The Co-op Share - Week 18
This Week In Your Share
  • 1 Nectarine -- Old Ride Farm, Williamson, NY
  • 1 Organic Zucchini -- Reeves Farms, Baldwinsville, NY
  • 1 Organic Tomato -- Reeves Farms, Baldwinsville, NY
  • 1 Organic Cilantro -- Whiskey Hill Farm, Waterloo, NY
  • 1 Organic Sweet Ailsa Fresh Onion -- Whiskey Hill Farm, Waterloo, NY
  • 1 Organic Corn -- Pederson Farms, Seneca Castle, NY
  • 2 Organic Beets -- Fledgling Crow Farm, Keenesville, NY
  • 1-2 Organic Carrots -- Juniper Hill Farm, Wadhams, NY
  • 1 Organic Kale -- Grindstone Farm, Pulaski, NY
  • 1 Organic Green Pepper -- Graber Farm, Waterloo, NY 
Featured Recipe

Chicken Burrito with Chismol

Ingredients:
  • 1 pound boneless, skinless chicken breast, pounded thin or butterflied
  • 4 tablespoons olive oil
  • 4 tablespoons lemon juice
  • 2 tablespoon minced shallots
  • 2 teaspoons dried oregano
  • 2 large garlic cloves, minced
  • 1 teaspoons sea salt, divided
  • 1/2 teaspoon ground black pepper
  • 2 large ripe tomatoes, diced
  • 1 green bell pepper, cored and diced
  • 1/2 small red onion, peeled and diced
  • 1 lime, juiced
  • 4 10-inch whole-wheat tortillas
  • 2 ripe avocados, peeled and sliced
  • 2 cups cooked basmati rice
  • 2 ounces fresh spinach
  • 2/3 to 1 cup queso fresco
Preparation
 
  1. In a small bowl, combine the olive oil, lemon juice, shallots, oregano, garlic, black pepper and 1/2 teaspoon salt to make a marinade. Place chicken in a shallow glass or porcelain dish and cover with the marinade. Marinate the chicken in the refrigerator for 1 to 8 hours
  2. Prepare the chismol (see Note) one hour before serving. In a small bowl, combine the tomatoes, bell pepper, red onion, lime juice and 1/2 teaspoon salt. Let this chismol sit at room temperature for 1 hour.
  3. Heat the grill to medium-high. Remove the chicken from the marinade (discard the marinade) and cook for 3 minutes per side or until juices run clear. Remove the chicken from the grill and let it rest 5 minutes before slicing it into 1/4" strips.

  4. In the center third of each tortilla, layer the rice, spinach, chicken, chismol, avocado and queso fresco. Fold in the bottom side and roll up. Garnish with fresh cilantro leaves, sour cream or picante.
Recipe  Online
Your Co-op Share Supports: 
Fledgling Crow Farm in Keeneville, NY
Fledgling Crow Farm is a NOFA-NY Certified Organic Farm from Keeneville, NY in its 5th growing season. They are both a CSA farm and a wholesale business.
Fledgling Crow Vegetables  Online

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