2012 CSA week 11
September 19, 20122012 CSA week 11 August 15th
In The Box
1 bunch basil
2 heads Lettuce
3/4 lb Pimente di Padron Peppers
3/4 lb Green Beans (Mult., PAE, NW York, Fremont)
1 bunch Broccoli (GMG, Hawthorne, CC, Sellwood)
1 1/2 lb Tomato
4-5 Zucchini
2 Cucumbers
1 pint Cherry Tomatoes
4 ears Sweet Corn
Hello, With a heat wave upon us I’m reminded of summers past when we actually had summer (unlike the last two years.) It bodes well for the upcoming melon, pepper and eggplant harvests. We managed to squeeze one more tomato harvest out of the greenhouses before the plants really give up the ghost and some of you might have received some slightly underipe fruit as a result. If so just set them on a shelf in the kitchen away from direct sunlight and enjoy them in a couple of days at most. Remeber, never refridgerate tomatoes!! (Unless you like them mushy and tasteless.) The peppers in the box this week hail from Galicia, Spain. A popular Spanish saying about Padrón Peppers: Unos Pican Otros No, Some are Hot, Some are Not. That’s because less than 10% of the peppers are hot and the person who is “lucky” enough to get a hot one is usually surprised by the heat. We refer to them around here as the Russian Roulette of the pepper world. These tiny peppers have become so popular that they have their own festival! The Padrón Pepper festival has been celebrated in the villages of Herbón and Padrón for over 30 years. It starts in the early morning with a traditional tractor parade. The procession travels two kilometers from the village of Herbón to Padrón with an enthusiastic crowd of both locals and visitors. Participants in the festival get to taste the latest crop of peppers served with corn bread, which is also typical of the region. As with any Spanish festival, musicians provide entertainment throughout the afternoon and into the evening hours. Simply saute the peppers in a hot skillet (preferably cast iron) with a little olive oil. Toss frequently until blistered and very lightly charred. Sprinkle on some salt and snack away. Keep a cold beer or glass of chilled wine handy incase yo get a hot one, they don’t call them ‘barkeeper’s friend’ for nothing. Chloe (our 6 year old) loves them but be sure to nibble the end of any peppers your kids are going to eat to make sure they’re not spicy….nobody needs that!
Dave, Lori and the crew
CROP NOTES AND RECIPES
How to store fresh corn: It’s true that as ‘corn on the cob’, you should eat it ASAP. If you receive corn on a Wednesday afternoon, that’s what you’re having for dinner. It’s still quite yummy the next day, keep in the fridge until you eat it! Store it in a plastic bag… If you find some fresh sweet corn in your fridge and it’s been there a while, it’s still fine to eat: I recommend cutting the kernels off the corn and cooking them into cornbread or chili.
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