CSA 2024 Spring Week 8

Tulsi Basil

Tricolor Beans

Carrots

Sweet Corn

Cucumbers

Dandelion Greens

Cubanelle Peppers

Scallions

Peaches

Fingerling Sweet Potatoes

This week’s recipes…

First up is a recipe for traditional Italian stuffed peppers using your mild Cubanelles. These thinner-walled peppers are also known as Italian frying peppers. This recipe is a savory option for a comforting dinner or make ahead meal.

A quick pickle dilly beans recipe is perfect for the tender, long tricolor beans in your share this week. Enjoy the bright color and cool, crisp bite from the fridge on a hot day. Last up, as if sweet corn doesn’t already rock our socks plain off the cob, add some Mexican creama, cotija and a little chili powder for the ultimate “street food” snack – elotes!

Some storage tips this week…

Let peaches ripen on the counter but eat them while they are still crisp with just a little give. Tulsi basil does best when stored upright in a glass jar with just a little water in the bottom to submerge just the stem ends. It won’t last long, so if you don’t plan to use it fresh right away, dry the bunch to use for your teas later!

To dry, you can lay the stems spread out and flat across a screen or hang to dry. If you choose to hang dry, make sure your bunches are small enough to let airflow around the leaves. Just tie the stems together (5 or so) with some twine or string and hang upside down, ideally in a cool, shaded and dry space. If you have a fan to create some airflow, even better. Once completely dry, de-stem the leaves and flowers for looseleaf tea. With Tulsi, you can use both leaf and flower in your preparations.

Stuffed Cubanelle Peppers from Sip & Feast

Ingredients

• 8 large cubanelle peppers (tops cut off and seeds removed)
• 5 cups marinara sauce
• 1 cup water
• 1 pound bulk mild Italian sausage 
• 2 tablespoons olive oil 
• 1 medium onion, diced
• 6 cloves garlic, minced
• 1/4 teaspoon crushed red pepper flakes
• 1 1/2 cups mozzarella cheese, shredded, divided
• 1 1/2 cups Arborio rice cooked (can sub plain white rice)
• 1/2 cup Pecorino Romano or Parmesan, grated
• 1/4 cup parsley, minced
• salt and pepper to taste

Instructions

1. Preheat oven to 350ºF and set the rack to the middle level. In a large pan saute the sausage over medium heat until browned (about 7-10 minutes), then remove and set aside.
2. Turn the heat down to medium-low. Add in the olive oil and onions and saute for 3-5 minutes until softened, then add in the garlic and continue to cook for 2-3 minutes longer. If desired, add the optional hot red pepper flakes at this time and cook for 30 seconds.
3. Remove the pan from the heat and stir in the sausage, rice, parsley, Pecorino Romano, half the mozzarella cheese, and a 1/2 cup of marinara sauce. Mix together well and set stuffing aside.
4. Pour the marinara sauce a 1/2-inch high into a large baking dish and add the water. Mix together.
5. Season the interior of each pepper with salt and pepper. Stuff the peppers and place them lying flat in the baking dish. Add a thin layer of sauce to the top of the peppers and sprinkle the remaining mozzarella cheese on top.
6. Puncture a hole with a knife or toothpick into the bottom of each pepper. This will prevent the peppers from bursting. Cover the baking dish with parchment paper then aluminum foil tightly and bake the peppers for 60 minutes.
7. Remove the foil and check the peppers. If they are sufficiently tender you can remove them from the oven or continue cooking for 10-15 minutes longer if necessary. If you like you can broil the top for 30-60 seconds before serving, but watch carefully. Enjoy!

Quick Pickled Tricolor Dilly Beans from Herbivore’s Kitchen

Ingredients

• 1 lb tricolor beans
• 1 cup apple cider vinegar
• 1 cup water
• 1 tbsp sugar
• 1 tsp salt
• 2 cloves garlic peeled
• 4-6 sprigs fresh dill
• 1 tbsp pickling spices (optional)

Instructions

• Set up your steamer basket in a large stockpot with ~2 inches of water. Cover and bring to a boil.
• Wash and trim the ends off the green beans.
• When the water comes to a boil, add the cleaned green beans to the steamer basket. Cover and steam for ~3 minutes until the beans are bright but still crisp. Rinse with cold water to stop the cooking process.
• Add the apple cider vinegar, water, sugar and salt to a small sauce pot. Bring to a simmer and cook until the salt and sugar have dissolved. Turn off the heat and allow to cool.
• Add the green beans, garlic, dill and, if desired, pickling spices to your mason jars, leaving about 1 inch of space at the top.
• When the brine has cooled, fill each jar to the top with the brine. Seal and store in the refrigerator. Dilly beans are best after they have been allowed to sit for at least 24 hours.

Elotes (adapted from Tastes Better from Scratch)

• 4 ears corn , husked
• 2 Tablespoons mayonnaise
• 2 Tablespoons Mexican crema , or sour cream
• ½ cup Cotija cheese , freshly grated, or queso fresco*
•  chili powder , to taste
•  1 lime, quartered

Instructions

1. Cook corn by boiling on the stove, grilling, or roasting.
2. Brush corn with melted butter and grill corn on medium heat to slightly char.
3. Mix the mayonnaise and Mexican crema together and spread a thin layer all around the corn ears.
4. Sprinkle generously with cotija cheese and then desired amount of chili powder. Serve garnished with cilantro, and with a lime wedge on the side for squeezing on top.