Another week, another great harvest at hand. There’s more Sweet Corn, more awesome Tomatoes, maybe one last round of Romano Beans, and another handful of Mini Cantaloupes coming in from the field. And this week, we’re adding our Shishito Peppers into the mix. Shishitos are small, thin-walled peppers that are typically mild in flavor and make a deliciously simple appetizer when blistered on a hot dry skillet. I like mine this way, with a squeeze of lemon and a little sprinkle of salt, though our customers have shared legends of epic burritos and incredible pizzas they’ve made with them. Shishitos typically mild in flavor; however, the plants do produce an occasional medium-spicy pepper. When we eat them as a family, whichever one of us gets one with a little heat to it calls it out like BINGO. That’s how unserious the threat of spice is here. I have also sourced some Italian Prune Plums for our CSA and Farmstand this week. Split them in half and enjoy them as is, but if you’re interested in baking up a sure thing that’s worth repeating, you’ll want to scroll down for Marian Burros’s legendary Plum Torte recipe. And if you’ve been planning to grab some of our bulk Roma Tomatoes, this is a good week to get around to it! As promised, Fall invoices and renewal info will go out to current members of the CSA this week.
Thanks,
Katie
IN THE FARMSHARES THIS WEEK:
Shishito Peppers
Tomatoes
Romano Beans
Sweet Corn
Mini Cantaloupes
and/or Zucchini/Cucumbers
Italian Plums
RECIPES & SEASONAL TIPS
10 Restaurant-Worthy Shishito Pepper Recipes That You Can Make at Home - Food & Wine
Is Making Your Own Tomato Sauce Worth It? - Eater
ORIGINAL PLUM TORTE
(And 5 Ways to Adapt)
Marian Burros
¾ to 1cup sugar
½ cup unsalted butter, softened
1 cup unbleached flour, sifted
1 teaspoon baking powder
Pinch of salt (optional)
2 eggs
24 halves pitted purple plums
Sugar, lemon juice and cinnamon, for topping
COWBOY CAVIAR (Our kiddo prepped this for her school lunches this week, and it is a winner!)
Love & Lemons
1½ cups cooked black beans, drained and rinsed
1½ cups cooked black-eyed peas, drained and rinsed
2 cups cherry tomatoes, halved
1 cup corn kernels
1 red bell pepper, stemmed, seeded, and diced
½ cup diced red onion
1 medium jalapeño pepper, finely chopped
Juice of 1 lime
2 large avocados, pitted and diced
¼ cup chopped fresh cilantro
Tortilla chips, for serving
2 tablespoons plus 1 teaspoon red wine vinegar
2 tablespoons extra-virgin olive oil
1 teaspoon ground cumin
½ teaspoon cayenne pepper
½ teaspoon honey
1 garlic clove, minced
1½ teaspoons sea salt
½ teaspoon freshly ground black pepper
15 MINUTE SUCCOTASH WITH CORN & GREEN BEANS
Brooklyn Farm Girl
3 ears fresh corn approx 2 cups of corn
1 ½ cup green beans cut into quarters
¼ cup butter
½ cup cherry tomatoes halved
salt to taste
GREEN BEAN SALAD WITH LEMON & DILL
Simply Recipes
1 1/2 pounds fresh green beans
3 tablespoons fresh dill, minced
3 tablespoons red onion, minced
1 1/2 tablespoons Dijon mustard
1 1/2 tablespoons olive oil
Zest of 1 lemon
Juice from 1/2 lemon (about 1 1/2 tablespoons)
1 tablespoon plus 1/2 teaspoon kosher salt, divided
1 teaspoon freshly ground black pepper
MEXICAN STREET CORN DIP
Half-Baked Harvest
2 tablespoons chili powder
2 teaspoons smoked paprika
1/2-2 teaspoons cayenne pepper, to your taste
2 tablespoons extra virgin olive oil
1 yellow onion, chopped
2 cups corn (3-4 raw)
2 cloves garlic, chopped
kosher salt and black pepper
6 ounces cream cheese, at room temperature
1/3 cup sour cream
4 tablespoon salted butter
1/3 cup olive oil mayo or use plain Greek yogurt
2 tablespoons fresh lime juice
3/4 cup crumbled cotija cheese
1 ear grilled corn, kernels removed from the cob
1/4 cup fresh cilantro, chopped