Midsummer Farm CSA Weekly Newsletter: Share Pick Up #10 Greetings Midsummer Farm CSA subscribers!
I forgot to mention last week that all those peppers are sweet - some sweeter than others - but none were hot! We'll have regular looking green bell peppers this week, but I do grow a lot of odd looking sweet peppers. I also grow many different hot peppers - I will always put the hot peppers into a plastic bag, so you'll know which are hot and if you're particularly sensitive to them, you won't touch them by accident.
If you like hot peppers - let me know and I can add more to your basket ! And in a couple weeks, I start smoking and drying hot peppers so I will add those as well to your basket if you want them!
 A note on storing peppers - they all freeze wonderfully. Just wash, de-stem, and take out the seeds. I usually cut them in halves and just pop them into freezer bags. They can last for years!
How to Roast a Chili Pepper. The cubanelle or corno style sweet peppers do well roasted as they have that touch of hot flavor yet are nice and mild. I 'roast' chilis in my broiler. There are three main steps to roasting chilis.
Step 1: Place whole chilis on a baking sheet under the broiler set to high. Keep your eye on the chilis - this all moves very fast. Once they are blackened and bubbly on the one side, flip them over and blacken the other side. You want the whole surface tobe mostly black and bubbled.
Step 2: Remove them from the broiler, and place in a bowl. Take another bowl and put upside down over the first so the peppers are in a dome. Steam them until they are cool.
Step 3: Pop the stem off and peel off the skin. Split and clean out the seeds. You can store the roasted chili in the fridge for several days or freezer them at that point.
Our second planting of summer squash is starting to succumb to a variety of moulds and fungus - I am not sure how many more I'm actually going to be able to get this year! It has been a true struggle this year for summer squash ... usually people are complaining about too many summer squash!!!
On a more positive note, the tomatoes and tomatillos are starting to finally ripen! And cucumbers are really taking off...
I am trying some Sunflower Sprouts this week - you'll find a small bag of them in your basket. I think they are pretty tasty and make a nice addition to salads! They go nicely with the baby arugula greens.
There are also two different kales this week - Nero de Toscano Lacinato and Red Ursa...
A reminder - please remember to return your baskets! I'm running low!
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RECIPE: Cucumber Gimlet
A super-refreshing summer cocktail
Cucumbers - British or Greenhouse Style cucs work best
A big bunch of chopped Papalo leaves or Cilantro Leaves and stems
Water
Sugar (use only sugar that is labeled 100% cane)
Limes
Plymouth (or other dry) Gin (Vodka works just fine too)
Three steps:
First make Papalo or Cilantro-Infused Simple Syrup: Put 1 cup water, 1 cup sugar, and a handful of chopped papalo leaves in a small pot, stir and crush up leaves, and heat gently until sugar is dissolved. Take off heat and let the herbs infuse as it cools. Once cooled, pour through a strainer and refrigerate.
Step 2 - Make Cucumber Juice: Cut up cucumbers and put pieces in food processor and purée. Push or mash through a strainer.
(At this point, you can refrigerate and save these two ingredients for up to 2 days for combining into the gimlets later ...)
Step 3 - Mix the cocktails: I usually make these 2 parts cucumber juice, 1 part cilantro simple syrup, and 1 part gin, and a dash of lime juice. Put all into a martini shaker with some ice, shake up well, pour into glasses and enjoy. I like to garnish the glasses with a slice of cucumber or lime and a cilantro or salad burnett leaf...
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RECIPE: Lime Cucumber Water
Also a great way to alkalize the body and deliciously refreshing
Chop cucumbers coarsely. In a pitcher, squeeze the juice of one or two limes, throw in the cucumbers, and add ice and water. Refrigerate about 2-4 hours before serving. herbs go great in this too - try adding parsley, cilantro, shiso, mint, or lemon balm....
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This is one of my favorite summer comfort foods.
Ingredients:
olive oil
dried or fresh oregano - about 1/2 tsp dried or 1 tbsp fresh
a sprinkle of chili flakes if you want
a sprinkle of garlic powder or minced fresh garlic
onions of various sorts
peppers of various sorts
little frozen "salad" shrimp
you can also add squash, kale, chard, or really any other vegetable!
sea salt and black pepper to taste
cooked pasta (retain a bit of pasta water in case)
Directions
Chop the peppers and onions into 1/2 sized pieces. Heat olive oil in a large saute pan. Add oregano, garlic, and chili flakes. Once warmed and starting to smell good, add onions, peppers, and shrimp. Cook until onions and peppers are softened. Add other vegetables such as squash or chopped chard. Once those are just getting tender, add pasta. Thoroughly mix and let pasta cook in sauce for a bit to meld flavors. If a little oily, add a dash of the retained pasta water. And then serve!
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RECIPE:
Roasted Kale with Sesame Seeds
Roasting the kale results in a few pieces that get crispy around the edges, which is delicious and unexpected for a green.
1 tablespoon olive oil
2 teaspoons Bragg Liquid Aminos or soy sauce
½ teaspoon chili oil
Sesame seeds
Red pepper flakes
Instructions:Preheat your oven to 425 degrees F. Cut out the ribs and chop the leaves into two-inch pieces. Whisk the olive oil, Bragg Liquid Aminos, and chili oil together in a small bowl.Place the kale in a large bowl. Drizzle the oil mixture over it and toss to coat. Arrange the kale in a single layer on a rimmed baking sheet lined with aluminum foil. Sprinkle a big pinch of sesame seeds over the kale and a few red pepper flakes. Roast the kale for 8 minutes, stirring once halfway through. Serve immediately.
______________________________________________________________________ RECIPE: Cucumber Salad with Cilantro
4 large cucumbers, or six or seven smaller ones
extra virgin olive oil
apple cider vinegar
kosher salt
cilantro, minced (about 12 sprigs, or whatever you need to use up)
Slice the cucumbers into quarters, and slice the quarters into chunks about 1/3 of an inch thick. Simply put the cucumbers in a bowl and toss them with oil, vinegar, salt, and cilantro.
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RECIPE:
White Bean, Sesame Seed, and Cilantro Salad
1 can of white beans (I use Great Northern Beans by Westbrae, which worked out beautifully), drained and rinsed
1/4 cup sesame seeds (I used raw and hulled, but toasted or any color is fine too)
1 big bunch of fresh cilantro, finely chopped
1 small cucumber diced or 1 big bunch of salad burnett, finely chopped
a splash of extra virgin olive oil
3 tbsp of a sweet mild vinegar - like champagne, white wine, or golden balsamic
salt and pepper to taste
Mix all ingredients together; refrigerate overnight at least for flavors to meld. And enjoy! Makes a great portable lunch for bringing to school or to the office!
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