Dear Common Thread CSA Members,

Wendy and the kids are away visiting family this week so there's a short newsletter this time.  Asher and the crew are holding down the fort, bringing in the harvest, mass harvesting onions, trying to save our fall carrots from weeds (they could use help - just let us know if you'd like to come and pull some), continuing to irrigate things and more.  Many thanks to Jasmine for helping with weeding last week!

Two zucchini recipes from Holly Sweet this week:

1 T oil

1 1/3 c water

1/2 c dry lentils

1/4 tsp salt

8 flour tortillas

2 carrots, sliced

1 zucchini, quartered lengthwise and sliced

3/4 tsp chili powder

3/4 tsp ground cumin

14.5 oz can Mexican-style diced or stewed tomatoes (Holly often uses salsa)

8 oz Monterey Jack or Pepper Jack cheese, shredded

1. In small saucepan, combine water, lentils, and salt.  Bring to a boil.  Cover and summer 20 minutes, until lentils are soft.

2.  In large frying pan, heat oil over high heat.  Add carrots, chili powder and cumin.  Stir-fry two minutes.

3.  Add zucchini.  Fry another 3 minutes.

4. Remove frying pan from heat.  Add lentils and half the tomatoes and half the cheese.  This is your enchilada filling.

5.  Preheat oven to 350 degrees F

6. Spray 9 x 13' pan with cooking spray

7. Evenly distribute vegetable-cheese filling into 8 tortillas.  Roll them up seam-side down in pan.

8. Cover with foil.  Bake 8 minutes. Uncover and bake 10 more minutes.

9. Pull pan out of oven and cover enchiladas with remaining tomatoes and cheese.  Bake 5 more minutes

2 1/2 lb zucchini, sliced into 1/8 inch rounds

3 T Olive Oil

2/3 c Chopped Onions

1/4 lb Mushrooms

1 clove chopped garlic

2 6 oz cans tomato paste

1 tsp salt

2/3 c parmesan cheese

1/8 tsp pepper

Heat oil in pan, add sliced zucchini, onions, mushrooms and garlic. Cover and cook over low heat 10-15 minutes, stirring occasionally until zucchini is tender.  Remove from heat, add 1/2 of the cheese, paste and spices.  Blend lightly.  Turn into a greased casserole.  Sprinkle with remaining cheese.  Bake at 350 20-30 minutes until bubbly.  This freezes very well to enjoy during the winter.  I like to thaw before baking.  My mom bakes frozen for 1 1/2 - 2 hours.

Wendy and Asher