August 15, 2024 - This Week's Box Contents Featuring Poblano Peppers

 

What's In The Box

Poblano Peppers: This pepper is dark green in color with wide shoulders and a pointed tip. Poblano peppers have a moderate level of heat. They are flavorful peppers, especially when roasted. Read more about poblano peppers and how to use them in this week’s vegetable feature article.

Sun Orange or Red Grape or Chocolate Sprinkles Tomatoes: These little tomatoes make a great grab-n-go snack, but you can also incorporate them into recipes for appetizers and main dishes. Check out this week’s recipe suggestions for a few ways to put them to use!

Variety of Large Tomatoes: Remove your tomatoes from the paper bag they are packed in and lay them out at room temperature. Assess each one for their degree of ripeness and keep your eye on them from day to day as they finish ripening.

Green Tomatillos: Remove and discard the inedible outer husk. The fruit inside of the husk is entirely usable, no need to peel, remove seeds, etc. You will notice the tomatillo may feel a little tacky on the skin, which is normal. Just wash before you use them.

Italian Garlic: Store at room temperature until you are ready to use it. When cooking garlic, be careful not to over caramelize (aka burn) it or the flavor will be bitter.

Red and/or Yellow Onions: We are working diligently to get our onions and shallots topped and crated this week, so they are tucked away safely when the next summer heat wave comes through! Store your onions at room temperature until ready for use. Incorporate them into cooked dishes, raw salads, or add them to sandwiches!

 

Broccoli: What do you do with less than a pound of broccoli? Add it to a stir-fry, blanch it and add it as a component to a simple grain bowl for a quick lunch, combine it with fresh tomatoes to make a simple pasta dish, or incorporate it into a quiche, casserole, or hot dish!

Green or Italian Zucchini: There are other ways, aside from freezing shredded zucchini, to preserve zucchini. Consider making dehydrated zucchini chips! Either use them as a snack or add them to soups and stews in the winter.

Orange Carrots: If you are a meal-prepper, consider shredding all of your carrots and stage them in your refrigerator. Use them to add moisture, flavor, and all-around goodness to recipes!

Red Thumb Fingerling Potatoes: The beauty of a fingerling potato is its long, slender shape. The flesh on this potato is more dry and starchy. It’s a good candidate for pan-frying and sauteing. Cut in half, lengthwise, and cook with a shimmer of oil in a sauté pan over medium heat. Part way through cooking, cover the pan and use a combination method of indirect heat to steam and tenderize the potatoes while also crisping up the cut side!

Melons or Cucumbers: We still aren’t seeing very large harvest numbers coming out of the melon field, but the ones we have trialed have been quite tasty! Your box this week will contain either a melon variety, or some of our green and/or silver slicer cucumbers. More of both coming soon!

Edamame: Edamame is a type of soybean intended for fresh eating, not processing as for tofu or oil. It is easiest to remove the beans from the pod (which is inedible) AFTER they are cooked. Check out our blog post from a previous year for more information and guidance.

Rainbow Chard: While many don’t think to pair chard with poblano peppers, it’s actually quite good! In this week’s Cooking With the Box information, we share a tasty recipe from a previous year that makes use of both rainbow chard and poblano peppers.

Green Beans: We are nearing the end of green bean season, with just one more planting coming in after this! If you are interested in purchasing a larger quantity, check out next week’s Produce Plus options!

Recipe Suggestions & Inspiration For This Week’s Box Contents

How To Roast Poblano Peppers

25 Poblano Pepper Recipes

Creamy Roasted Poblano Pasta

Chile Relleno White Mac & Cheese

Spaghetti Verde (Spicy spaghetti with tomatillos, poblano peppers and jalapeños!)

Prime Rib Sandwich with Garlic Mayo & Roasted Poblano Peppers

Homemade Southwest Style Pizza with Corn, Chorizo & Poblanos

Fried Poblano Pepper Rings

Roasted Poblano Cilantro Sauce

Chicken & Poblano Chowder

Corn & Poblano Lasagna (with Zucchini) 

Creamy Chicken & Greens with Roasted Poblano (Includes Rainbow Chard

Cheeseburger Pie with Roasted Poblanos and Corn

Vegetable Enchiladas with Tomatillo Cream Sauce

Caramelized Poblano & Onion Dip

Roasted Poblano, Onion & Jack Quesadilla

Thai-Inspired Zucchini & Tofu Curry

Savory Tomato Clafoutis

Baked Feta with Cherry Tomatoes

Zucchini & Tomato Casserole

Roasted Eggplant Parmesan with Zucchini & Goat Cheese

Lemon Zucchini Pasta with Fresh Basil

Broccoli Pasta Salad with Pecorino and Mint

Best Thai Red Curry with Eggplant & Tofu

Moussaka (Greek eggplant & beef casserole) 

Skillet Roasted Fingerling Potatoes

Crispy Smashed Fingerling Potatoes with Garlic Parmesan Aioli

Fried Rice with Edamame & Corn

Crispy Zucchini Chips

10 Unexpected Ways to Use Shredded Carrots

Vegetable Feature: Poblano Peppers

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 & Usage

Poblano peppers may be eaten raw, sauteed, 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.  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.  Many of the recipes in this list have received excellent member feedback!

