Growing the good stuff in Athens, GA since 2006

Tuesday, September 28, 2010

CSA Pickups -- Week 23

Roots Farm CSA Week 23: September 28

This Week:
-Peppers: Carmen, Islander, Green Bells, Cayenne, Jalapeno
-Eggplant: Nadia, Hansel, Gretel, Fairytale, Pingtung Long
-Basil: Sweet, Lemon, Thai, Purple
-Okra: Clemson Spineless, Red Burgundy
-Winterbor Kale
-Easter Egg Radishes
-Flowers: Assorted Zinnias

On the Farm . . .
The kale is finally sizing up for a harvest, and our second planting of radishes is beginning to come on. Spinach has germinated, as has more cut salad mix. Baby squashes grace our last (8th? 10th?) planting of summer squash and cucumbers are getting trellised in the hoop house. Fall is moving right along and it’s a good, good thing. The fields definitely enjoyed the rain of this past weekend, and our cover crops and direct-seeded plantings are getting their sprout on. We continue to plant carrots, arugula, turnips, radishes, lettuces, scallions, and much, much more! Plus, we’ve started digging sweet potatoes! Yay! The wheel turns, the farm keeps on farmin’.

In your basket . . .
I’m excited to announce that the leafy greens are back! For some of you, this is jubilation--YAY we missed you so much! For others, it’s a return to “how do I manage to use all these before next week?” Either way, we’re back in greens and we’ll help you along the way. Don’t forget our kale recipes online, not to mention the ones I provide here today. I hear that the secret to longevity in the Southeast is greens and sweet potatoes. Well, it is now that time of year. As my great-grandma Ruth would say, “Eat it, children, it’s good for you.” I’d like to add that it’s also kinda tasty. The sweet potatoes will be coming soon, but in the meantime, enjoy the kale.


Kale & Walnut Pesto
1/4 cup chopped walnuts
1 Tbsp + 1/2 tsp salt, divided
1/2 lb kale, coarsely chopped
2 cloves garlic, minced (1tsp)
1/2 cup extra virgin olive oil
1/2 cup freshly grated Parmesan cheese (~1 1/2 oz)
freshly ground black pepper

Toast the chopped walnuts in a dry, heavy skillet (preferably cast iron) over high heat, stirring constantly, until they start to brown in spots and become fragrant. (Be careful not to overtoast them, as they will burn very quickly once they are toasted.) Immediately transfer the walnuts to a dish to cool. Bring two quarts of water to a boil. Add 1 Tbsp salt, then add the kale. Cook kale until tender, about 10 minutes. Drain. Put the garlic, walnuts, and kale in a blender or food processor; pulse until well combined. With the blender or food processor running, pour in the olive oil in a steady, smooth, pencil-thin stream. When the ingredients are thoroughly combined, transfer to a bowl. Stir in the Parmesan, remaining 1/2 tsp salt, and pepper. Serve hot. Makes about 1 cup. This version of pesto is particularly good over roasted potatoes, but it works great over pasta, too, and don’t hesitate to top a pizza with it. From Farmer John’s Cookbook.

Baked Squash with Kale & Pear
butter or oil for greasing the pan
3 acorn squash or 2 medium butternuts
1/2 cup grated Parmesan cheese, divided
1/2 tsp salt, divided
1/2 tsp freshly ground black pepper, divided
1 1/2 tsp olive oil
1 large leek, chopped (~2 cups)
4 cups coarsely chopped kale
1 cup vegetable stock
1/2 red bell pepper, cored, seeded, diced
1 tsp minced garlic (~2 cloves)
1 Tbsp butter
1 pear, firm-ripe, peeled, halved, cored, cut into 1/2-inch pieces (~1 cup)

