Week 11
We pulled all of the Walla Walla onions that had fallen over before the rain. Having them dry and cozy in the barn gave us some peace of mind and allowed us to fully enjoy the rain. There is an overhang off the living room that is roofed in metal and I love sitting out back and listening to the rain fall on the metal roof. I enjoy it in winter as well, but it is extra nice to do it in mid August. A little break in the heat was great, but I am happy that it warms up again a little later in the week. Summer is so brief, I am not ready to give up on it yet!
You have a hallmark of summer in your box today - corn. We made some delicious tacos from Rick Bayless's cookbook and I am including the recipe below since there are many of the ingredients in your box today.
Melons are starting to trickle in - should have something fun for your boxes next week.
Red Leaf Lettuce
Cucumber
Corn - The corn will be picked the morning of your pick up day. It will keep in the fridge but corn is best eaten as soon as possible.
Cherry Tomatoes
Zucchini
Poblano Peppers - While these are on the lesser end of the spicy scale as far as chile peppers go, they do still have a bit of heat to them, particularly if you are using them in a dish where the pepper is the lead role such as chile rellenos.
Swiss Chard
Carrot - Large Only
Mexican Style Zucchini Tacos
Showing posts with label Poblano Pepper Recipe. Show all posts
Showing posts with label Poblano Pepper Recipe. Show all posts
Sunday, August 13, 2017
Sunday, July 31, 2016
Week 9
When I picked zucchini this morning for a co-op order I noticed that it is about time to call it quits on the first round of cukes and zukes. The plants are starting to look a little tired and the plants are producing some funny shaped fruits. We also pulled down all the peas last week and got a lot of the trellising removed. Although we are still planting things we have turned a corner. The stand looked beautiful this weekend with some tomatoes, peppers and lots of flowers on it but the fields are giving us a glimpse into the future…summer is fading in some ways.
As far as your boxes go, we have a lot of summer ahead of us so don't let me get you down!
Carrots
Lettuce - Lovelock, it is a nice Batavian style mild lettuce with a good crunch.
Cherry Tomatoes
Japanese Cucumbers - When we first started growing these we didn't know how pick them. We just came up with our own opinion and went with it. Then, Hiroko, a customer originally from Japan, set us straight. For a while we continued to pick them our own way, always picking a few slimmer ones for her. Then this year we started picking them smaller and then we started to waffle back and forth which is kind of where we are now. In Japan and Korea they are picked more slender than the ones in your box today. The problem is they are fairly perishable and the slender ones go soft even quicker than the larger ones do. I think they taste great at the size we started picking them or we wouldn't have decided on that size but I feel like it is a little bit like when your neighbor gives you that giant zucchini and you think to yourself - don't you know better. Someone knows better than we do and we can't decide if we should give in or just do it our own way. They do taste great skinnier but they go soft in a New York minute.
Potatoes - Satina, gold skin, gold flesh
Walla Walla Onion- love these sliced and grilled on a burger or a sandwich
Cauliflower or Poblano Pepper - We were not sure if we would get heads of cauliflower this week for everybody so we are going to save ourselves some stress and split it into two weeks. Some of you will get cauli this week and some next. The week you don't have cauliflower you will have poblano peppers. They aren't a bit like cauliflower but they are yummy.
Salad Mix - Large Only
Pursalane - Add on Veggie Only
Here is an easy traditional way to use your not so traditionally picked cucumber. Sunonono Salad is great served nice an cold and garnished with sesame seeds.
What to do with your poblano peppers other than make chile rellenos.
The pobalnos we have eaten have been on the spicy end of the poblano spice range.
Rick Bayless has a great potato salad recipe with a poblano mayonnaise. What the blogger doesn't mention is that your olive oil should be mild or use veggie oil and that it is best eaten before you refrigerate it. The blogger likes it with bacon which I am sure is awesome. I love it with grilled salmon and a salad. If you don't want to make your own mayo you could just jazz up some regular mayo with some roasted poblanos.
Ian, who some of you see on Wednesday, mentioned that he and his partner made a poblano cream sauce. Sounds good - I think you could make really rich with just heavy cream or a little lighter with a mix of stock and cream or even stock and milk if you thickened it a bit. I need to experiment.
Roasted pobalnos are great on both chicken and steak tacos or in a breakfast burrito. They add a little smokiness, a little heat and a lot of flavor
Add on Veggie - Pursalne
Yes, we are giving you a weed but not just any weed. It is high in Omega-3 fatty acids and many people extol it as a super food. I am kind of sick of that word and I mainly like it because I think it tastes good. Of course things that taste good and are good for you are hard to beat. It grows almost anywhere which is probably why I found recipes and traditional food lore about it from countries all around the world.
You have two kinds of pursalne. One is a cultivated variety that I ordered seed for and planted in tidy rows. It is the lighter of the two, has bigger leaves and grows more upright making it easier to harvest. I am not sure it tastes better. I kind of think the leaves of the weed taste better but the stems of the cultivated variety taste better. I thought it would be fun to give you both. What I like about pursalane is that it has a great texture and a lemony flavor.
Up until today I always ate it raw and almost always as a little snack as I was walking around the field or weeding something. Lots of weeds are edible but pursalane is the only one I bother with. I knew that it was used in Mexican cooking (called Verdolagos) and have wanted to try a pork dish I came across in a magazine a long time ago. The flavor reminds me a little of nopales, the cactus eaten in Mexico and often served with tomatoes. I quickly grilled some whole - just a a little oil and a minute on a hot grill. I then chopped it up, minus the bottom stem, with some grilled onions, tomatoes and garlic and a drizzle of olive oil. I think it could make a great salad or a great salsa this way with a little hot pepper added. I also made the pork dish I had once read about with from a recipe I got from Rick Bayless. You can find a very similar version here that is adapted just slightly from the original recipe. Bayless also suggests making it with out the pork. We really enjoyed it.
