Our delicious alternative to the bell pepper! Known and cooked throughout the world, cubanelle peppers brighten any summertime dish. Originally from South and Central America, and adapted to the island of Cuba, the cubanelle makes the best sofrito. We love it for stir-frying fajita style, with some sweet onions, a simple protein, and home-made tortillas. They’re amazing stuffed and pickled (like pepperoncini) as well.
Cubanelle peppers are well adapted to our Florida climate and humid summers. We utilize natural hay mulch to keep the soil temperature cool and interplant with eggplants to confuse the pests. Thanks to these regenerative methods, and a lot of hard work from our team, we’ll hopefully enjoy cubanelles into the hottest part of the summer!
These mild, thin-walled peppers are great to add a crunch to any hash or stir-fry.
Watch our YouTube short on this wonderful summer-time pepper:
Check out this recipe for Italian-style stuffed Cubanelle Peppers with sausage and cheese. For a vegetarian version, stuff with tempeh or seasoned rice and beans, or throw them on the grill as a side dish.
48 large Pastured Eggs, hard boiled and peeled 4 cups apple cider vinegar 1 onion, sliced 8 habanero peppers 7 jalapeno peppers 2 Tbsp red pepper flakes 5 dashes of hot sauce of choice 2 Tbsp salt 3 Tbsp mustard seed 3 pinches alum 4 Tbsp peppercorns 5 cloves of garlic 1 cup carrots, sliced 1 cup cauliflower, sliced
Instructions
Combine all ingredients other than eggs in a large saucepan. Boil for 15 minutes.
Put eggs in large glass jars or preferred pickling containers. Pour boiled mixture over eggs and lightly stir to distribute ingredients. If you didn’t fill the whole container, top it off with hot water.
Refrigerate the spicy pickled eggs for 2 weeks. Enjoy.
Happy New Year! After four consecutive nights of frost, we are delighted to provide the following produce from our farm in your final CSA shares of the year:
4 cups cooked long-grain white rice (the best fried rice is made with leftover, refrigerated rice)
4 large eggs, beaten
2 tablespoons soy sauce
Juice of 1 lime
2 scallions, thinly sliced
Directions
In a nonstick wok or large skillet, heat the oil. Add the onion, carrots and cabbage and stir-fry over high heat until the vegetables are softened and beginning to brown, about 5 minutes. Add the garlic and ginger and cook until fragrant, about 1 minute. Add the rice and stir-fry until heated through and beginning to brown, about 3 minutes.
Push the fried rice to the side of the pan to create a well. Pour the eggs into the well and cook, stirring gently, until nearly cooked. Toss the fried rice with the eggs and cook for 1 minute longer. Remove the pan from the heat and stir in the soy sauce, lime juice and scallions. Transfer the fried rice to bowls and serve.
First, toast the almonds: In a small skillet over medium heat, warm the almonds until they are fragrant and starting to turn golden on the edges, stirring frequently (careful, they’ll burn!), about 5 minutes. Transfer them to a bowl to cool.
Place the arugula on a large serving platter or into a large serving bowl. Arrange the oranges, toasted almonds, goat cheese and radishes on top. Sprinkle the top lightly with a pinch or two of cinnamon. Set aside.
In a small bowl, combine the olive oil, lemon juice, honey and salt. Whisk together until blended. Taste, and add a little more honey if it’s unpleasantly tart.
Once you’re ready to serve, drizzle the dressing lightly over the salad (you might have a little extra), toss, and serve immediately.
Smoky Sweet Potato Kale Salad with Hot Ginger Dressing – How Sweet Eats
Ingredients
2 to 3 medium sweet potatoes, peeled and cubed (½ to 1 inch cubes)
olive oil spray, or olive oil for drizzling
kosher salt and pepper
½ teaspoon smoked paprika
½ teaspoon garlic powder
¼ teaspoon chipotle chili powder
1 to 2 bunches of curly green or tuscan kale, stems removed and torn into pieces (about 6 to 8 cups)
¼ cup roasted pepitas
furikake seasoning, optional
Hot Ginger Dressing
1 1/2 tablespoons toasted sesame oil
1 small shallot, diced (or diced red onion)
1 tablespoon chopped fresh ginger
1 garlic clove, minced
3 tablespoons red wine or apple cider vinegar
1 tablespoon honey
2 teaspoons soy sauce
½ cup olive oil
Directions
Preheat the oven to 425 degrees F.
Place the sweet potatoes on a nonstick baking sheet and toss them with a drizzle of olive oil (or use olive oil spray). Stir together the smoked paprika, garlic powder, chili powder and a big pinch of salt and pepper in a bowl. Sprinkle it evenly over the sweet potatoes and toss well.
