August 27, 2020 - This Week's Box Contents, Featuring Poblano Peppers!

Cooking With This Week's Box

Monastrell Red Onions: Quick Red Enchilada Sauce; Egg Tacos with Roasted Poblano, Onion, and Corn Salsa (see below); Rajas Con Crema (Creamy Roasted Poblano Peppers) (see below)

Porcelain Garlic: Simple Tomato Sauce; Quick-Pickled Refrigerated Green Beans; Roasted Ratatouille; Quick Red Enchilada Sauce

Green and/or Italian Zucchini: Lemon Thyme Zucchini Muffins; Roasted Ratatouille

Green and Silver Slicer Cucumbers: Cucumber, Tomato Salad with Olives and Feta; Cucumber Melon Salad

Chocolate Sprinkles, Yellow Grape or SunOrange Tomatoes: Cucumber, Tomato Salad with Olives and Feta; Roasted Ratatouille

Large Tomatoes: Cucumber, Tomato Salad with Olives and Feta; Simple Tomato Sauce; Roasted Ratatouille; Quick Red Enchilada Sauce

Jalapeño Pepper: Quick Red Enchilada Sauce

Sun Jewel Melon OR French Orange OR Sweet Sarah: Cucumber Melon Salad

Red Seedless Watermelon: Watermelon Frose

Poblano Peppers: Egg Tacos with Roasted Poblano, Onion, and Corn Salsa (see below); Rajas Con Crema (Creamy Roasted Poblano Peppers) (see below)

Green Bell Peppers: Roasted Ratatouille

Sweet Corn: Egg Tacos with Roasted Poblano, Onion, and Corn Salsa (see below); Rajas Con Crema (Creamy Roasted Poblano Peppers) (see below)

Orange Carrots: Simple Tomato Sauce

Green Beans: Quick-Pickled Refrigerated Green Beans

The peak of summer is an exciting time as those things we’ve been waiting for all year FINALLY come in!  Watermelons, melons, tomatoes, peppers, sweet corn—the box is so full we have to plan strategically to make it all fit!  We’re coming up on that point in the season where summer and fall collide.  We’ll still be picking tomatoes and melons while we start harvesting butternut squash and leeks!  This is also the time of year when we can keep meals simple, and with that in mind, lets dive into this week’s box.  This week we’re featuring one of my favorite peppers—poblanos!  If you haven’t read this week’s vegetable feature article about this vegetable, check it out.  I included a short list of my favorite recipes utilizing poblanos that we have featured in past newsletters.  I also have two more very simple recipes to share with you this week.  The first is for Egg Tacos with Roasted Poblano, Onion, and Corn Salsa (see below).  You can make the salsa in advance and just cook the eggs and assemble when you’re ready to eat.  This could easily be breakfast, lunch or dinner!  The second recipe is for Rajas Con Crema which means Creamy Roasted Poblano Peppers (see below).  This is a traditional way people prepare poblano peppers in some parts of Mexico.  As I was looking at different recipes for this, each one had a little different twist, which leads me to believe the “right” way to make these is whatever way your grandmother prepares them!  I chose this version because it has corn and onions in it.  Serve this in tortillas as a taco or as a side dish to accompany rice and beans or grilled steak or chicken.

Quick Red Enchilada Sauce
photo from alexandracooks.com

As long as we’re keeping it simple, I want to suggest this recipe for Quick Red Enchilada Sauce.  This recipe is credited to Alexandra from alexandracooks.com.  She has many good recipes, so when I was looking for a simple enchilada sauce I turned to her.  This is the one step that I get hung up on with many enchilada recipes that look good.  The recipe calls for a jar of enchilada sauce, which I don’t have!  I do however have tomatoes, onions, garlic and a jalapeño which are the main ingredients needed for this sauce.  Once it’s made you can store it in the refrigerator for a few days or freeze it.  This is on my list of recipes to make now and freeze so I can pull together a pan of enchiladas quickly the next time they cross my radar!

