Vegetable & Fruit Highlights The Harvest! FRUITS: We are excited to have connected with a local pear grower in the  Delta: Steamboat Acres grows Starkrimson, Bartlett and Bosc. The season begins next week with the Starkrimson - creamy flesh, juicy, sweet and floral. Tyson Hill Farm is bringing us some fantastic fruits as always. Every week a new variety ripens and every week Indira from Tyson Hill emails us the availability list and with this week's lineup she describes the Arctic Supreme Nectarine as "a wonderfully flavored fruit with more acid than the typical white peach - the acid-sugar balance that generally appeals to the European-American palate. Arctic Supreme twice has been the top-rated fruit at Dave Wilson Nursery tastings." New this week is Elegant Lady Peach (freestone). One of my favorites, delicious and appropriately named! Emerald Gem Pluots : pluots are a cross between a plum and an apricot. These are pure juicey sweetness everything you would want in a plum and an apricot combined. Mariposa plums, Brittany Gold apricots, Catalina plums, Santa Rosa plums and more.
PLENTIFUL OFFERINGS FROM OUR GARDEN: Bell peppers are starting to turn colors! That's a normal phenomena and one most people don't know about: green peppers are immatu re fruits that have yet to ripen to red or yellow. The purple pepper is in it's immature form and will turn a rainbow of colors. The color of a mature pepper corresponds to higher amount of vitamins and phytonutrients. GARLIC: More new varieties released this week: Korean Red and Kilarney. You'll e njoy the flavor of Kilarney - easy to peel and large Brazil nut size cloves. Looking for a hot garlic - the Korean Red is our most fiery type. An asiatic variety that is a pleasure to use in the kitchen. |
RECIPES
Have a great recipe that you'd like to share - we'd love to publish it in the newsletter!
GREEN BEANS with Ginger and Garlic
1 pound Green Beans
1 TBS olive oil
1 TBS sesame oil
2- inch piece of peeled ginger root, cut into small matchsticks
1 TBS minced garlic
salt
lemon wedges (optional)
Snip off the stem ends of the green beans. Steam the beans until tender and bright green about 5 minutes. Set aside.
Warm the olive oil and sesame oil in a small skillet on medium-high heat. Add the ginger matchsticks and stir-fry for a minute. Add the garlic and stir-fry until the ginger and garlic are golden brown and the ginger is crisp. Remove from the heat and toss with the steamed green beans. Sprinkle with salt and garnish with lemon wedges, if you wish. Serve hot or room temp.
CHILE RELLANO'S ERIC STYLE
Anaheim Chiles
1 egg for every two chiles, separated
3 TBSP flour
Beer
Blacken Anaheim chiles by placing directly over gas flame rotating often so you only blacken and not char. Put in a paper bag to sweat. In the meantime, prepare the filling of your choice: feta, cheddar or your favorite cheese, shaved corn, diced onion, cooked mushrooms, cooked ground meat, prawns, sausage.
Next beat the whites to a stiff peak with either Cream of Tartar or salt. Make a batter with yolk, flour, beer (enough to make a pancake consistency). Fold into the stiff whites.
Peel the chiles under cold running water, cut off the tops and take out the seeds. It's easier to slice down the length of the chile and stuff with filling. Heat oil in a cast iron pan to medium hot. Dip the chiles into the mix and amply coat. Fry until golden brown. Serve with a dollop of sour cream and fresh salsa.
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