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Green Enchiladas

3 poblano peppers
Roast and peel. Scrape out seeds.

3-4 tomatillos
1/2 cup water
Remove and discard dry husks, cut tomatillos into quarters and place in microwaveable bowl with water. Microwave on full power until tender, 3-4 minutes. (Tomatillos also may be broiled in the oven alongside the roasting poblanos. Turn them every few minutes and remove tomatillos when soft but barely scorched. Some may cook faster than others, so check and remove them from pan as necessary).

1/4 cup unsalted dry roasted peanuts
1/2 medium onion
2 TBSP cilantro (chopped)
1/2 tsp salt or to taste
Place with roasted peppers, cooked tomatillos and cooking liquid in blender or food processor and process until smooth. Add additional water to desired consistency.

8 6-inch corn tortillas
2 cups cooked chicken or turkey (shredded)
1/2 cup feta cheese or queso blanco (crumbled)
Fill a shallow bowl or pie pan with boiling water. Dip each tortilla in water to soften, 10-15 seconds. Fill with 1/4 cup chicken and add 1 TBSP cheese. Roll up and place in 9x9 inch baking pan. Pour sauce evenly over filled enchiladas, covering all tortilla edges.

1/4 cup feta cheese or queso blanco (crumbled)
Sprinkle on top. Bake in preheated oven at 350 until heated through, 15 minutes (feta cheese or queso blanco will not melt).

*Taken from Simply in Season.
Farm News

We are busy getting the fields ready for the winter.  We are picking up mulch and planting cover crops for the winter.  

   

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You can find the form here.

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Thank you for being a part of our little farm by purchasing a CSA. We are thankful for you and really hope that you are pleased with your experience! We welcome your feedback as we are constantly trying to best serve our customers! 

If you have any question you can call Diane Varner at 925-366-4521.

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