Storage Tips

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. Store peppers in a paper bag and avoid extra moisture that can cause spoiling.

Message from Andrea

Hello Everyone! 

This week’s vegetable feature is one of my favorite summer vegetables, Poblano Peppers! I love the flavor poblano peppers impart on dishes and there are many ways to utilize them beyond the typical Chile Relleno. I do not have a specific feature recipe for you this week, but rather an extended list of recipe suggestions in hopes that you’ll find something that appeals to you. In the list of suggestions I included a few of the most popular recipes from past CSA seasons. This recipe for Creamy Chicken & Greens with Roasted Poblano which is a great way to utilize this week’s rainbow chard. This recipe for Cheeseburger Pie with Roasted Poblanos and Corn is another tasty hit. And lastly, while this recipe for Vegetable Enchiladas with Tomatillo Cream Sauce is a little more of a labor investment, it’s totally worth the time it takes to make it and it incorporates a lot of the vegetables from this week’s box! 

Have fun cooking and eating through this week’s box and I’ll see you back next week!

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:  

Caramelized Onion, Tomato and Eggplant Pasta

Caramelized Onion & Mushroom Pizza 

Porcelain Garlic:

Garlic, Parmesan Corn 

Roasted Garlic Carrot Soup with Maple Ginger Walnuts 

Sweet Corn:  

Sweet Corn Waffles 

Roasted Poblano Corn Chowder

Jalapeño Bottle Caps
Photo from www.chilipeppermadness.com

Red or Orange Italian Frying Peppers and/or Red Bell Peppers:  

Sweet Pepper Risotto 

Jalapeño Peppers:  

Jalapeño Bottle Caps 

Spicy Deviled Eggs with Bacon & Jalapeños

Large Tomato Variety:  

Can You Freeze Tomatoes?

Homemade Tomato Sauce 

Easy Tomato Rice 

Melons:  

Melon Margarita
Photo from www.corianderandlace.com

Fresh Melon Salad with Honey Lime Dressing 

Melon Margarita 

Watermelon:  

Tomato, Watermelon and Avocado Salad 

Watermelon Basil Lemonade 

Orange Carrots:  

Baked Carrot Falafel 

Carrot Ginger Meatballs

Baked Vegetable Eggrolls 

Red Prairie Potatoes:  

Italian Potato & Tomato Soup 

Carrot Ginger Meatballs
Photo from www.primalpalate.com

Papas En Salsa (Potatoes In Tomatillo Salsa) 

Tomatillos:  

Roasted Tomatillo and Chickpea Curry 

Spicy Pork & Tomatillo Stew

Mexican Eggs In Purgatory 

Amaranth:  

Red Lentil Soup with Amaranth Greens 

Black Beans with 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

Phot from www.thissavoryvegan.com

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.

Recipe borrowed from www.thecuriousplate.com/roasted-tomato-and-poblano-soup.

September 1, 2022 - This Week's Box Contents Featuring Poblano Peppers

 

Cooking With This Week's Box

Poblano Peppers:

Photo from marthastewart.com

Brothy Pinto Beans with Roasted Poblano (See Below)

White Chicken Chili Bake

Sheet Pan Cheesy Poblano Corn Enchiladas

Grilled Corn Poblano Salad 

Yellow Onions:

Spicy Poblano Rice

Skillet Roasted French Onion Chicken & Potatoes

Orange Carrots:

Hearty Potato Soup

Carrot Slaw with Jalapeño, Lime & Cilantro 

Gold Potatoes:

Poblano Breakfast Potatoes 

Creamy Poblano Potatoes 

Hearty Potato Soup 

Photo from yasodhara.org

Variety Bag of Tomatoes:

Roasted Tomato Poblano Salsa 

30 Best Fresh Tomato Recipes

Edamame:

Kale Edamame Fritters 

Spicy Garlic Edamame 

Sweet Corn:

Tomato, Basil & Corn Pizza 

Spicy Corn Fritters

Orange Italian Frying Peppers, Ukraine peppers or Bell Peppers:

Sweet Pepper and Cheddar Clafoutis 

Red Pepper, Lentil & Tomato Salad 

Photo from espressoandlime.com

Sugar Cube or French Orange Melon:

Melon Salad with Chile and Mint 

Summer Melon Smoothie 

Red Seedless Watermelon:

Watermelon Gazpacho 

Watermelon with Lime Dressing & Peanuts

Yellow Canary Melon or Sweet Sarah Melon:

Triple Melon Smoothie

Canary Melon Smoothie Bowl 

Red Amaranth:

Summer Rice & Cheese Gratin with Zucchini & Amaranth

Black Beans with Amaranth 

Jalapeño Pepper:

Pineapple & Jalapeño Infused Vodka Cocktail 

Jalapeño Lemon-Lime Mocktail 

We’re heading into the final weeks of summer and the shift in seasons is evident.  On the harvest schedule today we have tomatoes, watermelons, peppers, basil, and rutabagas. What? Rutabagas? Kind of weird, but true.  This is one of my favorite parts of the season though, when summer and fall collide. There are many delicious combinations to enjoy, which brings me to our featured vegetable this week, Poblano Peppers! This is one of my favorite hot peppers and they go well with summer vegetables as well as fall vegetables such as winter squash (which we’ll be harvesting later this week) and sweet potatoes!  This week’s recipe is a simple, yet hearty one for Brothy Pinto Beans with Roasted Poblano (See Below). I also included a few other recipe suggestions and encourage you to check out the links to some of our past favorites in the vegetable feature article as well!

