Parker Farm CSA Share 7/21/10: 1 bunch beets,1 bunch basil, 1 bunch carrots, 1 bunch red russian kale, 2 pounds potatoes, 1 bunch spring onions, 1.5 pounds summer squash, 1
bunch celery, 2 cukes and 5 ears of corn.
What I made: Summer squash enchiladas with salsa fresca
1 lb. diced tomatoes
1 medium spring onion, quartered
1 large jalapeno
3 cloves garlic, trimmed
1 chipotle pepper in adobo sauce
1 bunch fresh cilantro, washed, chopped finely
Juice of one lime
Salt and pepper to taste
Combine onion, garlic, chipotle and jalapeno in a food processor until chopped finely. 2. Add diced
tomatoes, process in quick bursts until tomatoes are incorporated, but
not pureed. 3. Stir in lime juice, cilantro and salt. 4. Store in the refrigerator for 8-24 hours to allow flavors to meld.
For the enchiladas:
1 lb summer squash, shredded
6 oz. shredded cheese (I used a smoked gouda), 1/4 C. reserved for topping
For the enchilada sauce, I used this recipe from Epicurian
4. Roll up the enchiladas and place in an ovenproof casserole dish. 5. Once all of the tortillas have been filled (you may need to steam more to use up all of the filling), pour tomatillo sauce over the top, then sprinkle with some shredded cheese and chopped cilantro. 6. Bake for 25-30 minutes until cheese is bubbling.
Eat 'em up!