CSA IN THE TIME OF CORONAVIRUS

CSA IN THE TIME OF CORONAVIRUS

Please note that this plan is still tentative. We’re very open to suggestions and questions and we’ll change the plan if someone comes up with something better. If you see a hole in the plan, please let us know. We’ll also react if the situation changes for the better. But we think we need a plan that will cover the worst-case scenario, which is that the church is closed for at least the first part of the season and that social distancing and facemask rules stay in effect. We can make the deliveries safe; they won’t be as much fun. I will miss the schmoozing and the tastings, and the conversations—but when I wave to you, please know that I’m smiling under my mask and looking forward to returning to the old way, even if it’s not until next year;

So. Here’s what we’ll do.

EXECUTIVE SUMMARY:

–Same pickup time and location:

–Corner of 74th & York, but we’ll be on the 74th Street side this year.

–Tuesdays, 4-7 pm (we may be able to open a bit early if that’s useful to some members—let us know if you’d prefer an earlier pickup

–Season runs from June 2-November 10. 24 deliveries

–$585 for a full share, $330 for alternate-week share.

— $265 for fruit share, $135 for alternate week fruit share
–$150 for mushroom share, $85 for alternate week mushroom share   
–$131 for coffee share; $121 for dry bean share

CHANGES FOR THIS YEAR:

–The farm truck will deliver individual boxes for each share. There will be smaller boxes for half shares. We’ll stack the boxes and use one table for bags of extras (fruit, mushrooms, beans, coffee, etc.). Members will walk down the line and pick up their items. Members won’t be allowed to open the boxes—they’re all the same, just take one. It should not take long for pickup.

–We’ll move to the York Avenue side of the street. It’s a wider street, easier for people to distance themselves. We’ll use chalk lines to mark spacing but we’re not anticipating long lines because pickup will be so quick.

–Everyone has to take their boxes home. No one can unpack at the site. We’re all getting new Stoneledge tote bags and the boxes will fit into the tote bags. If you forget your bag—please try to remember–we’ll have a few on hand but the charge will be $5-10 for a new tote bag.  You’ll need another bag if you have extra shares.

     We’re encouraging people to fold their boxes flat when they get home, put them in a bag, and put them away in their homes until the next pickup. After three to five days, they are sanitised; the virus does not live longer than that, even on plasticised surfaces.

     We’ll have those big plaid plastic bags at the site. Members can slide their folded boxes into the big bags. We’ll zip them up and store. Even if the church is closed, we are confident that we’ll find a place to store these bags until the next pickup—as long as they come back to us folded flat. The farm will pick up the bags the following week.

      If someone wants to walk away from the site, unload their vegetables, flatten their boxes, and return them right away—we can’t stop you, but we really don’t recommend it.

–We’ll have tarps to cover the food in case it rains. Since pickup will be so quick, members won’t have a problem picking up outdoors. We’re working out how to protect our volunteers on rainy days.

–We’ll keep a bottle of disinfectant at the site (1/2 cup bleach to 1 gallon of water) and volunteers will wipe down the table every half hour or so, or when necessary. Since no one will be touching anything except the bag or box that they are taking home, we don’t think more than that is necessary.

GUIDELINES

We’re going to send around guidelines to members. We’ll formalize this list before the first pickup. Feedback would be appreciated:

            Don’t open the boxes, or try to feel how heavy they are. When you touch a box or bag, take it.

Please don’t approach the site managers with questions. Send questions by email, text, or phone. Site managers will have phones, so they can answer questions immediately.

–           No one is allowed to leave vegetables that they don’t want at the site; we’ll ask the church if people can bring back stuff and leave in a barrel for homeless people or others who need food.

Unless the CDC lifts the mask recommendation, everyone will have to wear masks at the site, and we’ll try to have a few extras on hand.

Please follow the social distancing lines. We will probably mark off spots for at least twelve people to be there at the same time.

Kids will be welcomed at the site, but we’re asking caregivers to make sure they don’t touch anything. We don’t think we can give out stickers at the site; I’m thinking about a monthly mailing. I’d love to find an activity for kids, such as a weekly online quiz, so that our younger members can still be engaged. If anyone has ideas, I’d love to hear them.

If you’re bringing a dog, please think about how you will pick up while holding on to a leash.

If anyone can suggest other guidelines, please let us know.

–If anyone is interested in seeing Stoneledge’s plan for hygiene on their end, you’ll find it here

https://docs.google.com/document/d/1G3qzcTiUunX6u7b87uzhcbTd0B0X5vlCF4DbRK6SAM8/edit

2019 what’s in the bag?

WEEK 1

What’s in the Bag:

2 heads-  Tropicana Lettuce

2 heads-  Red Tide Lettuce

2 heads- Boc Choi  (Great for Stir Fry)

1 bunch- Oregano  (The first harvest of oregano is Always the most flavorful!  Hang to dry and use all season long.)

1 bunch- French Breakfast Radishes  (Use the Greens!)

1 head- Chinese Cabbage  (Great for Stir Fry, Stuffed Cabbage, Cole Slaw)

1 bunch- Rhubarb  (a perfect bunch for Rhubarb cake. Recipe at the bottom of the email.)

1- Greek Basil Transplant (Plant the pot and plant in the ground or a container)

1- Stoneledge Farm Tote Bag 

Optional Shares

Mushroom: White Button  Grown by Bulich Mushroom Farm

WEEK 2

What’s in the Bag:

2-  Boc Choi
1- Red Leaf Lettuce
1- Green Leaf Lettuce
1 bunch- Arugula (rounded leaves) 
1 bunch- Mizuna (pointed leaves)
1 bunch- Cherry Radishes
1 bunch- Red Mustard Greens
1- bunch Mint
1- Oregano Transplant
Optional Shares
Mushroom: Oyster (Great in a stir fry)  Grown by Bulich Mushroom Farm

WEEK 3

1- head Romaine Lettuce1- bunch Green Mustard 4- Garlic Scapes (use to garnish, or make pesto)1- head Red Butter-crunch Lettuce1- bunch Bright Lights Swiss Chard1- bunch Sage (hang to dry and use as needed)1- bunch Kohlrabi (Use the greens as they are comparable to collards)1- bunch Baby Beets (Use the greens)1- head Red Leaf LettuceOptional SharesMushroom: Portobello (Great on the Grill!)  Grown by Bulich Mushroom Farm

WEEK 4 What’s in the Bag:

