Garden to Burrito
Channel: Mailer's Landing
Date: 2021-09-09

Act I - Weird and Sticky, Meanass Onions, and Line Snax
Act II - Bottle it up! Can It Like a Bawse!
Act III - Build a Burrito (and Keep It Kosher ~.o)

Growing, building and cooking in New England, zone 6b

Instagrams - https://www.instagram.com/mailerslanding/ and  https://www.instagram.com/thisrabbit/

Facebook - https://www.facebook.com/Mailers-Landing-Tiny-Homestead-103525935176379

Mailer's Landing shop - https://etsy.me/3hZOIdd

Music by Daily Mouse, 2003

Roasted Salsa Verde from Ball - https://www.freshpreserving.com/blog?cid=roasted-salsa-verde 
Notes: 
- Roasting at 450° didn’t get us the char we wanted on the veggies in our oven, so after about 10 minutes, we turned up the oven to broil. If you do this, keep a close eye out, as it can burn really quickly
- We added 1tsp of cumin for each batch

Burritos - 
We went fairly traditional on our burritos - eggs (2 dozen), queso fresco (1 package) or sausage (1# - but use either the cheese or the meat to keep it kosher ~.o), pinto beans (1 can), diced poblano (1, chopped finely - because poblanos are the best peppers, but we can fight about it if you really want), Vigo yellow rice (the package that asks for 4 cups of water)  prepared with Ro-Tel (1 can, added with the water), and a scoop of the salsa verde - but, really, you can fill yours with anything you’d like. Choose flavors that you enjoy, and you really can’t go wrong with this. We used flour tortillas, as they hold up better in the freezer; we went through 20 large tortillas.