Food In Many Forms

Yesterday we got our first acorn squash and I drank my first PSL of the season - fall is here! Here in New England, true fall is cold and rainy, so I am embracing fall while it is still sunny, warm, sweater weather. My husband has been bringing sunflowers home every week for us to enjoy, and I know we will miss all the gorgeous flowers once the seasons truly change. Our fridge is overflowing with veggies right now, despite the fact that I have cooked 3 or 4 nights this week, and eaten a ton of leftovers.  Week 13           Week 14       Week 15       Week 16  Week 17  Week 18 s Beets Cabbage Carrots Celery Eggplant Garlic Head lettuce Kale Melons Onions Peppers Potatoes Sweet corn Tomatoes Yellow squash Zucchini PYO beans PYO flowers PYO herbs PYO peppers PYO tomatoes Beets Baby bok choi Cabbage Carrots Celery Eggplant Garlic Head lettuce Kale Melons Onions Peppers Potatoes Salad turnips Summer squash T...

When I worked closer to Mission Hill, one of the best lunch options was a local Mexican restaurant - Chilacates. I loved that you could order 1 tostada and they would sneak an extra tostada shell underneath so you could take your leftover toppings and make a second one!  So when we went tomato picking last week and brought home beautiful sun-ripened tomatillos, I knew I wanted to make a version of Chicken Tinga. I did overlook the fact that Patrick has both a spicy and non-spicy version, but as per usual, what I wanted was somewhere in between. Ingredients 4-5 chicken thighs 2 plum tomatoes 5-6 tomatillos 1/2 onion 4 garlic cloves 3 chipotles in adobo 2 tablespoons adobo sauce 1 teaspoon Mexican oregano dash of cumin (optional) 1/2 teaspoon salt (plus more to taste) freshly cracked black pepper 8-10 tostadas sliced Jack cheese (approx. 1 cup) lime slices olive oil For the Black Bean Puree: 1 can black beans 1/2 onion 2 garlic cloves 1 chipotles in adobo 1 tablespoon adobo sauce 1/2...

Late July is when we really start to feel the abundance of the farm share. We marvel at the beautiful heirloom tomatoes, and our jaws drop at the quantity of zucchini and yellow squash they provide. Wildlfowers are plentiful, and sunflowers are not so carefully rationed as they are at other times of year. We can never seem to eat the beets with enough consistency to get through them, and are constantly enlisting help. Last time we were picking veggies in the fields, I overhead the other members talking about zucchini bread, and I figured I'd give it a try this week.   Week 7           Week 8       Week 9       Week 10  Week 11  Week 12 Beets Broccoli Cabbage Carrots Chard Cucumbers Head lettuce Kale Napa cabbage Onions Radicchio Salad mix Scallions Yellow squash Zucchini PYO flowers PYO herbs Beets Cabbage Carrots Chard Cucumbers Eggplant Head lettuce Kale Napa cabbage Onions Radicchio Salad mix Sc...