June 25, 2014

What’s in the box this week?

Standard Shares include

  • Poblano PeppersThe star of this week’s recipe!  Chile rellenos, woo hoo!
  • TomatillosAfter removing the husk, remember to wash the sticky film off of your tomatillos with a tiny bit of soap and plenty of water.
  • Valley Girl TomatoesMany of us know that tomatoes are actually fruit.  But, why the confusion about its vegetable identity?  This question went all the way to the Supreme Court!  Back in 1883, a tariff was put in place to protect domestic vegetable growers by taxing imported vegetables. In 1886, the plaintiffs (Nix) imported some tomatoes from the West Indies. The collector of the port of New York imposed a duty on the tomatoes, which he considered vegetables. The plaintiffs paid the duty under protest and sued the collector, arguing that tomatoes are botanically a fruit, and therefore should not be taxed as a vegetable. When the case eventually ended up in the Supreme Court, the judges ruled that while tomatoes are indeed botanically defined as fruit, consumers think of tomatoes as vegetables, and that is how they should be legally defined.
  • PotatoesEven after harvest, potatoes are still living, respiring organisms that use oxygen and give off carbon dioxide!!! This means potato tubers must have fresh air for prolonged storage. The fact that they are alive also means that they respond to their environment. Warm temperatures encourage sprouting and tuber diseases. Potato tubers exposed to light will turn green. Tubers stored in a dry environment will become flaccid and withered in appearance. The best place to store potatoes is in a ventilated, cool, dark, and humid environment.
  • JalapenosA mature jalapeño fruit is commonly picked and consumed while still green, but occasionally it is allowed to fully ripen and turn crimson red.
  • Santa Rosa PlumsBecause these tiny plums' flesh is slightly firm, the fruits are candidates for canning and cooking. They can be dried easily, simply tossed in a plastic bag and stored in a freezer for several months. The fruits are used to make ice cream, jelly, preserves and a sauce to serve over chicken, turkey, and pork.

Egg Shares include eggs from our certified organic, pasture-raised, happy hens.

 

Don’t forget – you can always add extra items to your order at our Online Market.

 

 

Vegetable Forecast

Eggplant, Cherry Tomatoes, Zucchini, Basil, Green Bell or Gypsy Peppers, Garlic

 

News

 

FARM PART-HAY! Be sure to RSVP and join us on Saturday July 19th.  Click here for details.

 

Pics of the week

“Stringing and Picking” The crew keeps tying and picking those tomatoes – a never-ending summer task.  May gives a tutorial on cherry methodology and then shows off some gypsy peppers.

 

Recipe

 

Chile Rellenos with Spicy Roasted Tomato Salsa (Makes 4 Servings)

 

If you’ve had chile rellenos before, you know how incredible they are.  It definitely takes some work to make them, but the pay off is worth it.  Thank you to Chow.com for all the goodness, with slight adaptations. Check out the link for step-by-step pictures, as well as a recipe for a tasty salsa verde with tomatillos! Enjoy!

 

For the salsa:

  • 1 pound Valley Girl tomatoes, cored and halved
  • 1/2 medium white onion, cut into 1/2-inch slices
  • 2 medium garlic cloves, peeled and smashed
  • 1 medium jalapeno chile, stemmed and sliced
  • 1 teaspoon freshly squeezed lime juice, plus more as needed
  • 1 teaspoon kosher salt, plus more as needed

 

For the chiles rellenos:

  • 4 medium poblano chiles (about 1 pound)
  • Freshly ground black pepper
  • 3 cups shredded Monterey Jack cheese (about 8 ounces)
  • 4 large Say Hay eggs, separated and at room temperature *see ‘Notes’ below
  • 1/2 teaspoon kosher salt, plus more as needed
  • 1 cup vegetable or canola oil

 

 For the salsa:

Heat the broiler to high and arrange a rack in the upper third of the oven.  Place the tomato halves skin-side up on a baking sheet. Scatter the onion, garlic, and jalapeno around the tomatoes. Broil until the tomato skins start to blacken and blister, about 7 minutes. Transfer the vegetables to a blender, add the measured lime juice and salt, and blend into a smooth purée. Taste and season with additional salt and lime juice as needed.  Transfer to a small saucepan and keep warm over low heat.

