by Dee Englund | Sep 2, 2014 | CSA Member Updates, Recipes
(This recipe courtesy of “From Asparagus to Zucchini: A Guide to Cooking Farm-Fresh Seasonal Produce”, published by the Madison Area Community Supported Agriculture Coalition) Ingredients: Whole or halved mild, semi-hot, or hot chiles (Hungarian wax,...
by Dee Englund | Aug 20, 2014 | CSA Member Updates, What's in your share box
The active component in jalapenos and other hot peppers is capsaicin, which gives them their strong spicy pungent character. Tolerance levels in individuals can vary widely—use them in moderation at first. Eating cold yogurt or drinking milk will help dilute...
by Dee Englund | Aug 19, 2014 | CSA Member Updates, Recipes
Ingredients: 1 8 ounce package cream cheese 1 cup shredded cheddar cheese 1 cup shredded mozzarella cheese 1 tablespoon ranch seasoning mix 2 jalapeno peppers diced (remove seeds) If you prefer it hotter, use 4 peppers. 1/3 cup cooked and crumbled bacon (save a bit...
by Dee Englund | Aug 19, 2014 | CSA Member Updates, Recipes
As a precaution, it’s a good idea to use disposable gloves when handling hot peppers such as jalapenos. Avoid putting your hands near your face or eyes. Wash hands thoroughly after working with the peppers. Ingredients: 6 whole jalapeno peppers 6 ounces cream...
by Dee Englund | Aug 12, 2014 | Recipes, CSA Member Updates
Ingredients: 2 medium ears of corn, husked 4 tablespoons extra virgin olive oil, divided plus more for corn 3 medium shallots, trimmed and cut into paper thin slices 2 tablespoons freshly squeezed lime juice 2 tablespoons white balsamic vinegar 2 ounces crumbled Feta...
