Farm Newsletter

Week #21; Gleaning recap

The gleaning fields stretched across the entire farm.  

The weather was perfect for our annual gleaning party!   It was warm enough and sunny and pretty darn windy but that’s typical fall weather.  There was a hard freeze the night before, so the tomatoes and peppers were damaged but it was still worth looking through the field for good ones.  Thank you for working with the reservation system we set up.  There were just three of us staffing the u-pick so it was a huge help to spread out your arrivals.  We had entry slots for all who wanted them.  Let’s share highlights and photos.

Our list of gleaning crops changes every year.  Here is this year’s list and our observations, followed by photos.

Pumpkins – This was one of our best pumpkin growing seasons so they are solid and should last well.  FYI the row of small pumpkins was actually a pie pumpkin called Mystic Plus so you might try cooking that one.  Or use it as an ornamental – they are very pretty.

Bell peppers (Limit = 3 per household) – The peppers were frozen the night before but it seems everyone found a few good ones.  Those are easy to cook after they’ve been frozen.

Carrots (Limit = 6 per household) – Carrots are not a true gleaning crop as we could harvest all of them, but we include them so kids have the fun of digging up a few carrots.  

Chilies; jalapenos and poblanos (Limit = 5 and 2 per household, respectively) – We peeled back row cover from our chile field to offer a few for gleaning.  This field is precious and we’ll keep it protected as long as we can.  Which will not be much longer!

Kale & collards – We plant two kale/collard fields each season, harvesting the first one until midsummer then switching to the fresh second planting.  By now, the first field has recovered, meaning both early and late plantings are productive right now.  That’s how we have lots of kale and collards to glean each year.  You can barely tell where members gleaned!

Romano beans – This field was an adventure.  It was very wet and muddy from overnight irrigation to protect the adjacent pepper field.  It was worth the stop to pick a few handfuls of beans, or more if you were patient.  You may have noticed a mysterious nearby field covered in white row cover.  That field contained the green beans that we picked for you this week.

Sweet potatoes (Limit = dig 1 hill per household).  We designate this the 2022 Most Mysterious Gleaning Crop.  We set digging forks in the field and told people to choose one sweet potato hill, then dig until they found the tubers.  The sweet potatoes were deep and not every hill was productive so people had to hunt for a while.

Tomatoes, plum & slicing – These were frost damaged but you could find good ones if you hunted near the ground.  We cancelled gleaning cherry tomatoes – those are exposed on a trellis and frosted badly.

Winter squash; acorns, butternuts, etc – This field was a treasure hunt, with a good ones mixed in among the ones we discarded.

The pumpkin field was everyone’s favorite field to visit!  

Gleaning poblano or jalapeños from the corner of the field that we offered.  
We covered the field with white row cover to protect the plants from frost.  The cover does not want to stay in place on a windy day!

Gleaning carrots.

There were tomatoes to find … just not these ones.

An adorable family

Lost and found
Get in touch if any of these belong to you and we’ll send them to your pickup site.  We think the hat was left here at one of the strawberry u-picks.

Veggie List & Veggie Notes
Week #21, October 13/14, 2022
– Weekly shares
– EOW/ green

Brussels sprouts, ~1 lb
Green beans, ~ 3/4 lb
Beets, ~2 lb
Winter squash by site; Acorn squash OR ‘Nutterbutter’ butternut
Collard greens, 1 small bunch
Mixed peppers, mostly suntans
Red or yellow onion
Scallions, 1 bunch
Most sites get broccoli
One site gets cauliflower

Next week’s box will probably contain winter squash, carrots, bok choy, suntan peppers, scallions and more.

Brussels sprouts – If you are a new CSA member, please approach Brussels sprouts with an open mind.  Many of us grew up eating awful, overcooked Brussels sprouts.  These Brussels sprouts are completely different. 
Here is our method to cook Brussels sprouts: Wash the sprouts and trim the cut ends. Cut an X in the stem end of large sprouts.  Cut a single slit in small or medium sprouts.  This does two things. It helps the Brussels sprouts cook evenly, plus it allows them to soak up any marinade or dressing.  Place sprouts in a pot with one inch of water in the bottom and steam until tender, 7 to 10 minutes.  If the sprouts are uneven in size, then set aside the smallest ones and add to the pot after the larger ones have cooked for a few minutes.  Don’t overcook them!  You can also oven-roast Brussels sprouts.  
Here are a few dressing ideas for cooked sprouts:  
– Sherry vinegar/olive oil/Dijon mustard/garlic/white wine/salt and pepper.  This is our favorite, especially when you combine the Brussels sprouts with slivered peppers and thinly sliced onions.  Delicious warm, cold, or at room temperature.
– Balsamic vinegar/olive oil/garlic/salt and pepper
– Lemon juice and zest/melted brown butter/poppy seeds/white wine/garlic/salt

Beets – Storage:  Cover and refrigerate.  Beet roots will store for months.  Wash well to remove leaf fragments.  For all the cooking methods below, wash and scrub the beets but do not peel.  The skins slip off easily once the beets are cooked and cooled.
Cooking beet roots on the stovetop:  Slice or quarter, cover with water in a pot, and simmer until tender.  This will take from 25 to 45 minutes depending on how large the beet pieces are.  Drain.
Roasting beets in oven:  Wash beets, but do not peel.  On a sheet of aluminum foil, put beets (halved or quartered if large), salt, pepper and a few sprinklings of water.  Seal the foil packet, and roast at 400 oF until tender, about 45 minutes to 1 hour.  Slip off skins once cool.
Microwave:  Slice beets in half and place in a large microwave-proof bowl.  Add ¾ inch water and cover with a plate.  Microwave on high until tender, about 9-20 minutes, depending on your microwave’s power.  Drain and slip off skins.
Uses:  Use cooked beets in cold salads, or dress simply with vinaigrette, onions, salt and pepper.  Beets are also good tossed with sour cream, minced onion, fresh herbs and walnuts.

Peppers – We are heading toward the end of pepper season but will hold on as long as we can.  This week’s peppers came from fields protected with irrigation.  Now it’s time to strip the field of any useable peppers.  Most of what you receive will be ‘suntan’ peppers; half green and half colored.  Types are mixed, whether bells, fryers or snack peppers.

‘Tis the season for “suntan” peppers.


Broccoli, Bell Pepper & Bean Burritos

Creamy beans, crisp-tender veggies, and tangy cheddar cheese create a satisfying filling for these vegetarian burritos. My biggest tip for this recipe is to chop the broccoli finely so that it cooks through on the stove. No broccoli in your box this week? Cauliflower or an extra pepper would work well in its place.