1- bunch Beets with Greens
4- Garlic Scapes
1- bunch Spinach
1- head Red Butter-Crunch Lettuce
1- head Green Leaf Lettuce
1- head Frisee (great addition to a salad!)
1- bunch Mizuna
1- bunch Green Curly Kale
1- head Napa Cabbage (great for stuffing!)
Optional Shares
Mushroom: Shiitake  Grown by Bulich Mushroom Farm

WEEK 5

What’s in the Bag:

1 basket- Sugar Snap Peas
1 bunch- Scallions
4- Garlic Scapes
1 head- Green Spring Cabbage
1 bunch- Summer Savory
1 bunch- Purslane
1 head- Tropicana Lettuce
1 head- New Red Fire Lettuce (Pointy leaves)
1 head- Red Butter-Crunch Lettuce (bowl-shaped leaves)
1 head- Frisee 
Optional Shares
Mushroom: Crimini  Grown by Bulich Mushroom Farm
Fruit Share: Grown by Fix Brothers Orchard                                                             1 basket Blueberries & 1 basket sweet Cherries

WEEK 6

What’s in the Bag:

2- Summer Squash
2- Green Slicing Cucumbers
1- bunch Red Bunching Onions
1- Fennel bulb
1 head- Red Oak Leaf Lettuce
1 head- Tropicana Lettuce
1 head- Red Romaine Lettuce
1 bunch- Green Basil
1 basket- Sugar Snap Peas
1- Orient Express Eggplant
4- Garlic Scapes
Optional Shares
Mushroom: White Button Grown by Bulich Mushroom Farm
Fruit Share: Grown by Fix Brothers                                                           1 basket- Blueberries & 1 basket sweet Cherries

WEEK 7

What’s in the Bag:

3- Summer Squash
2- Green Slicing Cucumbers
1 bunch- Dill
1 head- Red Fire Lettuce
1 bunch- Rainbow Swiss Chard
1 head- Green Early Cabbage
1 bunch- Red Curly Kale
1 bunch- Scallions
1- Fennel bulb
1 bunch- Beets
2- Specialty Heirloom Cucumbers (colors ranging from, yellow to brown) 
2- Silver Slicing Cucumbers
Optional Shares
Mushroom: Shiitake-Grown by Bulich Mushroom Farm
Fruit Share:
1 basket sweet Cherries- Grown by Fix Brothers 
1 basket sweet Sugar Plums- Grown by Klein’s Kill Fruit Farm

WEEK 8

What’s in the Bag:

4- Summer Squash

4- Slicing Cucumbers (green / silver)

1-Black Bell Eggplant

1 bunch- Opal Basil

1 bunch- Red Bunching Onions

1 bunch- Spinach

1 head- Butter-crunch Lettuce

1- Fennel bulb

1 bunch- Fresh Sweet White Onions

4- Garlic Scapes

2- Specialty Cucumbers

Optional Shares

Mushroom: Portobello- Grown by Bulich Mushroom Farm

Fruit Share:

White Nectarines- Grown by Klein’s Kill Fruit Farm

Shiro Plums- Grown by Klein’s Kill Fruit Farm

WEEK 9

What’s in the Bag:

2- Green Bell Peppers (sweet)
2- Roma Plum Tomatoes
1 bunch- Green Basil
1 bunch- Amaranth (Calaloo)
1- Black Bell Eggplant 
1 bunch- Sweet Red Onions
2- Summer Squash
2- Slicing Cucumber
1 LB. – Green Beans
1 basket- Cherry Tomatoes
1- Slicing Tomatoes
Optional Shares
Mushroom: Shiitake– Grown by Bulich Mushroom Farm
Fruit Share:
9- Yellow Peaches- Grown by Klein’s Kill Fruit Farm

WEEK 10

What’s in the Bag:

1 bunch- Fresh Sweet White Onions
1 bunch- Celery (So Flavorful!)
4 heads- Broccoli
1 bunch- Thyme
1- White Bell Eggplant
1 bunch- Lacinato Kale
4- Bell Peppers
1 basket- Cherry Tomatoes
4- Roma Plum Tomatoes (shaped like plums)
2- Round Slicing Tomatoes
Optional Shares
Mushroom: Crimini– Grown by Bulich Mushroom Farm
Fruit Share:
9 White Peaches- Grown by Klein’s Kill Fruit Farm

WEEK 11

What’s in the Bag:

1- Bell Eggplant
1 bunch- Collard Greens
1 bunch- Baby Carrots
4- Shallots
3-Broccoli
1- Celery (Very Flavorful)
2- Sweet Green Bell Peppers
1 basket- Cherry Tomatoes
4- Roma Plum Tomatoes (shaped like plums)
3- Red Slicing Tomatoes
2- Yellow Sunkist Tomatoes
Optional Shares
Mushroom: White Button– Grown by Bulich Mushroom Farm
Fruit Share:
1 basket- Apricots
8- Donut Peaches 

WEEK 12

What’s in the Bag:

1 lb.- Tomatillos

1 bunch- Cilantro

2- Ancho Peppers (mildly hot, dark green)

2- Jalapeno Peppers (small greenish/red)

2- Happy Hat Sweet Peppers (light green)

2- White Onions

2- Garlic

1 basket- Cherry Tomatoes

4- Red Slicing Tomatoes

2- Sunkist Tomatoes

3- Green Bell Peppers

2- Cucumbers

2- Banana Peppers (shaped like a small banana)

2-Summer Squash

Optional Shares

Mushroom: Shiitake  Grown by Bulich Mushroom Farm

Fruit Share:

6- Red Clapp Pears

1 basket- Apricots

WEEK 13

What’s in the Bag:

1- Fennel Bulb

2- Red Onions

1- Bunch Lemon Basil (see recipes on right)

2- Slicing Cucumbers

1- bunch Dill

1- Bell Eggplant (replaced summer squash)

2- Jalapeno Peppers

1- bunch Celery

1 basket- Cherry Tomatoes

4- Roma Plum Tomatoes (plum shaped)

2- Round Slicing Tomatoes

6- Sweet Specialty Peppers

1- Romanesco Cauliflower

Optional Shares

Mushroom: Crimini (Grown by Bulich Mushroom Farm)

Fruit Share:

6- Clapp Pears (Grown by Fix Brothers Orchard)

6- White Peaches (Grown by Fix Brothers Orchard)

WEEK 14

What’s in the Bag:

