p i c k l i s t
CHERRY TOMATOES - CARMEN PEPPERS - LUNCH BOX PEPPERS - POBLANO PEPPERS -
SHISO - SOY BEANS (EDAMAME) - CORN - CAULIFLOWER
Between the big bunch of soybeans (edamame), the insane abundance of peppers, and shiso, I am going to to go hard on the pro-tips section so yall don’t feel overwhelmed by the influx of “wtf do i do with all of this (fill in the crop)” thoughts.
But let it be known that in farming this week, we continued to be thankful for the rain while also wondering where it's been all Summer. Feels like a real slap in the face to May, June, July, August and all the crops that could have been.
The Fall equinox is so near (tomorrow!) and the weather is dipping right down. We had our first below forty degree night since May. While I still believe we are a while until we catch a kill frost, these cold nights prioritize how we manage what we pick. The new plan is to wrap up the winter squash harvest, keep up with our colored peppers, and bean plantings and pick a ton of corn. Those being the larger acreage crops that will only tolerate a light frost. We still have plenty in the ground - think roots crops: potatoes, carrots, beets- that are much more rugged and we will continue to harvest those until hard frost and the ground freezes- FALL CSAers, get so pumped- you will be spoiled with all the hearty roots to come.
Pro-tips:
SHISO Butter (To smother on your corn!)
2 tablespoons extra-virgin olive oil
5 medium shallots (or onions) (thinly sliced)
¼ cup soy sauce
14 medium shiso leaves (coarsely chopped (about 2/3 cup) or 1 tablespoon chopped tarragon)
1 teaspoon crushed black peppercorns
1 stick unsalted butter (4 ounces softened)
In a medium skillet, heat the olive oil. Add the shallots or onions and cook over moderate heat until softened and lightly browned, about 10 minutes. Add the soy sauce and simmer until evaporated, 2 minutes; let cool.
In a bowl, mix the shallots, shiso leaves and peppercorns into the butter. Transfer to the refrigerator- spread on corn/toast/seafood/steak as needed
If making a large batch and storing in the freezer:
parchment paper
air tight containers that are freezer safe
For storing in jars
vinegar (plain, balsamic, white/red wine, or apple cider)
mineral salt
olive oil
clean pint sized mason jars
PREPPING PEPPERS: There are two ways to prepare your peppers for roasting:
1. Simply roast the whole pepper, seeds, stem and all. (This will work with all roasting methods.)
2. Slice the peppers in half lengthwise, remove the stem and seeds, and place on the baking sheet cut side down. (Use this method for the oven method and/or when using a baking sheet. These peppers require no flipping, only rotating of the baking sheet. This is my favorite way of roasting peppers.)
ROASTING METHODS:
Oven: Preheat oven to 475 degrees F. Line a baking sheet with parchment.
Place peppers on baking sheet. Bake 4 – 5 inches from the flame. If using an electric oven or there is no flame, place baking sheet on the middle rack. Roast peppers for 40 minutes, turning at least once during cooking using sturdy tongs (if peppers are sliced in half no need to turn, just rotate the baking sheet 180 degrees). They are ready when charred/blackened and blistered. Whole peppers will still be full of air and puffy once removed from the oven. As the peppers cool they will deflate and become wrinkly looking.
Broiler: I used to have an oven where the broiler was underneath the oven, now mine is in the oven. Either way, turn broiler to medium – high (or 500 degrees if yours is by numbers) and char peppers turning every so often until browned and blackened. If you’ve prepped your peppers by slicing in half, no need turn the peppers, simply adjust the baking sheet turning it to get all the peppers charred. This may take anywhere from 15 – 25 minutes.
Open Grill: Place whole peppers on their sides over an open flame on the grill, turning every now and then until nicely charred all over. Depending on how big your grill is will determine how many you can do at one time.
Stove Top: If roasting just 1 or 2 peppers, you can roast it over the gas burner of your stove (I suppose you could do 4 peppers utilizing each burner). Place pepper on its side and adjust the flame so it ‘licks’ the peppers. Keep an eye on it and turn it as needed to blacken and char, about 15 – 20. This tends to be a more time consuming method since you have to be so watchful.
From here use right away to make hummus, romesco, soups, layer on sandwiches and toss in salads, etc.
STORING:
Refrigerator: Great for short term storage. Keep leftovers in an airtight container in the refrigerator for up to 5 – 6 days.
If you coat them with a little oil they will last for a couple of weeks. You can even add some of the pepper juices to the container. To always be safe, at the first sign of mold or spoilage, throw it away immediately.
If storing for longer, you have a couple simple options:
Freezing: This is my favorite method of long term storing, as it is not blended with any other flavors, it’s super easy to do, and they thaw out amazingly well. Freeze your peppers in a tightly sealed container. They thaw out pretty fast once removed from the freezer making this a nice way of preserving your precious peppers.
Vinegar Method: This method will leave your peppers with a little bit of tang from the vinegar, in some cases it may overpower them, but it’s a great way to store them. Use these peppers for sauces, dips, and soups.
Place peppers in a jar with a little salt, vinegar and pepper juices. To do this you’ll want to sprinkle your peppers with a generous pinch of mineral salt and mix well. Place 1/2 inch of vinegar at the bottom of your pint sized mason jar, add peppers leaving about 1 1/2 inches headspace. Using the handle of a spoon or fork, poke along the inside edges of the jar to release air bubbles (this is important), pour reserved pepper juices over top so peppers are completely covered, leaving 3/4 inch room. Add about 1/8 inch of olive oil over top to keep air out, leaving 1/2 inch headspace. Seal and place towards the back of the refrigerator. Will be good for up to 2 months, maybe even a little longer. If you see any sign of mold or spoilage, throw away immediately!
1 pound unshelled edamame
2 tablespoons kosher salt, more to taste
Bring a large pot of water to a boil, then add the salt.
Add edamame to the boiling water and boil for 4 to 7 minutes, or until softened.
Drain edamame in a colander. Taste 1 bean, and if it's not salty enough, sprinkle more salt over boiled edamame.
Spread the edamame on a flat tray to cool. Serve chilled. Edamame can also be served at room temperature. If you are going to add more salt, make sure it's a coarse sea salt or kosher salt.
How to Store and Freeze Edamame: Cooked edamame will keep in the refrigerator for about four or five days. You can also freeze the edamame after you've cooked it. Freeze in a zip-close bag and thaw in the refrigerator when you're ready to eat it.