Wednesday, October 2, 2013

October! 2 CSA


Small boxes this week:  1 bok choy (some have 2 small), 1 bunch carrots, 1 bunch baby beets, 1 head of romaine or butterhead lettuce, 1 bunch cilantro, 1 head of garlic, 2 red onions, 1 pint of hot peppers.
Regular boxes have: all the above and 1 bunch of japanese white turnips, 1 costata romanesca zucchini, 1/2 lb. spinach.

My thought was that you could make a small batch of hot sauce for your winter.  If you totally will not use the hot peppers, you can exchange them for something else at the stand today.  Here is a recipe for hot sauce:
Peel the cloves of 1 head of garlic.
Peel and quarter 2 red onions.
Wash and cut the ends off  1 bunch of carrots.
Wash and de-stem 1 pint of hot peppers. (the box has red serranos, orange habaneros, green and red jalapenos)
Put all the veggies on sheet pans 1 layer thick and toss with a little olive oil and salt.
Roast at 400 degrees until sizzling and starting to brown.
Let cool.
Squeeze the juice out of 4 limes.
Combine all ingredients with 1/2 to 1 cup of chopped cilantro leaves.
Grind in a food processor, adding apple cider vinegar to get desired consistency.
Add salt to taste and 1/4tsp of mace or nutmeg.
Let simmer on stovetop for an hour or so to blend the flavors.
Let cool and store in your refrigerator in a mason jar.  It will keep for several months.

We are transplanting next springs' onions today and beginning the large task of digging all the sweet potatoes tomorrow.  If anyone wants to get your hands dirty and earn extra sweet potatoes, we can use your help tomorrow cutting vines!  Let me know if you're interested.

Hope you have a great week!

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