2lbs. Red Potatoes
1 bunch- Leeks
2- Delicata Winter Squash
1 bunch- Cilantro
1lb.- Tomatillos
3- Poblano Peppers (Mildly HOT)
1lb- String Beans
4- Roma Plum Tomatoes
2- Round Slicing Tomatoes
4- Shishito Snacking Peppers (see recipes)
2- Sweet Specialty Peppers
Optional Shares
Mushroom: Portobello(Grown by Bulich Mushroom Farm)
Fruit Share:
8- Zestar Specialty Apples (Grown by Fix Brothers Orchard)
6- Donut Peaches (Grown by Fix Brothers Orchard)

WEEK 15

What’s in the Bag:1 head-  Green Cabbage1 bunch- Curly Kale2- Bell Sweet Peppers2- Tomatoes1- Bell Eggplant2- Kabocha Winter Squash1 bunch- Carrots1 bunch- Beets4- Shallots4- Serrano HOT PeppersOptional SharesMushroom: Shiitake(Grown by Bulich Mushroom Farm)Fruit Share:6- Bartlett Pears2 LB- Italian Prune Plums (Grown by Fix Brothers Orchard)

WEEK 16

1 head- Red Cabbage
1 bunch- Dill
2-LBS Potatoes
1 bunch- Leeks
1- Acorn Winter Squash
1 stalk- Brussels Sprouts
1 bunch- Collard Greens
2- Sweet Bell Pepper
4- Jalapeño HOT Peppers
2- Onions
1- bunch Brussels Sprout Greens
4- Happy Hat SWEET Peppers 
2- Tomatoes
Optional Shares
Mushroom: White Button (Grown by Bulich Mushroom Farm)
Fruit Share:
10- Gala Apples- Grown by Fix Brothers Orchard
4- Bartlett Pears- Grown by Fix Brothers Orchard

WEEK 17

What’s in the Bag:1 bunch- Gold Beets (Use the greens)1lb.- Carrots2lbs- Potatoes1 bunch- Parsley2- White Onions2- Carnival Winter Squash3- Poblano Mildy Hot Pepper4- Habanero Peppers (MILDY HOT)1 bunch- Curly Kale1 bunch- Cherriette Radishes  (Use the greens)2 head- CauliflowerOptional SharesMushroom: Oyster (Grown by Bulich Mushroom Farm)Fruit Share:8- Macintosh Apples- Grown by Fix Brothers Orchard6- Seckel Pears- Grown by Fix Brothers Orchard WEEK 18What’s in the Bag:2LBS- White Potatoes1LB- Carrots1 bunch- Green Curly Kale1 bunch- Sage1 bulb- Celeriac1 bunch- Scallions4- Shallots1- Butternut Winter Squash1 head- Red Cabbage2 head- CauliflowerOptional SharesMushroom: Porto (Grown by Bulich Mushroom Farm)Fruit Share:1 basket Concord Grapes- Grown by Tousey Vineyard 8- Seckel Pears – Grown by Klien Kill Farm 

daikon

DAIKONS

I’m always happy to get daikons—there are so many ways to use them.

–-Slice them thinly and layer into sandwiches; smoked turkey with daikon and egg salad with daikon are two possibilities.

–Make slices a bit thicker and use them as crudités; they are great with hummus and techina

–Shred them; peel, cut into chunks and put them in food processor. Whirl for just a few seconds. Throw them into salads or eat as a side dish. One of my favorite salads is bok choy, watercress, shredded daikon with tahini-soy sauce.

Stir-Fried Bok Choy and Daikon with Crisp Tofu (Mark Bittman)

Makes: 4 servings

This has everything you want in a stir-fry: delicious bok choy, with its wonderfully creamy stems; sharp daikon radish; crusty pan-fried tofu; and a load of spice.

Tempeh, the nutty fermented soybean cake, also goes beautifully with bok choy. If you want to use it in place of the tofu, crumble it into the hot oil and stir until it’s crisp, 5 to 7 minutes.

  • 1 head bok choy
  • 4 tablespoons vegetable oil
  • 1 block firm tofu (about 1 pound), cut into 1?4-inch slices and patted dry
  • 1 onion, chopped
  • 1 tablespoon minced garlic
  • 1 tablespoon minced ginger
  • 1 or 2 fresh hot chiles (like jalapeño or Thai), seeded and minced
  • 8 ounces daikon radish, cut into 1/4-inch coins
  • 2 tablespoons soy sauce, or to taste
  • Black pepper
  1. Cut the leaves from the stems of the bok choy. Trim the stems as necessary, then cut them into 1-inch pieces. Cut the leaves into wide ribbons and keep them separate from the stems.
  2. Put 2 tablespoons of the oil in a large skillet over medium heat. When it’s hot, slide in the tofu, working in batches if necessary to avoid overcrowding the pan. Cook until the bottoms are crisp and golden, 3 to 5 minutes; carefully  flip and cook for another 3 to 5 minutes on the other side. When the tofu slices are done, transfer them to paper towels to drain.
  3. Add the remaining 2 tablespoons oil to the pan and raise the heat to medium-high. When it’s hot, add the onion, garlic, ginger, and chile and cook, stirring, for just 1 minute. Add the bok choy stems and daikon and cook, stirring occasionally, until they just lose their crunch, about 3 minutes.
  4. Add the bok choy leaves and about 1?2 cup water. Cook, stirring occasionally, until the liquid evaporates and the stems and radish are fully tender, 5 to 10 minutes; add a little more water if necessary. Return the tofu to the pan, stir in the soy sauce, and sprinkle with black pepper. Taste and adjust the seasoning. Serve hot or at room temperature.

CARROT & DAIKON PICKLES (SAVEUR)

MAKES ABOUT 3 CUPS

  • ½ lb. carrots, peeled and cut into matchsticks
  • 1½ lbs. daikon, peeled and cut into matchsticks
  • 2 tsp. kosher salt
  • 1 tsp. plus ¼ cup sugar
  • ½ cup plus 2 tbsp. white vinegar
  1. In a bowl, combine the carrots, daikon, salt, and 1 tsp. sugar. Let sit until the vegetables have wilted slightly and liquid pools at the bottom of the bowl, about 30 minutes. Drain vegetables; rinse and pat dry with paper towels. Transfer vegetables to a medium bowl.
  2. Whisk together the remaining sugar, the vinegar, and ½ cup warm water and pour mixture over the vegetables. Stir to combine. Set mixture aside to let marinate for at least 1 hour or refrigerate, tightly covered, for up to 4 weeks.

SMITA CHANDRA’S DAIKON CURRY

Note from Lori: I left out the carom seeds and the dried mango; it’s delicious without them, maybe better if you can find them)

  • 2 tbsp. canola oil
  • 1/2 tsp. ajwain (carom) seeds
  • 2 cloves garlic, minced
  • 1/2 medium yellow onion, roughly chopped
  • 1 lb. daikon with greens, peeled and cut into ½” pieces, greens trimmed and roughly chopped
  • 1/2 tsp. ground coriander
  • 1/2 tsp. ground cumin
  • 1/2 tsp. ground turmeric
  • 1/4 tsp. red chile powder, such as cayenne
  • 1 tsp. amchur (green mango) powder
  • Kosher salt, to taste
  • Chapatis, for serving (optional)

Heat oil in a 12-inch skillet over medium-high heat. Cook carom seeds until they pop, 1-2 minutes. Add garlic and onion; cook until golden, 5–7 minutes. Stir in daikon and its leaves, the coriander, cumin, turmeric, and chile powder. Reduce heat to medium-low; cook, covered, and stirring occasionally, until daikon is tender, about 20 minutes. Stir in amchur and salt; serve with chapatis, if you like.

WINTER SQUASH-Basics, soups and other recipes


BUTTERNUT SQUASH BASICS

I prepare butternut squash in two ways. The easiest is to prick it in a few places and microwave it for about five minutes until it is soft enough to cut (if you have better knives than I do, you can probably skip this step). Then I cut it in half, add some butter or oil and a bit of brown sugar, honey, or maple syrup. I put it on a baking sheet and roast at 350 degrees for about 45 minutes, or until it’s soft and mushy. The other way takes much longer to prepare: Peel it, cut into cubes, and roast or boil until soft.

Onces it’s cooked, winter squash can be used in many recipes. Our members sent a slew of them last year, which I’m reposting 

DOM’S SQUASH SOUP IN COCONUT MILK

(a Filipino dish)

2-3 pounds butternut squash, peeled and cut into 1-inch cubes.

1 small piece ginger, chopped finely

3-4 cups chicken broth Just enough chicken broth to cover the squash pieces (since I use the whole squash, this volume can vary).

1 tbsp vegetable oil

2 cloves garlic, crushed and minced

1 small onion, chopped finely

1 boneless chicken breast, boiled and shredded

1/4 pound shrimp, shelled and deveined

salt and freshly ground black pepper to taste

1 13.5-ounce can coconut milk

–In a pot, mix half of the squash pieces, ginger and enough chicken broth to cover the squash.

–Bring to a boil, then simmer with the lid on, over low to medium heat until squash is tender for about 10-15 minutes.

–Mash the squash with a ladle or fork. This will be the “mashed” portion of the soup that also makes the soup thicker.

–Add the rest of the squash pieces, add more chicken broth if necessary and simmer for 5-10 min, until soft. This will be the chunky squash pieces.

While the squash is softening, heat vegetable oil in another pan. Add garlic and fry until lightly browned.

–Add onions and stir fry until fragrant and soft.

–Add shrimp and stir fry until just cooked.

–Add chicken and stir fry until well-combined.

–Mix the stir-fried components into the pot of softened squash.

–Add coconut milk and simmer for 5 min. Just add enough coconut milk to make the soup creamy and not dilute the soup. Usually, I use the whole can.

–Add fish sauce, salt and pepper to taste.

Recipe modified from: http://blog.junbelen.com/2013/12/11/how-to-make-ginataang-kalabasa-at-sitaw-butternut-squash-and-yard-long-beans-in-coconut

DREAMY ROASTED BUTTER SQUASH AND CARROT SOUP

FROM ANJALI: My husband and kids claimed this to be the best soup they have ever had! So thought I would share

Ingredients

1 butternut squash, peeled and cut into 1/2 inch cubes

1 lb carrots, cut into 1/2 inch circles

2 medium potatoes, cut into 1/2 inch cubes

2 tbs olive oil

1 large onion, cut into small dice

3 stalks celery cut into small pieces

3 cups vegetable stock

1 1/2 inch piece ginger cut into coins

5-7 sprigs thyme

2 tbs olive oil

Roasted sunflower seeds

  1. Preheat oven to 400f.
  2. Mix squash, carrots and potatoes with 2 tablespoons oil, 1 teaspoon salt and pepper to taste
  3. Roast in oven for 30-40 mins until soft and starting to brown
  4. Meanwhile heat another 2 tablespoons oil in a medium sized saucepan
  5. Sauté onion for a few mins.
  6. Then add celery and sauté for a few more mins
  7. Add stock, ginger and thyme and bring to a boil. Simmer for 10 mins.
  8. Add veggies to onion/celery/stock mixture when roasted
  9. Remove thyme sprigs.
  • Purée in blender and add water as necessary.
  • Add roasted sunflower seeds as a garnish

FROM MICHELLE:

ROASTED BUTTERNUT SQUASH AND RED ONION WITH TAHINI AND ZA’ATAR

Adapted from Jerusalem: A Cookbook by Yotam Ottolenghi and Sami Tamimi

Michelle writes, “While the vegetables undergo their transformation, you make a lemon-and-garlic spiked tahini sauce and cook some pine nuts in olive oil and salt until they get golden-brown. And then you layer everything together and serve it in one show-stopping stunner of a dish. The colors alone make you do a double-take. And then when you finally taste it, you’re done for.

If you think you might show more restraint, just talk to my husband who accidentally ate three quarters of it and forgot to ask if I wanted more. For the record, I would’ve done the same thing – it’s just that he got to it first.

I don’t normally insist on certain cookbooks beings a must-own in your library, but I really think you can’t go wrong with this book. The recipes are fantastic and straightforward, and while you might have to get a few “exotic” ingredients like tahini, za’atar, or date syrup, it’s well worth the investment. These ingredients will enable you to flavor your food differently, expand your palate, and make you a better cook. If you don’t have a Middle Eastern shop near you (I am, at the moment, very lucky in that department), there’s always Kalustyan’s which has all three of the above ingredients, and then some.

