Marc and I enjoy introducing our members to new and different ways to prepare our fruit and vegetables. We get great satisfaction in winning over new food enthusiasts. We love it when our produce is posted on social media and especially if you tag us with your creations, so please keep them coming.
We also learn from our members and always like hearing about new discoveries. One pepper we tried last year was Shishito’s and fell in love with them. We decided to order seeds in the spring to introduce Shishito’s to our CSA and markets. Since its in your basket this week and there are lots more in our on-line store, I want to share just how easy they are to prepare so here’s what you do. Heat a little olive oil in a wide sauté pan until it is good and hot but not smoking. Add the whole peppers and cook them over medium, tossing and turning them frequently until they blister. They shouldn’t char except in places. Don’t rush. It takes 10-15 minutes to cook a pan full of peppers. When they’re done, toss them with sea salt and add a squeeze of lemon. Slide the peppers into a bowl and serve them hot. You pick them up by the stem end and eat the whole thing, minus the stem that is. For variety we sometimes use a little toasted sesame oil instead of olive oil. With leftovers, chop off the stems and put them in an omelet or some scrambled eggs.
Here is what you can expect this week:
Shishito Peppers See above. There was one last thing I need to warn you about them. Nine out of ten Shishito peppers are quite mild, slightly sweet flavour but then you will come across one that will be so hot to make your eyes water. That makes them even more fun to eat!
Bartlett Pear and Blue Plum Mix Last call for these wonderful pears and plums for this year. Enjoy them.
Sweet Hungarian Stuffing Pepper This beautiful Hungarian heirloom pepper has a pale yellow colour and is very sweet for fresh use and stuffing.
Hearty Salad Blend A mix of mustard and other greens to eat raw as a salad or you can sauté it lightly with garlic for a side dish. It is nice wilted in egg dishes or you can just add it to your smoothie.
Baby Bok Choy These have been harvested young, so its tender texture makes them ideal for steaming, boiling or stir-frying. Bok choy has a lot of nutrition with very few calories.
Radish Along with the usual way of slicing them into your salad, why not consider roasting them. They take only 15 minutes or so and are so sweet and juicy.
Potato Mix We just finished harvesting potatoes and want you to try our three varieties. Russet which are great for baked potatoes, mashed or French fires. White potato which are best for baking, broiling and roasting. Lastly our Red Chieftain are best for boiling.
Garlic Chive Blossoms These blossoms have a delicate flavour of onions and garlic and can be used as both an attractive garnish as well as a tasty ingredient in a variety of recipes.
Enjoy
