We’ve settled into a rhythm at the farm, with bins of vegetables flowing from the fields, to the wash station, to the harvest station, and then into CSA bags or wholesale boxes. In some ways, our new COVID-19 precautions have begun to feel like second nature- our masks have become part of our farm gear, and our sanitation practices are an ingrained part of the morning routine; but in other ways, they’re still so hard- we can’t share a watermelon on the farm like we used to, and we still miss the hugs and handshakes that were such a common greeting between us here in years past. Hopefully we don’t have to get too used to things being this way, but for now, we’ve settled into a new “normal.”
For recipes this week, we’re dedicating the blog to peppers of all kinds- hot, sweet, and everything in between. Peppers have been loving the hot weather, and so you’ll start to see them in your CSA bags over the next few weeks. Comment below with your favorite pepper recipe, or send it along to newrootscooperativefarm@gmail.com to see it featured on the blog!
Mexican-inspired Quinoa Stuffed Peppers
INGREDIENTS:
- 1 cup quinoa or rice (thoroughly rinsed and drained)
- 2 scant cups vegetable stock (sub water, but it will be less flavorful)
- 4 large bell peppers (halved, seeds removed)
- 1/2 cup salsa (plus more for serving)
- 1 Tbsp nutritional yeast (optional)
- 2 tsp cumin powder
- 1 1/2 tsp chili powder
- 1 1/2 tsp garlic powder
- 1 15-ounce can black beans (drained // if unsalted, add 1/4 tsp sea salt per can)
- 1 cup whole kernel corn (drained)
INSTRUCTIONS:
- Add quinoa and vegetable stock to a saucepan and bring to a boil over high heat. Once boiling, reduce heat, cover, and simmer until all liquid is absorbed and quinoa is fluffy – about 20 minutes.
- Preheat oven to 375 degrees F (190 C) and lightly grease a 9×13 baking dish or rimmed baking sheet.
- Brush halved peppers with a neutral, high heat oil, such as avocado oil or refined coconut oil.
- Add cooked quinoa to a large mixing bowl and add remaining ingredients – salsa through corn. Mix to thoroughly combine then taste and adjust seasonings accordingly, adding salt, pepper, or more spices as desired.
- Generously stuff halved peppers with quinoa mixture until all peppers are full, then cover the dish with foil.
- Bake for 30 minutes covered. Then remove foil, increase heat to 400 degrees F (204 C), and bake for another 15-20 minutes, or until peppers are soft and slightly golden brown. For softer peppers, bake 5-10 minutes more.
- Serve with desired toppings (listed above) or as is. Best when fresh, though leftovers keep covered in the refrigerator for 2-3 days. Reheat in a 350-degree F (176 C) oven until warmed through – about 20 minutes.
Recipe from https://minimalistbaker.com/spanish-quinoa-stuffed-peppers/
Quick 10-minute Pickled Jalapenos
INGREDIENTS:
- 1 cup white vinegar
- 1 cup water
- 2 cloves garlic smashed
- 2 tablespoons sugar (use 1 for hotter pickles, and 3 for milder)
- 1 tablespoon salt
- 7-8 jalapeno peppers thinly sliced
- Add in sliced carrots or onions as desired!
INSTRUCTIONS:
- Combine the vinegar, water, garlic, sugar, and salt in a medium pot and bring to a boil. Add jalapeno slices, stir, and remove from heat.
- Let sit for at least 8 minutes then use tongs to remove the jalapenos from the pot to a jar; cover with the brining liquid to fill the jar.
- Store in the fridge for up to two months.
Recipe from https://gimmedelicious.com/quick-10-minute-pickled-jalapenos/
Roasted Poblano Soup
INGREDIENTS:
For the soup:
- 4-5 poblano peppers
- 1 onion
- 3 garlic cloves
- 3 Tablespoons butter
- 3 Tablespoons all purpose flour
- 4 cups stock
- 1/2 teaspoon salt (plus more to taste)
- freshly ground pepper
For Garnish (optional):
- finely chopped cilantro stems
- Crema (or heavy cream or sour cream)
- hot sauce
- freshly ground pepper
INSTRUCTIONS:
- Rinse the poblanos and roast on a baking tray at 400F. Give them a flip after 15 minutes. They’ll be mostly roasted in another 10-15 minutes, so 25-30 minutes total roasting time in the oven.
- Add 3 Tablespoons butter to a saucepan on medium heat. Chop an onion and add to the saucepan, sauteing for 5-7 minutes. Mince 3 garlic cloves and add to the onion, cooking for 1-2 minutes
- Add 3 Tablespoons flour to the onion mixture and mix well. Add 4 cups of stock along with 1/2 teaspoon salt and freshly cracked pepper. Stir well. Bring to a simmer and cook for 8-10 minutes.
- Once the poblano peppers have cooled a bit, pull off as much skin as you can. Then de-stem and de-seed the poblanos.
- Roughly chop the poblanos and add them to the saucepan. Cook until everything is at a uniform temp and then combine the mixture in a blender (use caution when blending hot liquids).
- Return mixture to the saucepan and simmer for 5-10 minutes. Salt to taste. I added another 1/4 teaspoon of salt.
- Serve immediately but don’t forget to garnish! I used Crema, finely chopped cilantro stems, freshly ground pepper, and a couple dashes of Valentina hot sauce.
- The acidity of the hot sauce pairs well with the poblanos so feel free to re-garnish once you make your way through the top layer.
- Store leftovers in an airtight container in the fridge.
Note: This soup is spicy! If you want a milder version I would recommend roasting all of the poblanos but only adding half or two-thirds of them to the pan to start with. Once blended, take a taste and if you want more heat simply add more poblano.
Recipe from https://www.mexicanplease.com/roasted-poblano-soup/
And of course…it wouldn’t be a pepper post without featuring the shishito pepper! I love these peppers, and this simple recipe really lets them shine.
Blistered Shishito Peppers
INGREDIENTS:
- 8 ounces (3 heaping cups) shishito peppers
- 2 teaspoons extra-virgin olive oil or avocado oil
- Lemon wedge, optional
- Salt, preferably flaky sea salt or kosher salt, to taste
INSTRUCTIONS:
- Rinse and pat the peppers dry on a clean tea towel. Transfer the peppers to a medium bowl, drizzle in the oil, and toss until the peppers are evenly coated. Set aside.
- Preheat a medium skillet over medium heat until it’s hot enough that a drop of water sizzles and evaporates quickly on contact. Add the peppers and let them cook, stirring every minute or so (not too often), until they are tender with charred spots, about 8 to 12 minutes.
- Transfer the peppers to a serving plate. Spritz with a lemon wedge, if desired. Sprinkle with salt, to taste (don’t skimp). Serve with a little bowl on the side for the pepper stems.