1 medium butternut squash (about 624 grams; 22 ounces) peeled and cut into 1×2 1/2 inch pieces

1 large red onion, cut into eighths

3 tablespoons plus 1 teaspoon olive oil, divided

1 1/4 teaspoons fine sea salt, divided plus additional to taste

Freshly ground black pepper

3 tablespoons tahini paste

1 tablespoon fresh lemon juice

1 small garlic clove, pounded into a paste

3 tablespoons (30 grams; about 1.2 ounces) pine nuts

1 tablespoon za’atar

1 tablespoon coarsely chopped fresh flat-leaf parsley

Flaky sea salt

  1. Heat the oven to 475 degrees F with the rack positioned in the middle.
  2. In a large mixing bowl, combine the squash and onion and 3 tablespoons of the olive oil, 1 teaspoon fine sea salt, and a few twists of the pepper grinder. Toss until the ingredients are combined. Spread the vegetables on a shallow baking sheet, leaving them enough “breathing” room and roast in the oven 25 to 35 minutes, or until the vegetables have taken on some color and are cooked through. You’ll want to see a little bit of charring, though not too much. Keep an eye out on the onion; you may need to pick it out earlier. Remove from the oven and set aside to cool.
  3. While the vegetables are roasting, make the sauce. Place the tahini I a small bowl along with 2 tablespoons of water, lemon juice, garlic, and 1/4 teaspoon fine sea salt. Whisk until the sauce is the consistency of honey. You might need to add more water or tahini, depending.
  4. Pour the remaining 1 teaspoon of oil into a small skillet and place over medium-low heat. Add the pine nuts along with 1/2 teaspoon of fine sea salt, and cook, stirring often until the nuts are golden brown, about 2 minutes. Remove fro the heat and transfer both: the nuts and the oil to a small bowl (otherwise the nuts will continue to cook).
  5. To serve, spread the vegetables out on a large plate or a serving platter, and drizzle over the tahini. Sprinkle the pine nuts and their oil on top, followed by za’atar and the parsley. Add a few flakes of the flaky sea salt and serve.

Serves 2 to 4.

Michelle’s BUTTERNUT SQUASH MAC AND CHEESE

Serves 4

This is just pure old-fashioned comfort food. You are able to enjoy the warm creaminess you look for, with all the goodness of wholesome foods.

Equipment: Food processor

Ingredients:

16 oz. elbow pasta; or use your favorite shape or a brown rice gluten-free otion.

Butternut squash cream:

2 cups peeled and cubed butternut squash, broiled until tender

½ cup cashews, soaked for one hour

¼ cup nutritional yeast

1 tablespoon sea salt

¼ cup extra virgin olive oil

1 clove garlic

¼ cup filtered water

Walnut bread crumbs

¼ cup walnuts

2 tablespoons nutritional yeast

1 tablespoon sea salt

Pulse bread crumb ingredients until finely ground and set aside.  Boil pasta; drain, rinse, toss with small amount of olive oil to prevent sticking and then set aside.

Preheat oven to 400 degrees.

Drain and rinse cashews and transfer to a food processor with remaining cream ingredients. Blend until smooth and creamy. Add to pasta, mix well and transfer to a lightly oiled 8×8 baking dish. Top with walnut bread crumbs and bake for 25 minutes.

BLACK BEAN AND BUTTERNUT SQUASH BURRITOS

FROM: http://ohsheglows.com/2011/10/24/black-bean-and-butternut-squash-burritos/

The best burritos I’ve ever made. Also, the only burritos I’ve ever made. But quite possibly the best I’ve tasted! These burritos have a kick of heat to them (that you can control yourself) and a light sweetness thanks to the butternut squash. The filling is so good I found myself eating it on its own. Use it to sprinkle on salads or as a dip for crackers in addition to making burritos. You could also try using sweet potato or pumpkin as a way to change up the butternut filling.

Yield

4 burritos or 3.5 cups of filling        Prep Time

25 Minutes    Cook time

50 Minutes

Ingredients:

1 medium butternut squash, peeled, cubed, & roasted

1/2 cup uncooked short grain brown rice (yields: 1.5 cups cooked)

1-2 tsp olive oil

1 cup chopped sweet onion

2 garlic cloves, minced

1 red pepper, chopped

1 tsp kosher salt, or to taste

2 tsp ground cumin, or to taste

1/4 tsp cayenne pepper, or to taste

One 15-oz can black beans (about 1.5-2 cups cooked), drained and rinsed

3/4 cup Daiya cheese

4 tortilla wraps (large or x-large)

Toppings (Optional):

avocado

salsa

vegan sour cream

spinach/lettuce

cilantro

Directions:

Preheat oven to 425°F and line a large glass dish with tinfoil. Drizzle olive oil on squash and give a shake of salt and pepper. Coat with hands. Roast chopped butternut squash for 45 mins. or until tender.

Cook brown rice (for directions, see here)

In a large skillet over medium-low heat, add oil, onion, and minced garlic. Sautee for about 5 minutes, stirring frequently. Now add in salt and seasonings and stir well.

Add chopped red pepper, black beans, and cooked rice and sauté for another 10 mins. on low.

When butternut squash is tender remove from oven and cool slightly. Add 1.5 cups of the cooked butternut squash to the skillet and stir well. You can mash the squash with a fork if some pieces are too large. Add Daiya cheese and heat another couple minutes.

Add bean filling to tortilla along with desired toppings. Wrap and serve. Leftover filling can be reheated the next day for lunch in a wrap or as a salad topper.

ANDREA’S CINNAMON AND NUTMEG SPICED SQUASH SOUP

As the season’s shift and the weather cools, it’s a wise idea to incorporate more warming and nourishing foods into your diet.

Winter squash is definitely one of those prized ingredients that I love during the fall and winter months. It is not only warming, sweet and delicious, it contains quite a few carotenoids that support good health: alpha-carotene and beta-carotene, lutein, zeaxanthin, and beta-cryptoxanthin.[1]

According to studies, dietary carotenoids provide health benefits by decreasing the risk of disease, particularly certain cancers and eye disease.  “The carotenoids that have been most studied in this regard are beta-carotene, lycopene, lutein, and zeaxanthin. In part, the beneficial effects of carotenoids are thought to be due to their role as antioxidants. Beta-Carotene may have added benefits due its ability to be converted to vitamin A. Furthermore, lutein and zeaxanthin may be protective in eye disease because they absorb damaging blue light that enters the eye.”[2]

But, besides the scientific mumbo jumbo, squash has a sweet flavor that helps support the stomach/spleen/pancreas. This is the system in the body that thrives on the naturally sweet flavor of good starches and carbohydrates.

I’ve also included some savory and warming spices into this recipe. Both cinnamon and nutmeg bring heat into the digestive system, helping you digest your food better.

