In this week’s share:
- salad mix
- kale
- chard
- fennel
- bell peppers
- jimmy nardello peppers
- eggplant
- fingerling potatoes
- oxheart & white satin carrots
- green beans
- radishes
- cherry tomatoes & gherkins
- winter squash
- sage
packed together in a bag:
- eisley wax peppers – see the super easy pickle recipe below
- cayenne peppers – use the string included in the bag to make a ristra!
Half share members, this week is an “A” week.
Farm News & Recipes
Cloudy days and cool nights mean it’s time for some fall cooking, even if it’s not official on the calendar yet. One of the most delicious flavor combinations this time of year is winter squash and sage. Try it roasted, on crostini, in cannelloni, or in a creamy soup.
One of the many valuable skills I learned from my farming mentor in California is how to grow oxheart carrots. These big orange heirlooms stay super sweet even when they are gigantic. I seeded them in April, and after weeding and thinning them countless times over the past four and a half months they are finally ready. They’ll go great mixed with the white carrots in a carrot slaw. They are also good for juicing and roasting in the oven.
Don’t be intimidated by the big bag of hot peppers. The cayennes, when dried, will last for months and months. Use the string included in the bag to make a ristra to hang in your kitchen. Pickle the eisley wax peppers with this super simple recipe: Gather some clean pint or quart jars with clean lids. Wash the peppers well, then pack them into the jars with a couple cloves of crushed garlic and 1-2 teaspoons of non-iodized salt. The jars should be packed full. Then fill to the top with 5% acidity white vinegar (not diluted). Put on the lids, tighten snugly, then turn the jars upside down. Store in a cool dark place and taste after 2 weeks. Store in the refrigerator after opening.
