It's Taco Time.

Happy Labor Day, it's Taco Time!

We're excited to share organic tortillas from Mi Tierra Tortillas in Hadley, MA. A local farmer teaming up with a couple of chefs to make beautiful products. Doesn't get any better than that. Here's their story:

"Mi Tierra started as a dream of Jorge and Dora's to bring authentic Mexican food to Western Massachusetts.  We are continuing that dream by making tortillas in the ancient 'nixtamalazation' process, no chemicals, no additives, just 100% corn in the way our forefathers intended.

Mi Tierra Tortillas are made from 100% non-GMO, locally grown corn from the Connecticut Valley Region. Corn, water, and lime. Those are the only ingredients we use and the only ingredients they need!"


We hope you love them, we have focused our recipe suggestions around these little gems.


WHAT'S IN THE BAG?

HALF SHARE

Protein and Dairy - Spicy Chorizo from Feather Brook Farms; Queso Fresco from Brookford Farm
Fruits and Veggies - Organic Damsel Tomatoes, Jalapeños, Green Lettuce from Brookford Farm; Zucchini and Summer Corn from Kimball Fruit Farm
Grains - Organic Corn Tortillas from Mi Tierra Tortillas
Special Treat - Donut Holes from Union Square Donuts

 

WHOLE SHARE

Protein and Dairy - Spicy Chorizo from Feather Brook Farms; Fresh Kiebasa, Queso Fresco and Horseradish Quark (a delicious fresh, spreadable cheese- use it like Boursin or cream cheese) from Brookford Farm
Fruits and Veggies - Organic Damsel Tomatoes, Jalapeños, Green Lettuce, Bunch of Carrots and Cantaloupe from Brookford Farm; Zucchini, Yellow Squash and Summer Corn from Kimball Fruit Farm
Grains - Organic Corn Tortillas from Mi Tierra Tortillas
Special Treat - Donut Holes from Union Square Donuts

 

RECIPES
 
Chorizo Tacos: This calls for making your own chorizo, but don't worry. Feather Brook Farms took care of it for you.

Chorizo and Potato Tacos: If you have a few left over potatoes and maybe a little bit of a Labor Day Hangover, this is just what the Doctor ordered. It's greasy, savory and glorious.

Veggie Tacos: All the flavor and none of the meat. This recipe focuses on the zucchini and corn but there is plenty of room for onions, tomatoes or anything that is warming the bench in your fridge.

Taco Dessert Bowls: Yes. 

If that isn't enough for you, you can always make Nachos. Cut the tortillas into slices, like a pizza and fry them. Heat about an inch of oil (peanut, corn or sunflower) in a large frying pan and add the chips. Fry a few chips at a time, turning occasionally with a slotted spoon, until crisp and lightly browned, about 1 minute or less. Top them with cooked chorizo, crumbled queso fresco, sliced corn and chopped Jalapeños. Heaven.


TIPS AND TRICKS 

Prep Hint: In reading through one of our favorite cookbooks we saw a simple but game changing hint. When you are starting to prep your meal, take out a medium size bowl in which to put your scraps and trash. Onion ends, tomato stems, cheese wrappers, beer bottle caps.  Everything you don't use goes right off the cutting board, into the bowl. It saves you multiple trips to trash and keeps your work space clean.