September 19, 2024 - This Week's Box Contents Featuring Carrots

 

What's In The Box

Italian Garlic: As we enter soup and stew season, include plenty of garlic in your base mix of aromatics. Alongside onions, celery/celeriac and carrots, garlic helps to build flavor as well as contributes valuable compounds to support the immune system!

Yellow Onions: Onions contain valuable compounds and antioxidants that support health and wellness in pretty much every system of the body! Incorporating them in your meals daily can help support your overall health.

Orange and/or Red Italian Frying Peppers: These red and/or orange peppers have a long slender shape and are sweet peppers. We find they have more flavor than most colored bells, however you may use them in any recipe calling for bell peppers or sweet peppers. Store them in the warmer part of your refrigerator or at room temperature. If they start to get a little soft or wrinkled, they are still good! Use them in a soup or stew or roast them.

Red Grape Tomatoes: Use these little gems whole on skewers, either cooked or raw. For a grilled version, alternate these tomatoes along with meat of your choosing, chunks of onions, sweet peppers, and zucchini. For an option that does not require cooking, skewer red grape tomatoes with fresh mozzarella, prosciutto, and basil!

Variety of Tomatoes: We are hoping that tomato season will hold on for a few more weeks, but the varieties in our second planting is starting to taper off. Per usual, ripen your tomatoes at room temperature and give them a little attention every day, looking for any early signs of deterioration. If you see a small spot starting to form, use that tomato right away and just cut away that portion.

Salad Mix or Baby Arugula: This week your box will have one of these two selections. Our baby greens are a great way to quickly incorporate vegetables into your day. Add a handful to a sandwich, put some in a bowl and toss with vinegar and oil for a quick side salad, use it as a taco topping, or roll some up in a wrap with other vegetables.

Purple or Yellow Cauliflower or Broccoli Romanesco or Broccoli: Your box will contain one of these selections from the brassica’s family. We are currently harvesting from both of our “fall” plantings of cauliflower and Romanesco. Our fall broccoli plantings are just starting to head up, but it looks like we’re going to have strong production this fall! Get ready for more broccoli next week!

Leeks: Remember to wash your leeks well before using, and not just on the exterior. Dirt can get in between the layers on the white shank due to the process of hilling them. Cut the leeks into pieces of your preference, put them in a colander and rinse them well. Shake off all the excess water and use it for whatever purpose you have in mind! 

Baby White Turnips: These mild, tender salad turnips are two vegetables in one! Both the tender roots and the green tops may be eaten raw or lightly cooked. Enjoy them in salads, stir-fry, roasted or simply sautéed.

Orange Carrots: A staple item in our Midwestern diets, carrots will sustain us well into the winter. Check out this week’s featured recipe for a flavorful carrot salad and you’ll find more carrot recipe inspiration in this week’s Cooking With the Box recipe suggestions!

Peter Wilcox Potatoes: This is one of our favorite potato varieties because it was bred for nutrient density. Nutrients contribute to our health, but they also contribute to flavor making this one of the most flavorful potatoes we grow! This variety is high in Vitamin C, potassium and antioxidants including lutein and zeaxanthin. The skins are dark purple and the flesh is a rich gold color. This is a waxy potato best suited to pan-frying, roasting or for using in soups and stews.

Tomatillos: We wanted to include these in your box one more time before the end of summer! Prior to using, remove the outer husk. While the husks are starting to develop spots, whatever causes this usually does not affect the fruit. So, remove the husk and discard, then use the fruit inside. 

Poblano Peppers: Poblano peppers are one of the most flavorful hot peppers, especially when roasted. Consider pairing these peppers with your tomatillos this week to make a tasty salsa verde!

Cilantro: We thought you might need some cilantro this week for your tomatillo salsa, or perhaps you’ll be making a fresh pico de gallo! This is definitely a versatile herb that finds its way into many of our summer vegetable salsas and salads!

Green and/or Italian Zucchini: We’re ending the season strong with a nice long run on zucchini! If you haven’t made ratatouille yet, now is the time!   You can also shred it and freeze it raw to use in baked goods throughout the winter!

