CSA Newsletter Week 10

Vegetable List

Chioggia Beets
Mokum Carrots
Swiss Chard
Silver Queen Sweet Corn
Baby Leeks
Ride The Bull Red Onions
Hot Peppers
Tomatoes
Delicata Squash


Notes from the Farm

I feel like hot peppers are a little misunderstood.
I mean, yes, hot peppers are hot, and when eaten alone, are questionably enjoyable... but, they do have a place, and a good place, in almost any dinner dish.
Hot peppers can make food spicy, but they don't have to... used sparingly, hot peppers can make a dish taste three dimensional, without adding any noticeable heat whatsoever. Hot peppers are in many ways are more similar to salt than they are to bell peppers... they are a flavor enhancer.
The heat of peppers comes from a film coating the cavity. They are related to tomatoes, and the easiest way to understand the hot film, is to picture it as the juice in a tomato, they both kind of envelop the seeds and fill the space in the center... in tomatoes it's juice, in peppers it's a fine film.
If you really don't like the heat of peppers, the easiest way to reduce it is to cut the pepper in half, and rinse it out under hot water while rubbing the insides clean getting rid of any inner seeds or ribs. If you like heat, don't do that.
Next, take your peppers and dice them up fine, like really really fine, and put them in a little tupperware container for storage. You can use it fresh for a day or two, stored in the fridge, and then put the rest in the freezer and pull it out to use as needed... it freezes fine without any kind of blanching or other preparation.
A quarter teaspoon in the pan with some olive oil, the way you would with garlic, before starting a braised Chard dish, will bring it to life. Prepared hot peppers, again, just a quarter to half teaspoon, in Corn Chowder is unreal. This hot pepper preparation is great for eggs and tuna salad and tomato sauces. It is amazing added to onions and peppers, caramelized and put on any kind of meat or fake meat or just on their own...
It wasn't that long ago that Garlic was seen as an exotic, kind of objectionably strong, flavor only for the bravest of eaters. Garlic is now ubiquitous, and me telling you that caramelized garlic and butter is amazing in a savory oatmeal isn't a crazy suggestion... and if you give it a minute to think, you can picture the taste, and you are thinking that, besides the fact you've never tried it, it probably tastes pretty good... my hope is that we all can get there with hot peppers...
Hot peppers don't need to dominate a meal, in most cases, they are best used sparingly and to the point of your eaters not even noticing a hot element was added.
Plus, take a hot second and google the health benefits of eating hot peppers regularly... turns out they are astoundingly good for you.


Also, leeks are very closely related to garlic, but are much more like a mild onion. You don't need to pair leeks with potatoes... yes, leeks and potatoes are amazing, but leeks are amazing with anything... I like them best on their own... and this variety of Baby Leek are exceptionally tender.
We hope you enjoy.




Recipes

Sauteed Green Apples and Leeks

3 baby leeks
2 teaspoons unsalted butter
2 large green apples, such as Granny Smith, quartered, cored, and thinly sliced
Split leeks in half lengthwise, and trim the bottoms, leaving a little of the root end intact so they stay together. Wash well, and dry. Cut leeks into thin strips about 2 inches long.
In a medium saute pan over medium heat, melt 1 teaspoon butter. Add leeks, and cook until soft, about 3 minutes. Remove from pan, and set aside.
Melt remaining teaspoon butter, and add apple slices. Turn heat to high, and cook until apples are lightly browned and soft, about 3 minutes. Return leeks to pan, and toss together to combine. Serve immediately.


Caramelized Corn with Red Onion

1 tablespoon unsalted butter
4 ears of fresh corn, kernels shaved from the cob (about 3 cups)
1 large red onion, cut into 1/4-inch slices
Pinch of sugar
Kosher salt and freshly ground black pepper to taste
2 tablespoons fresh thyme, leaves
In a large skillet over medium heat, melt the butter. Add the corn, onion, sugar, and salt and pepper. Cook, stirring occasionally to prevent burning, until the corn is caramelized, about 5 minutes.
Stir in the thyme and cook 5 minutes more. Season with salt and pepper.


Delicata Squash with Hot Pepper Glaze

1/4 cup hot pepper jelly
3 tablespoons extra-virgin olive oil
1 garlic clove, minced
2 medium delicata squashes, cut lengthwise into 1-inch-thick wedges, seeds discarded
2 teaspoons coarse salt
Freshly ground pepper
Preheat oven to 375 degrees. Stir jelly, oil, and garlic in a small bowl. Place squashes in a large bowl; add jelly mixture and salt. Season with pepper, and toss.
Divide squashes between 2 rimmed baking sheets. Roast until squashes are tender and bottoms are golden brown, 30 to 35 minutes. Serve immediately.
Easy Hot Pepper Jelly2 medium red bell peppers
2 hot peppers
1/4 cup cider vinegar
1/4 cup water
1½ cups granulated white sugar
1/2 1.75-ounce box SureJell Low
Prepare 6 small jars with lids. If canning the jelly, follow your favorite process/directions and sterilize the jars and lids.
Remove the stems and ribs from the bell peppers and discard. Finely chop the peppers and add them to a deep, medium saucepan. Cut the cherry peppers in half and remove most of the seeds. Chop into a fine dice and add to the pan with the bell peppers. (Take care when cleaning and chopping hot peppers. Wear gloves and/or be sure to wash your hands very well in warm soapy water, a couple of times. Do not touch your eyes!) Add the vinegar and water to the saucepan.
Place exactly 1½ cups granulated sugar in a small bowl. Remove 2 tablespoons of sugar from the bowl and combine with the fruit pectin in a separate small cup. Pour the sugar/pectin mixture over the peppers and stir to combine.
Bring the mixture to a full rolling boil that does not stop boiling when stirred on high heat; stir constantly. Add the remaining sugar and return to a full boil and boil for exactly 1 minute, stirring constantly. Be careful it does not boil over. Remove from the heat. Skim off any foam with a metal spoon and discard.
Immediately ladle the jelly into the prepared jars and fill to within 1/4 inch of the top. Wipe the rims of the jars and add the lids. Process in a hot water bath if canning.