Preheat oven to 375 degrees. Lightly grease a 13x9-inch pan with butter or oil. Cut the squash in half and scoop out the seeds. Place the squash halves cut-side down on a baking sheet; bake until tender, 30-40 minutes. Turn the squash halves over and sprinkle with 1/4 cup Parmesan, 1/4 tsp salt, and 1/4 tsp pepper. Bake for an additional 5 minutes. Heat the oil in a large skillet over medium-high heat. Add the leeks; saute until soft, about 5 minutes. Add the kale, stock, bell pepper, garlic, and remaining 1/4 tsp salt and 1/4 tsp pepper. Bring to boil, cover, and cook for 5 minutes. Remove the cover and increase the heat to medium-high; cook, stirring frequently, until kale is tender and the liquid evaporates, 8-10 minutes. Transfer the mixture to a bowl and set aside. Melt the butter in a large skillet over medium-high heat. Add the pear; saute until lightly browned and tender but not mushy, 2-3 minutes. Add the pear to the kale mixture and stir well. Spoon the kale and pear filling into the squash halves. Top with remaining 1/4 cup Parmesan cheese. Bake for 10 minutes. Makes 6 servings. The pear really makes this dish shine--its unique sweetness balances the kale’s earthy overtones. From Farmer John’s Cookbook.

Bean & Kale Minestra
1/2 lb kale (~4 cups chopped)
4 large garlic cloves, minced or pressed
1 Tbsp olive oil
6 cups cooked cannellini beans or cranberry beans
4-5 cups vegetable stock or water
2 heaping Tbsp tomato paste
6 fresh sage leaves (1/2 tsp dried)
1 tsp salt
freshly ground black pepper
1/2 cup finely ground cornmeal (optional)
2 Tbsp fresh lemon juice
freshly grated Parmesan cheese

Remove the stems from the kale and coarsely chop the leaves. Soak the leaves in a bowl of cold water while you prepare the soup. In a soup pot, saute the garlic in the olive oil for just half a minute. Add about half of the cooked beans and part of the water or stock to the pot. Puree the rest of the beans and stock in a blender or food processor along with the tomato paste and sage. Stir the pureed beans into the soup. Add salt and pepper to taste. Drain the kale. Mix into the soup and simmer for at least half an hour, until tender. Mix the cornmeal with the lemon juice and enough water to make one cup. Pour this paste slowly into the simmering soup while stirring constantly to prevent lumps from forming. Simmer the soup for another 10-15 minutes, stirring occasionally. Use a heat diffuser, if necessary, to prevent scorching. Taste for salt and pepper and adjust the seasonings. Serve the soup immediately, topped with freshly grated Parmesan. Makes 6-8 servings. From the Sundays at Moosewood Restaurant cookbook.

Kale & Potato Tarragon Salad
2 lbs small potatoes, scrubbed
7 Tbsp olive oil
1 medium onion, diced
1 bunch kale, large stems removed, leaves chopped into 1-inch pieces
1 clove garlic, minced
2 Tbsp white vinegar
2 Tbsp lemon juice
1/4— 1/2 tsp dried tarragon
salt & pepper to taste

Steam or boil potatoes until fork-tender. Drain, cut into large bite-size pieces, place in large bowl, and cover to keep warm. Meanwhile, heat 1 Tbsp olive oil in a wide skillet over medium heat. Add onions; saute until translucent. Add kale and garlic; cook until kale is tender, about 5 minutes more (you can cover pan to help wilt kale). Combine vinegar, lemon juice, 1/4 tsp tarragon, remaining 6 Tbsp olive oil, and salt and pepper. Add kale mixture to potatoes and pour dressing over everything. (It’s important to toss the dressing while the mixture is hot, to soak in the flavors.) Add more salt, pepper, or tarragon if necessary. Serve warm or at room temperature. Makes 6 servings. From the From Asparagus to Zucchini cookbook. This recipe is taste-test approved by Roots Farm -- yum!

Tuesday, September 21, 2010

CSA Pickups -- Week 22

Roots Farm CSA Week 22: September 20

This Week:
-Peppers: Carmen, Lipstick, Islander, Green Bells, Cayenne, Jalapeno
-Eggplant: Nadia, Hansel, Gretel, Fairytale, Pingtung Long
-Basil: Sweet, Lemon, Thai, Purple
-Assorted Potatoes (Full Moon Farms)
-Okra: Clemson Spineless, Red Burgundy
-Easter Egg Radishes
-Flowers: Assorted Zinnias

On the Farm . . .
It’s gotten warmer again. A little reminder that summer is not yet done with us even though we’re steadily moving towards fall. The Fall Equinox is actually this week -- September 22 -- and marks the time of year when, once again, the day and night are the same length. From this mark onwards, the nights begin to get longer than the days--a trend that will not cease until we hit the Winter Solstice in December. So enjoy your sunlight and those warm, t-shirt-at-night evenings while they last. Fall is on the way.