Lets make the most of this year’s tomato season with another quick and easy recipe.  This recipe for Simple Tomato Sauce is very simple to make and consists of carrots, onions, garlic and tomatoes.  The carrots add a bit of depth and sweetness to the sauce which can help tone down the acidity of the tomatoes.  This recipe calls for canned tomatoes, but you can easily substitute fresh tomatoes.  Once it’s made, toss it with pasta for a quick dinner.

Roasted Ratatouille, photo from alexandracooks.com

Last year I made my version of this Roasted Ratatouille and put some in the freezer.  I really encourage you to make some this year as it is such a great way to preserve all these lovely summer flavors and I guarantee you’ll appreciate having it in the winter!  The traditional way to make ratatouille is on the stovetop using tomatoes, zucchini, eggplant, peppers, onions and garlic.  This version is much more hands off and tastes just as good, or maybe even better!  Use this recipe as your guide, but don’t be afraid to vary the ingredients.  If you don’t have eggplant, add more zucchini, etc.  When you pull this out of the freezer to use it, there are many different things you can do with it.  I used it as the base “sauce” for pizza which made assembling pizza super easy.  I also heated it up and tossed it with pasta, mixed it into polenta, added it to scrambled eggs, and mixed it into rice.

Quick-Pickled Refrigerated Green Beans
photo from flavourandsavour.com

We’re getting close to the end of green bean season, so now’s the time to make your favorite green bean recipes.  My friend, Dawn, was the one who got me to try pickled green beans.  I have to admit, they are kind of addictive!  I don’t have plans to break out the canner to make a big batch of pickled green beans, but I can make a small batch of these Quick-Pickled Refrigerated Green Beans!  They are a nice accompaniment to sandwiches, salads, etc.

If you don’t use all your zucchini to make the Roasted Ratatouille, consider making these Lemon Thyme Zucchini Muffins.  I like adding herbs into baked goods like this and have never tried this combo.  If you make them before I get a chance to try this recipe, post in the Facebook group and let us all know how they turn out!

Cucumber season won’t last forever and I’m always sad when it’s finished.  Cucumbers and tomatoes are such a classic combo, as is this simple Cucumber, Tomato Salad with Olives and Feta.  Make sure you get good olives as that is a dominant flavor in this salad.  Cucumbers also pair nicely with melon, so don’t be afraid to put the two together in this Cucumber Melon Salad!

Watermelon is typically not something that needs a recipe as the vast majority of our membership simply cuts the watermelon up and eats it.  The end.  If you do want to turn it into something, consider making this Watermelon Frose!  Rose wine, watermelon, lime juice, and basil come together to make a refreshing, frosty adult beverage!

Well, I hope these recipes have sparked some simple, creative uses for this week’s box contents.  Honestly, you can make a very delicious and simple summer dinner without much hassle.  Simply slice a fresh tomato, steam some green beans, boil a few ears of corn, and slice up a melon.  Who needs anything else? –Chef Andrea

Vegetable Feature: Poblano Peppers

By Chef Andrea

Poblano peppers are, in my opinion, 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.

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.  You want to roast them 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!

Cheeseburger Pie with Roasted Poblanos & Corn

Chiles Rellenos is a classic dish based on roasted poblano peppers that are filled with cheese, coated in a batter, and fried.  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 and are probably the reason I love this pepper so much!

