It is about to get very cold this week so we have been busy covering everything up. We are hoping to keep our tomatoes going for the rest of the year. Our winter greens are coming on strong. You guys have already started getting those and will get more the last four weeks of the CSA. In the bag we included one bell pepper and the rest are hot so try not to mix them up. We hope you all have a wonderful week. Thank you for supporting us and our farm.

Swiss Chard and Sweet Potato Soup

Heat 2 Tbsp oil in a large stockpot. Dice half of the celery stems, half of the carrots and all of the firm part of the green onions. cook until fragrant. Add 1 Tbsp curry powder and 4 cloves garlic minced. Cook an additional 1 to 2 minutes. Add 8 cups chicken stock and 1.5 lbs of sweet potatoes skinned and diced. cook until everything has softened about 30 minutes. Add 2 Tbsp honey, and 1 sweet apple cubed and skinned with the seeds removed. Cook until everything is soft. Blend and return to heat. Add as much Swiss chard as you would like cut into ribbons, then crosswise. Add to the soup take off of the heat and enjoy.


Salad with Healthier Honey Mustard

In a bowl combine 1/2 cup plain greek yogurt, 1/4 cup olive oil, 1/4 cup dijon mustard, 3 Tbsp honey, 2 Tbsp lemon juice, 2 Tbsp apple cider vinegar, 1 clove of garlic minced, 1/2 tsp salt, pinch of black pepper. Serve with salad greens mix.


Fried Rice

Cook 2 cups of rice according to package, then refrigerate. Heat 2 Tbsp oil in a large pan. Add half of the carrots diced, half of the celery stems diced, and 1 cup of green onion stems, finely chopped. Cook until everything starts to soften. Add 2 cloves of garlic minced and 3 eggs. Stir everything until eggs are scrambled and begin to set up. Add the cooked rice 1/4 soy sauce, 1 Tbsp sesame oil, and 1 tsp of fish sauce. Mix everything well and serve.


Chicken Enchiladas with Tomato Tomatillo Sauce

Preheat oven to 400 degrees F.
For the salsa: On a baking tray, roast all the tomatillos, 2 tomatoes, 1 onion quartered, 4 garlic cloves minced, and 1 jalapenos or chili pepper minced for 12 to 15 minutes. Transfer the roasted vegetables and any juices on the bottom of the tray to a food processor. Add 2 tsp cumin, 1 tsp salt, 1/2 cup cilantro, and 1/2 lime juiced and pulse mixture until well combined but still chunky.

For the enchiladas: Heat a 2 count of olive oil in a medium saucepan over medium heat. Add 1/2 onion diced and cook until soft and caramelized - this should take 5 to 7 minutes. Add 2 cloves of garlic and 1 1/2 tsp cumin then cook for a further minute. Sprinkle on 1/4 cup flour and stir to ensure the flour doesn't burn then gradually add 2 cups chicken stock to make a veloute. Continue stirring over a low simmer until the flour cooks and the liquid thickens. Turn off the heat, add half of the roasted tomatillo chili salsa, some additional fresh chopped cilantro and fold in 3 lbs shredded cooked chicken meat. Season, to taste, with salt and pepper.

Change the temperature of the oven to 350 degrees F and begin assembling the dish. Take a large flameproof baking dish and smear the bottom with some of the reserved tomatillo salsa. Now take the flour tortillas and microwave for 30 sec to soften. Using a shallow bowl, coat each tortilla lightly with the reserved salsa mix. Put a scoop of the shredded chicken-enchilada mix on top of the tortilla followed by a sprinkle of the shredded Monterey Jack cheese. Fold the tortilla over the filling and roll like a cigar to enclose it. Using a spatula place the tortillas in the baking dish and continue to do the same with all the tortillas. Finally pour over some more of the salsa and top with the remaining shredded cheese. Bake uncovered for about 30 minutes until bubbly and cracked on top. Garnish, cilantro and tomato.


Burger with Roasted Pepper and Arugula

Make the roasted peppers by cutting the peppers in half tossing with 1 Tbsp cooking oil, and arrange flat on a rimmed baking dish. Turn oven to broil and roast on both sides until peppers start to blister and char.


Make the burger by combining 1lb beef (preferably grass fed) with 1 Tbsp garlic powder, 1 Tbsp onion powder, 1 Tbsp brown sugar, 1tsp paprika, 2 Tbsp Worcestershire sauce. Mix well and form into 4 patties. Salt and pepper one side and cook. Add cheese if you would like.


If you made the pickle vegetable recipe from a couple of weeks ago you can put that in a food processor and blend to make a relish for the burger. Bulid the burger on a fresh bun with mayonnaise, vegetable relish, tomato, as much arugula as you can fit, and enjoy.


The first table shows the ingredients that come in the share. The table after that shows the ingredients you would need to make the recipes.

Swiss Chard and Sweet Potato Soup Salad with Healthier Honey Mustard Fried Rice Chicken Enchiladas with Tomato Tomatillo Sauce Burger with Roasted Pepper and Arugula
celery 1/2 bunch
tomatoes 1/2 lb 1 tomato
swiss chard 1/2 bunch
lettuce mix 4 oz
bell pepper 1 pepper
hot peppers all
arugula handful
carrots 1/2 bunch 1/2 bunch
green onions 1 bunch, whites 1 bunch, greens
Tomatillos 1/2lb
Swiss Chard and Sweet Potato Soup Salad with Healthier Honey Mustard Fried Rice Chicken Enchiladas with Tomato Tomatillo Sauce Burger with Roasted Pepper and Arugula
cooking oil 2 tbsp 2 tbsp 2 tbsp 1 tbsp
sweet potatoes 1.5 lb
curry powder 1 tbsp
garlic 4 cloves 1 clove 2 cloves 6 cloves
chicken stock 2 quarts 2 cups
honey 2 tbsp 3 tbsp
apple 1 apple
plain Greek yogurt 1/2 cup
olive oil 1/4 cup
dijon mustard 1/4 cup
lemon juice 2 tbsp
apple cider vinegar 2 tbsp
white rice 2 cups dry
soy sauce 1/4 cup
sesame oil 1 tbsp
fish sauce 1 tsp
eggs 3 eggs
cumin about 4 tsp
cilantro 1/2 cup
onion 1.5 onion
lime juice 1 lime, about 2 tbsp
flour 1/4 cup
flour tortillas 8x 8" tortillas
chicken 1.5lb shredded dark or light meat
Montery Jack cheese about 1/4
beef 1 lb
garlic powder 1 tbsp
onion powder 1 tbsp
Worcestershire sauce 2 tbsp
paprika 1 tsp
burger buns 4 buns
mayonnaise 2 tbsp per burger