Beans & Potatoes
Well, it looks like the Red Noodle beans are finally beginning to slow down and make their way out of our baskets. This is the first week they will not appear, and in their place, we’re adding some potatoes that we purchased from Full Moon Farms. I know beans and potatoes go well together, but alas, the potatoes have got to hold their own for now. Hope you enjoy them!

We’re giving you lots of it this week, and I’ve included some new recipes to help you manage the abundance. It’s an eggplant-y time of year. In fact, I just sampled an excellent Eggplant Burgoo last week, “burgoo” being a Kentucky term for a stew of things that are “in good supply,” such as eggplant. The restaurant is a new little joint in town called Gymnopedie. Located in the Leathers Building on Pulaski St, they feature local foods and hand-made delights and I highly recommend them. Open Wed-Sun from 5-10pm. Check it out!
And now for your recipes . . .


Eggplant Fritters
2 cups all-purpose flour (you can also use seasoned flour or add desired seasonings)
1 scant tsp salt
dash of freshly ground pepper
3/4 - 1 cup flat beer or water
olive oil, for frying

In a small bowl, combine 1 1/2 cups of the flour, the salt, and pepper. Make a well in center and add beer or water. Stir with a fork until a thick batter forms. Refrigerate, covered, for several hours before using. Reserve remaining flour for dredging vegetables. Wash and dry eggplants. Slice into either thin rounds or long thin strips. salt, if desired, to rid tthem of any bitterness for 30-60 minutes. (If you do this, rinse them very well and pat dry.) Dip in batter and deep-fry in very hot oil. From The Food and Wine of Greece.

I had some excellent eggplant fritters last week at Farm 255. They almost tasted creamy inside. Wow. Very delicious and highly recommended if you’re into fried foods. Yum!

Thessaly Eggplant Pie
2 Tbsp olive oil, plus 3-4 tsp for oiling pan and dough
whole wheat phyllo dough
4 medium eggplants, about 2 1/2 lbs
strained fresh juice of 1 lemon
1/2 cup coarsely chopped scallions
2 garlic cloves, minced
1/2 cup finely chopped walnuts
1/4 cup finely chopped parsely
2 eggs, slightly beaten
1 cup grated Parmesan cheese
2 tsp ouzo
1 tsp oregano
pepper, to taste
3-5 Tbsp semolina
1 egg yolk, for brushing curst

Lightly oil a 10 1/2 - inch pie plate and set aside. Remove phyllo dough from refrigerator and let stand at room temperature, covered until ready to use. Bring a large pot of water to a boil. Drop in eggplants and simmer for about 10 minutes, or until skins are brownish, softened, and slightly wrinkled. Remove eggplants from water; rinse and drain. Let cool. Peel eggplants carefully. Discard skins. Cut each in half lengthwise. In a large bowl, cover eggplants with cold water, lemon juice, and generous salt; let sit for at least 30 minutes. Drain very well and run cold water over them to ensure that salt is removed. Squeeze, in colander, so that eggplant is pulpy and as much water as possible has been removed. In a large bowl, combine eggplant pulp, scallions, garlic, walnuts, and parsley. Add beaten eggs, 2 Tbsp olive oil, and grated cheese. Mix thoroughly. Add ouzo, oregano, and pepper and combine well. Because eggplant will continue to ooze water, add semolina, 1 Tbsp at a time, until all liquid has been absorbed. The mixture should be moist. Preheat oven to 350 degrees. Divide phyllo dough into four equal balls and keep covered. On a lightly floured surface, roll out one ball at a time into a paper-thin, almost transparent sheet (about as thick as a dime). Place first sheet in lightly greased pie plate, leaving about 1 inch hanging over rim. Brush lightly with about 1 tsp olive oil. Repeat with second dough ball. Spread filling evenly over dough. Repeat dough procedure with top two layers. Pinch and roll top and bottom doughs together to form a border on inside rim of pie plate. Brush with a beaten egg yolk for a glossy surface. Make a small incision in center of pie with a sharp knife and bake for 50 minutes to 1 hour, or until crust is a golden brown. Remove pan from oven and place on a wire rack to cool slightly. Serve warm. Makes 6-8 servings. From The Food and Wine of Greece.

