We have hot peppers in the share this week and probably a few more sweet peppers in the share next week. After that, to enjoy the ongoing bounty you’ll need to join us for the WINTER SHARE!! It starts the last week of October and if you haven’t signed up already it’s only a click away…
You’ll find recipes for the peppers and everything else in your share, at Cook With What You Have. If you’re a CSA member, you will find your password in your most recent email. Enjoy 24/7 access to recipe inspiration!
This week your share may include…
- Cauliflower: All the different varieties can be eaten raw or cooked just like regular white cauliflower. I usually roast florets or steaks in cast iron or under the broiler. Simple Italian flavors like olive oil, garlic & red pepper flakes work well or try it with asian spices like soy sauce, ginger and siriachi. No matter what you do, make sure and let the cauli cook with enough heat to get it carmelized on the edges! This recipe is from one of my favorite Sellwood restaurants – Gino’s Cauliflower Pasta. Or try this Cauliflower Cake recipe that one of our shareholders recommended from Plenty More by Yotam Ottolenghi. Or try these variations on the popular East Indian Aloo Gobi.
- Carrots: Yum!!
- Fennel Bulbs: These big fennel bulbs are tasty shaved into salads or sautéed. If you head over to the Cook With What You Have website, you’ll find recipes for braised fennel with sweet peppers and this delicious soffrito.
- Greens: Italian Rapini Greens (aka Sessantina Grossa) are traditionaly cooked, but since the flavor is quite mild I often put them in salad.
- Leeks: These cool fall evenings are perfect for Potato Leek Soup!
- Lettuce Heads: The heads are small, beautiful and tasty.
- Hot Peppers: Choose (in order of hotness) from Jalapeño, Czech Black and Bulgarian Carrot. The latter is a beautiful orange and similar to the heat of a serrano pepper. If you’re a hot pepper fan, then you probably already know about the Scoville Scale that rates the relative heat of all hot peppers.
- Sweet Peppers: Your choice of several types of sweet pepper this week. We have red and orange sheepnose pimento peppers and Italian roasting peppers. All types have thick walls and sweet flavor. Try them raw, sauteed or stuffed.
- Potatoes: This golden yellow Nicola variety has a low glycemic index and is high in vitamins & minerals. Of German origin, this potato has a slightly waxy texture which makes it perfect for boiling, steaming or Potato Leek Soup.
- Tomatoes: These green tomatoes will make a nice Salsa Verde, a quick chutney and of course they are terrific fried. Check out some international ideas from The Kitchn.
- Turnips: Tasty little white Hakurei Salad Turnips are sweet and mild enough to be eaten raw or can be roasted with other root veggies.
Coming Soon… The Winter CSA!!