August 19, 2021 - This Week's Box Contents, Featuring Poblano Peppers!

Cooking With This Week's Box

Poblano Peppers:

Arroz Verde—“Green Rice” (See Below)
Calabacitas Con Crema—“Mexican Zucchini Con Crema” (See Below)

“Molli” Gold or Red Prairie Potatoes:
Poblano Potato Gratin 
Classic Potato Salad 

Italian Garlic:
Garlicky Roast Pork Shoulder 
Garlic Roasted Green Beans and Mushrooms 

Red and Yellow Onions:
Grilled Hummus Sandwich with Sautéed Onion
Beer Batter Onion Rings 

Green, Italian and/or Yellow Zucchini:
Gooey Chocolate Chai Zucchini Cake 
Garlic Parmesan Zucchini Casserole 

Green and/or White Cucumbers:
Melon, Cucumber and Corn salad with Zucchini-Lime Vinaigrette 

Green Beans or Navajo Romano Beans:
Abruzzo Summer Minestrone Soup 
Pork Stir-Fry with Green Beans 

Edamame:
Sushi Roll Edamame Salad
Asian Cucumber Salad with Edamame 

Sweet Corn:
Fresh Corn Salsa
Sweet Corn Waffles with Strawberry Jalapeño Butter 

Chocolate Sprinkles, Sun Orange or Red Grape Tomatoes:
Caprese Breakfast Casserole 

Jalapeño Pepper:
Jalapeño Cheddar Corn Fritters 
Cheddar Jalapeño Chicken Burgers with Guacamole

Tomatillos:
Fried Tomatillo Frittata 
Roasted Tomatillo and Chickpea Curry 

Large Tomatoes:
Tomato Salad with Red Onion, Dill & Feta 
Panzanella Salad with Tomatoes & Peaches 

Sun Jewel, French Orange, Sweet Sarah or Amy Melons:
Easy Cantaloupe Smoothie 
Cucumber Melon Gin Spritzers 

Red Amaranth:
Summer Rice and Cheese Gratin with Zucchini & Amaranth 
Black Beans with Amaranth 

Red Seedless or Microseeded Watermelon:
Refreshing Watermelon Smoothie 
Easy Watermelon Margarita 

Andrea's new Cookbook cover!

 

This week we’re packing another Very Full Box!  Sweet melons, delicious corn, snappy beans, fresh potatoes—we are certainly blessed with abundance this week!  I always get excited when the poblano peppers are ready as they are one of my all-time favorite hot peppers!  We have a lot of great recipes on our website from past years, but I also have two simple recipes for you this week.  I recently got another new cookbook (Yep, one more to add to the collection!) entitled The Mexican Home Kitchen, by Mely Martinez.  I think the best way to learn how to make excellent Mexican food is to learn from the Mothers and Grandmothers who have been cooking their traditional day to day food for years.  This week’s recipes come from this book and they are very simple and basic, but that’s the point!  The first is for Arroz Verde—“Green Rice” (See Below).  In this recipe you make a poblano sauce that becomes part of the cooking liquid for rice.  As a variation on this recipe, the author also recommends adding strips of roasted poblano peppers and/or sweet corn kernels to the rice.  The other featured recipe is for Calabacitas Con Crema—“Mexican Zucchini Con Crema” (See Below).  This dish, or versions thereof, are a traditional Mexican way of preparing zucchini, a staple vegetable in this cuisine.  The basic recipe is zucchini, onions, peppers and tomatoes, but you can build off this basis in any way you wish to do so.  This recipe includes cream, but you could also add chicken, pork, beans, etc.  The “best” or “right” way to make this dish is however you like it! 

Photo of Sweet corn waffles from holajalapeno.com

We have another batch of delicious sweet corn for you this week and I’m looking forward to using it to make Sweet Corn Waffles with Strawberry Jalapeño Butter for brunch this weekend!  This recipe sounds so delicious!  While we’re on the topic of brunch, you may also want to give this Caprese Breakfast Casserole a try!