Clay-baked Chickpeas & Eggplants
1/2 lb raw chickpeas
3-4 small to medium eggplants, sliced into 1/8-inch rounds
5-6 Tbsp olive oil
2 large onions, peeled, halved, and sliced
2 large garlic cloves, finely chopped
6-8 plum tomatoes, peeled and chopped (with juice)
1 large bay leaf, torn in half
salt and freshly ground pepper, to taste
2-3 Tbsp dry red wine

Soak chickpeas according to package directions. Drain off water and place chickpeas in a medium-size pot with enough water to cover by several inches. Bring to a boil, lower heat, and simmer, uncovered, until chickpeas are softened but not cooked through, 20-25 minutes. In the meantime, place eggplants in a colander and salt them. Let drain for 20-25 minutes, rinse, and pat dry. While chickpeas are simmering, heat 3 Tbsp olive oil in a large heavy skillet over medium to low heat and saute onions 3-6 minutes, until coated with oil and wilted. Toss in eggplant and stir constantly until eggplants start to soften, 5-7 minutes longer. Add 1/4-1/2 cup water to keep eggplants and onions from burning. Toss in chopped garlic and stir for 30 seconds. Remove mixture from heat and let cool slightly. When chickpeas are softened, remove from heat and let cool slightly. Gently combine eggplants, onions, and chickpeas in a 2-quart clay casserole with cover (or substitute a Pyrex dish if a clay casserole is unavailable). Add the tomatoes and their juice and place the halves of the bay leaf on either side of the dish. Season with salt and pepper; add 1/4 cup water and 2-3 Tbsp olive oil to the mixture. Cover hte pan with its earthenware top and place in cold oven. Turn oven to 375 degrees and bake for 1 - 1 1/2 hours, until chickpeas are tender and eggplants cooked. Ten minutes before shutting off the oven, add the wine to the pan and stir gently. Shut off the oven, open the door, and let the eggplant and chickpea ragout cool slightly inside the oven. Makes 4 servings. From The Food and Wine of Greece.

For more eggplant recipes, click here.

Tuesday, September 14, 2010

CSA Pickups -- Week 21

Roots Farm CSA
Week 21: September 14

This Week:
-Peppers: Carmen, Lipstick, Islander, Mixed Bells, Cayenne, Jalapeno
-Eggplant: Nadia, Hansel, Gretel, Fairytale, Pingtung Long
-Basil: Sweet, Lemon, Thai, Purple
-Beans: Red Noodle
-Okra: Clemson Spineless, Red Burgundy
-Garlic: California Early
-Easter Egg Radishes
-Flowers: Assorted Zinnias

On the Farm . . .
We continue to plant radishes, turnips, arugula, cilantro, lettuce, and more crops to fill out our Fall offerings. Not much rain in the last couple of weeks has led to a browner sort of look out in the fields, but the late summer food keeps producing. Eggplant, peppers, and okra, oh my! Even the red noodle beans are hanging on. Since we’re repeating a lot of the food you’ve already seen, I’m focusing the recipes for some of these Fall newsletters on those crops that you might need some new ideas about how to prepare. Okra is again in the spotlight this week. Eggplant is coming soon . . .

Fall Foods
The first Fall radishes are coming out this week. Arugula appeared last week. Hopefully, with these cooling days, our Fall seedlings with thrive and this will be only the beginning of the Fall foods to come. Also on its way--lettuce mix, turnips, kale, collards, cilantro, broccoli, and more! We’re watching them grow and are excitedly anticipating their arrival. We’ll keep you posted. . .

