Tag: bell peppers

  • Fall 2021 CSA – Week 1

    Welcome to the first week of our fall CSA! We are harvesting from our farm the following produce for your shares:

    • Roselle Hibiscus Calyces
    • Okra
    • Spring Mix
    • Purple Potatoes

    We will also be adding some delicious variety from our partner producers:

    • Collard Greens, bunch – NSOF
    • Red and Yellow Bell Peppers – NSOF
    • Mediterranean Eggplant – NSOF
    • Yellow Squash – NSOF
    • Green Zucchini – NSOF
    • Cucumber – NSOF

    Check out this simple recipe for using the calyces to make Fresh Roselle Hibiscus Tea

    Greek Baked Vegetables (Briam) – NYT Cooking

    Ingredients
    • 1 medium eggplant
    •  Salt
    • 2 medium red onions
    • 4 large garlic cloves
    • 1 ½ pounds potatoes, scrubbed, peeled if desired
    • 1 ½ pounds zucchini
    • 2 large bell peppers, seeded
    • ⅓ to ⅔ cup extra virgin olive oil, to taste
    • 2 pounds tomatoes, grated or peeled, seeded and chopped, or a 28-ounce can, drained (reserve liquid)
    •  Black pepper
    • ½ to 1 pound small okra, ends trimmed, optional
    • ¼ cup chopped flat-leaf parsley
    • 2 tablespoons chopped marjoram or oregano, or 2 teaspoons dried
    Instructions
    1. If the eggplant is thin and long, slice it about 1/4-inch thick. If it’s fat, halve it lengthwise, then slice in 1/4-inch-thick half-moons. Sprinkle with salt and put on paper towels for 30 minutes. Thinly slice the onions and mince the garlic. Cut the potatoes, zucchini and peppers into 1/4-inch-thick slices. Squeeze excess water from eggplant and pat dry.
    2. Heat the oven to 375 degrees. Heat 2 tablespoons of the olive oil over medium heat in a large, heavy skillet and add the onions. Stir often, until tender and translucent, about 8 minutes. Add a generous pinch of salt and stir in the garlic. Cook for another minute or two, until fragrant.
    3. Lightly oil a deep earthenware baking dish or a heavy Dutch oven. Put the tomatoes in a bowl and season liberally with salt and pepper. Stir in the remaining olive oil. Spread a thin layer of tomatoes in the baking dish or Dutch oven and top with one-third of the onions and garlic. Top with half the potato slices. Season with salt and pepper. Layer half the zucchini slices over the potatoes and season, then layer on half the eggplant, half the peppers and half the okra, if using. Sprinkle on half the parsley, about a third of the marjoram or oregano and some pepper. Layer another third of the onions over the vegetables and top with half of the remaining tomatoes. Sprinkle with half the remaining marjoram or oregano. Repeat the layers with the remaining vegetables, ending with a layer of onions topped with the remaining tomatoes. Sprinkle with the remaining herbs. Pour the juice from the tomatoes over the mixture.
    4. Cover with foil or a lid and bake for 1 1/2 hours. Press the vegetables down into the juice and bake another 30 minutes, or until all the vegetables are thoroughly tender. Cool until warm before serving, or refrigerate overnight and reheat. If there is too much liquid, strain in a colander set over a bowl, reduce the juices over medium-high heat (place a flame tamer over the burner if you’re using the earthenware dish) and pour over the vegetables.

  • Summer 2 CSA – Week 9

    In your final shares of the Summer CSA, we are harvesting the following produce from our farm:

    • Fuyu Persimmons
    • Jalapenos
    • Fresh Turmeric Root

    We are also adding variety to your shares with these items from our partner producers:

    • Beets – COG
    • Spaghetti Squash – NSOF
    • Red and Green Bell Peppers – NSOF
    • Fennel – NSOF
    • Chestnuts – HSO
    • Aquaponic Green Leaf or Green Butter Lettuce – OAF

    Pickled Jalapenos – Love and Lemons

    Ingredients
    • 10 jalapeños, thinly sliced
    • 2 whole garlic cloves, peeled
    • 1 cup white distilled vinegar
    • 1 cup water
    • ⅓ cup cane sugar
    • 1 tablespoon sea salt
    Instructions
    1. Slice your jalapeños and stuff two mason jars full of pepper slices. Then, add a smashed garlic clove to each mason jar.
    2. Next, make the brine by simmering vinegar, water, sugar, and salt over low heat until the sugar dissolves.
    3. Pour the brine over the jarred peppers, let them cool to room temperature, and store them in the fridge for up to two weeks!

    That’s it! If you’re feeling fancy, you could add a pinch of cumin seeds, peppercorns, mustard seeds, or a bay leaf to your brine, but I like this quick pickled jalapeño recipe best just how it is.

    Fuyu Persimmon and Fennel Salad with Hazelnuts – Fine Cooking

    Ingredients
    • 6 Tbs. fresh orange juice
    • 2 Tbs. white wine vinegar
    • 2 Tbs. minced shallot
    • 2 tsp. finely grated orange zest
    • Kosher salt
    • 1/2 cup extra-virgin olive oil
    • 4 medium ripe Fuyu persimmons, peeled, quartered, cored, and thinly sliced
    • 2 medium bulbs fennel, trimmed, cored, and very thinly sliced or shaved with a mandoline or vegetable peeler
    • 1/3 cup lightly packed fresh flat-leaf parsley leaves, coarsely torn if large
    • Freshly ground black pepper
    • 1/2 cup toasted, peeled hazelnuts, chopped (Substitute Chestnuts!)
    • 1/2 cup shaved Parmigiano-Reggiano\
    Instructions
    1. Put the orange juice, vinegar, shallot, zest, and 1/4 tsp. salt in a small bowl and let sit for 15 to 30 minutes to soften the shallot and meld the flavors. Gradually whisk in the oil.
    2. In a large bowl, toss the persimmons, fennel, and parsley with enough of the vinaigrette to coat (you may not need all of it). Season to taste with salt and pepper. Divide among 6 salad plates and sprinkle with the hazelnuts and Parmigiano-Reggiano.

    **To roast chestnuts: Place flat side down on a cutting board. Use a small paring knife to score an X through the skin on the rounded side of each chestnut. Roast at 350 degrees F for 30 mins. Peel as soon as they’re cool enough to handle

  • CSA Summer 2 – Week 4

    For your CSA shares this week, we are harvesting from our farm the following produce:

    • Tulsi (Holy Basil), Bunch
    • Sweet Potato Greens, Bunch (Thursday members will have Curly Kale from New Sprout)
    • Malabar Spinach
    • Fresh Turmeric
    • White Potatoes

    We will also be including these items from our awesome partner producers:

    Turmeric Tip

    We often get asked what to do with all this turmeric! The fresh root will keep for a few weeks in your fridge, but I recommend freezing the roots! It is easily grated from the frozen state, making it simple to obtain your daily dose of beneficial turmeric! You may wish to break up the root into smaller, ready-to-use chunks before freezing. But, we don’t thinks it’s necessary to peel the root. Grate a hunk into your stir-fry, soups, dressings and tea!