Try it yourself and see how you feel. I bet on a cold blustery day, your body will thank you for this delicious meal.

2-3 tbsp. grass-fed butter

1 onion, peeled and diced

4-5 cups butternut squash, peeled and cubed (1 large butternut squash)

1 & 1/2 tsp. Real sea salt

2-3 inches, ginger peeled and chopped

1 tsp. organic ground nutmeg

1 tsp. ground cinnamon

4 cups duck stock, water, veggie stock or milk

In a soup pot on medium high heat, saute onion and squash in butter for 3-4 minutes. Add sea salt, ginger, nutmeg and cinnamon. Add stock and bring to a boil. Cover and reduce heat to simmer for 15 minutes. Put all ingredients into a food processor or blender and puree. Add soup back to the pot and season with more salt if needed. Enjoy!

JENNIFER’S  ORZO WITH BUTTERNUT SQUASH, SPINACH, AND BLUE CHEESE

By Erin Alderson The Kitchn

https://www.thekitchn.com/recipe-orzo-with-winter-squash-spinach-amp-blue-cheese-212068

Jennifer writes, “It may not be “winter” squash but we made this using our goodies this week. A great side and feta can be used in lieu of blue cheese if anyone prefers!

2 1/2 cups cubed butternut squash (1/4-inch cubes)

3 tablespoons olive oil

1/4 teaspoon sea salt

1/4 teaspoon black pepper

1 cup regular or whole-wheat orzo

2 cups shredded spinach

2 tablespoons olive oil

1 clove garlic, minced

1/3 cup blue cheese crumbles

Preheat oven to 425?F. Toss butternut squash with 1 tablespoon of the olive oil. Spread into a single layer on a sheet tray. Bake until squash is tender and starting to brown, 35 to 40 minutes. (Squash can be roasted up to 5 days ahead and kept refrigerated. Rewarm before serving.)

Place the spinach in a large bowl and set aside. In a small skillet, heat the remaining 2 tablespoons olive oil until just warm. Stir in garlic, remove from heat, and allow to sit until ready to use.

Place the orzo in a pot and cover with at least 2 inches of water. Bring to a boil, reduce to a simmer, and cook until tender but not mushy, 8 to 9 minutes. Drain and immediately pour the hot orzo on top of the spinach. Let sit for a few minutes to slightly wilt spinach.

Add butternut squash to the pasta, along with the blue cheese and garlic olive oil. Toss until well-combined and serve warm.

Recipe Notes

Make-ahead:Roast the squash whenever you have a spare moment and keep it in the fridge for up to 5 days. Warm it in the microwave, a low oven, or in the skillet with the garlic before tossing with the pasta.

Storage:Leftovers will keep for up to 4 days in an airtight container in the refrigerator.

Tomatillos

Some sites with many tomatillo recipes

https://www.chowhound.com/post/tomatillos-salsa-verde-290510http://www.thekitchn.com/15-delicious-ways-to-use-tomatillos-any-time-of-day-recipes-from-the-kitchn-206915http://www.bonappetit.com/recipes/slideshow/tomatillo-recipes#9

PREPARING TOMATILLOS—Adapted From Mariquita Farms

–Before using, peel off the husks and rinse to remove the sticky residue. Other than peeling off the husk, do not peel the green skin.

–Raw – Uncooked tomatillos add a fresh, tangy citrus-like flavor and are often used raw in Mexican table sauces. Finely dice or puree them.

–Blanching – Mellows the flavor. Bring a large pot of water to a boil. Add the whole tomatillos (husks removed and rinsed) and boil for about 5 minutes, until soft. Drain and crush or puree as directed in a sauce recipe.

–Roasting/broiling: – Leaving slightly blackened skins on enriches a sauce with a smoky, woodsy flavor. Tomatillos can be roasted under the broiler, or over an open flame such as a grill or a gas burner. Make sure the heat is quite hot, otherwise the tomatillos will turn mushy before being charred.

Broiling Tomatillos FROM Chili Pepper Madness;

Peel off the outer brown skin that wraps the tomatillos and discard. Rinse the tomatillos and slice them in half. the horizontal center (not up and down) and arrange on a large baking dish. Spray or brush with oil. Place the tray in the oven, on a rack that is close to, but not touching, the flame. Broil about 8 minutes, then flip the tomatillos. Broil another 5 minutes until skin side is blistering. Remove, cool and peel.

NOTE: The tomatillos will be very soft at this point, so peel directly over your mixing bowl. Also, if you prefer to bake instead of broil, preheat oven to about 400 degrees, then bake about 20 minutes. Then proceed. They will not char, but they will be just as good.

CHARRED TOMATILLO GUACAMOLE

Crystal just sent this recipe; she tried it last year and says she’s been anxiously awaiting the tomatillos because it’s amazing.

GOURMET AUGUST 2000

YIELD: Makes about 3 1/2 cups

INGREDIENTS

  • 6 oz tomatillos (6 or 7), husked and rinsed
  • 1/2 small red onion, finely chopped
  • 3 to 4 fresh serrano chiles, seeded (optional) and finely chopped
  • 1/2 cup finely chopped fresh cilantro
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 large California avocados (1 lb total)

Preheat broiler.

Broil tomatillos in a flameproof shallow baking pan about 4 inches from heat until tops are charred, 7 to 10 minutes. Turn tomatillos over with tongs and broil until charred, about 5 minutes more.

Combine onion, chiles, cilantro, salt, and pepper in a large bowl. Add tomatillos 2 at a time, mashing with a fork or pestle to form a coarse paste.

Pit and peel avocados. Add avocados to mixture and continue mashing until incorporated but still chunky.

Cooks’ notes:

–Seed about half of chiles for moderately spicy guacamole, all of them for mild. Guacamole may be made 8 hours ahead and chilled, covered. Bring to room temperature before serving.

TOMATILLO SALSA VERDE

(From The Great Salsa Book by Mark Miller)

Alice sent the following recipe for salsa verde, which she’s made many times: With no pre-cooking of the tomatillos, this can be done in a matter of minutes. If you keep all the seeds in the Serrano chilis, this is going to be very, very hot—I’d remove all but a few of the seeds unless you like it scorching.

  • 1 pound tomatillos (about 12-15), husked, rinsed, and roughly chopped
  • 3 serrano chiles, with seeds
  • 3/4 cup fresh cilantro leaves (a bunch)
  • 2 tablespoons fresh lime juice
  • 1 teaspoon sugar
  • 1 teaspoon salt

Place all the ingredients in a food processor or blender, and puree.