Cheeseburger Pie with Roasted Poblanos & Corn
Creamy Chicken & Greens with Roasted Poblano and Caramelized Onions 
Squash & Poblano Quesadilla with Pickled Jalapeños & Chipolte Crema
Roasted Poblano, Onion & Jack Quesadilla
Caramelized Poblano Chile & Onion Dip
Vegetable Enchiladas with Tomatillo Cream Sauce

Egg Tacos with Roasted Poblano, Onions and Corn Salsa

photo from AlexandraCooks.com

Yield:  2-4 servings

For the Salsa:
2 to 3 poblano peppers, halved, cored, and chopped
2 red onions, peeled and chopped
1 ear of corn, shucked, kernels stripped from cob
1 Tbsp olive oil
Salt, to taste
1 lime, halved
½ cup cilantro, roughly chopped, or more to taste
1 avocado, diced, optional
Hot sauce or red pepper flakes, optional

For the Egg Tacos (for 2 small tacos):
2 small tortillas
Dab of butter
2 eggs, well beaten
Queso fresco, crumbled, or other cheese, optional

1. Preheat the oven to 450°F.  
2. Place diced poblanos, red onions, and corn in a large bowl.  Drizzle in the tablespoon of olive oil.  Season generously with kosher salt.  Toss to combine then spread on a large sheet pan, lined with parchment for easy cleaning.  (Reserve the bowl.)  Roast until vegetables are beginning to char, 15 to 20 minutes.  Let the vegetables cool briefly, then transfer to the reserved bowl.
3. Squeeze a little lime over the vegetables.  Add in the cilantro, and toss.  Taste.  Adjust with more lime, salt, and cilantro to taste.  Add the avocado, if using.  If you want some heat, add a splash of hot sauce or a pinch of pepper flakes.  Mix and taste again.  Set salsa aside
4. Heat an 8-inch nonstick pan over medium-high heat.  Add the dab of butter and immediately pour the eggs into it as it melts.  Season with a pinch of salt.  Let eggs set for 15 seconds or so, then turn heat to low, and, using a spatula, stir the eggs constantly till they’re done.  They will likely be cooked in less than a minute.  
5. Warm tortillas, then divide the scrambled eggs between the two.  Spoon the salsa over the top.  Finish with cheese if desired.

Recipe borrowed from AlexandraCooks.com.

Rajas Con Crema (Creamy Roasted Poblanos)

photo from muydelish.com

Yield:  4 servings

3  large Roasted Poblano Peppers cut into strips

2 Tbsp butter

½ large onion, sliced thinly

2 cloves garlic, minced

1 cup fresh corn kernels

½ tsp black pepper

4 oz cream cheese

1 cup Mexican crema or sour cream

1 cup shredded melting chesse (Mozzarella or Monterey Jack)

1. In a medium saucepan or skillet, add the butter and onions over medum-high heat.  Sauté until onion starts to soften.  Add the garlic and roasted poblano strips.  Cook for two minutes, stirring often. 
2. Add the corn and pepper, mix well.
3. Lower the heat to medium, add the cream cheese and Mexican crema or sour cream.  Mix well.  
4. Cook for about 5 minutes or until the cream starts to bubble.  
5. Finally, add the shredded cheese, cover the pot and turn off the heat.  Let it set covered until the cheese has melted.  Serve warm with tortillas, grilled steak, chicken or shrimp.  Alternatively, serve this dish as a side along with rice and beans.

Recipe adapted slightly from muydelish.com.

August 22, 2019 - This Week's Box Contents, Featuring Poblano Peppers!

Cooking With This Week's Box

Yellow Spanish Onions: Cheeseburger Pie with Roasted Pobalanos and Corn (see below); Creamy Chicken and Greens with Roasted Poblano and Caramelized Onion (see below); Fresh Corn Salsa; Cucumber Honeydew Salad with Feta; Grilled Chicken with Honeydew Salsa; Zucchini Panzanella Salad

Italian Garlic: Cheeseburger Pie with Roasted Pobalanos and Corn (see below); Creamy Chicken and Greens with Roasted Poblano and Caramelized Onion (see below)

Green and/or Italian Zucchini: Blueberry Lemon Zucchini Muffins; Zucchini Cornmeal Pancakes; Zucchini Panzanella Salad

Edamame: Sushi Salad with Brown Rice, Edamame, Nori and Miso Dressing; Thai Quinoa Bowl

