Hope you are keeping warm and cozy with this stormy weather. Our crew had a fun (albeit chaotic) harvest day despite being dripping wet and for now we feel ready to welcome fall.
The day set the tone for a more fall feeling box full of lovely brassicas and more winter squash! This week we will (truly) say goodbye to zucchini and cucumber. And we say hello to a fall friend - Brussel sprouts! We've also got arugula, carrots, and some gorgeous Broccoli back this week. And of course we will continue to have many sweet peppers, they are really peaking right now!
With the abundance we will be offering bulk sweet peppers this week. We will be offering 6lb of peppers for $20. There are many ways you could save sweet peppers, one of my favorites this year is just roasting and freezing. I plan to pull them out this winter and make fresh roasted pepper soups and dips like romesco or toss them on pizzas. I have included a simple recipe below for how to roast the red peppers!
We will also be offering bulk 'seconds' shallots at a discounted rate. They will come in 5lb bags for $8.50. They are super tasty and I have been enjoying batches of caramelized shallots in all my meals these days. They may not hold as long as our others (and thus are being sold at a discounted rate) but the taste quality is still fantastic!
And lastly this weeks squash is...the Kabocha! We have a green variety called Sweet Mama and a red variety called Sunshine. Kabocha squash is a Japanese variety and common in Japanese cooking, also works great in curries, soups, or roasted in salads - I am cooking one up for a roasted squash soup right now! Kabocha's taste like a mix of sweet potato and pumpkin with a velvety texture. You can eat the skin but also can remove the skin and just scoop out the flesh depending on preference.
We will also continue to offer Spaghetti Squash as an add on if you enjoyed your's this week and want more. Winter squash will store well so this is a great chance to stock up for winter!
ROASTED RED PEPPERS:
1. Cut peppers in half and remove the stem and seeds.
2. Place skin side up on a baking sheet covered with parchment paper.
3. roast for about 15-20 mins or until skin begins to brown
4. Remove from oven and place directly into a bowl and cover bowl with a plate to trap the steam - this helps release the skins.
5. As they cool down enough to touch remove them from the bowl and remove the skins.
6. Now they are ready to use for whatever you like. You can freeze them just like this, or salt them toss them in a jar with garlic and herbs and cover with olive oil and use within a week (or you can freeze the jar to save for later)
PS - just a heads up we will be offering some winter shares this season after the summer CSA ends, so keep your eyes out for an email from us soon about what will be offered and how to sign up!
