Tuesday, September 22, 2015

Week 15: Dinosaur Egg Buritos

It's squash time! We are beginning the process of pulling in all the winter squash we grew. As usual, we're starting with spaghetti and acorn squash because they are ready the earliest and don't require time in storage to become delicious.

The spaghetti squash were particularly fun to harvest. We plant our squash in black plastic because the plastic heats the soil to allow for earlier planting and keeps weeds down. The plants grow out of holes we poke in the plastic but, because spaghetti squash make big rambling vines, most of the fruits form in the paths between the plastic.

Like this.
And because the ground on which our squash grew this year was newly turned from hayfield into vegetable field this spring (and so is extra weedy), there is a dense mat of wild carrot in those paths.

Finding the squash that lurks beneath the carrot fronds is like hunting for Easter eggs. 

Laid by dinosaurs.
This week each member will receive: Spaghetti Squash, 2 Honey Bear Acorn Squash, Kale, Kohlrabi, Celery, Tomatoes, Red Cabbage or Kraut Cabbage, Beets or Carrots, Leeks or Scallions, and Basil or Parsley.

If you'd like to make sauerkraut but aren't sure how to go about it, this website has an excellent tutorial. 

If you'd like to make Dinosaur Egg Burritos, do this:

Spaghetti Squash Burritos

The quantities of seasonings (salt, cumin, garlic, cayenne) in this recipe are approximate because the size of a spaghetti squash can vary widely. My squash was on the big end of medium. Taste as you go and use the amount of seasoning that suits your taste buds.

For the filling:
  • One Spaghetti Squash
  • Two teaspoons butter
  • Two medium or one large Tomato, diced
  • One or more sweet or hot Peppers, diced (optional)
  • One teaspoon salt
  • One teaspoon garlic powder
  • One teaspoon cumin seeds
  • 1/2 teaspoon cayenne pepper
  • 1/2 cup Sour Cream
  • One can Pinto Beans, drained and rinsed
For serving:
  • Flour or Corn Tortillas
  • Diced fresh tomato
  • Sliced scallions
Halve the spaghetti squash, scoop out the seeds, and bake in a 350 degree oven until it is very soft, about one hour.

When the squash is cooked and cool enough to touch, scoop the flesh into a large bowl. Add chopped tomato and pepper (if using) as well as salt, garlic. cumin seeds, and cayenne.

Melt butter in a large saute pan over medium heat. When the butter is melted, add the seasoned spaghetti squash. Cook, stirring frequently, until the tomato and pepper is just tender, 5 to 10 minutes.

Turn the heat to low and add the sour cream and pinto beans. Stir until the beans and sour cream are well mixed with the spaghetti squash and everything is heated through.

Serve with tortillas and fresh tomatoes and scallions.

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