The peppers are in! In our boxes this week you’ll see we have two varieties to enjoy–jalapenos and poblanos. Most of you are familiar with the former–for example, jalapeno poppers have become a favorite appetizer for many of us. But Poblano peppers may be new to some. They are milder than jalapenos, and are often prepared with a variety of stuffings. Two of our recipes will show you just how to do that.
The first one, titled “Southwest Stuffed Poblano Peppers” includes ground beef in the ingredients, so you might consider using the Von Hanson’s ground beef from our shares this week. The second one is another keto-friendly recipe, “Keto Stuffed Poblano Peppers with Chicken and Cheese”. I liked the seasoning in this one. A friendly reminder: always use plastic gloves when handling peppers, and avoid touching the eye area.
Have you tried any chilled vegetable soups, such as gazpacho, in the past? The “Chilled Cucumber Soup” is an ideal lunchtime accompaniment to chicken salad sandwiches or BLT’s. And it’s so easy to prepare!
One of our CSA members, Darleen Harens, has kindly shared several of her recipes with us. Today we are offering her recipe for “Fiesta Corn”. This is another one of those recipes that you can adapt to suit your family’s preferences. For instance, if jalapenos are too hot for some of you, try green bell peppers instead. Some variations of this recipe call for a can of black beans; to add fiber, include those if you like. Thanks once again, Darleen! I’ll be making this one, along with several batches of Sweet Corn Salsa, for our family reunion.
Take care, each of you, and enjoy the week ahead!