[Week 11] No-Peel Magic Peppers, 3 New Herby Sauces & Souper Cubes
Hello Farm Share Friends,
Last weekend was nearly as productive as I hoped: I made a large batch of ratatouille and basil pesto, both of which cleared out my vegetable bins and countertop jars. I have yet to pickle my jalapeños, but they’re not showing signs of wear, and I may simply continue using them one by one.
Incidentally, I froze most of the ratatouille (in quart containers) and all of the pesto in Souper Cubes, which I am only just discovering. Friends do you use Souper Cubes? I love how they allow you to easily pop out a single cube of sauce, and I find the lid handy, too. I used ice cube trays for this purpose for years, and they of course get the job done, too.
Also: have you made a batch of ratatouille yet? I think it’s my favorite summer dish. I’ve been slathering it on crackers all day long since Sunday.
This week we’re expecting a heap of peppers and a heap of herbs, and I have a few thoughts:
Magic Peppers: I learned this pepper-roasting method from Sally Schneider's The Improvisational Cook, and what I love about it is that you don’t peel the peppers after you roast them: you simply chop them up and use them however you wish. They’re great in pasta salads, quiches, omelets, panzanella salads, and more. I’m going to use them in place of roasted red peppers in this harissa recipe.
Herby Sauces/Marinades/Purées: Here are three new ones (pictured below as well), which look promising:
If you have any other fun ideas for all of those herbs, please share!
This week I’ll shoot to use the head lettuce, corn, melon, and green beans first. I’ll store the basil, parsley, and scallions on the countertop (in glasses filled with a little bit of water), and I’ll store the tomatoes on the countertop as well. I sometimes store vegetables like corn, peppers, and eggplant on the countertop as well if I know I’ll be using them within a few days. I love the countertop as a storage location because it reminds me to use things.
Week 11 Vegetables
Corn → Corn Recipes
Basil → Herb Recipes
Tomatoes → Tomato Recipes
Carrots → Carrot Recipes
parsley → Herb Recipes
scallions → Scallion Recipes
Peppers → Pepper Recipes
Green Beans → Green Bean Recipes
Eggplant → Eggplant Recipes
Cantaloupe → Melon Salad
head lettuce → Salads
Find recipes for all the vegetables here → Farm Share Vegetables
8 Recipes to Make This Week
Thank you, Erinn, as always for sending along such inspiring ideas.
Jalapeno-Cilantro Stem Marinade (I feel like we could use our basil or parsley here.)
From David Lebovitz’s newsletter: Green “Everything Sauce”, adapted from Susan Spungen’s Veg Forward
For all that parsley: Risotto with Parsley Puree and Caramelized Garlic
No Measure Tomato Salad: Season all of your various tomatoes, sliced or halved, with flaky sea salt, and dress with equal parts olive oil and white balsamic vinegar (or hold the vinegar all together). Shower with fresh basil. Dollop with burrata. Crack pepper over the top if you wish. Is there anything better?
5-Ingredient, 8-Minute Green Beans (so simple, so good)
A make-ahead dinner salad or to pack for lunches: Carrot-Quinoa Salad
For the corn, tomatoes, and basil: Raw Corn and Tomato Salad
Fellow Farm Sharers: Please share in the comments links to recipes you are loving for your farm share vegetables! Tips, questions, and suggestions are always welcome, too. Enjoy your vegetables! 🥦🥬🥒🌶🌽🥕 See you next week :)
Great info!
We got this baby celery with very fresh abundant leaves. I will use the leaves like parsley but what's a fun thing to do with the tiny skinny stalks??