Potatoes are back in the box this week and are one of those staple vegetables that are nice to have around. Pair them with carrots this week to make this Hearty Potato Soup.  This is a super simple recipe and is actually the recipe my mom always used when I was a kid.  Guess that makes it a vintage potato soup recipe! Anyway, feel free to ad lib with the recipe and add some fresh sweet corn, edamame, or sweet peppers to jazz it up a bit. I also included this recipe for Poblano Breakfast Potatoes. I like to make dishes like this over the weekend and usually do so in quantities that allow for at least two meals-worth of leftovers to make breakfast at the beginning of the week super quick and easy. The last potato recipe I want to highlight is this Skillet Roasted French Onion Chicken & Potatoes.  Super simple, but if you use good ingredients, you won’t need anything more!

The box is heavy with melons this week! Our melon season is starting to wind down, but before it does use them to make some interesting recipes such as Watermelon Gazpacho, Melon Salad with Chile and Mint or Watermelon with Lime Dressing & Peanuts.  You could also use a bit of all three varieties in your box to make a Triple Melon Smoothie!

Looking ahead, we are starting to harvest some root vegetables including celeriac. The leeks are almost ready and we have another crop of green top red beets that are ready to go.  We are also planning to start harvesting winter squash later this week! Get ready to shift your cooking a bit, but until then we hope you enjoy the rest of your summer boxes and make sure you get your fill of summer goodness. Have a great week!

—Chef Andrea

Vegetable Feature: Poblano Peppers

by Andrea Yoder

Poblano peppers are one of our favorite hot peppers. While some peppers are just hot, poblano peppers offer a nice balance of heat along 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. 

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 whole 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. 

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. Every year we look for new ways to enjoy poblano peppers, but we also return to some of our past favorites. In addition to this week’s featured recipe you may want to head over to our website and check out our archives for the recipes in our list of favorites below!

Vegetable Enchiladas with Tomatillo Cream Sauce

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 

Brothy Pinto Beans with Roasted Poblanos

Yield:  6 servings

Photo from brooklynsupper.com

1 pound dried pinto beans

Pinch fine sea salt plus 2 tsp, divided

Pinch baking soda

2 poblano peppers

1 quart rich vegetable broth or chicken stock

2 large shallots or onions

2 bay leaves

1 tsp chipotle chili powder or chili powder of your choice

½ tsp fresh ground cumin seed

For Serving:

½ cup crumbled Cotija or feta cheese

½ cup grated Monterey Jack cheese

½ cup chopped cilantro

1 lime, cut into wedges

Hot Sauce

12 6-inch flour tortillas

1. Pick over beans and discard shriveled beans or any stones. Rinse beans several times.
2. Set beans in a 4-quart pot and cover with cold water by 2 or 3-inches, add a pinch each sea salt and baking soda.  If you have 12 hours or more, just let the beans sit overnight. If you are short on time, bring mixture to a boil with the lid on, remove from heat and let the beans sit for as long as you have with the lid still on. 
3. When it’s time to cook the beans, drain off the soaking liquid and put the beans back in the 4-quart pot.  Add the broth, shallots or onions, bay leaves, chili powder, and cumin to the pot. Bring to a boil, add the remaining 2 tsp sea salt, and continue boiling for 10 minutes. Turn heat down to a bubbly, but gentle, simmer. 
4. While the beans are boiling, roast the poblanos on a foil lined tray under your broiler, turning every few minutes until poblanos are charred all over. You may also roast the peppers over an open flame on the stovetop if you have gas burners or use an outdoor grill. Once roasted, remove the skins under cold running water, and chop into 2-inch sections.
5. Add the poblanos to the beans and cook 45 minutes to 2 hours, or until beans are tender. Cooking time will vary depending on how dry the beans were originally as well as how well they were rehydrated. Stir often during cooking and add more hot water as needed. Test a few beans at a time and make sure they are all tender and creamy.  Add more sea salt if needed.
6. Just before serving, set a cast iron skillet over medium to medium-high heat. Warm the tortillas for 1-2 minutes per side, until they are a little charred. Cover warm tortillas with a towel.
7. To serve, ladle beans and lots of broth into bowls. Top with a sprinkle of Jack and Cotija cheese, a tablespoon of cilantro, sliced avocado, lime and hot sauce. Serve skillet-toasted flour tortillas on the side. 

Recipe sourced from https://brooklynsupper.com. The original recipe does include a suggested method for making this recipe in an Instant Pot.

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.