Pick List:
TOMATOES - KALE - SWEET PEPPERS - LUNCH BOX PEPPERS - DRYING PEPPERS -
SWEET POTATOES - POTATOES - POBLANO PEPPERS - BROCCOLI - CAULIFLOWER -
LETTUCE - RASPBERRIES - ONION - APPLES - EGGS
KITCHEN LIST:
ANADAMA BREAD
ROASTED VEGGIES or GARLIC SCAPE & CILANTRO PESTO or ROASTED PEPPER SAUCE
BONUS LIST: B.Y.O.Bouquet (build your own bouquet!)
Yall- we got frosted. It’s official. Summer is over. That said, before the 32 degree chill settled on River Road we picked a ton of peppers. While you might be overwhelmed by them right now- i urge you to savor them as this will be the last you see of peppers for the rest of the season, so please enjoy. See tips- tricks - recipes for info on all the peppers.
The following is a PSA on all the pre-made food overflowing from our farmstand kitchen:
CASSEROLES: Hands down, the easiest “farm to table” meal you will feed your family this fall. $12.99 a meal. They are absolute comfort in a warm square dish.
SAUCES - DIPS - CONDIMENTS (this falls into my favorite food group: things that make it ok to eat a mostly cracker diet): horseradish, pesto, chimichurri, romesco, tomato pesto--- all great sauces and spreads that will sustain your need of summer bounty throughout the winter. They also make great gifts, party tricks and housewarming treats!
For more ideas and questions as how to use these spreads email your favorite cook and mine, emily:emsedibles13@gmail.com
When you pick up your CSA share on Wednesday nights, know that everything in the coolers and freezers (casseroles, cookie, dough, spreads, and even chicken!) is available for purchase along with the Maple Syrup, bagged potatoes, etc…
Also, your Thanksgiving is about to get so easy. Emily will put together a comprehensive list with prices of pre-made food to pre-order to ease your big meal anxiety/impress all your friends and family. Simply, take food out of the container and display it as if you made it yourself- no one will ever know. Think, Mrs. Doubtfire when Robin Williams impresses his/her ex-wife with take-out.
TIPS - TRICKS - RECIPES
Carmen (long orange) - Red Bell - Quart of lunch box:
these are all sweet peppers!
POBLANO PEPPER:
dark green, heart shape, thin walls- excellent for roasting and stuffing. Mild heat here folks.
Mole Pepper:
long dark greenish brown pepper- this is not a hot pepper! It is ideal for drying and making sauce!! The MOLE sauce is the most magical sauce that comes from the most magical state of Oaxaca, Mexico (not kidding about either of these statements). This sauce leans heavy on the mole and poblano pepper and typically goes with chicken.
CAYENNE PEPPER: HOT HOT HOT. easy to dry and you can absolutely enjoy it all winter long. Also, this pepper is insanely good for your immune system.
WHAT YOU’LL NEED
» Several fresh peppers, each with a couple of inches of stem intact
» A length of heavyweight fishing line (ideally 25 lbs or higher)
» 2 sticks (foraged from outside is fine)
» 1 large-eyed needle
WHAT TO DO
Knot one end of your fishing line around one of your sticks (see photo at above). This will act as your anchor, keeping your chilies from sliding off the line. Then thread the other end of the line through the eye of your needle, just as you would if you were getting ready to sew. Using the needle, pierce your largest pepper through the widest part of its stem (see above). Pull the needle all the way through the stem and slide the pepper down to the end of the fishing line, until it hits your anchor.
Take your next largest pepper and repeat, piercing the stem and pulling the needle and line all the way through, then sliding the pepper down the line. Continue until you’ve strung all of your peppers, largest to smallest. Knot the end of the fishing line around another stick for stability and hang in a cool, dark, and relatively humidity-free spot. You don’t have to find a desert microclimate; a pantry or cabinet will work fine; too close to a steamy dishwasher or stove is less than ideal.
We’ve just strung the batch pictured up top, so timing is TBD, but we’re thinking we’ve got weeks to wait. In the case of poblanos, the peppers will be dry when they’re thoroughly brittle and have turned from forest green to red. We think we’ll be able to tell when they’re wrinkly enough.
(make extra! This recipe only calls for 2 sweet peppers but you can easily make more and adjust recipe accordingly- this is my weekend plan- it freezes beautifully to enjoy all winter- and yes, if you participated in the Summer CSA you have seen this recipe before because it is just that good).
½ cup toasted sunflower seeds 2 roasted sweet peppers
2 cloves of garlic, chopped 1 teaspoon smoked paprika
pinch of cayenne 2 tablespoons sherry OR apple cider vinegar
1 tablespoon tomato paste small handful flat parsley leaves
sea salt and ground black pepper scant ½ cup virgin olive oil
Roasting peppers: Place the peppers cut side down on a rimmed baking sheet that has been lined with parchment paper.Roast the peppers in the pre-heated 450 degree oven for about 25 minutes; or until the skins are completely wrinkled and the peppers are charred, rotating the sheet if necessary for them to cook evenly.
Make the sunflower romesco: In the bowl of a food processor, combine the sunflower seeds, roasted red peppers, garlic, paprika, aleppo pepper, vinegar, tomato paste, parsley, salt, and pepper. Pulse the mixture until all ingredients are finely chopped and lightly pasty. Scrape the bowl down. Then, with the motor on low, drizzle the olive oil in through the feed tube until fully incorporated. Check the sauce for seasoning. Transfer sauce to a sealable jar, and set aside in the fridge until ready to use.