Serves 4
Prep time: 15 minutes
Cook time: 20 minutes

2 tablespoons avocado oil
1 medium onion, diced
1 garlic clove, minced
3 cups pinto beans, drained and rinsed (2 14-ounce cans)
1 cup vegetable broth
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
3 tablespoons fresh lime juice
1 bell pepper, stemmed, seeded, and diced
1 medium head broccoli, stems and florets, diced
4 large flour tortillas, warmed
1 cup shredded cheddar cheese
Sea salt and freshly ground black pepper

  1. Heat 1 tablespoon of the avocado oil in a small saucepan over medium heat. Add half the onion and ½ teaspoon sea salt and cook, stirring occasionally, until softened, about 5 minutes. Stir in the garlic and cook for 30 seconds, then add the beans, broth, chili powder, cumin, oregano, and several grinds of pepper and bring to a boil. Reduce the heat and simmer, stirring occasionally, until the beans are thick and creamy, about 15 minutes. Remove from the heat and stir in 2 tablespoons of the lime juice.
  2. Heat the remaining 1 tablespoon avocado oil in a large skillet over medium heat. Add the remaining diced onion, the bell pepper, and ½ teaspoon sea salt and cook, stirring occasionally, until softened, about 5 minutes. Add the broccoli and cook, stirring occasionally, until the broccoli is crisp-tender and bright green and the onion and peppers are beginning to brown, about 10 minutes. Remove from the heat and stir in the remaining 1 tablespoon lime juice.
  3. Assemble each burrito in a tortilla with a scoop of the beans, a scoop of the veggies, and some of the cheddar cheese. Tuck and roll the burrito closed and repeat with the remaining tortillas and burrito fillings.


Sesame Chicken & Green Bean Stir Fry

Green beans add color and crunch to this nutty, savory chicken stir fry. Serve it over rice for a quick and easy meal.

Serves 4
Prep time: 15 minutes
Cook time: 15 minutes

2½ tablespoons tamari or soy sauce
2 tablespoons rice vinegar
2 tablespoons water
1 tablespoon honey
1 tablespoon toasted sesame oil
1 teaspoon grated fresh ginger
1 garlic clove, grated
1½ teaspoons cornstarch
2 tablespoons all-purpose flour
½ teaspoon garlic powder
½ teaspoon ground ginger
½ teaspoon sea salt
1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
1 tablespoon avocado oil
8 ounces green beans, trimmed and cut into 1-inch pieces
2 teaspoons sesame seeds
Cooked rice, for serving

  1. In a medium bowl, whisk together the tamari, rice vinegar, water, honey, sesame oil, fresh ginger, and garlic until well combined. Add the cornstarch and whisk to combine.
  2. In a large bowl, whisk together the flour, garlic powder, ground ginger, and salt. Add the chicken and toss until well coated.
  3. Heat the avocado oil in a large nonstick skillet over medium-high heat. Add the green beans and toss to coat in the oil. Cook without stirring until the beans start to brown on one side, about 3 minutes. Stir, then remove from the pan and set aside.
  4. Add the chicken to the pan and cook without stirring until golden brown on one side, 2 to 3 minutes. Flip and cook until browned on the second side, another 2 to 3 minutes. Add the green beans to the pan and cook, stirring, for 1 minute. Reduce the heat to medium-low and stir in the sauce. Cook, stirring, until the sauce is thick and glossy and the chicken is cooked through, about 2 more minutes.
  5. Remove from the heat and stir in the sesame seeds. Season to taste and serve with rice.

Shaved Brussels Sprout Salad
Photo by Jeanine Donofrio and Jack Mathews

Shaved Brussels Sprouts Salad

From Love & Lemons
You only need 7 ingredients to make this refreshing fall salad! The recipe calls for chopped chives, but if you don’t have them on hand, feel free to skip them, or substitute an equal amount of thinly sliced scallion tops.
Bowl of Roasted Beet Relish next to cumin, lime wedges, and cilantro
Photo by Minimalist Baker

Simple Roasted Beet Relish

From Minimalist Baker
This zesty beet relish is seasoned with earthy cumin and lots of lime. Spoon it over any salad, grain bowl, burger, sandwich, or taco for a burst of bright flavor!
Kung Pao Tofu
Photo by The Modern Proper

Kung Pao Tofu

From The Modern Proper
Grab a couple peppers and the scallions from this week’s box, and you’ll be well on your way to making this punchy vegan stir fry!
Bryant Terry’s Amazing Green Rice
Photo by Heidi Swanson

Bryant Terry’s Amazing Green Rice

From 101 Cookbooks
This recipe, from Bryant Terry’s cookbook Vegetable Kingdom, calls for spinach and kale, but it would work just as nicely with collards. I recommend using 1 1/2 cups of collards instead of the combined 2 cups of spinach and kale so that the collards’ flavor doesn’t overwhelm the rice. Serve it as a comforting side dish, or check out Heidi’s suggestions for turning it into a meal.
An up close, overhead shot of a deep red black bean dip that is garnished with pumpkin seeds, finely diced red onion, olive oil, and cilantro.
Photo by Laura Wright

Black Bean Dip with Roasted Squash, Garlic, Pumpkin Seeds & Chipotles

From The First Mess
Sweet roasted squash plays off smoky, spicy chipotles in this creamy vegan bean dip. Serve it with tortilla chips or crackers, or slather it onto sandwiches or toast.
Collard greens slaw with sesame seeds
Photo by Andrea Bemis

Collard Greens Summer Slaw with Soy-Sesame Dressing

From Dishing Up The Dirt
This simple sesame slaw would be a great fresh side dish for any fall meal. To use the produce from your box this week, substitute an extra beet for the kohlrabi and carrots, and skip the basil. The slaw will still be delicious!

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Silly us, summer is not over.

Last week, we thought frost would end all of our summer crops.  Instead, we have two pounds tomatoes for you this week and hope to have green beans next week!  The frost was light and the tomatoes survived.  We hustled to protect the beans with row cover.  However, that will truly end the summer crops, with peppers the exception.  We’ve gone to great lengths to protect the pepper fields because they are so valuable.  Hopefully, we’ll have peppers for you for a few more weeks.  Eat these tomatoes promptly – they don’t keep well after cold weather.

Top, ‘Jester squash. Bottom left, ‘Carnival’. Bottom right, ‘Starry Night’.