Poblano Peppers: Cheeseburger Pie with Roasted Pobalanos and Corn (see below); Creamy Chicken and Greens with Roasted Poblano and Caramelized Onion (see below)

Sweet Peppers: Cheeseburger Pie with Roasted Pobalanos and Corn (see below); Fresh Corn Salsa; Zucchini Panzanella Salad; Thai Quinoa Bowl

Sunorange, Red Grape or Chocolate Sprinkles Tomatoes: 47 Recipes You Can Make With a Pint of Cherry Tomatoes; Zucchini Panzanella Salad; Cheese Tortellini with Tomatoes and Corn

Variety of Large Tomatoes: Tomato Jam; My Best Tomato Sandwich

French Orange Melon: Prosciutto Melon Salad

Arava Honeydew OR Sweet Sarah Melon: Grilled Chicken with Honeydew Salsa; Cucumber Honeydew Salad with Feta; Cantaloupe Lime Popsicles; Jerk Shrimp Tacos with Spicy Melon Salsa

Red or Rainbow Chard: Creamy Chicken and Greens with Roasted Poblano and Caramelized Onion (see below)

Sweet Corn: The Cheeseburger Pie with Roasted Pobalanos and Corn (see below); Fresh Corn Salsa; Cheese Tortellini with Tomatoes and Corn

I don’t know what it is about poblano peppers, but I look forward to them every summer and can’t get enough of them!  So, I’m excited to share them with you as this week’s featured vegetable and I have two tasty recipes as well!  The first recipe is one I developed by accident one night when I really didn’t have a plan for dinner.  While these accidents don’t always turn out, this one was actually a keeper.  So I introduce to you, Cheeseburger Pie with Roasted Poblanos and Corn (see below)!  This is kind of a cross between a frittata, quiche and some kind of burger based casserole.  It has just the right amount of creamy cheesiness without being overpowering and the sweetness of the corn goes well with the background flavor of the roasted poblano peppers.  This got the Farmer Richard and Captain Jack seal of approval!  It also reheats very well.  I actually baked it off, cooled it and then sliced it into portions the next day then reheated it in the toaster oven for lunch.

The second recipe is for Creamy Chicken and Greens with Roasted Poblano and Caramelized Onion (see below).  This recipe caught my eye because it’s simple, but got good reviews for having a lot of flavor with a short list of ingredients.  I also liked it because it includes greens, specifically chard which is in this week’s box!  Serve this dish with warm corn tortillas, rice, or just eat it on its own.

Fresh Corn Salsa
Photo from the-girl-who-ate-everything.com

We’re also excited to include sweet corn in this week’s box!  Farmer Richard knows how to grow delicious sweet corn and I think you’ll be pleased with this!  Eat it off the cob, or cut it off the cob and use it in recipes such as this Fresh Corn Salsa made with sweet peppers, onions and tomatoes.  This is delicious to just scoop up with chips, or spoon it over a grilled pork chop or baked fish.

Summer isn’t summer without sweet corn and….MELONS!  While we’re on the topic of salsa, I’ll share this recipe for Grilled Chicken with Honeydew Salsa.  I don’t often think of eating melon in savory preparations, but if you get Honeydew Melon in your box this week, it’s a good option for using in something savory like this salsa or Cucumber Honeydew Salad with Feta.  If you get the Sweet Sarah Cantaloupe in your box this week, consider using it to make Cantaloupe Lime Popsicles or Jerk Shrimp Tacos with Spicy Melon Salsa.  As for the French Orange Melon, these are delicious eaten just as they are.  If you want to try something different, may I suggest this Prosciutto Melon Salad?  The salty prosciutto is such a nice accompaniment to the flavorful, decadent melon and a little drizzle of high quality balsamic vinegar helps finish it off.

Despite the fact that we’ve been picking zucchini for weeks now, we still haven’t run out of things to make with it!  Last weekend I tried this recipe for Blueberry Lemon Zucchini Muffins which turned out great!  This recipe for Zucchini Cornmeal Pancakes is a recommendation shared by a member in our Facebook Group.  These are a more savory pancake that I think would be good served with just a pat of butter or top them off with Tomato Jam.