Recipe Suggestions & Inspiration For This Week’s Box Contents

Carrot, Date & Feta Salad
Carrot “Noodles” with Spicy Peanut Dressing
Carrot Cake French Toast
Candied Carrot Rose Tart
Carrot Gnocchi in Walnut Brown Butter
Maple Bacon Wrapped Carrots
Carrot & Leek Quesadillas
Salsa Verde with Roasted Poblanos & Tomatillos
Roasted Poblano Quesadillas with Avocado Salsa Verde
One-Skillet Vegetarian Enchilada Casserole with Roasted Poblanos
Poblano Breakfast Potatoes
Poblano Potato Gratin
Garlic Parmesan Roasted Cauliflower
Curried Cauliflower & Chickpea Salad with Yogurt
Roasted Cauliflower & Garlic Rigatoni
One Pan Mediterranean Chicken with Roasted Red Pepper Sauce
Shakshuka with Zucchini & Roasted Bell Peppers
Silky Roasted Zucchini Sauce with Garlic and Sweet Peppers
Vibrant Sweet Pepper and Zucchini Tacos
Caprese Skewers
Antipasto Kebobs
Grilled Chicken Kebobs
Steak Kebobs
Open Face Tomato Bacon Sandwich
Tomato Bacon Grilled Cheese
The 50 Most Delicious Tomato Recipes to Celebrate Peak Summer
Ratatouille Pizza
Potato Leek Soup with Poblanos and Crispy Bacon

Vegetable Feature: Carrots

As we move into fall, very soon we will be doing a major carrot harvest to put 30 or more bins into storage to sustain us through the winter. Carrots are a staple in our Midwestern diets, just as they are in many different cultures around the world!

There are many different types and varieties of carrots, some more well-suited for growing at different times of the season. The early season varieties we included in your box earlier this year are classified as “nantes” carrots. They are characterized by being more tender and juicy with a slightly different shape than our storage carrots. They also take fewer days to get to maturity and are often harvested with the tops intact. The carrots we are delivering now and will soon be harvesting in larger quantities are referred to as "Storage carrots." They are able to be stored for months if you keep them in a plastic bag in the refrigerator. They are a bit denser than some of the earlier season varieties and have a longer shelf life.

Preparation & Usage: Carrots are versatile in their uses and can be eaten raw, roasted, boiled, baked, and even fried! They can be added to soups, stews, braised meats, root mashes, pancakes, bread, cookies and a whole host of other uses. Since they are such a common vegetable, I think sometimes they get overlooked and we forget that there are so many more things you can do with a carrot aside from the traditional carrot sticks in dip. You can make a very simple, quick, and easy salad with just a few ingredients. Soup is another great way to use carrots—either as the main ingredient or as part of a mélange of vegetables in say, chicken soup. Carrots are also delicious in baked goods such as carrot cake, carrot cookies, apple-carrot muffins, and carrot pancakes. Carrots pair well with a variety of herbs and spices as well as fruits such as apples and citrus.

Carrots growing in the field

Storage Tips: Keep carrots in a plastic bag in the refrigerator. To store green top carrots, remove the tops and store separately from the roots. The greens will continue to draw moisture from the roots and you will end up with a limp carrot. If your carrots do go a bit limp before you are able to use them, soak them in ice water for at least 30 minutes to crisp them up again. Avoid storing carrots near fruit. As fruits ripen they release ethylene gas that can give carrots a bitter taste and decrease the storage life. Carrots do not need to be peeled. In fact, most of the mineral content lies close to the surface and removing the skins strips them of their healthful goodness. Just give them a rinse and light scrub to remove any dirt.

Health & Nutrition: Carrots are packed with important nutrients, specifically beta carotene which is an important antioxidant and vitamin for our bodies. It’s important for vision, immunity and a whole host of other health benefits. Carrot tops are high in potassium and Vitamin K and are an outstanding source of chlorophyll, which contains cleansing properties that purify the blood, lymph nodes, and adrenal glands. Tea made from carrot tops boasts detoxifying and diuretic qualities that aid in kidney heath…and it’s tasty!