Roots Farm T-Shirts
Are now available. We’ll have them for sale at pickups and at the Farmers Market on Saturday. Organic cotton, locally designed and printed, featuring artwork by David Mack! Get yours today for only $15! What a deal! Now you, too, can sport our lovely carrots on your lovely self. Yay.

Is in the spotlight again this week. What to do with okra? Steamed, grilled, fried, roasted, stewed, pickled, raw, and more--it’s a versatile vegetable. Some folks object to the slipperiness or downright sliminess that okra can create in a dish, while others celebrate its silky, thickening properties. Whatever way you go, there’s a recipe for you. If you want to cut the slime, try cooking your okra pods whole or try adding a little vinegar or lemon juice to your dish--their acidity somehow helps. Okra also pickles well for a delicious winter treat, and it freezes (so you can make your gumbo now and thaw it at Christmas). Okra is a close relative of the hibiscus and originated as a food crop in Africa, later making its way to India and the Americas, where it now thrives in the heat of our deep South summers.


Steamed Okra with Lemon Vinaigrette
1 lb okra
2 Tbsp fresh lemon juice
1 tsp finely chopped lemon zest
salt & freshly ground pepper
1 shallot, finely diced
5 Tbsp extra virgin olive oil, or to taste

Rinse the okra, leave them whole, and steam them for 4-6 minutes. Arrange on a plate and let cool while making the lemon vinaigrette. Combine the lemon juice, zest, 1/4 tsp salt, and shallot in a small bowl. Let stand for 15 minutes, then whisk in the oil and season with a little pepper to taste. Taste and correct the balance, adding more oil if necessary. Pour the vinaigrette over the okra and serve cold. Makes 4-6 servings. From Vegetarian Cooking for Everyone by Deborah Madison.

Cape Verde Vegetable Soup
1 cup chopped onions
2 garlic cloves, minced or pressed
2 Tbsp peanut oil
pinch of summer savory or thyme
1/4 tsp ground dried red chiles, or to taste
2 cups diced potatoes
2 cups sliced cabbage, cut into 1-inch lengths
1 cup sliced okra
3 cups chopped fresh tomatoes, or 2 cups canned tomatoes with juice
3 cups water
1 tsp salt
1 Tbsp minced fresh cilantro
juice of 1 lemon
chopped fresh parsley
chopped fresh cilantro

Saute the onions and garlic in the oil for 10 minutes. Add the summer savory or thyme and the ground chiles and saute gently, stirring often, for another 5 minutes. Add the rest of the ingredients, except the lemon juice, and bring to a boil. Reduce the heat and simmer until the vegetables are tender, about 20 minutes. Add the lemon juice. Serve topped with chopped fresh parsley or more fresh cilantro or both. Makes 6 servings. From the Sundays at Moosewood Restaurant cookbook. This soup tastes fresh and uncomplicated and makes a good beginning for any African meal. Served with crisp French bread and fresh fruit, it is a satisfying lunch or supper. Enjoy!

Groundnut Stew
2 cups chopped onions
2 Tbsp peanut or vegetable oil
1/2 tsp cayenne or other ground dried chiles
1 tsp pressed garlic cloves
2 cups chopped cabbage
3 cups cubed sweet potatoes
3 cups tomato juice
1 cup apple or apricot juice
1 tsp salt
1 tsp grated peeled fresh ginger
1 Tbsp chopped fresh cilantro (optional)
2 tomatoes, chopped
1 1/2 - 2 cups chopped okra
1/2 cup peanut butter

Saute the onions in the oil for about 10 minutes. Stir in the cayenne and garlic and saute for a couple more minutes. Add the cabbage and sweet potatoes and saute, covered, for a few minutes. Mix in the juices, salt, ginger, cilantro, and tomatoes. Cover and simmer for about 15 minutes, until the sweet potatoes are tender. Add the okra and simmer for 5 minutes more. Stir in the peanut butter, place the pan on a heat diffuser, and simmer gently until ready to serve. Add more juice or water if the stew is too thick. Makes 6 servings. From the Sundays at Moosewood Restaurant cookbook. Apparently, this stew comes in many styles--with or without ginger and/or garlic, liquids varying from coconut milk to water, stock, or fruit or vegetable juices. Include or exclude whatever veggies you like--just remember the groundnuts and cayenne.

