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Colleen's CSA Corner Week 7

Posted 8/4/2020 7:16am by Colleen Quiram.

It’s a Pepper-palooza week! And of course, it’s the week that my spicy-pepper-loving husband is out of town. I will be using just a few items out of the share during the week, saving the rest for the weekend when we are all back together again. The peppers will keep well in the crisper drawer until the weekend, and I will get my carrots in ice water in the fridge right away to keep them crunchy until the weekend.

Jalapeno – Jerry’s Jalapenos have a big kick this year, and we love having them as Jalapeno Poppers on the grill. Cut in half lengthwise, stuffed with a mixture of cream cheese, cheddar cheese, onion powder and garlic powder, wrapped with bacon and grilled until slightly charred.

Shishito Peppers – These were a new addition to the CSA last year, and they quickly became a favorite of ours on the grill. Skewered with shrimp, pineapple chunks, and brushed with a spicy chili glaze, they are delicious! 

Tomatillos – I was intrigued by the member submitted recipe for Tomatillo Pie. We are having an employee appreciation corn roast on Friday, so I think I will try this out and bring it in for the CSA Packing Crew!

Sweet Corn – This is one item I will not be able to use all on my own this week. I plan to make a small batch of freezer corn to save for winter. The recipe I use is a short-term storage recipe, you should try to use the corn within 6 months of freezing. 

Fennel & Carrots – Last year was my first attempt with Fennel. I am not a fan of the black licorice flavor, but the fennel was much more mild than I anticipated. I really enjoyed this roasted pork loin with fennel and carrots recipe. Give it a try!

Heirloom Tomato – This one is all for me! Caprese Salad grilled chicken breast for dinner, with caprese salad on the side as well.

Melon – I think I might keep this one all to myself this week for breakfast. I bought two from the farm last week and my son ate them both by himself! I guess he loves melon as much as I do.

Poblanos – Poblanos are just about the right level of heat for me. However, I was talking with Paul and he stated these have a bit more kick than normal, so be cautious! I will make this Stuffed Grilled Poblano recipe on Saturday, substituting some taco seasoned ground turkey for the chorizo in my sons poblano. He does not like the spiciness as much as we do.

It’s a short list for me this week, hopefully I’ve given you a few ideas of what to do with the peppers in your shares.

Enjoy the cooler weather this week,

~Colleen