On the farm this week we had a much needed rain on Sunday and have been weeding and mowing to maintain our fall crops. We are preparing to cover crop and seed late fall rounds in the next few weeks.
In your share you will find:
- Salad Mix or Lettuce Head
- Bell or frying pepper
- Jalapenos Peppers and/or Hungarian Hot Yellow Wax Peppers
- Heirloom Tomatoes
- Cherry Tomatoes
We are including a few jalapeno recipes and a few lemongrass recipes. The jalapenos are the smaller, dark green peppers. The Hungarian Hot Yellow wax are banana shaped, yellow and longer. They are not as nearly as hot as the jalepeno pepper, but they still have a little kick to them.
A few days ago made the jalapeno simple syrup from the cookbook
Smoke and Pickles that we mentioned last week. We used Misty Mountain Farms maple syrup instead of sugar and have been using it to make spicy lemonade. It is sweet with just a little heat right at end.
3 jalapeno peppers
1 tablespoon coarsely chopped cilantro(sub parsley)
1 tablespoon coarsely chopped shallots(sub onion)
2 tablespoons fresh lemon juice
Kosher salt and freshly ground black pepper
3 tablespoons extra-virgin olive oil
In a nonstick saucepan, roast the jalapenos over high heat until the skins char. Turn the heat off, cover the pan, and set aside for 5 minutes.
Peel the cooled jalapenos and remove the stems. Slice lengthwise and, over a small bowl, scrape out the seeds and discard while allowing the juices to collect in the bowl.
Add the cilantro, shallots, lemon juice, and salt and pepper to the bowl and whisk to combine. Whisk in the olive oil.
Will keep for two weeks, tightly covered, in the refrigerator.
—–from Whole Living
Lemongrass and Ginger Tea
* 1 bunches of lemongrass, woody ends trimmed.
* 2-3-inch piece ginger, scrubbed and cut into thin slices
* 4 cups water
* stevia or honey
Use the back (blunt side) of a large butcher’s knife and give a couple whacks to the lemongrass to bruise the bulbs and release some of the oils.
Combine the lemongrass, ginger and water in a large saucepan. Bring to a boil, lower heat, and simmer for 10-15 minutes. Drain and sweeten to taste with stevia or honey.
Lemon-Grass-Ginger Soup With Mushrooms
By MARK BITTMAN(from NY Times)
6 cups chicken stock
3 stalks lemon grass(more as our lemongrass is slender)
4 nickel-size slices ginger
3 or 4 small hot chilies, minced(sub jalapenos)
2 tablespoons nam pla (fish sauce), or to taste
6 to 8 ounces roughly chopped oyster mushrooms
2 teaspoons minced lime leaves or lime zest
Juice of 1 lime
1/4 cup minced cilantro leaves
Heat the stock over medium heat. Trim two of the lemon-grass stalks of their toughest outer layers, then bruise them with the back of a knife; cut them into sections, and add them to the stock with the ginger and about 1/4 of the minced chilies. Simmer for about 15 minutes, longer if you have the time. Peel all the hard layers off the remaining stalk of lemon grass, and mince its tender inner core.
When you’re ready to eat the soup, remove the lemon grass and ginger. Add 1 tablespoon nam pla and the chopped mushrooms. Taste the broth, and add more chilies if you like, as well as some salt if necessary. In the bottom of each of 4 warmed bowls, sprinkle a little each of the chile, lime leaves or zest, lime juice, cilantro and minced lemon grass.
Ladle the soup into the bowls and add a teaspoon of nam pla to each bowl. Serve piping hot.
YIELD 4 servings