What’s in the box this week?
Standard Shares include
Summer Squash - Unlike their winter counterparts, summer squash have soft, thin skin that is perfectly edible, with varying degrees of light to dense flesh. They can all be eaten raw or cooked, and have a mild flavor that can range from sweet to nutty, and though the difference in flavor between varieties is subtle, it's distinct.
Gypsy Peppers -The star of this week’s recipe!
Carrots - There is a persistent belief that the alkaloids in carrot tops make them slightly dangerous for consumption, but this isn't really true, as alkaloids are a substance found throughout nearly every leafy green vegetable. Throw them in your next vegetable stock!
Beets - Did you hear about the guy who stopped eating vegetables? His heart missed a beet.
Cucumbers - The flesh of the cucumber is mostly water, but also contains ascorbic acid (vitamin C) and caffeic acid, both of which help soothe skin irritations and reduce swelling–these acids prevent water retention, which may explain why cucumbers applied topically are often helpful for swollen eyes, burns and dermatitis.
Fresh Onion - The onion is most frequently a biennial or a perennial plant, but is usually treated as an annual and harvested in its first growing season.
Basil - Pesto tip: Love garlic? Great. Just be sure that the amount of garlic you're using doesn't overpower the rest of the sauce. You should be able to taste every element of the pesto, from the greens to the olive oil and nuts. Start with a small amount of garlic, and add more if the sauce needs a little zip. Remember: You can always add more, but you can't take any out.
Egg Shares include eggs from our certified organic, pasture-raised, happy hens.
Peperonata (Makes about 6 cups) Common in Italian cooking, peperonata consists of sweet peppers sauteed in olive oil, but could include ingredients like tomatoes, onion, garlic, herbs (basil), capers, and olives. Serve your peperonata hot or cold! While hot, it can be used as a condiment for meat, pizza or pasta topping. When served cold, it can be used as a stuffing for omelets or simply eaten as an antipasto. Enjoy! Thank you to The New York Times for the recipe!
8 gypsy peppers, about 2 1/2 pounds total
½ cup extra-virgin olive oil, plus more for roasting
2 tablespoons salt-packed capers, soaked
1 tablespoon tomato paste
½ red onion, diced (about 1 cup)
½ fennel bulb, cored and diced
½ teaspoon dried chili flakes
2 tablespoons red-wine vinegar
Preheat the oven to 400 degrees. In a bowl, toss the peppers with a dash of olive oil and a pinch of salt, coating them evenly. Arrange in a single layer on a baking sheet. Roast, turning the peppers once about halfway through cooking, for 20 to 30 minutes, or until the skins have started to blister and pull away from the flesh. Remove from the oven, place in a bowl and cover tightly with plastic wrap until cool enough to handle. Remove the plastic wrap and peel the peppers. The skins should slide right off. Tear the peppers into roughly equal pieces, about ½ inch wide, discarding the stems, seeds and membranes.
In a large pot, heat the olive oil over medium heat. Dab the capers dry with a paper towel and add them to the oil. Fry the capers for about a minute, or until they bloom and become crispy. Stir in the tomato paste and cook for 2 minutes, until the paste turns brick red. Stir in the onion, fennel, chili flakes and ½ teaspoon salt and cook, stirring occasionally, for 5 minutes, or until the onion and fennel are tender.
Deglaze the pan with the vinegar, dislodging any browned bits, and stir in the peppers. Cook for a few minutes, taste for seasoning, and adjust with more salt or vinegar if needed. Can be served warm or stored in a tightly covered container for up to two weeks.