News from Field Notes Farm
Last Saturday at the farmers market in Appleton it rained and rained. A good showing of loyal and dedicated market-goers showed up in raincoats or with umbrellas. There were barefoot people all over the place and a surprising and pleasant number of smiling faces. Customers and vendors were thanking each-other for being at market! A rainy market day is a known risk for us as we plan each market season, but it still means we come home with unsold produce. Luckily we sold all of the quickly perishable items and mostly took home tomatoes that would hold well over the weekend. This week you are blessed with a healthy selection and weight of tomatoes. Tis the season!
Last year we grew 700 bell pepper plants and around around 240 eggplant plants. Our yields were an embarrassing 700 count of bell peppers and around 120 count of eggplant. This year we decided to grow only 150 pepper plants and 65 eggplant plants and to focus on producing an average of 5 peppers per plant and 2 eggplant per plant. So far, a little extra compost, early pruning, trellising for the peppers, and overall more focused attention on fewer plants seems to be doing the trick. We continue to learn and demonstrate that it is possible to produce more on less ground with less work. Enjoy the peppers and eggplant
Today we are delivering 300 pounds of tomatoes to Central Rivers Farmshed for their new Frozen Assets program. They are freezing produce from five area organic vegetable farms and creating a winter CSA of frozen vegetables. The program is turning out to be a great collaboration that helps take some extra production off of our hands while building an enterprise to support Farmshed’s good work. If you are in the Stevens Point area and interested in the program, check out the details at: http://www.farmshed.org/frozen-assets/
Speaking of tomatoes, please remember to email us if you want a quantity of tomatoes for canning/freezing/drying. All you have to do is let us know the quantity you want and we will deliver it with your next CSA box. 10#-30# is easy, more than 30# is possible depending on how many people are interested.
Skillet Chicken & Zucchini Enchiladas with Salsa Verde
Typically enchiladas bake in oven for around an hour. This recipe uses a stovetop skillet method to cut the time down to 22 minutes.
2 tablespoons neutral vegetable oil, such as grapeseed
1 cup thinly sliced onion (about 1 small onion)
1 cup (1/2″ pieces) zucchini
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
4 cups homemade tomatillo salsa
2 cups shredded cooked chicken (from 1/2 [2 1/2-pound] rotisserie chicken)
8 (5-6″) corn tortillas
3/4 cup grated Monterey Jack cheese
Sour cream, 1 sliced avocado, cilantro leaves with tender stems, and lime wedges (for serving)
Heat oil in a 12″ (preferably cast-iron) skillet over medium-high. Add onion and cook, stirring, until it starts to soften, about 2 minutes. Add zucchini, coriander, cumin, salt, and pepper. Cook, stirring, until onion and zucchini are softened and lightly browned, about 3 minutes. Stir 1 1/2 cups salsa, scraping up any brown bits from the pan. Fold in the chicken and cook until warmed through, about 1 minute. Transfer enchilada filling to a medium bowl; set skillet aside (do not wipe out).
Meanwhile, wrap tortillas in damp paper towels and microwave on high in 30-second bursts, flipping after each burst, until warmed, about 1 minute total. Alternatively, wrap in foil and heat in a 350°F oven until warmed through, 10–12 minutes.
Pour 1 cup salsa into reserved skillet. Working with one at a time, dip tortillas in salsa until coated on both sides; transfer to a large rimmed baking sheet. Divide enchilada filling among tortillas. Roll each tortilla around filling and place seam side down in skillet, arranging in a pinwheel formation.
Heat enchiladas over medium-high. Pour remaining salsa over enchiladas, making sure each is coated. Sprinkle with cheese. Cover with a lid or large baking sheet and cook until cheese is melted and enchiladas are warmed through, about 3 minutes. Top with sour cream, avocado, and cilantro. Serve with lime wedges alongside.
Skillet Chicken & Zucchini Enchiladas with Salsa Verde
Typically enchiladas bake in oven for around an hour. This recipe uses a stovetop skillet method to cut the time down to 22 minutes.
2 tablespoons neutral vegetable oil, such as grapeseed
1 cup thinly sliced onion (about 1 small onion)
1 cup (1/2″ pieces) zucchini
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
4 cups homemade tomatillo salsa
2 cups shredded cooked chicken (from 1/2 [2 1/2-pound] rotisserie chicken)
8 (5-6″) corn tortillas
3/4 cup grated Monterey Jack cheese
Sour cream, 1 sliced avocado, cilantro leaves with tender stems, and lime wedges (for serving)
Heat oil in a 12″ (preferably cast-iron) skillet over medium-high. Add onion and cook, stirring, until it starts to soften, about 2 minutes. Add zucchini, coriander, cumin, salt, and pepper. Cook, stirring, until onion and zucchini are softened and lightly browned, about 3 minutes. Stir 1 1/2 cups salsa, scraping up any brown bits from the pan. Fold in the chicken and cook until warmed through, about 1 minute. Transfer enchilada filling to a medium bowl; set skillet aside (do not wipe out).
Meanwhile, wrap tortillas in damp paper towels and microwave on high in 30-second bursts, flipping after each burst, until warmed, about 1 minute total. Alternatively, wrap in foil and heat in a 350°F oven until warmed through, 10–12 minutes.
Pour 1 cup salsa into reserved skillet. Working with one at a time, dip tortillas in salsa until coated on both sides; transfer to a large rimmed baking sheet. Divide enchilada filling among tortillas. Roll each tortilla around filling and place seam side down in skillet, arranging in a pinwheel formation.
Heat enchiladas over medium-high. Pour remaining salsa over enchiladas, making sure each is coated. Sprinkle with cheese. Cover with a lid or large baking sheet and cook until cheese is melted and enchiladas are warmed through, about 3 minutes. Top with sour cream, avocado, and cilantro. Serve with lime wedges alongside.
Eggplant Lasagna With Ricotta and Asiago
1/2 pound plum tomatoes, halved and seeded
1 clove garlic
4 tablespoons olive oil
kosher salt and black pepper
2 eggplants (about 3 pounds), sliced lengthwise 1/4 inch thick
1 cup ricotta
1 large egg
1/2 cup fresh basil, chopped
1/4 cup grated Asiago or Parmesan (1 ounce)
Heat broiler. In a food processor, puree the tomatoes, garlic, 1 tablespoon of the oil, and ¼ teaspoon each salt and pepper.
In 2 batches, arrange the eggplant slices on a broilerproof baking sheet, brush with 2 tablespoons of the oil, and season with ½ teaspoon salt and ¼ teaspoon pepper. Broil until charred and tender, 3 to 4 minutes per side.
Meanwhile, in a small bowl, combine the ricotta, egg, basil, and ¼ teaspoon each salt and pepper.
Spread half the tomato sauce in the bottom of an 8-inch square baking dish. On top of it, layer a third of the eggplant slices and half the ricotta mixture. Repeat with another layer of eggplant and ricotta. Top with the remaining eggplant and tomato sauce. Sprinkle with the Asiago.
Reduce oven to 400º F. Bake the lasagna until bubbling, 15 to 20 minutes. Let rest for 10 minutes before serving.