What’s in the box this week?
Standard Shares include
- Red Butterhead Lettuce – Add roasted beets, crumbled goat cheese, roasted almonds, and a tasty vinaigrette to make a simple yet delicious salad!
- Tomatillos – Fresh tomatillos with the husk still intact may be stored in the refrigerator for up to two weeks. They are best stored in a paper bag. Tomatillos last a week longer in the refrigerator if the husks are removed and the fruit is placed in sealed plastic bags. Tomatillos may also be frozen after removing the husks.
- Poblanos – Dried, it is called ancho or ancho chile, from the Mexican Spanish meaning ‘wide’. The ripened red poblano is significantly hotter and more flavorful than the less ripe, green poblano. While poblanos tend to have a mild flavor, occasionally and unpredictably, they can have significant heat.
- Sweet Potatoes – The star of this week’s recipe!
- Jalapenos — Make a delicious chiles toreados salsa to accompany…. everything. In a medium skillet, heat 1 tbs canola oil over medium high heat, add 8 chopped jalapeños and a roughly chopped onion and fry until jalapeño skins begin to blister and char. Remove from heat. Add 1/8 tsp salt, 1/8 tsp pepper and 3 tbs soy sauce (or lime juice will also do). Stir and transfer to molcajete (mortar and pestle). Grind ingredients in molcajete to desired consistency. Serve over tacos, with grilled meats, scrambled eggs, a straight up salsa with tortilla chips, or anything else that tickles your fancy!
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.
Radicchio, Sweet Potatoes, Kale, Young Leeks, Eggplant or Butterhead Lettuce
Sweet potatoes are a very long season crop, typically planted in early May and harvested in late September or October. They do much better on the East Coast, where the humid weather facilitates a good curing and long storage process. The white substance they excrete when healing is called ‘suberin,’ which is actually identical to cork. A good suberization ensures a long harvest. Here in California, and on our farm, they are best eaten within a few weeks to couple months of harvest. We grow them just for you, our CSA members!
Pics of the week
A picture of summer: last week’s watermelons.
Diggin’ sweet potatoes by hand.
Market fall goods.
Sweet Potatoes with Poblano Chile Rajas (Serves 8)
According to this recipe from Food & Wine, in Texas and the Soutwest, strips of cooked chiles or bell peppers are called rajas. This is a great way to use two of this week’s box items in a novel and delicious way!
- 3 lbs sweet potatoes, peeled and sliced 1/2 in thick
- 3 tbs unsalted butter, melted
- 3/4 tsp coarse sea salt
- 6 medium poblano chiles
- 3 small onions, sliced crosswise 1/4 in thick, separated into rings
- 1 c (loosely packed) cilantro leaves
- 1/3 c crème fraîche or sour cream
Preheat the oven to 375°F. Generously butter a 3-qt. gratin dish. Arrange the sweet potatoes in an overlapping layer in the prepared dish. Brush the potatoes with 1 1/2 tbs of the melted butter and sprinkle with the salt. Bake for about 40 minutes, or until tender and just beginning to brown.
Roast the poblanos directly over a gas flame or under the broiler, turning, until charred all over. Transfer the poblanos to a bowl, cover with plastic and let steam for 15 minutes. Peel, core and seed the chiles, then cut them into 1/4-inch strips.
Transfer the poblanos to a bowl, add the onion rings and toss with the remaining 1 1/2 tablespoons of butter. Scatter the poblano mixture over the sweet potatoes.
Reduce the oven temperature to 350°F and roast the sweet potatoes for about 35 minutes, or until the poblanos and onions are tender and just beginning to brown. Scatter the cilantro leaves on top, drizzle with the crème fraîche and serve.
Make Ahead: The sweet potatoes can be prepared up to scattering the poblano mixture over them, and refrigerated overnight. Let return to room temperature before baking.