October 17, 2018

What’s in the box this week?

Standard Shares include

  • Lunchbox Peppers - Delicious to slice into green salads or your favorite slaw!

  • Swiss Chard - The star of this week’s recipe!

  • Mixed Baby Eggplant - Toss this easily roasted eggplant with pasta — excellent with tomato sauce, a touch of cream, mozzarella, and basil!

  • Poblano Hot Peppers - The poblano is a mild chili pepper originating in the state of Puebla, Mexico. Dried, it is called ancho or chile ancho, from the Mexican Spanish name ancho ("wide").  Stuffed fresh and roasted it is popular in chile rellenos poblanos.  While poblanos tend to have a mild flavor, occasionally and unpredictably they can have significant heat. Different peppers from the same plant have been reported to vary substantially in heat intensity.

  • Mountain Magic Tomato - Slow roast them! Preheat the oven to 225℉.  Slice the cherry tomatoes in half and place on the baking sheet.  Add the 1 head garlic cloves (don't remove the skin) to the baking sheet then drizzle with olive oil and season with sea salt and freshly cracked pepper, to taste.  Place into the oven and roast slowly for 3 hours. Yum!

  • Yellow Onion - Top your end of summer burgers with charred rounds of these sweet alliums!

  • Rosemary - Rosemary is delicious in desserts:  You may not expect it but a hint of chopped rosemary gives a wonderful savory note to apple pie crust.

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

 

Vegetable Forecast

TBA

 

Recipe

Lentil Soup with Sausage, Chard, and Garlic (Serves 6) This is a cool time of year where we can have fun with the outgoing summer produce and pair it with our incoming fall/winter veg!  Cooks in other parts of the world only dream of this convergence.  Take advantage and make this recipe to combine the best of both worlds.  Thank you to Smitten Kitchen for the recipe!

  • 1/2 cup olive oil, divided

  • 2 large links (about 8 o) of sweet Italian sausage

  • 1 medium onion, diced

  • 2 celery stalks, sliced or diced

  • 2 medium carrots, peeled and sliced into half-moons or diced

  • 4 cloves garlic, sliced (reserve half for later in recipe)

  • Kosher salt

  • A pinch of crushed red pepper flakes (optional)

  • 1 cup brown lentils, sorted and rinsed

  • 2 bay leaves

  • 1 28-ounce can crushed tomatoes or sub your crushed Mountain Magic tomatoes!

  • 6 cups water

  • Freshly ground black pepper

  • 3 to 4 cups shredded or thinly ribboned Swiss chard leaves or kale

  • Grated Pecorino Romano cheese to finish

Heat 1/4 cup olive oil (enough to generously coat bottom of pot) in a large pot on medium to medium-high heat. When hot, add the sausage, breaking it up with a wooden spoon until it starts to brown, about five minutes.

Add the onion, celery, carrots, first two garlic cloves, a pinch of salt, and if you like your soup spicy, a pinch of red pepper flakes. Cook with the sausage until the vegetables soften a bit, another 5 minutes.

Add the lentils, bay leaves, tomatoes, water (6 cups is, conveniently, a little less than 2 empty 28-ounce cans, so you can get any tomato pulp you missed), more salt and black pepper to taste. Bring to a simmer and allow to cook until the lentils are tender, about 40 minutes. (It might be necessary to add more water if the soup gets too thick, though we preferred ours on the thick side.)

When the lentils are cooked, add the chard and cook until the leaves are tender, just a few minutes more. Discard the bay leaves.

Pic of the Week:

 Hot Pickled Pepper Love

Hot Pickled Pepper Love