I haven't made either of the salad recipes below but they are both very easy and both similar to the salad I made with tomatoes and onions.
Pursalane Salad with Parsley
Pursalane Salad with Cucumber
I realize that I send this post out very close to when you actually receive the unusual item and if you prefer to plan in advance or don't like to make do and improvise in recipes this is probably inconvenient. I thought it might be helpful if I tell you that the next two add on vegetables you will receive will both be herbs. One is papalo, a mexican herb and the other is shiso, an herb used in Japan.
Happy Eating.
When I picked zucchini this morning for a co-op order I noticed that it is about time to call it quits on the first round of cukes and zukes. The plants are starting to look a little tired and the plants are producing some funny shaped fruits. We also pulled down all the peas last week and got a lot of the trellising removed. Although we are still planting things we have turned a corner. The stand looked beautiful this weekend with some tomatoes, peppers and lots of flowers on it but the fields are giving us a glimpse into the future…summer is fading in some ways.
As far as your boxes go, we have a lot of summer ahead of us so don't let me get you down!
Carrots
Lettuce - Lovelock, it is a nice Batavian style mild lettuce with a good crunch.
Cherry Tomatoes
Japanese Cucumbers - When we first started growing these we didn't know how pick them. We just came up with our own opinion and went with it. Then, Hiroko, a customer originally from Japan, set us straight. For a while we continued to pick them our own way, always picking a few slimmer ones for her. Then this year we started picking them smaller and then we started to waffle back and forth which is kind of where we are now. In Japan and Korea they are picked more slender than the ones in your box today. The problem is they are fairly perishable and the slender ones go soft even quicker than the larger ones do. I think they taste great at the size we started picking them or we wouldn't have decided on that size but I feel like it is a little bit like when your neighbor gives you that giant zucchini and you think to yourself - don't you know better. Someone knows better than we do and we can't decide if we should give in or just do it our own way. They do taste great skinnier but they go soft in a New York minute.
Potatoes - Satina, gold skin, gold flesh
Walla Walla Onion- love these sliced and grilled on a burger or a sandwich
Cauliflower or Poblano Pepper - We were not sure if we would get heads of cauliflower this week for everybody so we are going to save ourselves some stress and split it into two weeks. Some of you will get cauli this week and some next. The week you don't have cauliflower you will have poblano peppers. They aren't a bit like cauliflower but they are yummy.
Salad Mix - Large Only
Pursalane - Add on Veggie Only
Here is an easy traditional way to use your not so traditionally picked cucumber. Sunonono Salad is great served nice an cold and garnished with sesame seeds.
What to do with your poblano peppers other than make chile rellenos.
The pobalnos we have eaten have been on the spicy end of the poblano spice range.
Rick Bayless has a great potato salad recipe with a poblano mayonnaise. What the blogger doesn't mention is that your olive oil should be mild or use veggie oil and that it is best eaten before you refrigerate it. The blogger likes it with bacon which I am sure is awesome. I love it with grilled salmon and a salad. If you don't want to make your own mayo you could just jazz up some regular mayo with some roasted poblanos.
Ian, who some of you see on Wednesday, mentioned that he and his partner made a poblano cream sauce. Sounds good - I think you could make really rich with just heavy cream or a little lighter with a mix of stock and cream or even stock and milk if you thickened it a bit. I need to experiment.
Roasted pobalnos are great on both chicken and steak tacos or in a breakfast burrito. They add a little smokiness, a little heat and a lot of flavor
Add on Veggie - Pursalne
Yes, we are giving you a weed but not just any weed. It is high in Omega-3 fatty acids and many people extol it as a super food. I am kind of sick of that word and I mainly like it because I think it tastes good. Of course things that taste good and are good for you are hard to beat. It grows almost anywhere which is probably why I found recipes and traditional food lore about it from countries all around the world.
You have two kinds of pursalne. One is a cultivated variety that I ordered seed for and planted in tidy rows. It is the lighter of the two, has bigger leaves and grows more upright making it easier to harvest. I am not sure it tastes better. I kind of think the leaves of the weed taste better but the stems of the cultivated variety taste better. I thought it would be fun to give you both. What I like about pursalane is that it has a great texture and a lemony flavor.
Up until today I always ate it raw and almost always as a little snack as I was walking around the field or weeding something. Lots of weeds are edible but pursalane is the only one I bother with. I knew that it was used in Mexican cooking (called Verdolagos) and have wanted to try a pork dish I came across in a magazine a long time ago. The flavor reminds me a little of nopales, the cactus eaten in Mexico and often served with tomatoes. I quickly grilled some whole - just a a little oil and a minute on a hot grill. I then chopped it up, minus the bottom stem, with some grilled onions, tomatoes and garlic and a drizzle of olive oil. I think it could make a great salad or a great salsa this way with a little hot pepper added. I also made the pork dish I had once read about with from a recipe I got from Rick Bayless. You can find a very similar version here that is adapted just slightly from the original recipe. Bayless also suggests making it with out the pork. We really enjoyed it.
I haven't made either of the salad recipes below but they are both very easy and both similar to the salad I made with tomatoes and onions.
Pursalane Salad with Parsley
Pursalane Salad with Cucumber
I realize that I send this post out very close to when you actually receive the unusual item and if you prefer to plan in advance or don't like to make do and improvise in recipes this is probably inconvenient. I thought it might be helpful if I tell you that the next two add on vegetables you will receive will both be herbs. One is papalo, a mexican herb and the other is shiso, an herb used in Japan.
Happy Eating.
Monday, September 17, 2012
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
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
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