Week 16
Hi everyone,
Sorry I've been MIA for a couple of weeks - things have just been too busy to fit in a blog post. But I'll try to at least keep up with the veggie list even if I don't have time to write more! So I'll get right down to it.
Your bags include:
Salad mix
Summer squash (enjoy it while it lasts!)
Tomatoes
Cherry tomatoes
Red potatoes
Baby Bok Choy
Summer Savory (an herb, especially good with beans)
Yellow onions
Sweet Pepper
Carrots
Beans
The baby Bok Choy is really tender right now, and would be a great last second addition to a stir fry, but only cook it for a very short time! It won't need much. We've had a bumper crop of peppers this year, and we've given out a lot of sweet peppers and a few hot ones as well. I really like the varieties we offer, but sometimes telling the hot from the sweet can be a little confusing, especially since a few of ours don't look their type.
HOT PEPPERS
So let me introduce you to our hot peppers (above), from left to right:
3 Hungarian Hotwax (ranging from yellow to orangey-red),
2 Poblano peppers (dark green),
2 Jaluv an Attitude peppers (1 green, 1 red) and
1 Czech Black pepper
Hot peppers are rated according to the Scoville scale of hotness, named after Wilbur Scoville. If you'd like to see a nifty chart, check out this link to wikipedia.
Hungarian Hotwax (left), rated 700-3,000 scovilles, range in color from yellow when less ripe, to a bright orange-red when fully mature. The hotness really varies.
The classic Poblano pepper (right) ranges from 900 to 2,500 scovilles. This is the pepper most often used to make Chiles Rellenos.
(left) From left to right, a green Jaluv an Attitude, a red Jaluv an Attitude, and a ripe Czech Black.
The Jaluv an Attitudes are a cross between a chile and a jalapeno, and the heat is right about jalapeno level.
The Czech Blacks, (which are black before they turn red) are just a little less spicy than a classic jalapeno.
SIMILAR-LOOKING SWEET PEPPERS
And to confuse matters, we have a few sweet peppers that are a little incognito: the three shown (left) are a Cubanelle, a Jimmy Nardello and a Carmen.
The Cubanelle isn't super sweet, but it's meant to be a fry pepper; especially good with onions. But just because they're red and pointy doesn't mean they're spicy!
Hope this helps you enjoy your peppers without getting an unexpected surprise!
REMEMBER whenever working with hot peppers:
1) Use gloves, and
2) DO NOT touch your eyes or face!
It's really really not a fun experience... believe me. But they're oh so tasty once they're cooked up! I love hot peppers... Well, that's it for tonight.
Sarah VanNorstrand
for Lucky Moon Farm