Animal Place News
Fresh thyme and rosemary, for all your roast-able veggies this week!
Eggplant – just enough to add to a sautee. That’s it for this season!
Red Pear and Sungold Tomatoes
Rainbow Bell Peppers
Yellow and Red Storage Onions
What’s happening on the farm:
We’re a hopin’ and a prayin’ that some of fall crops will mature in time for your last boxes. We’ve covered the broccoli and cabbage with an agricultural fabric to protect them from the harlequin bugs and aphids, whose populations were very difficult to control for this family of crops this spring. Yesterday, our trusty volunteer Tom uncovered them to apply our homebrewed microbial tea in an effort to encourage their growth and overall health. You’ll know how this all works out in late October, when you open up your last box. We hope that you see broccoli and cabbage!
Nacho Potatoes – by Keepin’ It Kind
Ingredients for the potatoes
- 2 cups golden potatoes, chopped into bite-size pieces
- olive oil spray
- 1/2 teaspoon cumin
- 1/4 teaspoon smoked paprika
- salt and pepper to taste
- 1/4 cup + 2 tablespoons vegetable broth
- 1 tablespoon Bragg Liquid Aminos
- 1 15oz. can black beans, rinsed and drained
- 1 cup corn kernels (I used frozen and thawed)
- 1/2 red bell pepper, chopped
- 3 tablespoons Hatch green chilies
- 1 teaspoon liquid smoke
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon ancho chili powder
- 1/2 teaspoon garlic powder
- juice of 1/2 a lime
- 2 tablespoons fresh cilantro, roughly chopped
- salt and pepper to taste
- 1 cup Cadry’s Cauliflower Queso
- 1/2 cup tofu sour cream
- salsa (use your recipe of choice, or store-bought)
- guacamole (use your recipe of choice, or store-bought)
- 2 green onions, thinly sliced
- 1/4 cup black olives, thinly sliced
- 2 tablespoons pickled jalapeños
- Ahead of time, you can prepare your Cauliflower Queso, Tofu Sour Cream and the guacamole and pico de gallo (if you’re not using store-bought). I bought the pico de gallo and for the guacamole, I just mashed an avocado with some lime juice, cilantro, and a tablespoon of the pico de gallo.
- Preheat the oven to 450. Line a baking sheet with parchment paper. Spread out your potato chunks and lightly spray with olive oil (or drizzle about 1 teaspoon of oil over them). Add spices and salt and pepper to taste. Toss to fully coat each piece. Roast in the oven for 20 minutes, flipping once.
- If you made your queso ahead of time, reheat about half of the recipe in a small pot over medium-low heat, stirring frequently. If you just made it and it’s still warm, then you can skip this step.
- While your potatoes are in the oven, cook your beans. In a large pan, combine the vegetable broth, Bragg Liquid Aminos, and garlic. Heat the pan over medium heat and add your black beans. Cook the beans in the liquid until the liquid begins to simmer, about two minutes, before adding the corn, the bell pepper, the chilies, the liquid smoke, and the spices. Turn the heat to low and cook the beans, stirring occasionally, until the liquid has cooked away and the beans are fully cooked (hot, but not mushy). Squeeze in the lime juice, stir in the cilantro and add salt and pepper to taste. Remove from heat.
- To assemble the nachos, place all of the potatoes on one large plate, or split them up into 3-4 individual servings. Top the potatoes with as much cauliflower queso as you would like. Pour about 1 1/2 cups of the black bean mixture over the cheese. Add the sour cream, pico de gallo, and guacamole on top of the beans. Top with sliced black olives, green onions, and chilies. Serve immediately. Enjoy!