Snow Tunnels and Veggie Tacos
Winter Chores!
This week, I’m still digging out from the snow. Fun fact: Greenhouses—or high tunnels, as we sometimes call them—are designed to shed snow, not carry it. That means when the snow piles up so high that it sticks to the top instead of sliding off, it’s time to get out there and shovel a path for it to fall. Let’s just say, I’ve definitely gotten my steps in this week!
Now, onto this week’s Veggie Box recipe—the perfect antidote to the winter blues. It’s been a lot of root veggies lately, but I think I’ve found something that’ll shake things up and help you use them in a new way:
Veggie Tacos! Filled with refried beans, roasted sweet potatoes, and not just one, but two spice packets for maximum flavor. Plus, purple carrots and radish on top to add a bit of crunch all assembled in locally made tortillas from Vida Tortilla! This is a really, really good recipe—and a great box. Try it out and let me know what you think!
Check out this video of me making both recipes here!
This Week’s Veggie/Goldi box: Pinto beans, taco shells, purple daikon radish, purple carrots, sweet potato, and onion
This Week’s Spices from Stock+Spice: Refried Beans Spice and Roasted Sweet Potato Spice
Getting stuck with what to do with the veggies? Don’t forget the Josh’s Noshes Recipe Finder. Plug in something like turnips and see what recipes pop up, (grated roasted turnip—yum)!
Josh’s Noshes
Winter Veggie Tacos
Spice profile for Refried Beans Spice: ancho chilis, black lime, black pepper, cilantro, coriander
Spice profile for Roasted Sweet Potato Spice: aleppo peppers, ancho chilis, black pepper, brown sugar, cayenne, chipotle, coffee, cumin, garlic, maple sugar, kosher salt, onion, smoked paprika
Step 1: Cook the Pinto Beans
Place 2 cups of dried pinto beans in a heavy-bottomed pan and cover with a couple of inches of water. Bring to a boil, then reduce to a simmer for 1.5–2 hours, checking occasionally and adding more water as needed.
Step 2: Roast the Sweet Potatoes
While the beans are cooking, peel and cube 1–2 medium sweet potatoes into ¼-inch pieces. Toss with olive oil and 2 teaspoons of Stock+Spice Sweet Potato Spice. Spread onto a parchment-lined baking sheet and roast in a 400°F oven for about 40 minutes, until the edges are just starting to caramelize.
Step 3: Make the Refried Beans
Once the beans are tender, drain them and set aside. In the same pan, heat olive oil and sauté one chopped onion until translucent. Add 2 teaspoons of Stock+Spice Refried Beans Spice and cook for one minute, stirring to coat.
Return the beans to the pan along with at least 3 tablespoons of olive oil (trust me, good refried beans need a lot of olive oil to get creamy). Stir well and cook on low heat, letting the beans break down. If they start to dry out, add a little more oil. When the beans are smooth but still a little chunky, season with salt to taste.
Step 4: Prepare the Toppings
Pickled Radish: Julienne ½ of a medium purple daikon radish into matchsticks, place in a bowl, and squeeze the juice of one lime over them. Set aside to marinate.
Shredded Carrot: Grate one medium (purple) carrot for topping.
Step 5: Assemble the Tacos
Warm your Vida tortillas, then build your tacos:
Spread a generous spoonful of refried beans.
Add roasted sweet potato chunks.
Top with pickled radish and shredded carrots.
Finish with a lime-yogurt drizzle (optional, but highly recommended).
Enjoy!