Bulk Carrot Harvest

Cultural & Historical Background: The majority of carrots found grown in the US are a variety called Imperator. These carrots are bred to be hard so that they can handle mechanical harvesting and handling. Growing Information: Carrots aren’t always an easy crop to grow. The varieties selected for winter storage are planted in the summer when growing conditions can be hot and dry. It takes an observant farmer to get enough moisture to the seed so it can germinate. Once they are up, it’s a battle against weeds to keep the crop clean and make sure they have enough nutrients to produce a healthy plant and a tasty carrot! Additional Fun Facts: Because they are a staple vegetable, we try to include carrots in as many summer and fall boxes as possible.

Carrot & Pistachio Salad

“This refreshing summer salad is a wonderful way to spruce up the humble carrot….This makes a lovely addition to a mezze spread, or you could serve it with feta and bread for a more substantial meal.”  --Yasmin Kahn

Photo from the cookbook

Yield:  4 servings

¾ pound carrots, peeled and roughly grated (about 4 cups grated)

1 small bunch mint, finely chopped

1 small bunch parsley, finely chopped

2 Tbsp lemon juice

3 Tbsp extra-virgin olive oil

1 Tbsp pomegranate molasses

½ tsp sea salt

½ tsp black pepper

2 ½ Tbsp pistachios, roughly chopped

1. Combine the carrots, mint, and parsley in a large bowl.
2. Make the dressing in a small bowl by whisking the lemon juice, olive oil, pomegranate molasses, salt, and pepper together. Put the dressing over the carrots and stir well. Taste and adjust the seasoning, adding more salt or black pepper to your taste.
3. Toast the pistachios in a small pan over a medium heat for 1 minute. Sprinkle the nuts over the salad just before serving.

Recipe borrowed from Yasmin Khan’s book, The Saffron Tales: Recipes from the Persian Kitchen.

Note:  Pomegranate Molasses—This ingredient is used extensively in cuisine originating from areas in the Middle East. It is thick and syrup like with a slow pour. It has a flavor that is tangy while also sweet. You will find bottles of pomegranate molasses in the “International” food section of your grocery store. 

September 12, 2024 - This Week's Box Contents Featuring Cabbage

 

What's In The Box

Italian Garlic: If you didn’t try the Garlic Fried Tomatoes recipe from last week’s list of recommended recipes, I highly encourage you to do so. This is a quick, simple way to pair garlic and tomatoes. Enjoy this dish on its own as a side dish, serve it with fried eggs, toss in some pasta, or eat the tomatoes alongside crusty bread to soak up all the flavors from the oil. This recipe is delicious using any of the tomato varieties you may receive in your box this week.

Orange and/or Red Italian Frying Peppers: We are in the peak of sweet pepper season and the plants are loaded with sweet, colorful fruit! Add chopped peppers to salads, salsa, or just eat raw pepper slices on their own. You can also add them to scrambled eggs, fajitas, or use them as a pizza topping.

Sunorange or Chocolate Sprinkles Tomatoes: Make a quick salad using this week’s salad mix or baby arugula. Put the greens in a bowl, cut these little tomatoes in half and add to the greens along with some crumbled feta or shredded Parmesan cheese. Drizzle lightly with olive oil and a splash of balsamic vinegar. Add a touch of salt and black pepper and enjoy!

Variety of Tomatoes:  Tomato season will not last forever, so enjoy these fresh tomatoes in every way you can while we have them! Bruschetta, simple pasta dishes, fresh tomato salads, BLT’s…. if you’re running out of ideas, check out this week’s recipe suggestions! And don’t forget to keep tabs on your tomatoes as you ripen and store them at room temperature. If you notice a small spot starting to form, cut it away and eat the tomato right away!

Red Seedless Watermelon: This is the last week for watermelons, a sign that summer will be coming to an end in less than two weeks! Store your watermelon in the refrigerator and eat within a few days.

