It is a beautiful day. While it may seem like fall is just around the corner, there are still “summer” crops for you to enjoy in the coming weeks — potatoes, sweet potatoes, corn, and melons are all in the queue. In the meantime, we hope you enjoy the bountiful pepper harvest this week! See our ‘Veggie Tips’ below to acquaint yourself with the different varieties available in your share this week.
What’s In Your Share
For August 15th, you’ll find:
+ Roma Beans
+ Green Bell Peppers
+ Sweet Peppers
+ Hot Peppers
The following crops are available for U-Pick:
+ Roma Beans! This is a new addition to our U-Pick. The Roma Beans are located in the same field where the strawberries were planted. The field will be on your left before you get to the organic parking lot.
+ Okra (You want to cut the okra pods when they are 3″ or less, if you find a larger okra pod, do everyone a favor by cutting if off the plant to encourage more pods to grow.)
+ Basil (Note: basil is located in a different field, down the grassway and on your left. Pinch off the tops of the plants to encourage more growth.)
+ Herbs (These plants are still young, but feel free to cut a bit off, they will continue to grow)
+ Cherry Tomatoes are available in limited quantity, as they have been slow to ripen
+ There are several varieties of SWEET Peppers. Sweet peppers include two bullhorn varieties, orange “Oranos” and the red “Diablo.” Other sweet peppers include the green bell peppers, “Flavorburst” bells which are light green and yellow, “Gourmet” orange bells, and the “Purple Beauty” purple bells.
+ HOT Peppers make their debut in the share. Left to right in the photo: Banana peppers, Jalapeno peppers, Poplano peppers, Cayenne peppers, Serrano peppers, and Black Hungarian peppers. The mildest peppers are the Bananas, followed by Poblano. Jalapenos and the Black Hungarian are the middle peppers for heat. Your hottest pepper will be the Cayenne, with the runner-up of Serrano.
Italian Flat Green Beans with Tomatoes and Garlic
Submitted by Cheryl Kastanowski
1 lb green beans, cut on the diagonal into 3-inch pieces (Italian flat, Romano)
2 tablespoons extra virgin olive oil
3 medium garlic cloves, cut into very thin slices (a 1/4 cup)
1 tomato, cut into 1/2-inch dice (8ounces)
1/2 teaspoon salt
1/4 teaspoon pepper, freshly ground
6 -8 basil leaves, cut into chiffonade (stacked, then rolled tightly and cut into very thin strips, optional garnish)
Bring a large pot of salted water to a boil over high heat. Add the green beans and cook for 5 to 7 minutes, until tender. Drain immediately. While the beans are cooking, heat the oil in a medium sauté pan or skillet over medium-high heat until the oil shimmers. Add the garlic slices, distributing them evenly. Cook for 4 to 5 minutes, until the slices become almost translucent and start to brown on the edges; be careful not to let the garlic burn. Add the diced tomato and salt and pepper to taste, then reduce the heat to medium. Cook for 2 to 3 minutes, so that the tomato is heated through. Add the cooked green beans and heat through for 1 to 2 minutes; mix well. Taste and adjust seasoning as needed. Transfer to a serving dish and top with the basil, if desired. Serve warm or at room temperature.
Submitted by Cheryl Kastanowski
4 or more jalapeno peppers, seeded and chopped
1 1/3 cups canned apple juice
2 tablespoons vinegar
4 cups sugar
1 pouch liquid pectin
6 drops green food coloring — as desired
Sterilize 4 pint or 8 half-pint jars by boiling 10 minutes. Heat lids and let stand in hot water until ready to use.
Place peppers, juice and vinegar into large saucepan. Measure sugar into separate bowl. Stir sugar into above mixture. Mix well. Add 1/2 teaspoon butter or margarine. Bring to a full rolling boil over high heat, stirring constantly. Open Certo and quickly pour contents into pan. Pour in food coloring. Bring to a full rolling boil, stirring constantly. Remove from heat.
Skim off any foam. Fill jars immediately to 1/8-inch from top of jar. Wipe jar rims and threads. Cover quickly with lids. Screw on bands tightly. Invert jars for 5 minutes, then turn upright. After 1 hour check seals, or process in a boiling water bath for 15 minutes.
Use this favorite Basque spread, pisto, on bread or toast or as a base for canapes made with smoked salmon, ham, anchovies, etc. From “The New Spanish Table” by Anya von Bremzen (Workman, 2005)