Veggie List & Veggie Notes
Week #20, October 6/7, 2022
– Weekly shares
– EOW/ purple
– Sampler/ moon

Green cabbage
Tomatoes, ~2 lb mixed slicing & plum
‘Jester’ winter squash
Plus a second squash (Carnival or Starry Night or a second Jester)
Komatsuna greens, 1 bunch
Peppers, mixed frying & bell, mixed colors
Poblano chilies (in bag with tomatoes), 3
Yellow onion
By site; Broccoli OR cauliflower

Next week’s box will probably contain napa cabbage, winter squash, peppers, beets, broccoli OR cauliflower and more.

Komatsuna greens (dark green bundle) – This is the same mustard-type green that we delivered last week.  I hope you enjoyed that batch – these are just as good.

Winter squash – Everyone receives two winter squash this week, one Jester plus either Starry Night, Carnival or a second Jester.    Store at room temperature and eat within two weeks.  The Jesters are amazing this year but are not intended for storage.  Eat within two weeks.  Keep an eye on your squash and cook promptly if you see signs of deterioration.  

Poblano chiles (triangular, shiny; green or brown; MILDLY HOT, packed in the bag of tomatoes) –  Poblanos are the creme de la creme of chiles.  They have lots of great flavor in combination with manageable heat.  Roast and add to soup or casseroles.  To reduce heat, remove the seeds and midveins.  

Poblano chiles will be dark green or chocolate-colored, occasionally with red streaking or a red tip.  These are the only hot peppers in this week’s box.  All other peppers are sweet.


Pot Pie
Photo by debslunch

Vegetable & [optional] Meat Pot Pie with Yogurt Biscuits

You can make this potpie vegetarian, or add meat – you’ll need 1/2 pound ground meat – beef, turkey, your favorite! The yogurt biscuits make a fluffy and crunchy topping. You can use any combination of root and other vegetables – this version has cabbage and peppers from this week’s box, plus carrots and potatoes from prior weeks. Sub in broccoli and/or cauliflower if you like! Mushrooms are suggested to replace the meat, but are optional.

Take about 1 1/2 hours including baking
Serves 6-8

1 tablespoon oil or butter
1/2 pound group meat or mushrooms (optional)
1 tablespoon Worcestershire sauce
1 cup chopped onions
salt and freshly ground pepper
1 1/2 to 2 cups chopped cabbage, or broccoli or cauliflower
3/4 cup chopped bell pepper
2 1/2 to 3 cups root vegetables – carrots, potatoes, turnips, parsnips – peeled and chopped into bite-size pieces
1/2 cup frozen peas, thawed (optional)
2 1/2 to 3 cups liquid – suggested 2 cups veggie or chicken or beef broth, and 1/2 cup whole milk or half & half
1/4 cup flour
1 veggie or meat bouillon cube (optional)

2 cups unbleached flour
1 tablespoon sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1 teaspoon fine sea salt
1 stick, 8 tablespoons, cold unsalted butter, cut into bits
1 cup plus 2 tablespoons plain yogurt, cold from the fridge

  1. Make the filling: Melt the butter or add the oil to a large, deep pot and brown the meat or mushrooms, if using. Add the onions and season with salt & pepper. If you’re not using meat or mushrooms, add the oil or butter to the pot and add the onions. Cook until the onions are translucent, about 10 minutes. Add the cabbage or broccoli or cauliflower, and the peppers and continue to cook until all are softened. Add the Worcestershire sauce.
  2. Place the chopped root vegetables in a 2 quart saucepan, and cover with broth, probably 2 cups. Bring to a boil, and simmer, uncovered, until the veggies are fork tender, about 10-15 minutes. Dip the veggies out of the saucepan with a slotted spoon or skimmer, and add them to the large pot with the meat and sauteed vegetables. Keep the remaining broth at a low boil.
  3. Make a slurry with the flour and about 1/3 cup broth and pour it into the saucepan, whisking until thickened. Add the milk or half & half, and continue to whisk.
  4. When the sauce is thick, add it to the large pot and add the peas. Taste for seasoning and add the bouillon cube if it seems bland. Add more broth or half & half if it’s too thick. Turn down the heat and keep the filling warm while you prepare the biscuits.
  5. Heat the oven to 375°. Measure the flour, sugar, baking powder, baking soda, and salt into a mixing bowl. Add the butter bits, and cut into the flour until there are no piece larger than a pea left. Dump in the yogurt and mix with a spatula until there isn’t any dry flour remaining.
  6. Turn the dough out onto a floured surface and knead it briefly until it come together. Pat the dough out into a rough square that’s about 1 inch thick. Fold it into thirds like a letter, and the pat or roll out into a square again. Repeat the folding and rolling 2 more times, finally rolling the dough out to be about 1 inch thick. Transfer the filling into a 2 quart baking dish or really large pie plate. Cut as many 3 inch biscuits as you can – I got 10 – and arrange them on top of the filling. Place the pot pie n the oven and bake for about 30 minutes until the biscuits are brown and the filling is bubbly. Let rest for 10 minutes – or until it stops bubbling furiously – before serving.
    pasta with roasted squash and peppers
    Photo by debslunch

    Pappardelle with squash, roasted peppers, and goat cheese

    Feel free to use other pasta shapes and other cheeses – the salty sharpness of blue cheese is great with the sweet squash. You can also use other nuts instead of the (expensive!) pinenuts. Sunflower seeds, walnuts, or pecans would all be tasty here.
    Takes 25 minutes
    Serves 4

    2 tablespoons olive oil
    1 tablespoon unsalted butter
    1 cup sliced onion, any variety, or shallots
    1/4 cup dry white wine or vermouth
    3 cups peeled and cubed winter squash
    12 ounces pappardelle or other pasta
    about 1/2 cup pasta cooking water
    1 teaspoon smoked paprika
    1 large bell pepper, roasted and cut into strips (see below for instructions)
    salt and freshly group black pepper
    5 ounces crumbled goat cheese (about 1 cup)
    1/3 cup pine nuts, toasted

    1. Melt the butter and oil together in a skillet that will be large enough for the pasta, with a lid. Add the onions, a pinch of salt, and toss until they’re coated with oil. Cook over medium heat until the onions are starting to brown. Add the wine and boil for a few minutes until there’s no raw alcohol smell. Add the squash cubes, mix, cover, and lower the heat and cook until the squash is tender but not falling apart, about 15 minutes. Add a few tablespoons of water if it starts sticking.
    2. Boil the pasta in a generous amount of salted water while the squash is cooking. Before you drain the pasta, dip out 1/2 cup of the cooking water.
    3. When the squash is tender, add the paprika and the roasted peppers. Mix well, and add the pasta. Mix again, and add the cheese. Add a little pasta water if it seems too dry. Cover the pan to melt the cheese slightly, give it a final toss, and then top with the pine nuts and serve.