Salad Mix or Baby Arugula: This week we added salad mix back into our harvest schedule, featuring a blend of baby lettuce and flavorful greens. As with baby arugula, these delicate greens allow us to eat well without a lot of time! Use them as a base to build a quick salad either as a side to your main meal or make it a big one and enjoy it as your meal!

Broccoli Romanesco or Cauliflower: Our first crop of fall cauliflower continues to come in waves. Your box this week will contain either Broccoli Romanesco or one of our three colors of cauliflower. Enjoy this selection lightly steamed, stir-fried, or roasted!

Leeks: Leeks are the more subtle cousin to onions. Part of the growing practice is to pile dirt up on the lower portion (aka shank) of the leek, which results in blanching that portion, so it remains white. As a result, dirt can get in between the layers. Take care to wash them well prior to using to remove any remaining grit. When cooking, use lower heat to cook them so they are smooth and silky.

Red Napa or Green Savoy Cabbage: We like the beauty these varieties bring to the box with their crinkly leaves and vibrant colors. Both may be used raw in salads or lightly cooked such as in a stir-fry. You could also ferment them as a means of preservation!

Edamame: Remember to cook edamame in its pod first as it’s much easier to pop the beans out of the pod once they are cooked. The pod is not edible and should be discarded. Once cooked, you may add the edamame beans to salads, stir-fry, fried rice, or just eat them as a snack!

Baby White Turnips: We grow these salad turnips in the spring and again in the fall. They are also known as “hakurei” turnips. They are characterized by mild, tender turnips with edible green tops. Enjoy the greens and turnips raw in salads or lightly cook them by steaming, sautéing or roasting.

Orange Carrots: We’re just starting to harvest our fall carrots to put into storage. If you’re making a fresh tomato sauce or soup, add diced carrot for additional flavor and sweetness!

BONUS: Orange Ukraine Peppers—This week’s box is pretty full, but when we had a little open space, we added one of these peppers. You’ll recognize this variety as it resembles a bell pepper, but with a pointed tip. This is a sweet pepper.


Recipe Suggestions & Inspiration For This Week’s Box Contents
Garlic Fried Tomatoes
20 Minute Fresh Tomato Pasta
Summer Tomato Toast
Arugula & Watermelon Salad with Feta
Simple Napa Cabbage Slaw
Farm Fresh Ranch Cole Slaw with Turnips & Cabbage
Stir-Fried Napa Cabbage with Spicy Garlic Dressing
Cilantro Lime Slaw
Turnip Greens Pesto Pizza
Smoked Italian Pasta Salad with Tomatoes & Peppers
Skillet Italian Sausage & Peppers
How to Make the Perfect BLT
Summer Succotash Salad with Orzo
Edamame with Sea Salt
Sushi Salad with Brown Rice, Edamame, Nori, and Miso Dressing
37 Fresh Tomato Recipes for Peak Tomato Season
12 Tomato Sandwich Recipes for Peak Season
Cheddar, Leek & Tomato Sandwich
Simple Carrot Leek Soup
Zesty Cauliflower & Leek Soup
Roasted Cauliflower, Pepper & Chickpea Stew

Vegetable Feature: Cabbage

By Andrea Yoder 

As we get closer to the end of summer and the official transition into fall, we're starting to see a shift in some of the crops coming in from the fields.  This week we are harvesting what we intended to be our "fall cabbages," but planning when fall crops will come in is a challenge.  Why?  Because we never know what kind of weather or temperatures we're going to get in mid to late summer!  Nonetheless, we're happy to have these beautiful cabbages to share with you this week  They are a nice crop to help us transition from summer to fall as they pair nicely with late summer vegetables as well as winter crops.  This week your box will contain one of two varieties of cabbage, either Red Napa Cabbage or Green Savoy Cabbage.

