Two weeks ago, on a Thursday, under the blanket of fog the locals call dragon’s breath, I visited the actual Cascadian Farm. It was a place whose beauty I was not prepared for. The mountains raising straight up, covered in a thick carpet of pine trees, the glittering blue river running by, the gentle mist of rain broken up by patches of sun, the BALD EAGLES(!!), and the green. So many layers upon layers of green. To say it was breathtaking would not do this patch of earth justice.
I was honored to be invited to the farm along with several of my fellow food bloggers and the magnificent folks behind the Feedfeed to get a behind-the-scenes look at where it all started. If you are unfamiliar with Cascadian Farm it is located about 2 hours outside of Seattle in the Cascadian Mountains (hence the name). You can actually go visit it yourself from May-October before they close for the winter. There’s a sweet roadside shop where they sell ice cream made from the blueberries, strawberries, and other produce they grow as well as coffee, snacks, and whatever has been harvested that day.
We were lucky enough to spend all day there learning about their organic growing practices, their initiatives to help preserve not only farmland all over the country but the actual farm communities too and the innovative, sustainable crops like Kernza they are trying to cultivate. The day wrapped up with an incredible, scenic dinner out in their fields, surrounded by mountains created by Chef Ryan Ross who served local salmon, fresh-caught oysters, and produce from the farm.
I wanted to create a recipe in honor of this trip that replicated all the cozy feels of being nestled in the woods on a crisp fall day. Using Cascadian Farm Root Vegetable Hashbrowns, I made the most delicious vegetarian enchiladas that are filling enough to please just about anyone.
The enchiladas are soaked in a spicy chipotle cream sauce and stuffed with a mixture of the root vegetable hash, a little garlic, and some cumin. Using the frozen root vegetables means prep time is kept to a minimum so you can easily make this on a weeknight with not too much effort.
Give this recipe a try and let me know what you think. I like to serve them with a simple salad and lots of garnishes like sliced scallions, avocado, and fresh cilantro on top.