Fall 2017 Week 1 (Oct. 3rd)

fall1

Small- Kale, spinach, radishes, salad mix, arugula, honeydew, mint, baby mustard greens, green cabbage, swiss chard, broccolini, miniature romain, poblano and anaheim peppers, cherry tomatoes, pattypan squash, onion.

 

Hello Fall members!  For the poblanos and anaheim I will make chili verde by blackening the peppers under broiler, letting them steam in a paper bag, peeling, seeding, and chopping into 1/4 inch squares.  This I add to a roux and add broth for a flavorful gravy.  For texture/protein add cubed, browned pork chops or hominy and chickpeas. My husband’s New Mexican family eats this with beans and tortillas. This white bean chili also looks good. I recently learned the best way to cook cabbage from some Brazilian friends.  Shred thin (1/8th inch) and cook on medium low with butter and salt.  Try a salad or drink with the melon and mint.  This salad looks like a filling, healthy way to use arugula and cherry tomatoes. And here’s a one-pot dinner that would be perfect with our baby mustard greens.

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Freezing a summer skillet for a bright winter meal

We are about to inundated with peppers, squash, and corn. Well, maybe not corn, as David doesn’t grow much of it, but you can find good quality corn anywhere right now. Here are some good tips for freezing summer squash, peppers, and corn for a couple of different uses. The frozen corn/squash/peppers are perfect for pulling out in the cold months and throwing into a skillet saute for summertime flavor in the snow.  Frozen veggies are a little soft for raw use, but they can go into breads, sautes, and soups without compromising flavor and texture.

Peppers
http://pickyourown.org/peppersfreezing.htm

Summer Squash
http://pickyourown.org/freezing_summer_squash.htm

Corn
http://www.pickyourown.org/freezingcorn.htm

Roasting and Freezing peppers (hot or sweet)
http://pickyourown.org/roastedpeppers.htm

All those Anaheim chilies we’ve been receiving can be strung up and air dried if you’re not getting to them while they’re fresh. Tie them together by their stems and hang in a dry, warm place (which is basically anywhere in Utah but under your swamp cooler vent).

You can also shred your zucchini like you would for making zucchini bread, portion it out, and freeze it in baggies with all of the air pushed out. Who wants to bake in a hot summer kitchen? And who wants to use squash from the Southern Hemisphere to make bread in the winter?