Zucchini Panzenella Salad
photo from tasteofhome.com

On the topic of tomatoes, I came across this collection of 47 Recipes You Can Make With a Pint of Cherry Tomatoes.  Of course cherry tomatoes, grape tomatoes, sunorange tomatoes, etc can be used interchangeably in recipes.  There are some good suggestions in this collection including Zucchini Panzanella Salad and Cheese Tortellini with Tomatoes and Corn.  Before we finish our conversation about tomatoes, we need to talk sandwiches. Richard has started his BLT marathon, although he’s only had two sandwiches this week (…. the week isn’t over yet).  But you don’t have to go to the trouble of frying bacon to enjoy a good sandwich.  Consider Merrill Stubbs recipe for My Best Tomato Sandwich.  The key to this simple sandwich is a)  good bread and b) good mayonnaise spread generously.  This is the simplicity of summer!

This week we’re sending another pound of edamame, fresh soybeans.  This was our featured vegetable last week.  If you didn’t have a chance to try last week’s recipes, I’d encourage you to check them out.  I really enjoyed the Thai Quinoa Bowl.  It was filling, packed in a lot of vegetables, and the tofu was excellent!  In fact, Richard (who is not a fan of tofu) actually said “This is really good!  It’s the best tofu I’ve ever had!"  It’s also easy to prep all the components in advance which means you can assemble a quick lunch or dinner in less than five minutes!  The other recipe we featured last week was for Sushi Salad with Brown Rice, Edamame, Nori and Miso Dressing, another great salad to have in your back pocket for a quick meal option.

That wraps up another week of summer cooking.  I’ll end with a little teaser….watermelons coming next week!  Have a great week—Chef Andrea 

Cooking With This Week's Box

By Andrea Yoder

Poblano peppers have come to be one of my favorite peppers over the past few years.  Why?  Flavor.  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 takes the flavor of a poblano and brings it to its full potential.  Poblanos do have some heat which is on the mild side, but in some years moves up to a medium heat level.

Because of their size and shape, poblano peppers are excellent for stuffing with meat, grain and cheese mixtures.  Chiles Rellenos is a classic dish based on roasted poblano peppers that are filled with cheese, coated in a batter, and fried.  We have a few recipes in our archives that have become some of my favorite summer recipes to make when poblano peppers are available.  These include Roasted Poblano, Onion & Jack Quesadilla; Caramelized Poblano Chile & Onion Dip; Vegetable Enchiladas with Tomatillo Cream Sauce.

Caramelized Poblano Chile & Onion Dip

While poblano peppers may be used raw, I mentioned their flavor is enhanced with cooking and more specifically, by roasting.  Roasting peppers is very easy and can be done over a direct, open flame or in the oven.  If you have a gas stovetop, you can 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.  If you don’t have a broiler, you can roast them in a very hot oven, they likely won’t blacken as much.  You want to roast them 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!

Cheeseburger Pie with Roasted Poblanos and Corn

2-3 poblano peppers

1-2 sweet peppers

1 pound ground beef

2-3 tsp vegetable oil (if needed)

1 medium onion, diced

2 cloves garlic, minced

2 tsp ground cumin

2 tsp dried oregano

1 ½ tsp salt, plus more to taste

Freshly ground black pepper, to taste

1 ½ cups corn kernels (from about 2 ears corn)

4 oz cream cheese

2 Tbsp butter

4 eggs

⅓ cup half & half or cream

4 oz Monterey Jack cheese, shredded

Yield: 4-6 servings

1. Preheat oven to 350°F.  Roast the poblano peppers and sweet peppers either under the broiler in the oven or over direct flame if you have gas burners.  Once the exterior of the peppers is blackened, place them in a bowl and cover it so they can steam for about 10 minutes.  After 10 minutes, remove the cover and scrape the blackened skin off the pepper.  Cut in half and remove the seeds and stem.  Dice the peppers and set aside.
2. Meanwhile, heat a 10 inch non-stick or cast iron skillet that is oven proof over medium-high heat.  Add the ground beef and brown until nearly cooked through, adding vegetable oil if needed.
   

