“Change will not come if we wait for some other person, or if we wait for some other time. We are the ones we’ve been waiting for. We are the change that we seek.”
― Barack Obama
Farm news: 2 more weeks and our season will be over. If you are a half share, please remember to leave your bucket out or bring it to market. I will give you bags this week.
What’s in the bucket: It will be a mix and match for the last two weeks. Things you can count on: green tomatoes, red tomatoes, cherry tomatoes, black or blueberries, winter squash, sweet corn from the food hub. You will also get other things – some old and some new:) A surprise is always fun!
If you need something to try with green tomatoes other than frying them, try the following recipe. You can use the winter squash you have, don’t feel limited to butternut.
Squash, Bean and Cheese Enchiladas With Green Tomato Sauce
MAKES 4 TO 5 SERVINGS
Ingredients
- 1 tablespoon vegetable oil
- 1/2 medium onion, chopped
- 2 cloves garlic, chopped
- 1 7-ounce can whole green chiles, drained and chopped
- 1 pound green tomatoes or tomatillos, chopped (about 2 1/2 cups)
- 1 teaspoon ground cumin
- 1/2 teaspoon dried Mexican oregano
- 1/2 teaspoon kosher salt
- 1 cup vegetable broth or 1 vegetarian bouillon cube dissolved in 1 cup hot water
- 1/2 cup water
- 1/2 cup fresh cilantro leaves
- 1 tablespoon vegetable oil
- 1/2 onion, chopped
- 1 clove garlic, chopped
- 2 cups peeled and diced butternut squash (1/2-inch pieces)
- 1/2 cup water
- 1/2 teaspoon ground cumin
- 1/2 teaspoon kosher salt
- 1 diced chipotle chile in adobo (1 tablespoon)
- 1 14-ounce can pinto beans, rinsed and drained
- 10 corn tortillas
- 1 cup shredded Monterey jack cheese (divided)
Instructions
Preheat the oven to 350 degrees.
To make sauce: Heat the oil in a large skillet set over medium-high heat. Add the onions and sauté until translucent, about 5 minutes. Add the garlic and sauté until fragrant, about 1 minute more. Stir in the green chiles, green tomatoes, cumin, oregano, salt, broth and water. Bring to a simmer and cook, stirring occasionally, until the tomatoes break down and the mixture becomes saucy, about 10 minutes. Pour the mixture into a blender or food processor, add the cilantro and purée until smooth. Set aside.
To make filling: Rinse and dry the skillet and return to medium-high heat. Add the oil. When hot, add the onion and sauté until translucent, about 5 minutes. Add the garlic and sauté until fragrant, about 1 minute more. Add squash and sauté for about 3 minutes or until it is starting to brown around the edges. Add the water, cumin and salt. Cover and cook until squash is tender but not mushy, about 10 minutes. Add the chipotle in adobo, pinto beans and 1/2 cup of the green tomato enchilada sauce. Simmer for a few minutes until beans are heated through.
While the filling simmers, wrap the tortillas in foil and place in the oven until warm and pliable, about 5 minutes. Ladle 3/4 cup of sauce in the bottom of a 9-by-13-inch pan. Spoon 1/4 cup filling onto each tortilla, then top with 1 tablespoon cheese. Roll up the tortillas and place folded side down in the pan. Cover enchiladas with the remaining sauce and sprinkle with the remaining cheese. Bake until hot in the center and cheese is melted, about 30 minutes.