Now that we’ve reached mid-August, you’ll notice various peppers appearing in your boxes in the next few weeks. The poblano peppers, cilantro and sweet corn in this week’s share are an incentive for us to try some wonderful Mexican-inspired recipes. We have included recipes for stuffed poblano peppers in the past few years, so we dug a little deeper to find a different one to share with you. What I liked about the Taco Stuffed Poblano Peppers (in This Week’s Recipes) is that it offers many options to add to the basic filling. You can make it as hot and spicy or as mild as your family prefers. It makes a hearty and quite filling main dish. Pair it with a lettuce or cucumber salad (nachos and cheese for an appetizer?) and your meal is complete.
Even though I enjoy cucumbers just the way they are, as a snack on a veggie tray, or in a fresh green salad, I thought it would be good to branch out a little bit and try a new way of serving them. The Spicy Cucumber Salad with Peanuts was my solution. My husband, who is rather cautious about trying new things, was open to it as well. Since he loves peanuts, I think it was the peanuts that drew him to it. Again, you can make a milder version or go for the gusto with the hotter Thai peppers.
Another salad offered this week, the Potato Salad with Purple (or Green) Beans and Salsa Verde, is colorful and flavorful. If you are lucky enough to have some of the purple chive flowers suggested for a garnish, it’s especially eye-appealing. You’ll find many variations of this basic recipe, and I like it’s versatility. Use purple beans only, a combination of green and purple, or yellow, green and purple, whatever you have on hand. With the addition of the Salsa Verde dressing, it’s delicious!
We’re all looking forward to our next Harvest Event, the corn pick this coming Saturday. Remember to bring boxes or bags, sturdy shoes, and arrive ready to have fun!