Week 16

Do you have enough peppers yet?  Who likes hot sauce?  Some like a lot and some like a little but almost everyone likes hot sauce from time to time.  So, make some!  Take stems off peppers and throw them into a blender or food processor.  Add garlic, acid (lime, lemon, vinegar) and a generous amount of salt.  Blend and put into a jar for future use.

In this week’s box, you will find:

Green Beans

Swiss Chard

Hot Peppers

Sweet Peppers

Kale

Onions

Herb Bouquets

Another thing that I have been doing with vegetable scraps or extras that I don’t know what to do with, making vegetable stock.  Put mixed veggies in stock pot.  (Onions are a must, bulbs or greens, carrots, leeks, garlic, lettuce, spinach, green beans, celery, herbs, lots of herbs make a fragrant and profound flavor.  Any or all of these.  Beets are ok if you want red broth.  I steer clear of anything in the cabbage family, i.e. broccoli, kale, radishes, turnips etc. because I find that they impart a farty taste.  I also stay away from peppers, tomatoes and eggplant for their bitterness.  Then add things that will give it richness, lentils, nuts or seeds or both, mushrooms.  Add salt and pepper (a good amount of both) and boil until you run out of time.

Then make vegetable soup.  Or rice.  Anything that calls for water.  Or store it in your fridge for a week or more.  Taste the difference!

 

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