Vegetarian Brunswick Stew
2 cups chopped onions
2 garlic cloves
3 Tbsp vegetable oil
1 cup chopped carrots
1 cup chopped zucchini or summer squash
1 cup chopped potatoes
2 cups chopped fresh tomatoes, or one 16-oz can whole tomatoes, with juice
4 cups vegetable stock or water
1 1/2 cups sliced fresh okra, or 10 oz frozen
1 1/2 cups fresh cut corn, or 10 oz frozen or 10-oz can with liquid
2 cups fresh lima beans or black-eyed peas, or 10 oz frozen
3 Tbsp Worchestershire Sauce
1/2 tsp Tabasco or other hot sauce
3 Tbsp molasses or brown sugar
1 1/2 Tbsp vinegar
salt & fresh ground pepper to taste
3 Tbsp catsup or barbecue sauce (optional)
1 Tbsp cornstarch dissolved in 1/4 cup water (optional)
grated smoked Swiss or cheddar cheese (optional)

In a large stewpot, saute the onions and garlic in the oil, stirring often, until golden. Add the carrots and saute for 3 more minutes, stirring to prevent sticking. Add the zucchini or summer squash, potatoes, tomatoes, and stock. When this begins to simmer, ad the okra, corn, and limas or black-eyed peas. Season with Worchestershire Sauce, Tabasco, molasses, vinegar, salt and black pepper, and catsup or barbecue sauce, if desired. Simmer carefully, using a flame-tamer if needed, fro at least 30 minutes or until all the vegetables are tender. You cannot overcook this stew, but you can burn it. Thicken with the cornstarch mixture if you like. Add more Tabasco to taste and garnish with the cheese. Serve with cornbread and greens. Makes 6-8 servings. Many families in Georgia have their own versions of Brunswick stew. This one comes from the Sundays at Moosewood Restaurant cookbook. Make it in large batches and freeze some for later. Enjoy!

For more okra recipes, click here.

Wednesday, September 8, 2010

CSA Pickups -- Week 20

Roots Farm CSA
Week 20: September 7
This Week:
-Peppers: Carmen, Lipstick, Islander, Green Bells, Cayenne, Jalapeno
-Eggplant: Nadia, Hansel, Gretel, Fairytale, Pingtung Long
-Basil: Sweet, Lemon, Thai, Purple
-Beans: Red Noodle
-Okra: Clemson Spineless, Red Burgundy
-Garlic: Killarney Red, S & H Silver
-Flowers: Assorted Zinnias

On the Farm . . .
We’re watching in dismay as grasshoppers make a buffet of our new seedlings. That full, thick row of beets, carrots, kale -- is now a dotted line. Jeeeze. You do what you can to plant and nurture a row into germinating and then those little lawnmowers come by and cut it down. What to do? We’re currently investigating our options . . . We’ve also had a return of the deer. My theory is this: when I mowed down the summer field peas to prepare for winter cover crops, I took away an important food source and they’ve now returned to infiltrating the garden to find tasty treats. Grrrr. Live and learn. In other news, new arugula is planted (it’s a weekly thing these days) and baby lettuce transplants have gone in. The sweet potatoes continue to swell in size underground. And we may have our first baby radishes at market this weekend. New life is on the way . . .

Saturday Workday, September 11, PLUS BRUNCH!
Yep, it’s time for our monthly Saturday workday. THIS WEEKEND, from 8am-noon, we’ll be out on the farm weeding, planting, preparing beds, reclaiming perennials, and more! Come on out and join us for a lovely fall morning on the farm, followed by a farm-cooked BRUNCH compliments of our very own Chris Lutz. Fun and tasty--that’s how we roll around here. Pitch in for the work of Fall--we’d love to have you!

Roots Farm T-Shirts!!
They’re finally here! At long last, we have our very own Roots wear. We’ll be modelling them around the farm and selling them at pickups and at the Saturday Farmers Market. Get your very own! Only $15! Made of 100 % organic cotton or recycled cotton/poly blend with the Roots Farm logo on the back and a smaller, carrot-themed logo on the front left pocket place. We have a multitude of colors and sizes to suit your taste. Now there are even more ways to support us and spread the word about Roots! Yay!

