Vegetable Feature: Witch Stick Peppers

By Chef Andrea

     Every winter the seed catalogs tempt us with pretty pictures of vibrantly colored vegetables.  We’re always looking for new things to try, and this past winter this unique pepper caught our attention.  Richard, always the practical grower, surprised me when he said he thought it would be fun to try these new witch stick peppers, a red, corkscrew pepper that is mostly sweet but sometimes reveals a hot one.  I agreed and added it to our seed order.
     Fast forward 9 months and here we are, harvesting these cool peppers!  The long, skinny, slightly twisted red peppers in your box are this unique pepper.  As I mentioned, they are sweet most of the time, but occasionally you might find a hot one.  The seed is produced by a Japanese company, so I thought maybe there was a traditional way to use the pepper.  However, if you Google this pepper, you won’t find much regarding how to use it since it is seemingly new to the US market and perhaps the world!  So, I was faced this week with the challenge of figuring out what to do this pepper.  I called the seed company to see if they had any recommendations for how to use this pepper. They suggested using them in sauces and stews.  Ok, that sounds fine, but the beauty of this pepper is its shape….it just seems like we should find a way to use it other than just chop it up!  So I set out to discover this pepper, and here is what I found.
     First, this pepper has a very thin skin and a thin wall of flesh.  This is an attribute that makes it a good candidate for drying.  If I weren’t looking for a culinary use for this pepper, I’d tell you to dry them and use them as a Christmas tree ornament!  This pepper also has a pretty extensive seed cavity which extends about three-quarters of the way down the pepper.  If the pepper is raw, I found that it’s easiest to cut the stem off the top of the pepper.  Next, use your finger to create a small tear starting at the top of the pepper.  Run your finger down the pepper following the natural separation of the pepper.  I was intrigued to find that the pepper skin followed a corkscrew pattern as I ran my finger down the side of the pepper. Once you’ve opened up the pepper, lay it flat on a cutting board and remove all the ribs and seeds.  Now you have a usable piece of pepper.

Oven Roasted Witch Stick Peppers

     I also tried cooking them—both sautéed on the stovetop and roasted in the oven.  I actually prefer the flavor of the pepper better when cooked as it has a fruity and sweet profile.  I found it easiest to remove the seeds before sautéing, but the same is not true if you’re going to roast them in the oven.  I roasted them at a temperature of 375°F for about 25 minutes.  Before I put them in the oven I brushed them lightly with oil.  About halfway through the cooking time I flipped the peppers over. I considered them done when the skin was starting to turn golden and had a shiny, translucent appearance.  Once they are cool enough to handle, carefully pull the stem end and you can fairly easily remove the entire section of seed nearly entirely intact.  Once the seeds are removed you can use the roasted pepper flesh however you wish to.
     I have to admit, I don’t feel like I’ve mastered this vegetable.  I am looking for a way to use this pepper that really maximizes the uniqueness of its shape.  It just seems like it would be a shame to just chop it up and treat it like any old pepper!  So the idea I kept coming back to was pickled peppers, which is the recipe I included in this week’s newsletter.  I did find that it is easier to use the peppers if you seed them out first.  Even if you end up chopping up the pickled peppers to serve them, at least you can enjoy their beautiful appearance in the jar for awhile!
     So I am passing the challenge on to you.  If you find a fun way to use this pepper that takes advantage of its unique shape, please share your recipe with us!  Send it our way along with a picture (csa@harmonyvalleyfarm.com).  We’ll offer a $20 gift certificate for the most creative idea for using this pepper!  Have fun!

Witch Stick Pickled Peppers

Yield: 1 quart

5 witch stick peppers
3 medium carrots
1 medium or two small onions
3-4 cloves garlic, peeled
1 ½ cups white wine vinegar
1 cup water
2 Tbsp sugar
1 tsp dried thyme
2 bay leaves



1.  First prepare all the vegetables.  To prepare the peppers, trim the stem off the top.  Tear the top of the pepper a little bit and then run your finger down the pepper to open up the pepper all the way to the tip.  Lay the pepper down on a cutting board, spread out the  flesh and remove all the seeds and ribs.  Curl the pepper back into its original shape and set aside.
2.  Peel the carrots if desired and cut into ¼” thick slices.  Peel the onion, cut in half and slice thinly.
3.  Next, pack the onions, carrots, peppers and garlic cloves into a clean and sterilized 1-quart canning jar and set aside.
4.  In a small saucepan over medium heat, heat the vinegar, water, sugar, thyme and bay leaves.  Stir until the sugar has dissolved, then let the mixture come to a simmer.  Remove the vinegar mixture from the heat and carefully pour it into the jar with the vegetables.  Fill the jar almost to the top, leaving about a ½” to 1” headspace.
5.  Put a lid on the jar and refrigerate for 24-48 hours.  Store the pickles in the refrigerator and eat them within a few weeks.

Serving suggestions:  Pickled vegetables are a tasty addition to sandwiches, either on the sandwich or serve them on the side.  They are also delicious served alongside eggs, tacos, on top of steaks, etc.

Recipe by Chef Andrea

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.