• Cooking

    ELC #24- Black Bean Enchiladas

    Last weekend along with the kitchen partner’s ambitious corn project, he also canned 6 quarts of a spicy enchilada sauce.  Funny that it was supposed to be spaghetti sauce, but hey, it happens. (He misjudged the number of jalapeno peppers when doubling the recipe, but it turns out to be really good enchilada sauce).   All of the ingredients apart from the vinegar were from our community garden plot and the St. Paul Farmers’ Market. On Saturday and Sunday mornings, walking the few blocks into the downtown market has become a weekend habit.  I love strolling up and down the aisles, watching for the ripest tomatoes and the fullest pint of raspberries. …