“Dogs are our link to paradise. They don’t know evil or jealousy or discontent. To sit with a dog on a hillside on a glorious afternoon is to be back in Eden, where doing nothing was not boring–it was peace.”
― Milan Kundera
Dog camp this week. I am the lucky girl who sometimes gets to keep dog children. And it is always a treat. (not to mention – we do have a dog treat company – what dog wouldn’t love that perk). Go on Temple Top Treats!! We had six dogs at dog camp this week (well, including our 2).
Nevertheless – these cutie pies joined us to help at Circle S this weekend. And what beautiful weather it was….we were all soaking up sun in the green grass of the garden together. And yes – it was peaceful…sheer bliss!
Farm News: Dog camp this week!~ Oh yes – and we had three new baby calves today. More to come….fingers crossed.
What’s in the Bucket: butternut squash, cilantro, Poblano peppers, turnip greens, braising greens, daikon radish, bibb lettuce, oyster mushrooms (from our new mushroom logs…yay!)
Following a recipe for Butternut squash enchiladas (what’s not to love?) You can use your oyster mushrooms – substitute for cremini. Recipe from Completely Delicious.
Butternut Squash, Mushroom, and Poblano Enchiladas
- 1 small butternut squash , cut into 1 inch cubes (about 3 cups)
- 8 ounces cremini mushrooms , sliced
- 2 poblano peppers
- 2 tablespoons olive oil
- Salt and pepper
- 1/2 teaspoon ground cumin
- 2 tablespoons fresh cilantro , chopped
- 2 cups shredded mozzarella cheese , divided
- 8–10 corn or flour tortillas
- 1 tablespoon olive oil
- 3/4 cup tomato paste
- 1–3 teaspoons chipotle peppers in adobo sauce , to taste
- 1 clove garlic , minced
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon ground cumin
- 2 1/2 cups vegetable stock (625 ml)
- 1 cup of roasted butternut squash from above
OPTIONAL TOPPINGS FOR SERVING:
- Chopped scallions
- Sliced avocado
- Chopped cilantro
- Sour cream
- Crumbled queso fresca
TO ROAST VEGGIES:
Preheat oven to 425 degrees F. Toss butternut squash and mushrooms with olive oil and season with salt and pepper. Spread out in a single layer on a sheet pan. Place whole poblano peppers on sheet pan.
Roast until butternut squash is fork tender, mushrooms are browned, and poblano peppers are blistered, about 30-35 minutes. Wrap poblano peppers in plastic wrap and let sit for 15 minutes, then peel off skin and chop, discarding seeds and stem.
Measure out 1 cup of the roasted butternut squash for the enchilada sauce and set the rest of the veggies aside.
TO MAKE THE ENCHILADA SAUCE:
Heat olive oil in a skillet over medium heat. Add tomato paste, chipotle peppers, garlic clove, salt, pepper, cumin and cinnamon and saute for about 1-2 minutes.
In a blender combine the tomato paste mixture with the vegetable stock and 1 cup of butternut squash. Taste and add more spices and chipotle peppers as desired.
TO ASSEMBLE ENCHILADAS:
In a large bowl combine the remaining butternut squash, mushrooms, chopped poblano peppers, cumin and cilantro.
Spread approximately 1/2 cup of the enchilada sauce into the bottom of a greased casserole dish. Spoon some of the veggie mixture into a tortilla and top with some cheese. Roll up sides and place seam side-down into the casserole dish. Repeat with remaining tortillas and filling.
Spoon about 1 1/2 cups enchilada sauce over the top of the enchiladas and top with more cheese. Bake at 350 degrees F uncovered until cheese is melted and sauce is bubbling at edges, about 20 minutes.
Serve enchiladas with scallions, sliced avocados, cilantro, sour cream, and queso fresca cheese or as desired.
- Store any leftover enchilada sauce in the fridge for up to 1 week and in the freezer for at least 2 months.