Red Napa Cabbage: While it’s called “Red” napa cabbage, it really is more of a vibrant pinkish-purple color that is quite stunning against its pure white ribs.  Red napa cabbage is a relatively new vegetable, having been released onto the commercial market in 2016.  Its development may be credited to Kwonnong Seed company which is based in Korea. Given napa cabbage is the traditional cabbage used to make kimchi, a Korean fermented vegetable preparation, it makes sense that a Korean seed company would invest in diversifying this crop. This vegetable is also used in other countries throughout Asia where it is considered to be a staple vegetable.  According to cookbook author and chef, Fuchsia Dunlop, napa cabbage is referred to as “Chinese Leaf Cabbage” in China. She cites napa cabbage as one of the most important vegetables in northern regions of China where it is stir-fried, pickled, added to fillings for dumplings as well as using it in soups and stews.  In Japan, napa cabbage is called hakusai and is something nearly every family that grows their own food will have in their garden. 

Napa cabbage is a little different than other varieties of cabbage. The heads grow upright and are more cylindrical in shape. The upper portion of the cabbage leaf is crinkly while the lower portion of the leaf has a wide, white rib. Fuchsia describes napa cabbage as having crinkly leaves like a head of savoyed cabbage, but with a crunchy bite more like head lettuce! Both the leaf and the ribs are edible and the combination of textures from the two may be described as crunchy, crisp, and juicy! Napa cabbage has a higher water content than some other cabbages. It is also more sensitive to the effects of salt, acidity from vinegar or citrus, and heat which all breakdown the cell structure of the cabbage and release water. When cooking napa cabbage, plan accordingly and know that it will only require a few minutes to cook if you want it to retain a little bit of crunch.  If you are using napa cabbage in its raw form to make a salad or a slaw, I recommend mixing it with any vinaigrette, dressing or sauce shortly before serving. This will diminish the chance of the salad becoming soggy.

Napa cabbage pairs well with a wide variety of vegetables including sweet & hot peppers, onions, carrots, garlic, ginger, and herbs such as cilantro, basil, and mint. Napa cabbage is also often paired with citrus fruits including mandarins, oranges, limes, and yuzu (for which you may substitute a Meyer lemon). Other ingredients often used alongside napa cabbage include sesame seeds and oil, peanuts, cashews, soy sauce and fish sauce.

Green Savoy Cabbage: While many growers choose to grow “kraut cabbage” which is the standard smooth, green cabbage, we choose to grow savoy cabbage.  The term savoy refers to the ruffled leaves which we think are beautiful!  We also like this type of cabbage because it has more texture when eaten raw or cooked.  Cabbage has long been known as a staple vegetable necessary for surviving a long winter in cold climates.  It stores well and has a wide variety of uses.

Green savoy cabbage may be eaten raw or cooked.  In the raw form, use this cabbage to make a traditional creamy coleslaw along with carrots and/or other root vegetables such as celeriac.  You can also use this cabbage to create some main dish salads.  You can also use this cabbage to make a quick pickled salad or shred it, salt it and turn it into a simple slaw to eat with tacos. Green savoy cabbage may also be cooked.  You can add it to soup, or use it to make Beet Borscht.  I also like to use this cabbage in stir-fries over the winter.  Combine it with beauty heart radishes, thinly sliced turnips, carrots and onions to make a delicious winter vegetable stir-fry served with rice.

Health & Nutrition: Cabbage is packed with nutrients including vitamins C and K, fiber B6 as well as antioxidants.

Additional Health & Nutrition: Purple and red pigments in vegetables indicate the presence of chemical plant compounds called anthocyanins.  Anthocyanins have many health benefits including being antioxidants that combat free radical damage in our bodies.  Thus, they play a role in cancer prevention as well as enhance cardiac health and boost our immunity, amongst a long list of other benefits.  In addition to the benefits from anthocyanins, red cabbage also offers all the similar benefits of other vegetables in the Brassica family including phytonutrients called glucosinolates and sulfuraphane.  These two nutrients are important for reducing the potential for carcinogens to damage our tissues while also assisting the liver with detoxifying the body.

Storage Tips: Store cabbage in the refrigerator, loosely wrapped in a plastic bag to prevent it from wilting or getting soft. For optimal results, use within 1-2 weeks of receiving it.  

