sour cream