• Peppers  
• Green Beans 
• Swiss Chard
• Lettuces
• Okra
• Slicing Tomatoes
• Wheat berries
• Onions
• Cherry Tomatoes  
• Potatoes 
• Garlic
• Summer Squash 
• Basil
• Parsley
• Kale
• Herbs 
   

Vegetable of the Week:   Peppers

We grow many varieties of sweet and hot (chili) peppers.   Both types come in many colors. SWEET PEPPERS usually start out green and, as they mature, turn red, yellow or orange according to variety, taking on their richest flavor. One such variety is Jimmy Nardello, a long skinny pepper that grows in clusters and is its sweetest when harvested in its red stage. Peppers are delicious raw and marvelous when cut crosswise, de-seeded at their thick end, and sautéed in olive oil and garlic.

There are many kinds of HOT PEPPERS or CHILES. Jalepeños-- large and not too hot-measure 3 inches long and one inch across. The hotter Serranos are half their size.

Whether in their green or red state, both have a clean, hot flavor. Be careful when working with chilies-- don't touch your eyes while preparing them-- as oil from their skins, membranes and seeds can cause irritation, blistering and burning.

Shakshuka from David Lebovitz  

3 to 4 servings

Adapted from Jerusalem by Yotam Ottolenghi and Sami Tamimi and Secrets of the Best Chefs by Adam Roberts.

I've made Shakshuka a number of ways; in individual baking dishes, so everyone gets their own portion, to using a large skillet, so folks can eat communally. I've given indications for how to do both.

Because everyone likes their eggs cooked differently (which is why when I was cooking in restaurants, I refused to work breakfast shifts -- talk about stress!), keep an eye on the Shakshuka as its cooking and use the times indicated as guidelines; various factors can affect cooking times and it's hard to say precisely how long they will cook. When served, the eggs should be still runny so that the yolks mingle with the spicy sauce.

• 2 tablespoons olive oil
• 1 medium onion, peeled and diced
• 3 cloves garlic, peeled and thinly sliced
• 1/2 - 1 chile pepper (or to taste), stemmed, sliced in half and deseeded, finely diced/minced
• 1 1/2 teaspoons salt
• 1 teaspoon freshly ground black pepper
• 1 teaspoon paprika, smoked or sweet
• 1 teaspoon caraway seeds, crushed
• 1 teaspoon cumin seeds, crushed, or 3/4 teaspoon ground cumin
• 1/2 teaspoon turmeric
• 2 pounds (1kg) ripe tomatoes, cored and diced, or two 14-ounce cans of diced or crushed tomatoes
• 2 tablespoons tomato paste
• 2 teaspoons honey
• 1 teaspoon red wine or cider vinegar
• 1 cup (20g) loosely packed greens, such as radish greens, watercress, kale, Swiss chard, or spinach, coarsely chopped
• 4 ounces (about 1 cup, 115g) feta cheese, cut in generous, bite-sized cubes
• 4 to 6 eggs

1. In a wide skillet, heat the olive oil over medium high heat. Add the onions and the garlic and cook for 5 minutes, until soft and wilted. Add the chile pepper, the salt, pepper, and spices. Cook for a minute, stirring constantly, to release their fragrance.

2. Add the fresh or canned tomatoes, tomato paste, honey, and vinegar, reduce the heat to medium, and cook for 12 to 15 minutes, or until the sauce has thickened somewhat but is still loose enough so that when you shake the pan it sloshes around. (Fresh tomatoes may take a little longer to cook than canned.) Stir in the chopped greens.

3. If you want to finish the Shakshuka on the stovetop, turn off the heat and press the cubes of feta into the tomato sauce. With the back of a spoon, make 6 indentations in the sauce. Crack an egg into each indentation, then drag a spatula gently through the egg whites so it mingles a bit with the tomato sauce, being careful not to disturb the yolks.

Turn the heat back on so the sauce is at a gentle simmer, and cook for about 10 minutes, taking some of the tomato sauce and basting the egg whites from time-to-time. Cover, and cook 3 to 5 minutes, until the eggs are cooked to your liking.

4. To finish them individually, preheat the oven to 375ºF (180ºC.) Divide the sauce into 6 baking dishes and press the feta cubes into the sauce. Set the baking dishes on a baking sheet, make an indentation in each, and crack and egg into the center. Bake until the eggs are cooked to your liking, basting the whites with some of the sauce midway during baking, which will take anywhere from 10 to 15 minutes - but begin checking them sooner to get them just right. If the yolks begin to get a little firm on top before the whites are cooked, drape a sheet of foil over them, but avoid having it touch the yolks.

Serve with lots of crusty bread for scraping up the sauce.  

MAMA'S STUFFED PEPPERS   

contributed by BarbaraDiLorenzo

If you have a recipe you'd like to share with other farm members via this weekly email,
please email me the recipe and a photo of the dish (if you have one) to 

krowe@peconiclandtrust.org

  

 

Harvesting Tips:  

 

Review our You Tube Page for  

Harvesting Tips on a variety of veggies that are  

currently in the fields.

 

 

 

  

What's Coming Soon:   

In the coming weeks look forward to these delicious vegetables that will be added to your harvest-- hot peppers, spaghetti squash, radish, daikon, beets, dill and cilantro.

 

   

Farm Crew Spotlight -

James Walton 

 

This is James' first season farming. Born and raised in Queens, New York, he had little to

James Walton photo by Jacqueline Osborn

no exposure of rural life or the ability to grow your own food. After working in art galleries for the last 11 years, James reevaluated the important things in life and decided his love of nature and the opportunity to provide sustenance to people (especially those who don't have access to it) was the best next step. He hopes to take in as much knowledge as he can from his mentors and fellow apprentices.

  

A note from James:

I am currently in my 8th month of apprenticing at Quail Hill Farm. It is my first experience farming and I'm enjoying every minute. The reason it's been such a great time is because at every turn I have an opportunity to learn. I have learned about growing healthy food, caring for the soil, agricultural systems, history, community building, team work, and a myriad number of relationships of plants to people. I suspected that Quail Hill would be a well-rounded place where I could observe all the facets of a successful CSA vegetable farm with a long and strong tradition. I am not disappointed.  Fall is just around the corner, which lends another opportunity to witness and partake in the shifting of farm work and methods to suit the season. I can't wait.

  

Call for Volunteers! 

Volunteers photo by Jacqueline Osborn

We still need help weeding; and with cutting, bunching and hanging the garlic!  As a reminder we welcome any help you can give -- please come to the farm shop Monday -- Friday at either 8:30am or 1:00 pm to volunteer.  Bring gloves and water and be sure to wear boots and sunscreen.    

 

Reminders     

Harvest Hours:  

8:00 am - 5:30 pm Tuesdays and Saturdays

Please note the day & time change!    

  

Please be considerate of those around you and remember the No Cell Phone policy while you are at the farm.

 

  

 

Thank you,

Kate