Are returning to the spotlight this week. It’s early September and what that means around here is late summer veggies in abundance. Among them, peppers. I know I’ve already given you a few recipes to get you going, but I thought you might appreciate a few more. So here goes . . .


Stuffed Peppers
a little oil
1 clove garlic, minced
1 onion, chopped
1 1/2 cups raw brown rice
3 cups water, vegetable stock, or tomato juice
1/4 tsp allspice
1/4 cup almonds, chopped
1/2 cup tomatoes, chopped
1/3 lb cheddar cheese, grated
salt & pepper
4 large peppers, tops cut off, seeds removed

Heat oil in large skillet; add and saute garlic and onions. Add rice and brown for about 5 minutes. Add desired liquid and allspice. Cover and cook until rice is done, about 40 minutes. Toast almonds in dry skillet or hot oven for several minutes, tossing often. Stir in tomatoes, cheese, almonds, and salt and pepper to taste. Cook peppers in boiling water for 2 minutes. Drain and stuff peppers with rice mixture. Bake at 350 degrees for 30 minutes. Makes 4 servings. From the From Asparagus to Zucchini cookbook.

Roasted Bell Peppers
4 bell peppers (red, orange, yellow, green, or purple)
olive oil

Turn your gas burner on high (electric will work, but gas is better) and place the peppers directly on the flame. Use any number of available burners to accommodate the peppers, or if the peppers are small you can place two on one burner. Using tongs, turn the peppers as their skins blacken; you want to end up with a pepper that is completely black (the amount of time for this depends on the size of the pepper, how hot the flame is, and how often you turn the peppers). Once they’re blackened, place the peppers in a paper bag and seal the bag tightly. Let them sit for about 10 minutes. Remove the peppers from the bag, cut them in half, remove the stem and seeds, and flatten each half on your cutting board. Use a knife or your fingers to scrape away the skin. The peppers are now ready to use (keep refrigerated and use within the week). To store your roasted peppers longer, place them in a container, cover with olive oil, and seal tightly (then they will keep for several weeks). From Farmer John’s Cookbook. These are great on sandwiches, pizza, pasta, in omelets, with hummus, and more! Enjoy!

Pickled Mixed Peppers
1 1/2 cups vinegar
1 Tbsp sugar
1 tsp salt
4 cups sliced mixed sweet peppers (red, green, yellow, orange, purple, etc)
boiling water

Heat the vinegar, sugar, and salt to just boiling in a nonreactive saucepan. Pack the peppers into a hot, sterilized quart jar. Fill with the hot brine. Top off the jar with the boiling water, leaving 1/2 inch headspace. Seal with a canning lid. Let cool and store refrigerated for several months OR process in a boiling water bath for 5 minutes and store in a cool, dry place for up to a year. Makes 1 quart. Or, you can multiply this recipe by however many peppers you wish to pickle. Pickled peppers go great in sandwiches and salads, among many things. From Serving Up the Harvest.

Hot Pepper Sauce
hot peppers, washed, stems removed
black peppercorns
apple cider vinegar

Stuff as many peppers as you can into a bottle or jar, dropping a few peppercorns between peppers. Vinegar-wise, you want enough to be able to cover over all the peppers in the jar; bring the vinegar to a boil first, let it cool for about a minute, then pour over the peppers until they are fully covered. Pound a cork into the bottle or screw the lid on tightly. Put the peppers in a cool closet for 1 week; then transfer to the refrigerator. The sauce will be ready to use in 1 week and will continue to get hotter with time. Once the sauce has reached a heat to your liking, you can transfer it to a smaller clean container and store it in the refrigerator indefinitely. Makes as much as you want to make. From Farmer John’s Cookbook. This is a classic Southern recipe and such sauce is often found out on the table in soul food restaurants, ready to apply to cooked greens, beans, fried chicken, pasta, or whatever suits your fancy. Enjoy!

For more pepper recipes, click here.