    How to roast peppers: There are lots of ways to roast peppers, from doing them on a grill to roasting them individually on a fork over a gas flame. The main thing is to get the skin charred so it can be peeled off. I find this oven method the easiest, and you can use this method for the poblanos in this week’s box as well. Heat your broiler, and position a rack so that the peppers are close to the heat element but not touching. Arrange the peppers on a baking sheet. You can cover the baking sheet with foil for easier clean up – parchment paper will burn under the broiler so it’s not recommended. Broil the peppers, turning them until all sides are charred, and transferring them to a bowl as they get done. Cover the bowl with a plate or lid, and let the peppers steam and cool off for at least 15 minutes. Lay a pepper on a cutting board – I like to do this with the board on the edge of the sink, tilted so the hot juices run off – and cut the base of the pepper in half with a small knife. Open the pepper, cut one half away from the stem, and use your knife to scrape off the charred skins. Sometimes you can pull of the skin with your fingers. Flip the half over and remove the seeds and veins. Repeat with the other half and for the rest of your peppers.
    buttermilk coleslaw

    Photo by J. Kenji Lopez-Alt

    Super-Simple Tangy Buttermilk Coleslaw

    From Serious Eats
    Coleslaw is probably our favorite winter salad, and this is a tasty version. When I tried this recipe I reduced the onion by about half. If you don’t have buttermilk, thin yogurt or sour cream with a little milk to get to the correct volume (3/4 cup). And chop some of the bell peppers and add to the slaw for color!
    poblano lasagna
    By Rita Maas

    Mexican Poblano, Spinach, and Black Bean “Lasagne” with Goat Cheese

    From Epicurious
    This recipe has A LOT of steps, but the results are worth it. You can make the tomato sauce with the tomatoes from our box and roast the peppers the day before. We didn’t get 12 poblanos in the box this week, but I don’t think I’ve ever used that many to make this “lasagna”, and you can supplement with the bell peppers. Sub in Komatsuna greens for the spinach – and I always leave out the raisins!
    Garlicky greens
    Photo by Heidi Swanson

    Garlicky Greens Recipe

    From 101 Cookbooks
    Here’s a quick way to prepare our Komatsuna greens, from Heidi Swanson at 101 Cookbooks. Heidi suggests serving these greens with roasted sweet potatoes, which to me means serving the greens with roasted squash from this week’s box would also go well.
    poblano rajas
    Photo by Mike Hultquist

    Rajas Poblanas Con Crema – Roasted Poblano Strips in Cream Sauce

    From Chili Pepper Madness
    Rajas means strips, and Rick Bayless, who has an empire of Southwest restaurants in Chicago (and buys produce from Wisconsin!) calls this way of preparing poblano and onion strips “Essential Rajas”. I think they are essentially delicious. The rajas can be eaten folded into tortillas, or used as quesadilla filling, and this recipe also suggests eating the creamy mixture over rice.
    cabbage gratin
    Photo by Annabelle Breakey, Styling by George Dolese

    Savoy Cabbage Gratin

    By Kate Washington, from My Recipes
    Here’s a frankly rich way to prepare cabbage; as the recipe says think mac&cheese with the cabbage standing in for the mac. The recipe call for Savoy, but green cabbage will work just fine.
    vegan butternut squash soup

    Butternut Squash Soup with Coconut and Ginger

    From Alternative Dish
    Here’s vegan version of squash soup that’s creamy without dairy cream. Any of our squashes this week will substitute for the butternut in the title.

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Week #19, Goodbye to summer

Chelsea throws winter squash to Carrot.  Our little team of four people (including John) harvested about 15,000 lb of winter squash over the past month.  We’re in good shape now! 

Carrot piles the squash in rows.  We returned with a wagon and a larger team to pick up the squash and move them into the warm, dry greenhouse to cure.  Kudos to the second team who hefted all of that squash three times on its journey into the greenhouse.  Squash is heavy.

Frost is likely at our farm tonight.  This is early and we are sad to say goodbye to tomatoes, basil and Romano beans.  If temperatures are not too low, we might have a handful of tomatoes next week.  The plants have remained healthy and the foliage might protect the tomatoes.  We’ll see.  I asked our crew to pick a minimum of two pounds tomatoes this week and they brought in four pounds per CSA box!  Maggie led the charge on that effort.  A few later varieties are at their peak and she really wants you to have them.

There’s a scramble before any frost, regardless of when it arrives.  We will protect three pepper fields and one chile field tonight.  We have enough peppers out there for another three or four more CSA deliveries, and are not willing to let them go.  Two fields are covered with floating row cover (white fabric in the photo below) to trap heat from the ground.  Steve set irrigation pipe in the other two fields.  He’ll irrigate tonight to keep the plants from freezing (as ice forms on the plants, it releases enough heat to maintain a steady 32 degrees).  Wish us luck!  Wish your peppers luck!  

I think we need a new end-of-summer ritual that doesn’t involve running around the farm protecting crops.  Something calmer, more contemplative, something that doesn’t require getting up in the middle of the night to start the irrigation.

We did not scramble to bring in winter squash.  All are safe in our barn or greenhouse.  We harvested steadily over the last three weeks as each variety matured.  Winter squash harvest is exacting.  We look for subtle signs that the fruits are mature, for best flavor.  Each variety is a bit different.  Delay harvest too long and they will rot, especially in wet or dewy weather.  I trained a new squash team this year and they did great!  This year’s harvests are beautiful.  We should have squash or sweet potatoes steadily for the remaining CSA boxes.

Fortunately, we have many frost-resistant crops.  Here’s a list of what you can look forward to before the end of the season.  Broccoli, cauliflower, Romanesco, cabbage, choys and other greens, Brussels sprouts,carrots, beets, winter radishes, celeriac, parsnips, leeks, onions, garlic, scallions, fennel, potatoes, winter squash, sweet potatoes, parsley, cilantro, poblano chiles, and peppers of course.

Mmm, I love fall cooking.
Thanks for reading.

Raul, Ken and Carrot secure floating row cover over pepper plants to protect them from frost tonight.

Veggie List & Veggie Notes
Week #19, Sept 29/30, 2022
– Weekly shares
– EOW/ green

Romano beans, 1.4 lb
Broccoli, 1 medium head
Komatsuna greens, 1 bunch
‘Jester’ squash, 1
‘Carnival’ squash, 1
Tomatoes, plum & slicing, ~4 lb
Cayenne chile (HOT), in bag with tomatoes
Mixed bell & frying peppers (sweet), ~1.5 lb
Oranos or snack peppers (sweet), a few
Yellow or red onion
Basil, 1 medium bunch

Next week’s box will probably contain cabbage, broccoli, peppers, winter squash and more.