Serving suggestions: An all-purpose salsa verde: especially with seafood, chicken, and rice.

Yield: About 2 cups

TOMATILLO-AVOCADO GUACAMOLE

(adapted from “What’s Cooking America”)

Prep time: 20 min

  • 1 large jalapeno chile pepper, washed and dried*
  • 1 serrano or other chile pepper, washed and dried*
  • 4 tomatillos, husked and rinsed**
  • 1 large tomato, seeds removed
  • 1 small red onion
  • 1 clove garlic, peeled
  • 1/2 bunch fresh cilantro, stems removed and discarded
  • Juice of a freshly-squeezed limes
  • 2-3 large ripe avocados, peeled, seed removed, and diced
  • 1 tablespoon salt or to taste

* You can adjust the amount of chile peppers according to your taste—or remove seeds to adjust heat.

Preheat the broiler of your oven.

Warning: Always wear gloves when working with hot chile peppers (fresh, dried or roasted chiles). Never touch your eyes when working with chile peppers. Please don’t learn this lesson the hard way!

Place chili peppers, tomatillos, tomatoes, onion, and garlic clove on a baking sheet in a single layer; broil 3 to 5 minutes on each side until blackened. Remove from oven.

To roast and steam chile peppers. Place the blackened hot chile peppers in a bowl, cover with plastic wrap or an airtight lid, and allow to steam for 10 minutes. After 10 minutes, remove chile peppers. Using a sharp knife, remove stems, skins and seeds (if desired).

Roughly chop tomatillos, tomatos, chile peppers, and onion. Place in food processor or blender and add the garlic, cilantro, and lime juice. Pulse until smooth.

Mash the diced avocadoes and combine with the guacamole mixture. Season to taste and serve with your favorite chips.

TOMATILLO AND LIME JAM

Mermelada de Tomate Verde con Limon

Makes about 1 1/4 cups; from Patti’s Mexican Table

  • 1 lb tomatillos, husks removed, rinsed and roughly chopped
  • 3/4 cups sugar
  • 1/2 cup water
  • 2 tbsp fresh squeezed lime juice
  • Rind of a small lime, whole or chopped
  • A pinch of salt

Place all of the ingredients into a saucepan set over medium heat. Let them come to a simmer and stir occasionally, letting them cook until it has thickened and achieved a soft and loose jam consistency, about 35 to 40 minutes.

Don’t wait until it has thickened too much, because it thickens considerably as it cools. Once it has cooled down, pour it into a container, cover tightly and refrigerate.

ROASTED TOMATILLO SALSA

From Rick Bayless

  • 8 ounces (5 to 6 medium) tomatillos, husked and rinsed
  • Fresh hot green chiles, to taste (roughly 2 serranos or 1 jalapeno), stemmed
  • 5 or 6 sprigs fresh cilantro (thick stems removed), roughly chopped (or, if you don’t like cilantro, use parsley)
  • Scant 1/4 cup finely chopped onion
  • Salt

Preheat a broiler.

Roast the tomatillos and chiles on a baking sheet 4 inches below a very hot broiler until darkly roasted, even blackened in spots, about 5 minutes. Flip them over and roast the other side, 4 to 5 minutes more will give you splotchy-black and blistered tomatillos and chiles. In a blender or food processor, combine the tomatillos and chiles, including all the delicious juice that has run onto the baking sheet. Add the cilantro/parsley and 1/4 cup water, blend to a coarse puree, and scrape into a serving dish. Rinse the onion under cold water, then shake to remove the excess moisture. Stir into the salsa and season with salt, usually a generous 1/4 teaspoon.

GREEN RICE WITH TOMATILLOS

  • 1 recipe Tomatillo Salsa, recipe follows
  • 6 Poblano or Ancho chiles, roasted, peeled and seeded
  • 5 Romaine lettuce leaves
  • 2 bunches cilantro, stems and leaves
  • 4 scallions, white and green parts
  • 6 garlic cloves, peeled
  • 1/2 cup cold water
  • 2 teaspoons salt
  • 1/4 cup vegetable oil
  • 3 cups long-grain rice, rinsed

Preheat oven to 350 degrees. Pour the tomatillo salsa into a food processor or a blender. Add the chiles, lettuce leaves, cilantro, scallions, garlic, water and salt and process until liquified. Set aside. In a medium skillet heat vegetable oil over medium-low heat. Add rice, stirring constantly, until golden and crackling, about five minutes. Pour in the reserved green puree and stir to combine. Transfer to a 4-quart baking dish, cover with foil and bake until the liquid is absorbed and the rice is tender, 30 – 35 minutes. Stir with a fork and serve hot.

TOMATILLO SALSA (GREEN SALSA)

  • 1 pound tomatillos, husked, washed and cut into quarters
  • 2 – 4 large hot peppers, stemmed, seeded if desired and roughly chopped
  • 1/2 cup cold water
  • 1/2 medium onion, cut in half
  • 2 bunches cilantro, stems and leaves
  • 2 teaspoons salt

In blender place tomatillos, jalapenos and water. Puree until just chunky. Add remaining ingredients and puree about 2 minutes more, or until no large chunks remain. This salsa keeps in the refrigerator, in a covered container, about 3 days.

SPICY CHICKEN AND TOMATILLO SOUP

From: What’s Cooking America

  • 2 whole chicken breasts, boneless and skinless
  • 1 pound tomatillos, husked, rinsed, and quartered
  • 1 onion, chopped
  • 3 cloves garlic, chopped or minced
  • 1 Russet potato, peeled and quartered
  • 1 teaspoon dried oregano
  • 1 to 2 fresh jalapeno chile peppers (stems and seeds removed) or according to your taste
  • 4 cups chicken broth or stock
  • 3 cups water
  • Coarse salt and coarsely-ground black pepper, to taste
  • 1/4 cup sour cream
  • 2 to 3 tablespoons chopped fresh cilantro leaves

Prepare Tomatillos: Remove the husks before using, the husks are inedible. Tomatillos are very easy to cook with because they don’t need to be peeled or seeded. Their texture is firm when raw, but soften when cooked. Rinse before using as the tomatillo is covered by a sticky substance. Do not peel the green skin.

In a large soup pot (or cast-iron Dutch oven) over medium heat, add chicken, onion, garlic, tomatillos, potato, oregano, chile pepper, chicken stock, and water; cover and bring just to a boil. Reduce head to low and simmer 20 to 30 minutes until chicken is tender and the meat falls from the bone. Remove chicken from the pot to a bowl or plate and set aside to cool (when cool, take meat from the bones and shred into pieces). Refrigerate cooked chicken until ready to use.

