Wednesday, September 6, 2023

September 7, 2023 - This Week's Box Contents Featuring Poblano Peppers

 


Cooking With This Week's Box

Caramelized Onion, Tomato & Eggplant Pasta
Photo from www.alexandracooks.com
Poblano Peppers:
Roasted Tomato and Poblano Soup (See Below)
Crispy Poblano & Potato Tacos (See Below)

Red and Yellow Onions:  

Porcelain Garlic:

Sweet Corn:  

Jalapeño Bottle Caps
Photo from www.chilipeppermadness.com
Red or Orange Italian Frying Peppers and/or Red Bell Peppers:  

Jalapeño Peppers:  

Large Tomato Variety:  

Melons:  

Watermelon:  

Orange Carrots:  

Red Prairie Potatoes:  

Tomatillos:  

Amaranth:  


Papas En Salsa
Photo from www.pinaenlacocina.com
Welcome to another week of Cooking With the Box! This week’s box is the classic late summer combination of vegetables and fruit, that are in the peak of their season right now.  We are nearing the end of watermelons, melons, and sweet corn, so get ready as we start to transition to fall. Next week we’ll likely have leeks, possibly some cauliflower and broccoli, and very soon winter squash!  But before we get there, let’s talk about this week’s featured vegetable—poblano peppers!  I really like the flavor and versatility of this pepper and often find myself recycling my favorite recipes from the past. That being said, I did source two new recipes for you this week, which are both pretty easy yet flavorful.  Check out this recipe for Roasted Tomato and Poblano Soup (See Below). This is a flavorful soup that you can customize to your liking. This is also a good soup to make now and pop in the freezer as a way of preserving some of the summer bounty. I also included this recipe for Crispy Poblano & Potato Tacos (See Below). While you most likely would think to prepare these for lunch or dinner, don’t rule this out as a breakfast item as well!  You could make these in advance and then reheat them just before serving.

This week we are harvesting our second planting of Amaranth. I included two of our most popular amaranth recipes from past newsletters. This Red Lentil Soup with Amaranth Greens is easy to make and very flavorful.  One variation I like to do with this recipe is to serve it with fresh cilantro and fresh, diced tomatoes. Of course, you could add fresh sweet corn kernels and/or diced peppers as well for a little additional layer of flavor. This recipe for Black Beans with Amaranth is another member favorite from the past.  This is another easily adaptable recipe.

We’re happy to include tomatillos in the box again this week.  While most think of using tomatillos to make salsa, there are other ways to enjoy this fruit. Two of my all-time favorite recipes are Roasted Tomatillo and Chickpea Curry and Spicy Pork & Tomatillo Stew.

As I mentioned in the beginning, we’re approaching a definite transition point in the season.  This is a really fun time of the year to cook and eat because there are so many different things to choose from!  We have had to be selective about what we can include in the boxes each week because there just isn’t enough room!  That likely isn’t going to change as we finish out summer and welcome fall.  Last week we finished harvesting all of our potatoes.  This week we’re focusing on topping and crating onions, but also hope to initiate winter squash harvest before the week is through.  We still have a lot of delicious vegetables to send your way, so get ready! Have a great week.

—Andrea 


Vegetable Feature: Poblano Peppers

by Andrea Yoder

While some peppers are just hot, poblano peppers offer a nice balance of heat along with flavor making them a versatile hot pepper. 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. 

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!

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. Use them as an ingredient in tacos, quesadillas, and enchiladas. You may also choose to add them to casseroles, egg dishes, or sauces and dips.

Gerardo and Manuel taste testing
Caramelized Poblano Chile & Onion Dip
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. As with other peppers, they are easy to preserve by freezing them either raw or roasted. 

Crispy Poblano and Potato Tacos

Yield: 8 tacos
FOR THE POTATOES:
1 pound potatoes cut in bite-sized pieces
2 poblano peppers de-seeded and sliced
2 Tbsp taco seasoning
Oil, I used avocado

FOR THE SAUCE:
4 Tbsp mayonnaise 
2 Tbsp fresh parsley finely diced
1 clove garlic finely diced
½ lime juiced
1 tsp lime zest
salt & pepper to taste
hot sauce optional

FOR THE TACOS:
1 cup refried beans
8 corn tortillas
Oil, I used avocado
Pico de Gallo, lettuce, red onion, lime wedges optional, for serving.
  1. Preheat the oven to 425°F.
  2. Add the potatoes, poblano, a drizzle of oil and taco seasoning to the baking dish. Toss to coat evenly. Place in the oven and bake for 25 minutes, flipping halfway. Be sure to keep an eye on the poblano so that it doesn't burn. Remove from the oven.
  3. Combine the sauce ingredients in a bowl and stir to combine. Taste and adjust seasonings as needed. Set it aside.
  4. Lower the oven to 400°F. Transfer the beans to a bowl and add a splash of water to make them easier to spread. Wrap the tortillas in a moist paper towel and place in the microwave for 30 seconds.
  5. Working one at a time, coat a tortilla in oil and spread a layer of beans on one side. Top the beans with some poblano slices and potatoes. Fold in half and place on a baking sheet. Repeat with the remaining ingredients.
  6. Place the tacos in the oven and cook for 10 minutes. Flip and cook for an additional 5 minutes, or until crispy.
  7. Remove from the oven and serve with the sauce and optional toppings.
Recipe borrowed from www.thissavoryvegan.com.


Roasted Tomato and Poblano Soup

Photo from www.thecuriousplate.com
Yield: 4 

2 ½ lbs tomatoes, quartered
3 cloves Garlic, minced
4 whole poblano chile peppers
2 medium sweet, red peppers
1 large yellow onion, diced
32 ounces Chicken stock
1 tsp dried oregano
1 tsp ground cumin
Olive oil, as needed
Kosher salt and pepper, to taste
For garnish: queso fresco, pepitas, fresh cilantro
  1. Preheat your oven to 425°F. Line two baking sheets with foil and spray with non-cooking spray.  
  2. Place the quartered tomatoes on one of the baking sheets along with the garlic, salt, and pepper. Drizzle the tomatoes with a bit of oil and roast for about 25 to 30 minutes.
  3. Next, cut the poblano and sweet peppers in half lengthwise and remove seeds, stems, and membranes. Place the poblanos and bell peppers cut side down on the second baking sheet. Roast them alongside the tomatoes for about 20 to 25 minutes.
  4. Remove the peppers from the baking sheet and place them in a large bowl. Cover the bowl with plastic wrap and let stand for 15 minutes. Once cool enough to handle, peel off the skin, and roughly chop.
  5. Next, preheat a large Dutch oven to medium heat and add about 1 tbsp olive oil. Add in the onion and cook for about 5 to 7 minutes or until softened. Next, add in the tomatoes, peppers, chicken stock, oregano, cumin, salt, and pepper. Using an immersion blender, blend the mixture until smooth. Bring the mixture to a boil and then reduce the heat. Simmer (covered) for about 15 minutes or until all the flavors have blended together.
  6. To serve: divide among bowls and garnish with toppings as desired.
  7. Variations:  If you prefer your soup on the creamy side, add a splash of milk or a dollop of cream to the mixture.  You may also make this a more substantial soup by adding tortellini, ravioli, macaroni or other short noodles you may have.  Additionally, consider making a fresh corn salsa to serve alongside this late summer soup.
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