Local Food Blogathon Post 1: Tortillas

I'm participating in a blogathon to benefit the MA farmers market association. MA has a great selection of farmers market, and has been working on making healthy food accessible across the state, especially in urban areas where it is difficult to find fresh healthy food. It's a worthwhile cause.

So, I am going to be focusing on locally grown food, which is pretty easy since most of my recipes are made from food from my Enterprise Farms CSA box.

I love participating in a CSA. For starters, It is a way for me to support local farms and farm workers. Studies show that for every $100 you spend at a local retailer, $68 stays in your local community, compared to $43 when you spend at a chain. I also love the variety I get. It keeps me from getting into a rut. Also, my farmshare is delivered by a local bike delivery company (metro pedal power), so it is green, and supporting even MORE local business. Also, eating local means your food is fresher, seasonal (which means tastier and more nutrient rich) and takes fewer greenhouse gasses for transportation.

One of the challenges with using a CSA is finding ways to use the food. Especially if you are a single woman like me. Fortunately I like to cook. But sometimes you wind up with a little bit of this and a little bit of that, and you aren't quite sure what to make of it.

This is what you make of it: Tortillas

Spanish Tortillas are essentially big a omelet that you don't fold. Traditionally its egg and potato, but you can throw a whole bunch more in there. My problem is that i get a bit over ambitious and my tortillas become "overstuffed" and don't hold together really well. Not that its a terrible thing, it just means that it's a meal that eats with a fork. The great thing about tortillas is that they freeze well, and you can serve them at room temperature, which make them perfect for lunch.

Here is what I did for mine

'

1 onion diced

2 cloves garlic minced

2 small red potatoes small dice

1 tomato, cored, seeded and diced

2 small tomatillos diced (tomatillos are those green things that look like tomatoes in husks. they have a slightly sour taste and are pretty firm)

7 eggs mixed

1/4 cup milk

salt and pepper to taste

1/2 grated cheese optional

1 tsp cumin optional

2 tbsp butter

2 tbsp oil plus extra

cook the onions and garlic in the butter and oil 2 min in large nonstick pan

add potatoes and cook another 8

add tomatoes and tomatillos and cook another 2

in another bowl mix eggs and milk

pour eggs and milk over veggies

stir and scrape for five minutes

lower heat to med-low and cook another 5-7, pressing down, and loosening edges with a spatula

if your pan is oven safe you can chuck it in the oven and bake it off

otherwise flip it (put a plate over your pan, and then turn the whole thing upside down. Then slide uncooked side down back into the pan)

cook another 5 min or so

let sit for 5-10 min then slice into wedges

om nom nom