Roast the sweet potatoes for 25 to 30 minutes, until fork tender.
While the sweet potatoes roast, make the dressing. Heat a saucepan over medium-low heat and add the sesame oil. Stir in the shallot with a pinch of salt and cook for 2 minutes. Stir in the ginger and garlic and cook for 2 minutes more. Reduce the heat to low. Whisk in the vinegar, honey and soy sauce. Whisk in the olive oil until emulsified.
Place the kale in a bowl. Drizzle on 1 to 2 tablespoons of the dressing and using your (clean) hands, massage the kale for a few minutes until all the leaves are coated. Let this sit for 5 to 10 minutes. It helps to break down the toughness of the kale and makes it less bitter.
When the potatoes are done, add them on top of the kale. Drizzle with more of the dressing, then top with pepitas. Sprinkle on furikake seasoning if you’d like. Serve!
This week your share will include the following from our farm and partner growers: From Frog Song Organics
Basil
Moringa
Okra
Cubanelle or Jalapeno Peppers
Malabar Spinach
Muraski Sweet Potatoes
From Partner Producers
Sweet Vidalia Onions- Oso Sweet
Salad Tomatoes -New Sprout Organic Farms
Zucchini from Watsonia Organics (for Wednesday and Thursday) or Japanese Eggplant (Friday) from Frog Song Organics.
Hello and welcome to the middle of the Dog Days of Summer! This week we want to help you stay healthy (and hydrated). If you have been to the Farmer’s Market recently, you might notice what resembles a small shrub and “wondered what is that?” It is, of course Moringa. And you might have already knew that but wondered “what do I do with all of that?” If so, you are not alone; it is one of our most common questions at market.
Moringa, aka the “Tree of Life”, is a nutrient dense plant full of vitamins A, B, and C, calcium, potassium, magnesium, iron, and is also full of protein. It is most commonly dried for tea or for a supplemental powder, but is equally versatile when consumed fresh- think salad additive, blended in smoothies, or added to soups and stews. It is so rich in potassium that you do need to mindful of not overdoing it in raw form, however. The following is a refreshing recipe that will taste great on these hot days, all while keeping you healthy!
Moringa Guacamole
Ingredients
2-3 ripe avocados, halved and seed removed.
1-2 stems of Moringa
1 small red onion, diced
A few steams of cilantro
2 salad tomatoes, cut in half and quartered
1 jalapeno, diced with seeds and veins removed
Juice of on lime
Olive oil to drizzle
Sea Salt to taste
Fresh cracked black pepper to taste
Optional- Garlic, cumin seasoning, red pepper flakes.
Directions
Remove leaves from moringa stems and discard the stems. Chop leaves semi-fine. Chop cilantro the same way.
Spoon the avocado out of the skin and begin to mash with a fork in a serving bowl.
Mix in the lime juice, onion, jalapenos and fresh garlic- if using.
Gently mix in the moringa and cilantro. Season with salt and stir.
Finish the gauc with a drizzle of olive oil and fresh cracked pepper (and red pepper and cumin if using).
Serve with chips, add to taco, or dollop on to a salad. Enjoy!
To dry moringa, place in a paper bag, and fold over, in a dry sunny area. Every few days shake the bag. Once dry, you can make a powder by removing the stocks and pulverizing the leaves in a processor or coffee grinder. A mortar and pestle works well, too. Store in a mason jar or loosely in a bag.
In a medium sauce pan, add the rolled oats, milk, vanilla extract and maple syrup.
Cook the mixture over low to medium heat, stirring occasionally, until some of the milk has been absorbed and the oats have softened, about 5-7 minutes.
Turn the heat off and add the moringa powder and the remaining ingredients. Stir and serve.
Farmer John’s Crispy Okra Fries If you have been afraid of cooking okra, try this recipe. There is nothing slimy about it, and it’s so delicious our kids even request it for dinner! Crispy okra fries make a great topping or side to just about any dish.
fresh okra, rinsed and sliced lengthwise into very thin slices (quarters are usually good)
drizzle of sunflower seed oil, avocado, melted lard, or other high-temperature oil of your choice
sea salt
Directions
preheat oven to 400-425 degrees F
rinse okra and slice lengthwise, into quarters. You should end up with very thin, long pieces
toss okra in a bowl with oil and salt to taste (a liberal sprinkle)
spread in a single, loose layer on parchment paper or a large cookie sheet. Use two sheets if you have a lot of okra, they need to have enough space to get crispy so don’t overcrowd them.
bake until crispy and golden brown, check progress after 15-20 minutes