Romano beans (final for the season) – Romano beans are more robust and meaty than green beans. They are excellent raw but really shine when gently braised for a long time, especially with tomatoes.
Storage: Refrigerate.

Broccoli – The fall broccoli and cauliflower plantings look great.  Here is the first harvest.
Storage: Cover and refrigerate.

Komatsuna – We are enchanted with this Asian green, the same one that we sent in spring.  Grown in fall, it is taller and the stems more fibrous.  The leaves are delicious and can be used in any recipe that calls for mustard greens.  Taste one of the stems raw and, if too fibrous, discard the stems.

Oranos or snack peppers (sweet) – Everyone gets a handful of snack peppers, either Oranos (orange, loose in your box) or mixed color snack peppers (in small paper bag).  All are sweet and wonderful for snacking, loaded with flavor but sparse seeds.

Winter squash – You’ll receive one portion of Jester squash this week, and one ‘Carnival’ squash.  Both are acorn types, although ‘Jester’ has some delicata parentage.  In my opinion, the skins are not edible.  In Steve’s opinion, Jester skins are edible.
Storage:  Store at room temperature for up to two weeks.  Keep an eye on your squash.  If flaws develop, then cook soon.

Basil (final for the season) – The basil has some bronzing and speckling after a few cold nights.  Use it soon – it won’t store as long as our previous basil.  We really wanted you to have it before it’s lost to frost tonight.  If it’s more than you need, chop and freeze it.

Top, ‘Jester’ winter squash
Bottom, ‘Carnival’ winter squash

FYI, your HOT cayenne pepper is in the bag of tomatoes this week.


Photo by Phoebe Moore

Creamy Miso Acorn Squash Pasta

Blended roasted acorn squash gives this comforting pasta its delicious creamy texture. It also lends the sauce a subtle sweetness, which balances the intense umami flavor of the roasted onions, garlic, and white miso paste. To make this recipe quick and easy to prepare, feel free to roast the vegetables up to 2 days in advance.

Serves 3 to 4
Prep time: 15 minutes
Cook time: 45 minutes

1 medium acorn squash, halved lengthwise and seeds scooped out
½ onion, cut into wedges
3 garlic cloves, unpeeled
12 ounces medium shell pasta
2 tablespoons extra-virgin olive oil, plus more for drizzling
2 tablespoons white miso paste
2 teaspoons rice vinegar
Sea salt and freshly ground black pepper

Preheat the oven to 400°F and line a baking sheet with parchment paper.

Drizzle the cut sides of the squash halves with olive oil and sprinkle with salt and pepper. Place cut side down on the baking sheet. Add the onion wedges to the baking sheet and drizzle with olive oil and sprinkle with salt. Wrap the garlic cloves in a piece of foil with a drizzle of olive oil and add them to the baking sheet. Roast for 35 to 45 minutes, or until the squash is tender when pierced with a fork and the onions are soft and lightly browned.

Meanwhile, bring a large pot of salted water to a boil and prepare the pasta according to the package instructions, cooking until al dente. Reserve 1 cup of the hot, starchy pasta cooking water before draining. Drain and set aside.

Scoop 1½ cups of the roasted squash flesh out of the skin and transfer it to a blender (save any remaining flesh for another use). Add the roasted onion, peeled garlic, olive oil, miso paste, rice vinegar, and lots of freshly ground black pepper. Pour in ½ cup of the reserved pasta water and blend until smooth, adding more pasta water as needed to create a smooth and creamy sauce.

Return the pasta to the pot and pour in the sauce. Stir to coat. If the sauce is too thick, loosen it with another splash of pasta water. Season to taste and serve.


Photo by Phoebe Moore

Zingy Lentil and Green Bean Salad

The flavors in this bright and briny salad only improve after a day or two in the fridge, so it’s a great recipe to make ahead for lunches or quick meals throughout the week.

Serves 4
Prep time: 15 minutes
Cook time: 20 minutes

1 cup dry green or French green lentils, rinsed
4 ounces green beans or Romano beans, trimmed and cut into 1-inch pieces
1 tablespoon fresh lemon juice
1 tablespoon red wine vinegar
2 tablespoons extra-virgin olive oil
1 garlic clove, grated
½ teaspoon Dijon mustard
½ teaspoon dried oregano
½ teaspoon sea salt
¼ teaspoon honey
1 large tomato, cored and chopped
½ cup pitted and torn mixed olives
½ cup crumbled feta cheese
¼ cup diced onion
Freshly ground black pepper

Place the lentils in a medium saucepan and add water to cover by 2 inches. Bring to a boil, reduce the heat, and simmer until tender but not mushy, 15 to 20 minutes. Drain and rinse under cool water.

Meanwhile, blanch the green beans. Bring a medium pot of water to a boil and set a bowl of ice water nearby. Drop the beans into the boiling water and blanch for 3 to 6 minutes (closer to 3 if you’re using regular green beans and closer to 6 if you’re using Romanos), until tender but still bright green. Transfer to the ice water to stop the cooking process. Allow to chill for at least 1 minute, then drain and transfer to a kitchen towel to dry.

In a large bowl, whisk together the lemon juice, red wine vinegar, olive oil, garlic, mustard, oregano, salt, honey, and several grinds of pepper. Add the lentils and stir to coat, then stir in the green beans, tomato, olives, feta, and onion. Season to taste and serve.

bowl of coconut curry soup with chickpeas, chicken and kale in a bowl topped with fresh cilantro and fresh lime wedges
Photo by The Modern Proper

Coconut Curry Soup with Chicken, Chickpeas, and Hearty Greens

From The Modern Proper
Use your komatsuna greens and peppers in this richly flavored curry soup! This recipe calls for canned diced tomatoes, but since there are so many fresh tomatoes in the box this week, I recommend using them instead. Substitute a heaping 1½ cups chopped fresh tomatoes for the canned ones.
An overhead image of braised Romano beans in a round ceramic dish. The beans are topped with ground walnuts and parsley.
Photo by Laura Wright

Braised Romano Beans with Spicy Cherry Tomato Sauce & Lemony Ground Walnuts

From The First Mess
This recipe is a spiced-up riff on one of the most classic Romano bean preparations, Romanos braised with tomatoes. It calls for cherry tomatoes, but you could easily substitute a pound of the fresh tomatoes from this week’s box. Grate or chop them before adding them to the sauce. Substitute cup diced onion for the shallot, and use 1 teaspoon dried thyme if you don’t have fresh on hand.
Roasted acorn squash
Photo by Jeanine Donofrio and Jack Mathews

Maple Roasted Acorn Squash

From Love & Lemons
When I want to serve acorn squash as a simple side dish, this recipe is my favorite way to prepare it. Maple syrup brings out the squash’s natural sweetness, and herbs like sage or rosemary add earthy autumn flavor. Dried herbs work perfectly here if you don’t have fresh on hand.

