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Greetings everyone, 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, […]
Tanya, who writes on her blog, “Lemons for Lulu”, is the creator of this recipe. She mentions that black beans can be substituted for the pinto beans. She also tells us that corn, chopped jalapenos, rice, quinoa, or onions can be added to the filling to “bulk it up”, increasing nutrition and quantity. Prep time: […]
Renowned chef Sheamus Feeley is the author of this recipe, found on the Food and Wine Magazine website. Originally offered in their magazine in August 2010, it’s perfect for this time of year. Prep time: 30 minutes Cook time: 15 minutes Total time: 45 minutes Servings: 6-8 Ingredients: 1/4 cup Extra-virgin olive oil 1/4 cup […]
A great accompaniment to chicken or fish, this traditional Thai salad recipe is from the book “Vegetables Every Day”, by Jack Bishop, HarperCollins Publishers Inc., New York, 2001. Jack tells us that a tiny (very hot) red Thai chile is excellent in this recipe. But if that’s a little too hot for you, a jalapeno […]
A colorful new addition to your CSA box, purple green beans offer the same taste and texture as basic green beans. Sliced diagonally and used fresh in salads, they retain their beautiful rich color. But when cooked, their exterior will fade from purple to green. Purple green beans are rich in dietary fiber, low in […]
A pungent herb with a unique flavor, cilantro is fast becoming a favorite for many. Used in a variety of ethnic dishes, cilantro has gained in popularity in this country. Of course, one of the first things that comes to mind is its use in homemade salsa. It is used in many other Mexican dishes as […]
Poblano peppers are mild chili peppers that originated in the state of Puebla, Mexico. When dried, they are called ancho or ancho chile, from the Spanish word for “wide” (chile ancho-“wide chile”). As the poblano ripens and changes to red in color, it becomes significantly hotter and more flavorful. It is usually used in a […]
Potatoes are considered an important staple food and the number one vegetable crop in the world. Because of their neutral starchy flavor, they are a good complement to many meals. They are available year-round as they are harvested somewhere every month of the year. Potatoes are thought of as a comfort food whether they are […]
Since cucumbers are 95 percent water, they help us replenish the fluids and minerals we lose on those sizzling hot July days. While containing small amounts of vitamins A, C, and a few minerals, they are rich in vitamin E. In addition to using as a snack, either sliced or whole, try it as a refreshing […]
An ancient staple food of the Americas, corn is often referred to as maize. When combined with most beans or dairy, corn will provide a complete protein. This is shown by the many traditional native dishes. Similar to other whole grains, corn is a great source of complex carbohydrates. Fresh sweet corn offers us a […]
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