The late summer means pepper season to us! Depending on your pick-up, you have already received in previous weeks some combination of shishitos, green bell peppers, hatch chiles, and/or jalapeños, but the abundant diversity continues to expand into September. This week will be our first addition of red and yellow sweet peppers.
Did you know a ripe red or yellow pepper has more Vitamin C than a whole orange? Not to mention, peppers are also a good source for Vitamin A, Vitamin B6, Potassium, and other minerals. Best of all they add wonderful flavor and vivid colors and shapes to your dish, as you’ll see in the cornbread recipe below.
Most peppers will keep for 1-2 weeks on the counter top, but thin-walled peppers like the shishitos should be eaten sooner or refrigerated. If you want to save some for the winter, roasted or grilled peppers can be packed in the freezer to be used year-round.
Prep time: 30 minutes hands-on, 1 hour total
These three recipes make a complete meal together, or they can be served as three sides to BBQ pork or brisket. If you are serving more than 3 adults(or you are hoping for leftovers), you should double the cornbread recipe.
1 cup All Purpose Flour
1 1/4 cup Corn Meal
1 tbsp Baking Powder
1/4 cup Sugar
1 cup Milk
1 large egg
1/4 cup Oliver Oil(plus oil or spray for greasing the pan)
2 Hatch Chiles or Sweet Peppers
3oz(a small handful) of grated or thinly sliced Sharp Cheddar
1 30oz can of Pinto Beans
1/4 cup Olive Oil
3 cloves Garlic
1-2 heads of Celery
3 small Cipollini Onions or Green Onions
1-2 Hot Peppers, such as Jalapeño
2 tbsp Olive Oil
1/4 cup Apple Cider Vinegar
1 tbsp Dijon Mustard
1 tbsp Honey
Preheat oven to 400 degrees. If you have a 7 inch cast iron skillet, place it in the oven to warm.
Pour your canned beans, with most of the bean water, into a sauce pan. Add olive oil. Put on medium heat until simmering, and then low. Stir frequently and adjust the heat if beans seem close to burning.
Whisk together the dry ingredients of the cornbread. Whisk together wet ingredients and then combine with dry. Use a rubber spatula to stir until combined, but do not over mix(lumpiness is your friend). Prepare your hatch chiles or sweet peppers and your cheddar cheese.
When oven is preheated, carefully remove the hot skillet and apply spray oil, butter, or grease(This is precautionary, as a well-seasoned skillet should not stick to your bread). Leave at least 1 inch of room from the lip of the pan so the batter will not overflow as it rises. Spread your pepper slices and cheese until they evenly cover the surface of the batter. Place in oven and bake for 30 minutes, or until cheese has begun to turn golden brown.
After rinsing your celery, cucumbers, onions, and hot peppers, shred celery stalks and onions into slaw, slice cucumbers thinly, and mince hot peppers. The leafy tops of the celery stalks can be saved for soups or stock, but they will be too tough for this recipe. In a large bowl, whisk together the oil, vinegar, mustard, honey, and a pinch of salt. Once dressing is thoroughly combined, add vegetables and toss. Flavor will improve after the veggies marinate in the dressing, so allow slaw to sit for at least 30 minutes.
If you’ve been stirring the beans regularly, they should have thickened by now into the familiar consistency of refried beans. Mince your garlic and add to the pan. Add spices and salt according to your own taste. Cover and hold until serving.
When the cornbread is ready, remove it from the oven and allow to cool for 5-10 minutes before slicing and serving.
This week’s harvest list:
Cucumbers(Fields of Plenty)
Tomatoes(Iroquois Avenue, Buffalo Street, and Food Field)
Potatoes(Buffalo Street and Singing Tree)
Hatch Chiles or Sweet Peppers(Buffalo Street and Food Field)
Shishito Peppers(Food Field)
Assorted Herbs(Occupy Yourself)