Photo by Andrea Bemis

Pork & Ricotta Meatballs with Roasted Garden Tomato Sauce

From Dishing Up The Dirt
This recipe features a simple roasted tomato sauce, which would be a great use for the tomatoes in your box this week. Simmer these tender ricotta meatballs in it, and then top them off with Parmesan and fresh basil for a comforting fall meal.
Tahini Noodle Bowl with Collards | @naturallyella
Photo by Erin Alderson

Tahini Noodle Bowl with Collards

From Naturally Ella
This recipe calls for collards, but it would work just as nicely with this week’s komatsuna, though the komatsuna will cook a bit more quickly. To complete the dish, you’ll toss the greens with noodles, peppers, and a creamy, lemony tahini sauce.
Broccoli pesto
Photo by Jeanine Donofrio and Phoebe Moore

Broccoli Pesto

From Love & Lemons
This nut-free broccoli lemon pesto is bright and aromatic, and it comes together in right around 5 minutes. Toss it with pasta for a flavorful weeknight meal.

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Week #18, “Midseason” review

Bringing a load of winter squash from the field on a lovely fall afternoon.

Most years, we offer a midseason review to answer questions and share how the farm is faring.  Dang, we sped right past the August 11 midpoint this year, distracted by a few things.

Our thoughts:  
It’s been a very good growing season so far.  It started too dry for our taste, forcing Steve to work around-the-clock on irrigation.  Still, a dry spring and early summer establishes healthy crops with less disease.  Now we are getting steady rain and our fall and winter crops are growing nicely.

Melons were the absolute low point of the year, succumbing to a disease called anthracnose.  We lost three quarters of our crop, never harvesting a single melon from our third field.  We’ve seen this disease before, but always as a minor, late season problem.  This will get winter attention and research.  We are sad that we had fewer melons for you this year, but it was out of our hands.

High points of the season so far include abundant and luscious sweet corn, cucumbers, peppers and better-than-usual tomatoes.  Many crops have done well, but these ones stand out.  We’ll have tomatoes for you for a few more weeks (in smaller quantities) but their season will end soon.  Peppers will continue longer, assuming we protect the plants from frost.  All the fall crops are doing well so there will be lots of tasty options each week.

Now, let’s respond to member questions and comments.

Q: I am sorry to hear that you are short-handed this year.
A:  Actually, we have a full crew now!  It took a while, with stops and starts as we hired in spring and again in midsummer.  We were definitely short-handed earlier in the year.  That was hard.  Fortunately, we have ended up with a terrific crew.  Each person we hired is charming in their own way.  It’s been a peaceful and fun summer with them.  I’ll write again soon with more details about who is working for us this season.  

Hiring has been a strange process this year.  Between people yelling at me about COVID during phone interviews to new employees ghosting us on their first day, it has been odd.  Honestly, who accepts a job then quits the day they are scheduled to begin work??  Obviously, hiring has been a widespread problem for many employers.  In this environment, we feel lucky and grateful to have put together such a great crew.

Q: Will there be eggplant in the boxes?
A: Sadly, our eggplant crop was a complete failure, decimated by bugs early and repeatedly. We will plant again next year.

Q: What about broccoli?
A: Broccoli will be in the CSA boxes soon.  The plants look great.  Heads have formed and harvests should begin in the next two weeks.  Cauliflower heads are forming too and will be ready in October.

Q:  We missed the berry and tomato u-picks.  Will there be more chances to visit the farm?  
A:  Watch for emails from us!

Q:  How is everyone’s health?
A:  We are all doing fine, recovered/recovering from surgery and aware that Steve, Sophie and I are beneficiaries of modern medicine this summer.  We are back to normal and grateful for that.  Thank you for your patience during my recovery, and for your sweet emails and notes.  I know there were delays in answering emails.  If there’s anything I missed, please send an email again.

Thank you for reading!

Veggie List & Veggie Notes
Week #18, Sept 22/23, 2022
– Weekly shares
– EOW/ purple
– Sampler/ sun

Bok choy
Romano beans, 0.8 – 0.9 lb
Acorn winter squash, 2
Slicing tomatoes, ~4 lb
Cherry tomatoes, 1 pint
Mixed bell & frying peppers
Red onion
Jalapeño chile (HOT), 1
Basil, 1 bunch
Korean Red garlic, 1 bulb

Next week’s box will probably contain Romano beans, winter squash, fall greens, peppers, tomatoes and more.

Bok choy (rosette with thick white stems and green leaves) – This Asian green is good for stir-frying or sautéing or in soup. You can think of the stems and leaves as two separate vegetables. The stems require longer cooking. The leaves will cook almost as quickly as spinach. Bok choy stores well, so feel free to pull off leaves as you need them, or use the whole head at once.  
Storage: Refrigerate in a plastic bag or other container.

Romano beans – Romano beans are more robust and meaty than green beans.  They are excellent raw but really shine when gently cooked for a long time.  Here’s a pep talk from Tipi member Steve Rankin:

“You have finally sold me.  I have never been a fan of Romano beans.  This week I have been sautéing them with various peppers, garlic and oregano.  They are especially tasty with poblanos.  Lots of black pepper and some soy sauce, which makes the pan sticky.  I deglaze the pan with wine and braise them in the wine. I’m sold!”

Acorn winter squash – You will receive squash of one or two of these acorn varieties: ‘Carnival’ or ‘Heart of Gold’ or ‘Starry Night’.  All are cured, ready to eat, and tasty.  Eat within two weeks, as they will decline after that.  Acorn squash are not meant for storage of any length.  Plus, we will be sending more next week!  Skins of these types are not edible.  It’s best to cook the squash, then remove the skins, eg by scooping while eating.  It’s difficult to peel these types while raw because of their ridges.
Storage: Store at room temperature for two weeks but keep an eye on your squash and cook promptly if they start to deteriorate.

Clockwise from top left; Carnival, Starry Night, Heart of Gold


pizza crust and fresh tomato pizza
Photo by debslunch

Make-ahead pizza dough and topping suggestions

With a little planning ahead, you can have homemade pizza on a homemade crust on a weeknight! This recipe makes enough dough for three 10-12 inch thin pizzas. I often top and cook two to eat right away and partially bake the third to freeze, top, and cook another day. And if you don’t have time to make the dough, Tipi veggies are so delicious they will improve even store-bought crust.