 

For the chiles rellenos:

Lay 1 chile on a work surface so that it sits flat naturally without rolling. Using a paring knife, make two cuts forming a “T” by first slicing down the middle of the chile lengthwise from stem to tip, then making a second cut perpendicular to the first about a 1/2 inch from the stem, slicing only halfway through the chile (be careful not to cut off the stem end completely). Carefully open the flaps to expose the interior of the chile and, using the paring knife, carefully cut out and remove the core. Scrape the inside with a small spoon to remove the seeds, ribs, and any remaining core. Repeat with the remaining peppers.

Turn 2 gas burners to medium-high heat. Place 1 chile directly on each burner and roast, turning occasionally with tongs, until blackened and blistered on all sides, about 5 to 7 minutes.  *See ‘Notes’ below

(Alternatively, heat the broiler to high and arrange a rack in the upper third of the oven. Place all of the chiles directly on the rack. Broil, turning occasionally with tongs, until the chiles blacken and blister on all sides, about 8 to 10 minutes. The chiles will be softer using the broiler rather than a direct flame, so be careful not to tear them while stuffing.) Remove to a large heatproof bowl; repeat with the remaining 2 chiles.

Cover the bowl tightly with plastic wrap or a baking sheet and let the chiles steam until cool enough to handle, about 15 minutes. Using a butter knife, scrape away and discard the chile skins, being careful not to tear the chiles; set the chiles aside.

Heat the oven to 250°F and arrange a rack in the middle. Place a wire rack over a baking sheet and set aside.

Season the inside and outside of the chiles with salt and pepper. Stuff each chile, being careful not to tear them, with a quarter of the cheese (about a heaping 2/3 cup) and close the flaps over the cheese; set the chiles aside.

Whisk the egg yolks in a medium bowl until lightened in color and frothy, about 2 minutes; set aside.

Place the egg whites and measured salt in the clean, dry bowl of a stand mixer fitted with a whisk attachment. Beat on high speed until stiff peaks form, about 1 1/2 minutes.

Remove the bowl from the mixer, add the egg yolks, and fold with a rubber spatula until just combined (do not deflate the egg whites); set aside.

Heat the oil in a large frying pan over medium-high heat until hot, about 4 minutes. Check to see if the oil is hot by submerging the handle of a wooden spoon or a wooden chopstick until it touches the bottom of the pan—the oil should bubble vigorously.

Working with 1 chile at a time, drop 1/2 cup of the egg batter into the oil and use a rubber spatula to spread it to about the same size as the stuffed chile. Lay the chile seam-side down on top of the mound of batter. Drop another 1/2 cup of batter on top of the chile, spreading it with the rubber spatula to cover the sides and encase the chile.

Cook without disturbing until the bottom of the chile relleno is golden brown, about 2 to 3 minutes. Using a flat spatula and a fork, carefully flip the chile relleno over and cook until the other side is golden brown, about 2 to 3 minutes. (If the sides of the chile are not brown, use a spatula or tongs to turn it onto each side to brown.)

Transfer the chile relleno to the rack set over the baking sheet, season with salt, and place in the oven to keep warm. Repeat with the remaining stuffed chiles.

To serve, spread 1/3 cup of the roasted tomato salsa on each plate and top with a chile relleno. Serve immediately, passing the remaining salsa on the side.

Notes: Separate the eggs while they’re still cold, which will make them easier to handle; then let them come to room temperature. And make sure there are no traces of yolk in the whites, or the whites will not whip properly.

Coring and removing the seeds from the peppers is easier before roasting and keeps the peppers from tearing while stuffing in the cheese. Roasting over a gas flame keeps the peppers’ shape and texture intact during frying, but if you don’t have a gas stove, use the broiler in your oven.

Tying Tomatoes

The Tomato Gang

May & Gypsy Peppers