Wednesday, August 24, 2011

CSA Week 11

Head of Lettuce
Hot Peppers
Bell Peppers
(read last week's entry for tomato inspiration. 
here are some additional recipes from Mark Bittman of the NY Times.)
Pattypan Squash
Zephyr Squash
Baby Bok Choy

You'll notice some extra red in your share this week as the bell peppers change colors. Here is a recipe for pepper relish which makes a great condiment for sandwiches, burgers and eggs. It's sweet, tangy and spicy. You can make a meal out of it by adding it to pasta along with some grilled eggplant and/or squash.

pepper relish
olive oil
2-3 bell peppers, seeded and sliced into strips
2 hot peppers, seeded and sliced into strips (keep the seeds in for more spiciness)
1 small onion, thinly sliced
3-5 cloves of garlic, thinly sliced
1/4 cup red wine vinegar
2 tbs sugar, plus more to taste
salt, to taste

Saute peppers, onions and garlic in olive oil for 5-10 minutes until slightly softened. Add vinegar and sugar, reduce heat to low and simmer for 20-30 minutes.

Enjoy your shares this week and let us all know of the great ways you're eating your fresh produce. Market customers, this applies to you as well!
Here are a few photos from 'round the farm. 

Loading up the truck freshly dug carrots
Michele checks the status of some radishes
Vibrant beets
Tomatoes ready for market, all 450 pounds of them!

Stay Fresh!
- Jess & the ZFC

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