Takes 15 minutes to mix the dough, plus overnight to rise in the refrigerator
Makes crust for three 10-12 inch thin pizzas.

1 1/4 cups lukewarm water (about 80°)
1 teaspoon active dry yeast
1 tablespoon olive oil
1 teaspoon fine sea salt
3 to 3 1/2 cups flour – bread flour if you have it, or unbleached white, or use up to one cup whole wheat

  1. Pour the water into a large mixing bowl, preferably the bowl of a stand mixer, if you have one. Sprinkle in the yeast and leave for about 10 minutes. The yeast should bubble; if not you might want to start over with fresher yeast.
  2. Add the salt, olive oil, and 3 cups flour. Mix with the paddle attachment until you have a soft dough that’s pulling away from the sides of the bowl. If it doesn’t, add the additional flour, up to 1/2 a cup – you want a soft but not too sticky dough. When all the flour is incorporated, let the mixer knead the dough for you, on medium speed for about 4 minutes. I continue with the paddle for kneading, but if you have a dough hook for your mixer, by all means switch. Alternatively, mix in the flour with a large wooden spoon, then turn out onto a floured surface and knead by hand for about 8 minutes, until smooth and elastic.
  3. Line a large baking sheet with parchment paper, and sprinkle it with flour. Turn the dough out onto a well floured surface – if you are kneading by hand it will already be there – and divide it into three equal portions. Form each portion into a ball, and flour it – I like to drop the ball right into my flour canister – and arrange the balls on the baking sheet. Cover with a lid or a damp towel or a large plastic bag, and refrigerate for 8 hours or up to two days.
  4. When you ready to make pizza, oil your pizza pans with olive oil, or line with parchment. Heat the oven to 450°. Remove the dough from the fridge, and roll one piece out on floured surface until it’s about the size of your pan. You can get fancy and spin it in the air if you like! Transfer the dough to the pan, pour about a teaspoon of olive oil on it and continue stretching to the sides of your pan. Don’t worry if you can’t get it all the way to the edge at this point – let it relax and rise while you prepare the toppings and do a final stretch right before topping. Repeat with the other dough pieces.
  5. Top the crust and bake for 15-20 minutes until brown and bubbling. See below for topping suggestions.

Topping suggestions:

  1. The pizza shown uses ingredients from this week’s box, sliced tomatoes and frying peppers and purple onion, with a mix of grated provolone and mozzarella cheese – about 1 1/2 cups grated cheese. Put a layer of cheese on the bottom crust, add the vegetables, brush with olive oil, and then top with a little more cheese. You could also add sliced or minced fresh garlic.
  2. Also suggested by this week’s box is roasted squash, caramelized onion, and goat cheese, although the squash this week might be a bit difficult to peel and cut into cubes to roast – this works better with butternut or delicata. Here’s a recipe for roasted delicata squash, prosciutto, and goat cheese pizza.
  3. Red sauce (see recipe below), sausage, and peppers. You’ll need about 1/4 pound Italian sausage per pizza, either bulk or one link, casing removed, and about one large pepper. I suggest pre-cooking the sausage, and adding the sliced pepper – and throw in some fennel seeds and extra garlic!

Red sauce for pizza
2 pounds peeled and seeded tomatoes, plum preferred
1 large red bell pepper, roasted
2 (or more!) cloves of garlic
1 teaspoon dried oregano, or Penzey’s Frozen Pizza Seasoning, or two tablespoons chopped fresh basil – stirred in after cooking
large pinch of kosher salt
a shake of red pepper flakes
1-2 tablespoons tomato paste

Combine the tomatoes, roasted pepper, and garlic in a food processor, and puree until smooth. Pour into a wide deep skillet over medium heat, and add the dried herbs, salt, and red pepper flakes. Cook for 40-45 minutes, until thickens and the garlic doesn’t smell – or taste – raw any longer. Stir in the tomato paste, and fresh basil if using. Can be frozen.
coconut poached fish
Photo by Linda Xiao for The New York Times

Coconut-Poached Fish With Bok Choy

By Colu Henry in The New York Times.
From Colu Henry: “This one pot, Thai-influenced dish couldn’t be easier to assemble, and its beautiful presentation makes it look like you spent a lot longer on dinner than you actually did.  The poaching liquid does double duty by gently cooking the fish and wilting the bok choy.”  
Substitute torn basil leaves for the cilantro.
simple chicken and green bean stir fry

Simple Chicken and Green Bean Stir Fry

From Two Kooks In The Kitchen
This recipe includes a stir fry trick I had not tried before – tossing the chicken with a small amount of mayonnaise before frying, to keep it from sticking. It works great! You can also make this recipe with the Bok Choy or Koji greens in this week’s box, and include the optional pepper.
sausage stuffed acorn squash

Sausage Stuffed Acorn Squash

From Well-Plated by Erin
Feel free to omit the mushrooms in the recipe, and sub in basil for the fresh thyme – or use dried.
winter squash bowl
Photo by Gena Hamshaw

Warm Winter Squash Bowl

From The Full Helping
Bok Choy or Koji greens can replace the kale in this recipe, and if it’s too hard to peel the squash, you can roast it in the shell and scoop the cooked squash into your bowl.
pepper basil salsa
Photo by Rebecca Katz

Tricolor Pepper Salsa with Cherry Tomatoes

This recipe makes a small batch of fresh salsa with basil, peppers, and cherry tomatoes. It only calls for six cherry tomatoes – you might want to throw in a few more! If you don’t have parsley, use more basil.
parmesan squash

Parmesan Roasted Acorn Squash

Rather than roasting the squash with the more customary sweet glaze, this recipe goes to the savory side, roasting the squash with Parmesan cheese and olive oil.

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Week #17, Sept 15/16, 2022

Pepper ID

I am posting photos of the types of peppers we grow, so you can recognize the ones you receive this week. You will receive three, four or five peppers depending on size.  The only hot pepper is the cayenne chile, which is packed in your paper bag of potatoes, so you can recognize it.  All other peppers this week are sweet.

Bell peppers (sweet) are blocky and thick-walled, great for salads, stuffing, grilling, and roasting, where their thick walls are an advantage.  This week’s bell peppers are red or yellow, but we grow red, yellow, orange, purple and green bell peppers.

Frying peppers (sweet) are thinner walled, with a pointed tip.  This type is great for frying.  They have lower moisture, which allows them to fry and brown in hot oil.  Frying peppers can also be stuffed or used for salads.  They are less useful for roasting, because of their thinner walls, and lower yield after roasting.  We grow red, yellow and green frying peppers. 

