Red Cubanelles- We had their green counterpart 2 weeks ago. Now the green has matured into a beautiful red to make the peppers sweeter! Here is a link to my favorite way to eat red cubanelle peppers. . . stuffed with cheese.
Adirondack blue potatoes- Deep purple skin with solid purple flesh that hold their color when cooked. Very high in antioxidants. They have a nice thin skinned so peeling is not necessary. Roast 'em, mash 'em, or fry 'em. Yum! Peaches- Yellow peaches from Larchmont Farm Elmer, NJ. Juicy and sweet! Sicilian Eggplant- can be used the same way as regular eggplant. Maybe a little sweeter. So beautiful!
Sorry folks it is too late and my computer is acting up so. . . no pretty labeled picture.
New this week:
Poblano peppers - is a mild chili pepper. Their skins/walls are very thick, making them perfect for stuffing as they'll hold up in the oven quite nicely. Fennel-With the flavor of sweet anise, fennel is a great addition in soups, pasta, salads, and more. I am planning to try this recipe later this week. Watermelon- So excited about the arrival of this summer time treat. Returning - tomatoes, cherry tomatoes, onion, and corn.
Green Bell Pepper- I think I see some stir fried peppers and onions in my future!
Red Onion - A nice mild onion perfect for salsas and salads. Jalapeño - watch out for this spicy guy, but he will really kick your fresh salsa up a notch. Cilantro- use for fresh salsa or guacamole!Store in refrigerator with cut ends in a jar of water and leaves loosely covered with a plastic bag for several days. Garlic- Our own hard neck garlic. Hardneck garlic is different from the usual softneck garlic found in grocery stores. Prized by chefs for its nuanced flavors, hardneck varieties have shorter shelf life (6-10 months). Hardneck garlic develops a woody shoot, or scape, which must be removed to improve bulb development. These same garlic bulbs produced the scapes that were in your csa share a few weeks ago.