   
3. Add onion, garlic, cumin, oregano and 1 tsp salt.  Stir to combine and sautè for 3-5 minutes.  Add the corn kernels and roasted peppers.  Stir to combine and reduce the heat to low.
4. Cut the cream cheese into smaller pieces and add to the pan.  As the cream cheese softens, stir to incorporate it into the ground beef mixture.  Taste a little bite to see if it is adequately seasoned.  If not, add salt and black pepper to your liking.
5. Cut 2 Tbsp of butter into thin pieces and put them around the edge of the pan so the butter melts and runs down the side of the pan to the bottom.  Whisk 4 eggs in a bowl along with ½ tsp salt and the half & half or cream.  Once the butter has melted in the pan, add the egg mixture.  Top with shredded Monterey Jack cheese.
   

   
6. Place the pan in the oven and bake for 25-30 minutes or until the center is set and the top is bubbly and golden brown.
7. Remove from the oven and let set for 10 minutes before serving.  Refrigerate any leftovers, which reheat well in just 10-15 minutes in an oven or toaster oven at 350°F.

Recipe developed by Chef Andrea Yoder at Harmony Valley Farm.  Approved and endorsed by Farmer Richard and Captain Jack, The Dog.

Creamy Chicken and Greens with Roasted Poblano and Caramelized Onion

Yield:  4 servings

2 fresh poblano peppers

3 Tbsp olive oil

2-3 medium boneless, skinless, chicken breast halves (about 1 ¼ pounds total)

Salt, to taste

1 medium yellow onion, sliced 1/4 inch 

3 garlic cloves, minced

5 cups stemmed and coarsely chopped Swiss chard

1 cup chicken broth

1 cup Mexican crema, crème fraiche or sour cream

1. Char the poblanos over an open flame on the stovetop or 4 inches underneath the broiler, flipping occasionally until blackened all over (about 5 minutes for the burner, 10 minutes for the broiler).  Transfer to a bag or covered bowl and let steam until cool.  Peel off the blackened skin, and then remove the stems and seeds.  Cut the poblanos into ¼ inch thick slices.
2. Season the chicken breasts with salt on both sides.  Pour the oil into a large cast-iron skillet set over medium-high heat.  When oil starts to shimmer, add the chicken breasts.  Cook until browned on the bottom, about four minutes, and then flip.  Reduce the heat to medium, and cook until browned on the other side, five to six minutes.  Set aside on a plate.  (Note:  The chicken might not be completely cooked inside, but you are going to cook it more).
3. With the skillet still over medium heat, add the sliced onions.  Cook, stirring occasionally, until the onions are softened, but not browning, about nine minutes.  Add the garlic and sliced poblanos.  Stir well, and continue to cook until very fragrant, about 8-10 more minutes.  
4. Turn the heat up to medium-high, add the greens and broth.  Stir occasionally, and cook until the liquid has almost evaporated and the greens are wilted, about five minutes.  Reduce heat to medium, stir in the crema, and cook until it has reduced down to a rich sauce, about five minutes.  Continue to stir occasionally.
5. Cut the chicken breasts into ½-inch cubes, and add them in.  Stir well, and cook until all the chicken is completely done, one to two minutes.  Season the mixture with salt to taste.  Serve with warm corn tortillas, rice, or just eat it straight from the bowl!

Recipe adapted from Rick Bayless’ book, Fiesta at Rick’s.

