Livin' la Vida Local Enchiladas

I had the pleasure of meeting Noah and Eleanor, of Santa Cruz Local Foods, in person at the market today. I was chatting with my friend Eve when the impossibly adorable family approached Eve's booth to make a purchase for their business. Eve is a representative for Massa Organics and sells certified organic almonds, almond butter, whole wheat flour and brown rice. As dedicated locavores, Noah and Eleanor have challenged themselves to eat only what is produced within 100 miles of Santa Cruz for one month. They are even including flours and seasonings. Eleanor was enthusiastic about finding Big Sur salt that can be found at River Cafe and it's one of her friends who harvests it. I have been following their experience via their blog, Livin' la Vida Local. They are my home town celebrities! I almost fell over when Noah mentioned that he had heard of my blog!!!

Follow Noah and Eleanor's eat local challenge!
http://santacruzlocalfoods.com/blog/category/livin-la-vida-local/

Tonight, as a shout out to Noah and Eleanor, I made (Monica's favorite) Farmer's Market Enchiladas,  I used 100% local ingredients. 

1 large leek- Live Earth Farm, Watsonville
1 Medium butternut squash- Everett's Family Farm, Soquel
1 bunch of Swiss chard- Live Earth Farm, Watsonville
2 tablespoons olive oil- Paicines Oils, foothills of San Benito County
2  containers tomatillo salsa- Roberto's, made in Santa Cruz
8 corn tortillas- El Palomar restaurant, Santa Cruz (a must! their handmade corn tortillas are sooo good!)
6 oz. soft goat cheese- Everett's Family Farm, Soquel

Cut butternut squash in half and remove seeds. Brush both halves with olive oil. Roast at 400 degrees for 40 min. Allow squash to cool enough to handle and remove skin. Cut cooked squash into bite size cubes.

Remove roots from leek and clean well. Cut leek into thin rounds. Saute leeks in two tablespoons of olive oil for 5 to 7 minuets over medium heat until soft.

Remove stems and chop Swiss chard. Add cubed squash and chard to leeks. Saute 5 minutes over medium heat. Add 1/2 container of salsa. Saute 3-5 additional minutes over medium heat until mixture is hot.

Pour the remaining 1/2 container of salsa into the bottom of a 9x11 inch casserole dish.

Scoop 1/8 of veggie mix onto warm tortilla, sprinkle with goat cheese and wrap into an enchilada. Place in casserole dish. Repeat seven times. Top enchiladas with second container of salsa and the remainder of the goat cheese. Bake at 400 degrees for 15 minutes until cheese is melted and sauce in bubbly.