 

In the heat of the summer, cooling beverages and salads are a great way to beat the heat!  This week I included a few smoothie and drink recipes including Easy Cantaloupe Smoothie.

Cucumber Melon Gin Spritzers, Refreshing Watermelon Smoothie and Easy Watermelon Margarita.  There are also plenty of vegetable salad ideas including Andrea Bemis’s recipe for Melon, Cucumber and Corn Salad with Zucchini-Lime Vinaigrette.  This salad has a lot going on, but at the same time it’s very simple. 

Looking ahead to next week, we’re hoping to have more sweet peppers for you along with more watermelon and melons!  Of course we’ll continue picking more tomatoes, so keep those tomato recipes and ideas handy!  Have a great week!---Chef Andrea 

Vegetable Feature: Poblano Peppers

By:  Chef Andrea Yoder

Description:  Poblano peppers are a standout pepper when it comes to hot peppers for one simple reason—Flavor!  Some peppers are just hot, and then there are a few that balance their heat with flavor making the whole eating experience more enjoyable.  Poblano peppers are dark green with wide shoulders and a pointy bottom.  They have a thinner wall than bell peppers, but thick enough that they hold up to roasting very well.  In fact, roasting is the process that amplifies and develops the flavor of a poblano.  As I mentioned, poblanos are a hot pepper with a mild to medium level of heat.  

Preparation & Use:  Poblano peppers may be eaten raw, sautéed, grilled, or roasted.  Roasting peppers is very easy and can be done over a direct, open flame or in the oven.  If you have a gas stovetop, roast the poblanos directly on your burners over a high flame.  If you have a small rack, you can put that over the burner.  The other direct flame method is to roast them on a grill.  If you want to use an oven, it’s best to roast them under a broiler.  Roast until most of the skin is blackened.  You’ll have to turn them periodically to blacken all sides evenly.  Stay close and don’t walk away because sometimes this happens quickly, especially under a broiler.  Once the skin is charred, put the peppers in a covered bowl or a paper bag so they can steam and cool slightly for about 10 minutes.  Once cool enough to handle, use the back of a knife to scrape away the skin.  Remove the stem and scrape away all the seeds from the inside of the pepper.  Now you’re ready to add roasted poblano peppers to whatever dish you’re preparing!

Roasted Poblano Chile & Jack Quesadilla

While the shape of poblano peppers makes them a good candidate for stuffing with a filling, there are many other ways to use them.  They pair well with summer & fall vegetables such as tomatoes, sweet corn, sweet peppers, potatoes, zucchini, winter squash, sweet potatoes and dried beans.  They also pair well with cream, cheese, sour cream and dairy in general which is a nice complement to their heat.  Creamy poblano sauce can be used to make potato gratin, pasta dishes, or as a sauce to top off enchiladas or grilled chicken or beef.  If you don’t have a recipe in mind already, I would recommend you take a look at the recipes we’ve included in past newsletters (See our below for links or available on our website).  Many of the recipes in this list have received excellent member feedback!  

Storage:  The appropriate storage temperature for peppers is 45-50°F, which is warmer than your home refrigerator should be.  Peppers may get chill injury if stored for prolonged periods of time in temperatures less than 45-50°F.  Thus, it’s better to store them at room temperature.  If they start to get a little soft, they are still good and should be used soon.  They may also turn red in color, which is simply a sign that they are continuing to ripen.

Cheeseburger Pie with Roasted Poblanos & Corn 

Creamy Chicken & Greens with Roasted Poblano and Caramelized Onions

Squash & Poblano Quesadilla with Pickled Jalapeños & Chipotle Crema

Roasted Poblano, Onion & Jack Quesadilla 

Caramelized Poblano Chile & Onion Dip 

Vegetable Enchiladas with Tomatillo Cream Sauce 

Calabacitas Con Crema - "Mexican Zucchini with Cream"

Author’s Note:  “Serve this as a side dish for grilled meats, chicken, fish, and milanesas, or as a filling for corn tortilla tacos and enchiladas and as a topping for tostadas.”

