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This week, we unleash some of our late summer/early fall favorites ("farmer fall" starts in September after all)! You will find red onions, spaghetti squash, potatoes and carrots back on offer. Tomatoes are dwindling, and we're having to pull more out to put in winter crops. There are still abundant peppers however, which is why you should try this recipe for romesco:
MMF Romesco
3-4 bell peppers or corno di toros, any color (even green will work!); about 2 pounds
1-2 garlic cloves, to equal a half tablespoon, but you don't need to mince it
1/2 cup toasted almonds, walnuts, pepitas (pumpkin seeds), pine nuts or sunflower seeds
2 tablespoons extra virgin olive oil
1 teaspoon salt
2 tablespoons lemon or lime juice
Optional: hot peppers like banana, aji rico or jalapeño, snacking peppers, cherry tomatoes, red tomatoes or heirloom tomatoes
1. Slice peppers in half on the longitude and take out the seeds. Lay cut side down on a baking tray lined with silicon or parchment paper. If using the optional ingredients, slice and remove the seeds if necessary and lay them on the tray now as well. Just make sure there are more sweet peppers than anything else.
2. Roast peppers 45-60 minutes at 400F, or until the skin has a few black spots and puffs up away from the flesh. Check frequently so they don't burn.
3. Let cool completely then add peppers (and optionals) and all the remaining ingredients to a food processor. Blend until red, thick and smooth. Taste and adjust seasoning with more salt and/or lemon juice. Store in an airtight container in the fridge for a week, or freeze for a year.
We use romesco on everything from sandwiches (open faced flatbreads with romesco, capers, cheese and salad greens is a favorite), noodles (soba noodles with steamed greens and romesco swirled together is common in our house), wood fired pizza, with roasted cauliflower or broccoli...it is quite versatile.
Enjoy the produce this week and also the stunning weather!
Katherine, Spencer and Crew
