What’s in the box this week?
Standard Shares include
Mountain Magic Tomatoes - The biggest tomato fight in the world happens each year in the small Spanish town of Buñol. The festival called La Tomatina, involves some 40,000 people throwing 150,000 tomatoes at each other.
Hot Pepper Mix - Oven drying instructions: Wash your chili peppers thoroughly after picking to remove any dirt. Cut them in half, lengthwise to expose the pepper innards. Arrange the chili peppers over a baking sheet. Bake at low heat, about 100-135℉. There is no set time to bake the chili peppers for drying. Keep an eye on them, turning every few minutes or so. You can leave the oven door cracked for some air flow. It will take several hours with this method. Keep in the oven until the moisture has been baked out of them. Use as desired!
Gretel Eggplant - Unlike large globe eggplants, which can sport tough skins and mealy, seedy insides when cooked, fairy tales like this variety are ideal for roasting or confiting whole until tender and creamy. Plus, they cook wildly fast. For perfectly cooked small eggplant, you can halve them lengthwise and place them cut side down in a hot cast-iron skillet to create a beautifully caramelized face and a custardy interior. As a bonus, leave the eggplant skin-side-up to help preserve some of their gorgeous color. You can then finish off the eggplant in the oven until it is tender.
Little Gem Lettuce - Here’s a great walnut vinaigrette to go with your little gems: Whisk together both 2 tsp apple cider vinegar and 1 tsp red-wine vinegar, 1 tbsp minced shallot, and 1 tsp Dijon mustard. Gradually whisk in both ¼ c safflower oil and ¼ c extra virgin olive oil; season with coarse salt and freshly ground pepper. Stir in 2 tbsp finely chopped walnuts. Arrange 6 medium heads of the little gems, halved lengthwise, on a platter; spoon vinaigrette evenly over top and served.
Mixed Sweet Peppers - The star of this week’s recipe!
Egg Shares include eggs from our certified organic, pasture-raised, happy hens.
Chickpeas with Tomatoes and Sweet Peppers (Serves 6) As we move towards the end of summer, it only seems right to go out with a bang! This easy dish uses many of this week’s box items in a simple way that allows them to shine in all their delicious glory. Thank you to SAVEUR for the recipe!
2 cups dried chickpeas (or a 28 oz can, drained)
1⁄2 cup extra-virgin olive oil
2 medium red bell peppers, stemmed, seeded, and chopped
1 small red chile, stemmed and finely chopped
1 large yellow onion, peeled and chopped
2 cloves garlic, crushed and peeled
3 medium tomatoes, cored and finely chopped, (or the equivalent of Mountain Magics!)
1 tsp. chopped fresh basil
1⁄2 tsp. chopped fresh tarragon
1⁄2 bunch fresh parsley, chopped
Salt and freshly ground black pepper
Put chickpeas in a medium bowl and add enough cold water to cover by 2''. Set aside to soak for at least 4 hours, or overnight, then drain.
Place chickpeas in a medium pot, add enough cold water to cover by 3'', and bring to a boil over medium-high heat. Cover, reduce heat to medium, and cook until chickpeas are tender, about 1 1⁄2 hours. Drain and set aside.
Heat oil in a heavy medium pot over medium heat. Add bell peppers, chiles, onions, and garlic and cook, stirring often, until vegetables have softened, about 10 minutes. Add tomatoes, basil, tarragon, half the parsley, and salt and pepper to taste. Cover, reduce heat to medium-low, and simmer for about 30 minutes. Add chickpeas and simmer until heated through, about 10 minutes. Adjust seasonings and serve hot or cold, sprinkled with remaining parsley.
Pic of the Week: