Reminder, next week will be your last Spring share CSA, May 11.
In Your Share
·
Spinach
·
Lettuce
·
Winter Onions/Leeks
· Arugula
·
French
Breakfast Radish
Vegetarian Spinach
Enchiladas
1 14
oz can diced tomatoes Chopped
spinach – equal to 10 oz. frozen
1
small onion, chopped 1
c. shredded Monterey Jack cheese
3 tsp.
minced canned chipotle pepper 1
bunch scallions, sliced
¼ tsp
salt ½
tsp. garlic powder
1 ½ cups
cottage cheese 8
six inch tortillas
- Preheat oven to 450 degrees. Coat an 8 inch square baking dish with cooking spray.
- Place tomatoes, onions, 2 tsp. chipotle and salt in a blender. Puree until smooth. Mash cottage cheese, scallion whites, garlic powder and the remaining 1 tsp. chipotle.
- Spread1/4 cup of the tomato sauce in the prepared baking dish. Cover with 4 tortillas (they will overlap). Spread on 1/2 cup sauce, then all the spinach filling. Top with another 1/4 cup sauce. Layer on the remaining 4 tortillas and the remaining 1 cup sauce. Sprinkle the remaining 1/2 cup cheese on top.
- Bake the casserole until the cheese is melted and the filling is hot, about 25 minutes. Sprinkle with 2 tbsp. of the reserved scallion greens
What’s Happening on the Farm
Finally warm and dry weather! I was able to get into the garden last Saturday to plant some more peas, plant the potatoes and till up more area to plant turnips, kohlrabi, and carrots and transplant cabbage and cauliflower plants. Rabbits love these fresh green leaves and so plastic jugs and tile were put over them to protect them from critters and extreme wind. The onions and leeks are doing well, and the Sugar Snap peas are about an inch tall. I hate to say it, but a little bit of rain would be nice. The soil underneath is still moist, but the top is dry and dusty. I prefer Mother Nature to do as much work as possible, besides, she does a much better job of watering and providing sunshine.