Remove the soup pot from the heat and let the vegetables and broth cool slightly.

Working in batches, puree the vegetable and broth in a blender or food processor.

When ready to serve, reheat the vegetable soup puree over medium heat, stirring occasionally, until hot. Adjust seasoning if necessary.

To serve, place a small pile of the shredded chicken into each soup bowl. Ladle the pureed soup around the pile of chicken in each bowl. Top each bowl of soup with sour cream and cilantro.

CHILE VERDE WITH PORK

Monica made this last year and loved it:

  • 3 pounds trimmed pork shoulder, cut into 1-inch cubes
  • Kosher salt
  • 5 poblano peppers
  • 5 cubanelle peppers
  • 2 pounds tomatillos (about 15 medium), husks removed
  • 6 whole garlic cloves
  • 2 jalapeño peppers, stems removed, split in half lengthwise
  • 3 tablespoons vegetable oil
  • 2 cups loosely packed cilantro leaves
  • 1 large onion, finely diced (about 1 1/2 cups)
  • 1 tablespoon ground cumin
  • 1 quart chicken stock

Directions

In large bowl, toss pork with 2 tablespoons salt until thoroughly coated. Set aside at room temperature for 1 hour.

Meanwhile, roast poblano and cubanelle peppers by placing them directly over the flame of a gas stove until deeply charred on all surfaces, about 10 minutes total. If you don’t have a gas burner, you can achieve similar results under the broiler, or on an outdoor grill. Place peppers in a bowl and cover with a large plate. Let steam for 5 minutes, then peel under cool running water. Dry chilies, discard seeds and stems, and roughly chop. Transfer to bowl of food processor

Preheat broiler to high. Toss tomatillos, garlic, and jalapeños with 1 tablespoon vegetable oil and 1 teaspoon kosher salt. Transfer to rimmed baking sheet lined with foil. Broil until charred, blistered, and just softened, turning once halfway through cooking, about 10 minutes total. Transfer to the food processor along with any exuded liquid.

Add 1/2 of cilantro to the food processor and pulse mixture until it is roughly pureed but not smooth, about 8 to 10 one-second pulses. Season to taste with salt and pepper.

Adjust oven rack to middle position and preheat oven to 225°F. Heat remaining oil in large Dutch oven over high heat until smoking. Add half of pork and cook without moving until well browned, about 3 minutes. Stir pot and continue cooking, stirring occasionally, until well browned on all sides. Add remaining pork and onions and cook, stirring frequently and scraping up any browned bits from bottom of pan, until onions are softened, about 4 minutes. Add cumin and cook, stirring constantly until fragrant, about 1 minute.

Add chicken stock and pureed chilies to pot and stir to combine. Bring to a boil, cover, and transfer to oven, leaving lid slightly ajar. Cook until pork shreds easily with a fork, about 3 hours. Remove from oven and return to stovetop.

Skim off and discard any excess fat. Adjust to desired consistency by adding water or boiling and reducing. Stir remaining cilantro into pot and season to taste with more salt. Serve immediately with warm tortillas, diced onions, sour cream, cheese, cilantro, and lime wedges. Chili can be chilled and stored in airtight container in refrigerator for up to 5 days. Flavor will improve with time.

KATELYN’S TOMATILLO CHICKEN STEW: 

From Katelyn, on Tuesday: “This morning I was looking up recipes for tomatillos and I found this! Almost all of the ingredients are what we got in this past week’s harvest! I’m making it tonight and can let you know how it goes. . .”

And on Wednesday: “It was incredible!”

From: http://www.simplyrecipes.com/recipes/tomatillo_chicken_stew/

Tomatillo Sauce

  • 1 1/2 lbs tomatillos
  • 1-2 jalapeño chile peppers, or 2-3 serrano chili peppers (include the seeds if you want the heat, remove them if you don’t want the heat), stems discarded, chopped
  • 1 clove garlic, chopped
  • 1 teaspoon salt
  • 2 Tbsp lime (or lemon) juice
  • Pinch of sugar
  • Stew
  • 2 lbs boneless, skinless chicken thighs or breasts, trimmed of excess fat, cut into 1-inch cubes
  • Salt and pepper
  • Olive oil
  • 2 yellow onions, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 1/2 cup chicken stock
  • 2 cups tomatillo sauce
  • 1 teaspoon dry oregano or 1 tablespoon fresh, chopped
  • 1/2 cup packed chopped cilantro (about one bunch, rinsed and chopped, stems and leaves)

Make the tomatillo sauce. Remove the papery husks from the tomatillos and rinse well. Cut the tomatillos in half and place them cut-side down on an aluminum foil-lined roasting pan. Broil for 5-7 minutes until blackened in spots. Let cool enough to handle.

Place the tomatillos, any juice they have released, chile peppers, garlic, salt, lime juice and sugar in a blender, and pulse until well blended. If you make ahead, refrigerate until needed.

Heat a couple tablespoons of olive oil in a large, thick-bottomed pot on medium high heat until almost smoking. Pat dry the cubed chicken parts with paper towels. Sprinkle salt and pepper over them. Working in batches so as not to crowd the pan, and adding more olive oil when necessary, brown the chicken pieces on two sides.

When you place the pieces in the pan, make sure there is room between them (otherwise they will steam and not brown), and don’t move them until they are browned on one side. Then use tongs or a metal spatula to turn them over and don’t move them again until they are browned on the other side. Do not cook through, but only brown.

Remove the chicken pieces from the pan and lower the heat to medium. There should be a nice layer of browned bits (fond) at the bottom of the pan.Add the onions to the pan, and a tablespoon or two more olive oil if needed (likely).

Add ground cumin and coriander. Cook a few minutes, stirring occasionally until onions are softened and the browned bits from the chicken have been picked up by the onions and are no longer sticking to the pan.

Add the garlic and cook for 30 seconds more, until fragrant.Add the browned chicken, the tomatillo sauce, chicken stock, and oregano to the pan. Stir to combine. Bring to a boil and reduce to a simmer.

Cook, partially covered, for 20 minutes until chicken is cooked through. Add the cilantro to the stew in the last minute or so of cooking.

Serve over white rice, accompanied with sour cream if needed to offset the heat from the chiles. The stew will thicken as it cools.