We finished the harvest of carrots and potatoes yesterday and will bring in the remaining onions tomorrow. We are still working to knock back the weeds in the winter field and to start clearing out irrigation in preparation for rain. While the frost last week made it feel like fall, or almost winter, arrived with a bang, the lack of rain in the forecast is allowing us to work at a steady pace. Still we do hope for that to change any day and will welcome the rush it will bring!
This week’s pick list:
Fennel
Winter squash
Tomatoes
Beets
Chard
Potatoes
Parsley, Cilantro, Dill
Carrots
Lettuce
Eggplant
Hot Pepper
Sweet Pepper
Celery
Onions
Melons
Garlic
Strawberries
Dried tea herbs (plus fresh in the pick your own!)
Dried ground peppers
Revolution Bread
Green Chile Enchilada Sauce, from pinchandswirl.com
1 1/2 pounds Green Chiles
2 tablespoons olive oil
1 pound tomatillos papery coverings removed and diced
2 medium white onions thinly sliced
8 cloves garlic peeled and coarsely chopped
2 jalapeños, seeds and membrane removed, chopped
1 tablespoon ground cumin
3 cups water
salt and freshly ground black pepper
Preheat oven to 400°F.
Line a rimmed baking sheet with parchment paper and arrange chiles on it in a single layer. Roast chiles for 30 minutes then transfer to bowl and cover for at least 15 minutes or until cool enough to handle.
When chiles are cool enough to handle, remove stems, skin and seeds; coarsely chop.
Meanwhile, heat olive oil in a large saucepan over medium heat. Add tomatillos, onion, garlic and jalapeño; cook and stir until soft, about 15 minutes. Add chopped chiles, cumin and water and bring to boil. Reduce heat, cover and simmer 10 minutes, stirring occasionally. Season to taste with salt and pepper.
Blend in 2 or 3 batches, taking care to have a similar ratio of liquid to solids and covering the blender with a towel not the lid if the sauce is hot.
Pour sauce into canning jars or other heat-safe containers and let cool. Refrigerate or freeze sauce or use it right away!