Vegetable Feature: Poblano Peppers

By Lindsay the CSA Coordinator

     Originating in Puebla, Mexico, the poblano pepper is mildly spicy.  While it does have some heat compared to a sweet bell pepper, it is significantly less intense than a jalapeño.  You will still want to make sure to thoroughly wash your hands after chopping, but the oils are not intense enough as to require gloves when working with a few peppers.  The color of the poblano is such a dark green as to almost be black. You can identify poblanos by their dark color as well as by their shape: block-like on the stem-end but narrowing to a point.
     You can use these peppers to add a subtle kick to many different dishes or as a main ingredient in recipes such as chile rellenos or mole sauce.  If you aren’t able to use them right away, raw peppers can be frozen after they are deseeded and chopped.  You can also freeze the peppers for later use after roasting and removing the skin.  Poblanos can also be preserved by drying the peppers and grinding them or storing whole.  If you have ever come across ancho chiles, these are the dried form of the poblano.  It can be helpful to store small portions of the dried peppers in several containers in case any mold began to develop while drying.
     Because of their comparatively thicker flesh, poblanos will stand up to cooking without falling apart. They are great in summer soups and stews alongside other summer vegetables such as corn, tomatoes and tomatillos.  Poblanos are often roasted either using an oven broiler or other open flame. Let the charred pepper sit in a covered container for 15 minutes and the skin should subsequently rub off more easily.  Roasted poblanos have a unique flavor that can add interesting depth to tomatillo or tomato salsa as well as guacamole.  They are great in sauces atop summer vegetables, enchiladas or tacos.  Poblano Rajas is an easy condiment consisting of strips of roasted poblano pepper. You can either roast your poblanos and then cut into strips, or experiment with the time-saving recipe by Rick Bayless available at www.fronterafiesta.com/cook/salsa-a-condiments/262-poblanorajas. Also check out Chef Andrea’s recipe adaption below!

Roasted Poblano, Onion & Jack Quesadilla

3 poblano chiles
2 Tbsp plus 2 tsp olive oil
1 medium onion, thinly sliced lengthwise (about      1 ½ cups)
1 cup thinly sliced fresh mushrooms
¼ cup loosely packed fresh cilantro
Salt and freshly ground black pepper, to taste
Two 10-inch flour tortillas
4-8 oz grated Monterey Jack cheese
Sour cream or crème fraiche, to taste


1.  To roast the peppers using a gas flame: Turn a gas burner to high and char the poblanos directly over the flame, turning them with tongs as soon as each side becomes fully blackened, about 6 to 8 minutes per pepper. To roast the peppers in the oven: Preheat the oven to 400°F. Halve and seed the peppers and place on a parchment-lined (for easy cleanup) baking sheet. Roast for about 30 to 35 minutes or until charred in some places. (Don’t let them get too black or you will have trouble peeling them.)
2.  Immediately after roasting, put the poblanos in a bowl, cover, and set aside to steam and loosen the skins. When they’re cool enough to handle, peel the charred skin off with your hands or a small paring knife. Pull out and discard the stems and seed clusters (if you haven’t already). Slice the peppers into ¼ inch wide strips and put them in a small bowl.
3.  Put a baking sheet in the oven and heat the oven to 150°F (or its lowest setting).
4.  Meanwhile: heat 1 Tbsp of the oil in a large skillet over medium-high heat. Add the onion and cook, stirring frequently, until soft and lightly browned, 3 to 5 minutes. Add another tablespoon of oil and the mushrooms.  Continue to cook until the mushrooms are soft.  Add the poblano strips, season with a generous pinch of salt and a few grinds of pepper, and cook, stirring occasionally, until the peppers are heated through, another 1 to 2 minutes. Transfer to a plate and wipe the skillet clean.

5.  Heat 1 tsp of the oil in the skillet over medium-high heat until hot. Add one tortilla and scatter over it half of the cheese, half of the poblano mixture, and half of the cilantro. When the tortilla smells toasty and the bottom is browned in spots, in 1 or 2 minutes, fold it in half, pressing it with a spatula to flatten it. Transfer to the baking sheet in the oven to keep warm. Repeat with the remaining ingredients to make one more quesadilla. Cut each quesadilla into wedges and serve with the sour cream or crème fraiche on the side.