Crunchy Cabbage Slaw with Sesame Ginger Dressing 

Yield:  8 servings (as a side);  4-6 servings (as an entrée)

Photo from www.minimalistbaker.com

This recipe does not originate from any particular part of the world, but it’s a very fitting recipe for this time of year and the contents of this week’s box!  This slaw recipe was adapted from one posted on the Minimalist Baker blog. Feel free to adapt the vegetables according to what you have available, as long as you keep the total amount of vegetables similar to the original recipe.  You may also wish to add some fresh herbs such as cilantro or basil. If you prefer a vegetarian protein alternative to replace the chicken that is called for in the recipe, consider trying the author’s recommendation for their Miso-Glazed Chickpeas recipe. 

DRESSING:

5 Tbsp coconut aminos OR 2 ½ Tbsp tamari

3 Tbsp rice vinegar

2 ½ Tbsp toasted sesame oil

1 ½ Tbsp maple syrup

1 Tbsp fresh grated ginger

4 cloves garlic, minced

SALAD:

2 ½ cups cooked shredded chicken, optional (See note below)

3 cups thinly sliced cabbage (variety of your choosing)

1 cup shelled edamame

1 cup thinly sliced sweet pepper

1 large carrot, shredded

1 medium onion, thinly sliced

FOR SERVING:

2 Tbsp sesame seeds, slightly toasted

¼ cup slivered almonds, slightly toasted

1 healthy pinch each sea salt and black pepper, plus more to taste

1. Prepare the dressing by putting all of the dressing ingredients into a bowl and whisk vigorously to combine.
2. Taste and adjust the flavor as needed, adding more ginger for zing, garlic for kick, maple syrup for sweetness, sesame oil for more prominent toasted sesame flavor, or coconut aminos or tamari for more saltiness.
3. Prepare all the vegetables for the salad and put them in a large serving dish or mixing bowl. Toss to combine and set aside.
4. Next add sesame seeds and almonds to a small pan and toast over medium heat for about 5 minutes or until they are just slightly golden brown, stirring frequently. Be careful not to burn them. Set aside to cool.
5. Once cooled, add the toasted sesame seeds and almonds to the vegetable mixture along with the chicken if you are including it. Top with enough dressing to lightly coat everything. You may not need all of the dressing, so start conservatively and add more if needed.  Toss to combine, then taste. Add additional salt, pepper and/or more coconut aminos or soy sauce as needed to your liking. 
6. Serve immediately. If you will not be eating all of the slaw at one time, you may want to only put dressing on the portion you will be serving.  Once dressed, the cabbage will become soft and may lose some of its crunch.

September 5, 2024 - This Week's Box Contents Featuring Sweet Peppers

 

What's In The Box

Italian Garlic: Garlic and Tomatoes are a classic pairing. Check out this week’s recipe inspiration for links to a few recipes pairing these two well-suited ingredients!

Red & Yellow Onions: Yes, red, and yellow onions may be used interchangeably, but they do each have their moments where they shine. Red onions are an excellent choice to include in fresh tomato & cucumber salads during the late summer season. Yellow onions are a great selection if you are creating the flavor base for sauteed vegetables or soup.

Green and/or Italian Zucchini: We will continue harvesting zucchini as long as the plants are producing and as long as the first frost holds off! But the reality is that this crop will be coming to an end in the near future. Now is the time to make your favorite zucchini recipes before the season ends!

Orange or Red Italian Frying Peppers: These long, slender, brightly colored peppers are one of our favorite sweet pepper selections because they are not just sweet, they also have great flavor! Enjoy them raw, roasted, sautéed or grilled.

Orange Ukraine or Red Bell Peppers: Orange Ukraine peppers resemble a bell pepper except they have a pointy bottom instead of a blocky bottom. Their color is actually red orange, and they have a thicker wall, similar to bell peppers. We have been saving our own seed for the Ukraine pepper for many years and this variety is not available anywhere else!

Variety of Large Tomatoes: As always, remember to take your tomatoes out of the paper bag we have packed them in as soon as you get home. Place the tomatoes on a plate or clean towel and allow them to ripen at room temperature. If you notice any spots starting to form, it’s time to prioritize using that one. If you catch it early you can cut out the affected area and use the remainder of the tomato. Do not store tomatoes in the refrigerator unless you have cut into them. Longer storage in refrigeration will diminish their flavor.

