What’s in the box this week?
Standard Shares include
- Kale – Herald the return of greens in a simple sautee with olive oil, onions, garlic, salt & pepper!
- Tomatoes – At this late point in the season, the tomatoes are tasting exceptionally sweet.
- Mixed Bell Peppers – These peppers are a rich source of antioxidants and Vitamin C, so eat up!
- Cayenne Pepper – Add it to dishes this week, or leave it out to dry and use later!
- Basil (with roots!) – To store basil in your freezer: use a food processor to coarsely chop clean basil leaves. Then, add a drizzle of olive oil, and pulse to lightly coat the leaves with oil (this will keep the basil from turning black in the freezer). Scoop the resulting mixture into ice cube trays, and freeze. Transfer the finished cubes to freezer bags, and use as needed. Once cube is the equivalent of about two tablepoons of fresh basil. The cubes can be directly added to your dish, and will melt into a touch of basil-y goodness, throughout the year.
- Sun-dried Senise Peppers – They can add a wonderful sweetness to a fresh pasta sauce. You can rehydrate them by covering them with boiling water. Or simply break them up and toss them in a dish for some crunch. Check out this week's recipe from Joey Rachel at Dopo Restaurant in Oakland.
Egg Shares include eggs from our certified organic, pasture-raised, happy hens.
Preserve Shares Spicy Carrots
Vegetable Forecast Roma tomato, Baby Chard, Kohlrabi, Mix Bell Peppers, Baby Fennel, Thyme
Don’t forget – you can always add extra items to your order at our Online Market
If you haven’t tried it yet, we’ve debuted our new roasted salsa, which is super easy to add to your order through the Online Market
Pic of the week Valley Sunsets
This week’s recipe comes from Joey Rachel, one of our good friends at Dopo Restaurant in Oakland. Anything he touches tastes like gold, so be sure to take heed and give it a try. - Thanks Joey!
Roasted potatoes with dried Senise peppers
1.5# waxy potatoes (skin on)
4-5 whole dry Senise peppers
4 cloves of garlic (sliced thin)
1/4 cup extra virgin olive oil plus 2 tablespoons for roasting
2 tablespoons vinegar (red wine works well with Senise, but any will be fine)
Salt to taste
Wash potatoes and place in oven proof roasting dish or pan. Add the 2 tbsp oil, some salt, and about 3 tbsp water. Cover with aluminum foil and roast in a 400 degree oven for at least 55 mins depending on the size. May take up to 20 mins longer. Check them with a small knife. They are done when you insert the knife and it removes easily. Once cooked, let them cool until you can handle them.
Once cool, cut them into bite size chunks and set aside. The skins are fine to leave on unless they taste bitter to you. Remove the stems from the Senise peppers. Cut the peppers in half vertically (it's easy with scissors). Then cut the peppers into thin strips horizontally with the scissors. The seeds are fine to use as well.
In a cold large pan, or even a pot so you can stir easier, add the sliced garlic, olive oil, cut up peppers, and salt. Now place the pan/pot on the stove with a low flame. Let the oil steep with the garlic and pepper, without ever letting it turn brown. It should eventually be bubbling a bit, and at this point add the potatoes. Stir and get the oil, garlic, and peppers to coat the potatoes. They will most likely absorb all the oil as they break up a bit when you stir. Add the vinegar and salt. At this point they're done. Taste for seasoning, and any more oil, vinegar if you want it.
This same idea could be done with onions, shallots, or leeks instead of garlic. Any herb would be delicious in this as well. Even replacing the potatoes with dried, cooked beans, canned beans, or fresh, cooked shelling beans (these are the best) works great.
These potatoes at this point could also be put into a roasting dish and topped with any grating cheese and roasted at 450 degrees for 10 mins for a more substantial dish.
The potatoes are also great with eggs, or any other protein cooked simply.