Yield:  6 servings

2 large poblano peppers

2 Tbsp vegetable oil

1 medium yellow onion, chopped

2 cloves garlic, minced

1 pound zucchini, cut into ½ inch pieces

¾ cup corn kernels (fresh or frozen)

Salt and pepper, to taste

1 tsp dried Mexican or Italian oregano

1 cup Mexican crema or sour cream

½ cup crumbled queso fresco (or feta cheese), for garnishing (optional)

1. Roast the poblano peppers over an open flame on a gas stove or grill, turning for even roasting, 8 to 10 minutes.  Place the roasted peppers in a paper bag and close it (or in a bowl with a lid), letting them steam for 5 minutes.  When cool enough to handle, scrape off the charred skin by rubbing your fingers on the surface of the peppers.  Using a sharp knife, cut a slit along the length of the peppers and remove the seeds and veins.  Cut the peppers into strips.
2. Heat the oil in a large skillet over medium-high heat.  Add the onion and cook for 1 minute, then stir in the garlic and quickly cook until it releases its fragrance, less than a minute. 
3. Add the zucchini and cook for 5 to 6 minutes, stirring occasionally, ensuring that it doesn’t stick to the pan.  Stir in the corn, cook for 1 more minute, then add the roasted poblano pepper strips.  Season with salt and pepper, and add the oregano.
4. Pour in the Mexican crema or sour cream, stirring to make sure it coats all of the vegetables, and gently simmer for about 2 minutes.  It will start to thicken by this time, and all the vegetables will be cooked.
5. Serve garnished with the queso fresco or feta cheese (if using).

Recipe borrowed from The Mexican Home Kitchen by Mely Martinez.

Arroz Verde—“Green Rice”

Author’s Note and Variation:  “You can add corn kernels and strips of roasted poblano pepper to your rice with the chicken broth in step 4, or as a garnish at serving time.  You can also serve the rice with a dollop of Mexican crema or sour cream.”

Photo from the cookbook

Yield:  6 servings

1 cup long-grain white rice

1 large poblano pepper, roasted, seeded, and veins removed

1 romaine lettuce leaf (optional)

Small handful fresh cilantro, chopped

2 Tbsps chopped yellow onion

1 clove garlic

2 cups chicken broth, divided

2 Tbsp vegetable oil

Salt, to taste

1. Place the rice in a large heatproof bowl and add enough hot water to cover the rice.  Stir once, then let stand for 15 minutes.  Drain the rice in a strainer, then rinse it under cold water until the water runs clear.  Shake the strainer well to remove any excess water, as the rice needs to be as dry as possible.  Set aside to continue drying.
2. Meanwhile, chop the roasted poblano pepper and place it in a blender, along with the lettuce leaf, cilantro, onion, and garlic.  Add 1 cup of the chicken broth and blend until smooth.  If it’s not smooth, you will need to use a strainer to pour it over the rice in step 4.  Set aside.
3. Heat the oil in a large saucepan over high heat.  Once hot add the rice and fry it, stirring frequently, until it has a light golden color, 6 to 7 minutes.  Once it’s done, carefully tip the pan to one side and remove the excess oil using a spoon.
4. Gently pour the poblano sauce into the pan, without stirring too much.  Let it cook for about 3 minutes over medium-high heat, then add the remaining 1 cup chicken broth and season it with the salt.  Once it comes to a boil, reduce the heat to low, cover, and cook for 12 to 15 minutes.  Once you cover the rice, it is important not to stir until it is cooked;  otherwise, it will become mushy.  
5. By this time, the liquid will have been absorbed, and the steam holes will have formed over the surface of the rice.  Once the rice is cooked, remove from the heat and let stand, covered, for 10 to 15 minutes to let the rice continue steaming.  Using a fork, lightly fluff the rice before serving, which will mix in any of the sauce that is at the bottom of the pan. 

Recipe borrowed from The Mexican Home Kitchen by Mely Martinez.