For our 11th Eating Locally session, we reunited again at A’s house to cook with what we received from Tomato Mountain Farm. Due to the cold weather, the boxes have had fewer things: carrots, onions, roasted tomatoes, shallots and frozen butternut squash. It wasn’t easy to decide what we were going to cook… but once people got ready, we put our hands to work.
Al decided to prepare Mexican enchiladas using the roasted tomatoes, onions and carrots, supplemented with potatoes, corn tortillas and cheese.
- Cook the carrots in a pressure cooker for approximately 20 minutes, add the potatoes for 5 more minutes and remove from the stove.
- Peel the potatoes and cut them and the carrots in small squares, put them in a sauce pan with slices of onions to fry and set aside.
- Using a blender, mix the roasted tomatoes, a piece of onion, garlic and salt. Once it is mixed, put in a sauce pan with oil to give it a thicker consistency.
- In a separate sauce pan, dip the tortillas in oil for approximately 10 seconds on each side, then dip the tortilla in the tomato sauce. Put the tortilla on a baking dish and add the mix of potatoes and carrots.
- Once you have all the enchiladas in the dish, pour the remaining sauce evenly over all of the enchiladas and add cheese over them.
This session we were so lucky to have a new participant; Su, from Ecuador joined the group. She was so happy to meet the other women and learn tips. Su and Li decided to work together to prepare a delicious butternut squash soufflé.
As always, we enjoy the camaraderie among cookers. Besides learning different ways to prepare soup, we learn about spices and tips from other countries.
Re and Su worked using the carrots and onions and prepared them in four different ways: roasted with almonds, mixed with lemons and using other spices.
Q surprised us again preparing carrots and potatoes pancakes. They were really good and complemented the butternut squash soup that Re and Pa prepared.
After cooking, we sat at the table to enjoy all the delicious plates we prepared; Cl decided to bring Habas (lime green beans) soup for the group to enjoy. Her mother brought them from Guerrero, Mexico and she wanted to share a delicious dish with the group. It was a nice gathering, meeting new people and learning something from everybody.