news from the farm…

hello friends! i hope this beautiful day finds you well and happy on the dawning of this new year. shana tova! it’s the end of a sunny warm september, and here we are welcoming october already. with it is coming more autumnal veggies, cured garlic!, and preparations for the november bulk share. look out for the invitation to sign-up in your inboxes this week! this is the 10th year of Next Barn Over, so seeing you at the bulk share day will feel extra celebratory and fun. more details to come :)

your farmer,

in the share this week:

  • in the share room:
    • mix & match: scallions, beets, carrots, peppers, sweet potatoes, fennel, radishes, kohlrabi, onions, cabbage, broccoli, hakurei turnips
    • braising greens (kale, chard, collards, napa)
    • mixed salad greens
    • head lettuce
    • garlic!
  • pick your own:
    • herbs (cilantro, dill, sage, parsley, oregano, thyme)
    • unlimited flowers
    • tomatoes/tomatillos/ground cherries

our garlic barn after cleaning and sorting A LOT of garlic

recipes by mira

kale, sweet potato & goat cheese enchiladas

i love pretty much anything delicious when it’s wrapped in a corn tortilla, smothered in sauce and baked until bubbling hot. this particular combination of autumnal orange and green vegetables with fresh tangy goat cheese is a household favorite. depending on how much time you have and your proficiency with sauce making, you can make your own enchilada sauce or molé, or use one that you buy in a jar (several yummy kinds, both red ranchero and green chile style, are usually available at grocery stores).

*peel and cut 3 medium size 5-6 small sweet potatoes into rough chunks and steam or boil until just soft

*smash the cooked sweet potatoes into a chunky mash and season with salt, pepper, and a little butter

*wash a large bunch of kale or other dark leafy greens and chop it finely. if you use the stems, be sure the chop them extra fine and set them to the side to cook first. (if you don’t have kale, use tat soi, spinach, raab, chard or beet greens)

*peel, smash, and roughly chop 4 medium size cloves of garlic

*in a large skillet over medium-high heat, add a splash of olive oil, the garlic, and a few good pinches of salt. sauté for 30 seconds, then add the finely chopped greens, stems first for a few minutes if using, then the leaves. stir well and sauté, covered, until tender (5-15 minutes depending on the green)

*preheat the oven to 375 degrees

*warm 15-18 corn tortillas in a skillet, stacked or individually, with or without oil. you want them soft enough to bend and fill, and not crunchy

*in the bottom of a 9″x14″ casserole dish, fill the tortillas one at a time with a generous smear of sweet potato smash, a big pinch of the sautéed greens, and a layer of crumbled chévre (fresh goat cheese), then roll them up and squish the seam up against the side of the dish or the neighboring tortilla

*repeat until you’ve filled the casserole dish and used up your ingredients

*pour your enchilada sauce over it all, making sure to spread the sauce evenly

*cover with foil and bake for 20 minutes, then uncover and bake for another 10 minutes or until bubbling hot

*while the enchiladas are baking, make a quick fresh slaw with shaved green, red or napa cabbage, grated carrots, chopped cilantro, slivered pickled red onion or chopped scallion, and a simple dressing of lime juice, seasoned rice vinegar or apple cider vinegar and course salt. fresh slaw is the best with hot enchiladas!

**may this new year bring you joy and creative fulfillment in and out of the kitchen! enjoy!**