Welcome!
We have been in big time preservation mode over here, processing peppers, berries and tomatoes for long term keeping. It suddenly donned on us that we need to enjoy more of these ephemeral summer beauties fresh, and not just whisk them away to storage! Here are a few of our favorite ways to use summer vegetables in their fresh state.
Pepperoncini
Use banana/hot wax, aji rico, cayenne, jalapeño or any other mild-to-spicy pepper that you like.
Slice 1/4" thick and stuff into pint canning jars with a smashed clove of garlic and a sprinkle of whole peppercorns.
Make a brine with 1 cup white vinegar (we use rice), 1 cup water and 1 tablespoon (we use pink Himalayan). Bring the brine to a boil, then pour over peppers in the jar. Seal immediately and let sit on your counter for a few days before storing in the refrigerator and using.
Shakshuka
Use 2-3 bell peppers and 2-3 pounds of tomatoes. Slice the peppers into 1/4" wide strips and add to a hot pan with 1 whole sliced onion, 2-3 sliced garlic cloves, a teaspoon of ground cumin and salt to taste. When the peppers start to melt, add the tomatoes, chopped into chunks 1" square or smaller. Cook that down until most of the tomato juice has thickened into a jammy consistency, about 20 minutes. Crack 4-6 eggs on top, then put it into a preheated oven and bake for 10-20 minutes, until the eggs have set to your preference.
Sheet Pan Tomatoes and Eggplant with Tahini Mole
Use 1 whole eggplant and about 2 pounds tomatoes (heirloom, cherry or beefsteak). Slice eggplant and tomatoes into 1" cubes and arrange in a single layer on a sheet pan that is lightly greased.
Make the mole by combining 1 tablespoon chile powder, 1/2 teaspoon ground cumin, 1/2 teaspoon ground cinnamon, 1 cup tomato paste, 1/2 cup stock or water, 2 tablespoons lime juice, 3/4 cup tahini, 2 tablespoons cocoa powder, 1 teaspoon salt in a food processor or whisk vigorously by hand.
Roast the tomatoes and eggplants in a 400F oven for about 15 minutes, then stir/flip everything around and drizzle the sauce over the top. Roast some more, then stir and roast until the tops and bottoms of the vegetables are a little brown.
Ezra riding the paper pot transplanter like it's a wagon!
We hope you enjoy a little flavor from our farm and homestead this week!
Katherine, Spencer and Crew