Silver or Green Slicer Cucumbers OR Orange Carrots (not pictured): Our cucumber production is starting to decline, so this week's boxes will receive either cucumbers or orange carrots.

Sweet Corn: We are harvesting our final planting of sweet corn, and it is possible this may be our final delivery. There is a chance we may be able to pick a smaller quantity next week, but no guarantees! This week’s variety is characterized by large cobs. Cut the kernels of corn off the cob and use as you wish. Reserve the cobs and add them to soups, stews, broth, and/or stock and extract their corn flavor!

Red Seedless Watermelon: Store your watermelon in the refrigerator and eat within a few days. The varieties we grow are seedless, however you may see some immature seeds called “pips.” To get 100% use out of your watermelon, pickle the rind, or add it to a stir-fry!

Sugar Cube Melons or Variety of Miscellaneous Melons: Most boxes will contain a small, personal-sized cantaloupe called Sugar Cube. It’s round with a netted rind and the flesh is orange, sweet and fragrant. We are also picking smaller quantities of a variety of other melons including a canary melon with bright orange skin and a new variety of honeydew melon that has netted skin and a yellowish-green hue on the rind.

Sauté Mix or Baby Arugula: Your box this week will contain either Saute Mix or Baby Arugula. Our first crop of baby greens was ready before the baby lettuces, so we mixed them together with some spicy arugula to create a flavorful sauté mix. The greens in this mix are tender enough to eat as a salad, or you can lightly cook them.

Purple or Yellow Cauliflower or Broccoli Romanesco: Our fall brassicas are coming in a bit ahead of schedule, but we’ll take them as they are a great accompaniment to our late season vegetables! Cauliflower and Romanesco may be used interchangeably. All three of this week’s selections are tasty and beautiful when roasted, especially alongside roasted sweet peppers, garlic, and red onions!

Recipe Suggestions & Inspiration For This Week’s Box Contents
Grilled Mexican Street Corn Salad with Sweet Peppers
Sweet Corn and Jalapeño Enchiladas
Roasted Cauliflower with Red Peppers, Green Olives & Pine Nuts
Roasted Cauliflower Salad with Feta, Capers & Red Peppers
Mashed Purple Cauliflower
Whole Roasted Broccoli Romanesco
Garlic Fried Tomatoes
Creamy Garlic Chicken Pasta with Fresh Tomatoes
Zucchini Lasagna
Raw Vegan Lasagne with Zucchini
25 Fresh Tomato Recipes Your Whole Family Will Devour
50 Fresh Tomato Recipes
11 Indian Zucchini Recipes
Tomato, Goat Cheese & Caramelized Onion Tart
Mediterranean Cucumber Tomato Salad
Creamy Tomato and Cucumber Pasta Salad
Watermelon & Tomato Salad with Feta & Balsamic
Watermelon Salad with Cucumber, Feta & Mint

Vegetable Feature: Sweet Peppers

Green Bell Peppers

We grow a variety of sweet peppers to send your way throughout mid to late summer.  Peppers do not tolerate frost, so we hope to either be done picking peppers by the first frost or we cover the plants with row covers to protect them from the cold.  Depending upon when we see the first frost, we can sometimes continue picking peppers for a few weeks after the first cold spell!  

We start out our delivery season with Green Bell Peppers. While it is common to eat green peppers, you’ll find the flavor of a green pepper is more mild without a lot of sweetness.  This is because green peppers are immature.  All colored peppers start out as a green pepper.  As the fruit ripens on the plant, it makes a transition from green to its fully ripe color.  As this change occurs, natural sugars develop in the fruit making it not only sweet but also flavorful.  

Red Italian Frying Peppers

While we used to focus more on growing Red Bell Peppers, we found that we actually prefer Italian Frying Peppers.  Italian Frying Peppers are a sweet pepper that turn either red or orange in color.  They have a more elongated, slender shape that is pointy on the end and they  may be eaten raw or cooked.  