Oranos (sweet) are crisp, sweet snack peppers.  Hand them to the kids on the drive home.

Cayenne chile (HOT).  Yes, these are HOT.  Keep labelled and separate from your other peppers.  They are smaller than the others but can overlap in size with the smallest frying peppers. 

Veggie List & Veggie Notes
Week #17, September 15/16, 2022
– Weekly shares
– EOW/ green

Yellow potatoes, 3 lb
Colored peppers, mixed colors & types, 3 to 5, ~1.5 lb total
Slicing & plum tomatoes, ~3.5 lb
Koji greens, 1 bunch
Leeks, ~1 lb
Yellow onion
Parsley, 1 bunch
Basil, 1 stalk
Cayenne chile (HOT), 1
Korean Red garlic, 1 head

Next week’s box will probably contain tomatoes, peppers, winter squash, fall greens, garlic and more.

Yellow potatoes – These organic potatoes are from our farmer friends Josh and Noah Engel at Driftless Organics.

Koji greens (head of dark green leaves) – Refrigerate.
 Koji greens are a lot like tatsoi if you know that one; dark green with a nice balance of bitter flavor but not too strong.  I prefer Koji to tatsoi because it has larger, lusher leaves and not so many leaf stalks.  Recipes that use mustard greens or bok choy will work with Koji.  In a contest for my favorite fall green, Koji runs neck and neck with bok choy.

Koji greens


Simple Fresh Tomato Pasta

Unlike a typical red sauce pasta, this recipe relies on grated fresh tomatoes instead of canned ones. You’ll only cook them for a few minutes, so you can really taste their sweet, fresh flavor in the final dish. Note that you’ll need to undercook the pasta for this recipe. It finishes cooking with the tomatoes, soaking up their juices as they thicken into a light sauce.

Serves 4 to 6
Prep time: 10 minutes
Cook time: 20 minutes

2 pounds slicing tomatoes, halved horizontally
1 pound bucatini pasta
¼ cup extra-virgin olive oil
3 garlic cloves, thinly sliced
¼ teaspoon red pepper flakes
½ teaspoon sea salt
Freshly ground black pepper
½ cup grated pecorino cheese, plus more for serving
Big handful fresh basil leaves

  1. Set a box grater upright in a large bowl. Press the cut side of one tomato half into the large holes of the grater and grate the tomato flesh into the bowl. Discard the skin and repeat with the remaining tomatoes.
  2. Bring a large pot of salted water to a boil. Cook the pasta 2 minutes shy of al dente, then drain. It will finish cooking in the sauce.
  3. Heat the olive oil in a large, deep skillet over medium heat. Add the garlic and red pepper flakes, reduce the heat to medium-low, and cook, stirring, until the garlic softens and begins to turn golden, 2 to 3 minutes. Raise the heat to medium and add the grated tomatoes, the salt, and several grinds of pepper. Stir and cook for 2 minutes to heat the tomatoes through.
  4. Add the cooked pasta and toss. Gradually add the cheese, tossing between each addition, then cook, tossing often, until the tomato juices thicken and coat the pasta, 4 to 7 minutes. Remove from the heat and stir in the basil. Season to taste with salt and pepper and serve with more cheese, as desired.


Quick Peperonata

This recipe is a quick, small-batch version of the Italian side dish peperonata, or peppers cooked in olive oil with onions and tomatoes. I dice the peppers and onions here so that you can enjoy this recipe as a dip with crackers or crostini, but it also makes a great filling for an omelet, topping for polenta, or spread for a sandwich.

Serves 4
Prep time: 10 minutes
Cook time: 25 minutes

2 tablespoons extra-virgin olive oil, plus more for drizzling
½ yellow onion, diced
12 ounces colorful sweet peppers (about 2 medium bells), stemmed, seeded, and diced
½ teaspoon sea salt
8 ounces tomatoes (about 1 large slicer), chopped
2 garlic cloves, grated
1 teaspoon red wine vinegar
Freshly ground black pepper
Fresh basil leaves, for garnish

Heat the olive oil in a large skillet over medium heat. Add the onion and cook, stirring occasionally, until soft and translucent, about 5 minutes. Add the peppers and salt and cook, stirring occasionally, until the peppers soften, about 8 minutes.

Add the tomatoes and cook, stirring often, until they break down and the mixture becomes saucy, about 5 minutes. Reduce the heat to medium-low and stir in the garlic and vinegar. Cook, stirring often, until the peppers are tender, another 5 minutes. Remove from the heat and season to taste with salt, pepper, and more vinegar, as desired.

Serve warm or at room temperature, topped with a drizzle of olive oil and garnished with fresh basil leaves.

homemade Baked Cod with Parsley Olive Tapenade on a serving plate with a serving fork next to a bowl of extra tapenade
Photo by The Modern Proper

Baked Cod with Parsley Olive Tapenade

From The Modern Proper
This recipe would be a great use for the parsley in this week’s box. Mixed with lemon, garlic, and chopped green olives, it creates a fresh, briny, and zesty topping for simple baked fish.
Sweet and sour pork |
Photo by i am a food blog

Sweet and Sour Pork

From i am a food blog
Peppers and onions add freshness and crunch to this flavorful sweet and sour pork recipe. Serve it with rice for an easy weeknight meal!
Breakfast potatoes
Photo by Jeanine Donofrio and Phoebe Moore

Breakfast Potatoes

From Love & Lemons
Spiced with smoked paprika and tossed with sautéed peppers and onions, these crispy potatoes are a great side dish at any meal, not just breakfast!
Bok choy coconut curry with chickpeas
Photo by Andrea Bemis

Bok Choy Coconut Curry

From Dishing Up The Dirt
Sub koji greens for the bok choy in this quick chickpea curry recipe.
kale coconut stir-fry recipe
Photo by Cookie + Kate

Spicy Kale and Coconut Fried Rice

From Cookie + Kate
Koji greens would be a fantastic sub for the kale in this veggie-forward fried rice. Kathryne calls for a cup of additional chopped vegetables as well, and peppers would be great! Replace the green onions with an equal amount of chopped yellow onion. It’ll just take a minute or two longer to soften; adjust the cooking time accordingly.
Smashed potatoes
Photo by Jeanine Donofrio and Phoebe Moore

Crispy Smashed Potatoes

From Love & Lemons
Who doesn’t love smashed potatoes? They’re crispy on the outside, creamy in the middle, and filled with delicious garlicky flavor. Serve them hot off the baking sheet, topped with a sprinkle of parsley, red pepper flakes, and Parmesan cheese.

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