Final Harvest Vegetable Soup

Makes 10-12 servings
Is better reheated the second day!

In a large stock pot saute' the following in red or white wine:

1 large garlic bulb chopped finely
1 medium onion chopped
2 small leeks, white parts only, chopped
1 stalk celery chopped
1 large carrot chopped

Saute' until very soft and starting to caramelize, then add 1 large vegetable cube (vegetable bullion), 1 box of vegetable stock, two cups water, 1 tsp. each; salt, pepper, basil, oregano, parsley. If you prefer to use fresh herbs tie them up in cheesecloth and hang them in the pot. Bring the pot up to a boil and turn heat down to low, adding two cans petite diced tomatoes and two tablespoons tomato paste.

Meanwhile prepare whatever fresh vegetables you have. I used potatoes, green beans, green pepper and cabbage. At this point you may also add in barley and lentils, bring the pot up to a boil again, reduce heat and simmer for 45 minutes to 1 hour, until vegetables are cooked through. About 20 minutes before serving you may also add in whatever frozen vegetables you like.

Apple Butter

Not exactly a vegetable but, it does take advantage of seasonal offerings!

Makes approximately 4 cups finished product. You may can the butter, store in the fridge for up to two weeks, or it also freezes well.

Ingredients
15 smallish apples
1/2 Cup Demerara sugar
1 Tbsp. pumpkin pie spice (or 1 tsp. cincinnamon, 1/4 tsp. allspice, 1/4 tsp. nutmeg and 1/4 tsp. cloves)
1/4 cup water

Core and quarter apples. Place all ingredients in a large stock pot and cook over medium heat for at least 45 minutes. Apples should start to break down and become soft, continue cooking past this point until liquid is almost all reduced and apples are a medium-dark brown.
Place in batches and run through food processor until the butter is of the desired consistency.
If you are going to use a food mill, potato masher or an immersion blender instead of a food processor you will need to peel your apples. If using a food processor there is no need to peel.

Vegetarian Enchiladas Verde

Now that you have made salsa Verde it's time to use it!

Serves 6

Ingredients

12 corn tortillas
2 cups salsa Verde
2 ears corn cut off the cob (or use frozen)
1 yellow onion chopped
2 cloves garlic smashed and chopped
1 can of beans of your choice, rinsed and drained
1 lb. grated queso fresco (or cheese of your choice)
1 tsp. cumin

Preheat oven to 350. Wrap 2 stacks of 6 corn tortillas each in foil. Place in preheated oven for 10 minutes to soften.
Saute' chopped onion and garlic in a non stick skillet sprayed with a bit of cooking spray until onion is translucent, add corn to heat through. Allow the onion to just start to caramelize. Add a tablespoon of water if necessary. Add beans. Using a masher or the rounded side of a spoon mash up some of the beans. Sprinkle with cumin and stir. Set aside.
Spray 13x9" glass or non stick pan with cooking spray. Ladle in one cup of the salsa Verde, spread over the bottom of the pan evenly.
Spoon a small amount of salsa Verde in each tortilla, then spoon in some of the bean/corn/onion mixture, sprinkle with a bit of cheese, roll and place seam side down in the baking pan. Repeat this until all of the tortillas are used up. Your pan should be full. Ladle on the rest of the salsa Verde and spread evenly over rolled enchiladas. Sprinkle on the remainder of the queso fresco.
Bake in 350 degree oven for about 25-30 minutes.

Salsa Verde

We have tons of tomatoes that aren't going to ripen before the first frost additionally, we got some in our CSA share this week. I decided to make a green tomato salsa with the green tomatoes which would traditionally be made with tomatillos. Makes approximately 4 cups, but the recipe could easily be adjusted to make a smaller or larger quantity.

Ingredients
3 lbs. green tomatoes quartered
1 yellow onion chopped
3-5 jalapeno seeded and chopped (or other chili pepper depending how hot you want your salsa)
4 cloves garlic smashed
1 tsp. salt
1/2 Tbsp. cumin
1/4 cup water
zest and juice of one lime
1/2 Tbsp. honey
1/2 cup roughly chopped cilantro

Toss all ingredients except the cilantro in a large stockpot. Bring to a boil, reduce heat, cover and simmer 15 minutes. Stir. Add cilantro, stir and simmer five more minutes. Remove in batches and run through food processor until desired consistency.