We also grow a unique variety that we call Ukraine Peppers.  Ukraine peppers are a sweet pepper that resemble a small bell pepper.  When fully ripe they are orange-red in color and have a blocky top that tapers to a point at the bottom of the pepper.  They are similar to a bell pepper, but with a pointy end and more orange-red flesh.

Orange Ukraine Peppers

Lastly, we grow Mini Sweet Peppers! As the name states, mini sweets are a small sweet pepper.  They are one of the sweetest, most flavorful peppers you’ll likely ever taste.  When ripe they turn red, yellow, or orange, depending on the plant. We actually save our own seed, which is a labor of love given there are only a few seeds per pepper!  However, it's worth our time because our strain has exceptional flavor and is acclimated to our growing region.

Preparation & Usage: Peppers are versatile in use. They can be eaten raw or cooked and pair well in dishes with other summer vegetables such as potatoes, zucchini, tomatoes and eggplant. Peppers mark the transition from late summer into early fall, and as such can dance on the line between summer and fall which means they also pair well with sweet potatoes, fall greens, and winter squash to name just a few. Peppers are often roasted to not only develop their natural sweetness, but to also give them a smoky flavor. You can roast any kind of pepper, but generally those with a thicker wall will yield better results.

Mini Sweet Peppers in the Wash Tank

Peppers are one of my favorite vegetables to preserve and use throughout the winter.  They can be frozen raw or roasted, either whole or cut down into smaller pieces, strips or diced.  When you want to use them, just pull them out of the freezer and use them as a pizza topping, put them on sandwiches, or add to soups, stews, sauces, etc.  You can also preserve peppers by dehydrating them.  For most peppers, you’ll want to cut them into strips or smaller pieces so they dehydrate faster.  Peppers with a thinner wall are best for dehydrating.

Please note, while many recipes call for “Red Bell Peppers,” any sweet pepper will generally do fine as a substitute.  You’ll need to use your best judgement as to how many of whatever sweet pepper you are using is equal to one bell pepper.  Typically I substitute two Italian frying peppers for one red bell pepper.

Storage Tips: Store peppers in a paper bag and avoid extra moisture that can cause spoiling. Keep peppers in a warmer part of our refrigerator or at room temperature.

Health & Nutrition: As a pepper ripens, the nutrient content changes as the color does.  Colored peppers can contain as much as 60% greater levels of antioxidants and other nutrients, including Vitamins C, A, E, K, B6 and folate, than the non-ripe green peppers.

Summer Panzanella (Italian Bread & Tomato Salad)

The addition of sweet peppers to this traditional Italian tomato & bread salad adds another layer of flavor and color to this tasty, rustic late summer salad. Use any sweet pepper along with your favorite fresh tomatoes!

Yield:  4-6 servings as a main dish

6 Tbsp extra-virgin olive oil

8 ounces stale bread, torn into bite-sized pieces

½ tsp salt

2 Tbsp red wine vinegar

1 Tbsp balsamic vinegar

1 tsp Dijon mustard

1 Tbsp finely minced garlic

2 to 3 cups chopped sweet peppers and/or cucumbers

3 to 4 medium tomatoes, cut into wedges or bite sized chunks

Baby greens, for serving

¼ cup fresh basil leaves, torn or cut into ribbons

Freshly ground black pepper, to taste

1. Heat 2 Tbsp of the olive oil in a large skillet over medium heat. Add the bread and stir often. When the bread is crisp, 4 to 6 minutes, remove from heat.
2. Meanwhile, make the vinaigrette. Combine the salt, vinegars, mustard and garlic in a large bowl.  Let sit for 5 minutes, then whisk in the remaining ¼ cup olive oil. Add the bread, vegetables, and tomatoes, gently folding them into the dressing.
3. Spread the greens on a serving plate. Pour the contents of the vegetable bowl over the greens. Top with basil and freshly ground black pepper.  Serve immediately.

Recipe sourced from Alana Chernila’s book, The Homemade Kitchen.