Recipe adapted from www.alexandracooks.com.

Vegetable Feature: Poblano Peppers

by Beth Brown-Lucas

Poblano Peppers

Poblano peppers are classified as a hot pepper with a medium level of heat. While you won’t need gloves or eye protection to cut up this pepper, the oils will be on your hands so be sure to wash your hands after handling. You can identify the poblanos in your box as the dark green, large peppers with blocky shoulders that taper to a point.

The skins/walls of these peppers are sturdy, making them perfect for stuffing as they’ll hold up in the oven quite nicely. They are typically roasted and peeled when cooking with them, or dried. When dried, they are called ancho chilis. Poblanos are also commonly used in chile rellenos, a dish that originated in Puebla, Mexico. It consists of a stuffed, roasted fresh poblano pepper that is usually battered with an egg coating and fried until crispy.

Roasting poblanos will bring out their fruitier flavors. To roast the peppers, place them on a tray under the broiler, directly on the grill or directly on an open flame. Roast over the flame, turning as needed to make sure all sides of the pepper get lightly charred or blistered. Remove from the flame and place in a brown paper bag or a covered bowl and let them steam as they cool. Once they are cool enough to handle, scrape off the skin. You can use roasted poblano peppers in a wide range of dishes. Stuff them with cheese and make your own chile rellenos or try using roasted chopped poblano peppers as a topping for tacos and burritos.

Poblano peppers can preserved either raw or after roasting. To preserve them in their raw form, remove the stem and seeds, then slice or chop and freeze. Both forms of preservered poblanos can be a great addition to salsas and winter soups & stews. Check out this week’s featured recipe for an easy way to enjoy poblanos now, or save the peppers and recipe for later!

Caramelized Poblano Chile & Onion Dip

Original recipe featured in Martha Stewart Living magazine, August 2012.

Yield: 2 Cups
¼ cup vegetable oil

Poblano Chile & Onion Dip is great served with
Mini-Sweet Peppers or chips!

3 cups diced onion
3 poblano chiles, seeds and ribs removed, diced
1 Tbsp fresh coriander seeds, toasted and coarsely ground
Coarse salt
¼ cup fresh lime juice (from 2 to 3 limes)
4 ounces cream cheese, room temperature
½ cup sour cream
Cayenne pepper, for sprinkling

1. Heat oil in a large skillet over medium to medium-low heat.  Add onion, chiles, coriander, and 1 tsp salt.  Saute, stirring occasionally, until onion and chiles are tender and caramelized, 25 to 30 minutes.  Let cool completely.
2. Stir together lime juice, cream cheese, and sour cream in a large bowl, using a rubber spatula, until smooth.  Stir in onion mixture.  Season with salt if necessary.  Refrigerate at least 1 hour and up to 1 day.  Sprinkle with cayenne.  Serve with cut-up vegetables or chips.

HVF Serving Suggestions:

Some of our crew taste testing the poblano dip-they loved it!

• Dice the poblanos now and freeze the raw peppers.  Pull them out in the winter and make this dip to serve at a New Year’s Eve or Super Bowl Party!
• Stuff the dip into mini-sweet peppers and pack them in your lunch.
• Mix the dip with fresh corn kernels and black beans. Stuff it inside a sweet pepper and bake until warmed through.
• Use this dip to create a tasty Quesadilla.  Heat a large frying pan over medium heat and add enough oil to lightly coat the bottom of the pan.  Spread the caramelized poblano chile & onion dip on a tortilla.  For a vegetarian option, layer pieces of sautéed zucchini and/or eggplant on top of the dip and fold the tortilla in half.  For an omnivore alternative, add slices of cooked bacon to the quesadilla.  Cook in the warm saute pan until the bottom is golden, then flip it over and toast the other side.