Week 15


It has been a fun week on the farm.  Last Tuesday Kelly and I took the day off and went up to Mount Vernon.  One of the seed companies we order from had a field day at their trial gardens.  It was fantastic.  We got to relax but still talk about vegetables.  We met a couple other farmers and saw a few new varieties for next year.  On Thursday we started hauling winter squash out of the field.  The butternut plants had died back the most and we started with them.  The squash field is impenetrable in the summer so harvest is always filled with surprises.  Thus far all the surprises have been good.  And finally, yesterday we slaughtered our chickens and filled the freezer with meat for the winter.  That task isn't a fun one but it went quickly and it is a good feeling to know it is finished and we are stocked up for the year.

Jacob, our friend, and one of the owners of Calliope Farm helped us with our chickens yesterday.  I asked him if they do fall radish plantings and he responded that they do and fall radishes time well with taco season.  We eat all sorts of tacos year round but only at this time of year do we have the luxury of freshly roasted poblanos.  They are great on Mexican style street tacos or in veggie tacos. A few radishes on the side with a squeeze of lime are a must have item according to Jacob and I am inclined to agree.

Enjoy your veggies.

Lettuce
Carrots
Broccoli
Cherry Tomatoes
Onions
Poblano Peppers
Radishes
Baby Stir Fry Greens - Large Share Only

Poblano Pepper Recipes

Roasted Poblanos

I like to use the grill to roast my peppers but you can do it over the flame of a gas stove or under the broiler if you prefer.

Heat your grill and lightly rub your peppers with oil.  Place peppers on a hot part of the grill turning after the pepper has blistered and darkened a bit.  I don't like to char them quite as much as I do with a roasted red pepper.  The flesh is a little more delicate and can get a bit bitter if completely blackened.  Once all sides have cooked/blistered remove peppers to covered dish and let them cool.  They should peal easily.  I have sensitive skin and like to wear gloves when I am peeling the peppers.  When I forget my hands burn for a long time after I finish.

In addition to using these as a garnish for tacos I also like to layer them in a little dish with some cheese and bake them until the cheese melts.  It is delicious with warm tortillas.  Last week we sliced them in half, took out the seeds, rubbed a bit of oil on them and then placed them cut side up on the coolest part of our gas grill.  We cracked and egg in each one, added a little salt and pepper and then closed the grill until the egg was just cooked.  It made a great meal with rice, beans, tortillas and a salad.

Here is a link to a Rick Bayless recipe for skirt steak tacos with poblanos.

Tacos de Arrachera al Carbón con Rajas