Share Contents Week of 8/30/16-9/7/16

Personal Share
Sugar Cube Melon
Eggplant
Grape Tomatoes(pt)
Husk Cherries(1/2 pt)
Zucchini
Peaches(4)
Potatoes(6)
Onion
Corn(2 ears)
Blueberries(1/2 pt)
Eight Ball Squash
Patty Pan Squash

Half Share
Sugar Cube Melon
Eggplant
Grape Tomatoes(pt)
Husk Cherries(1/2 pt)
Zucchini
Peaches(4)
Potatoes(6)
Onion
Corn(4 ears)
Blueberries(pt)
Eight Ball Squash
Patty Pan Squash

Full Share
Sugar Cube Melon(2)
Eggplant
Grape Tomatoes(pt)
Husk Cherries(1/2 pt)
Zucchini(2)
Peaches(4)
Potatoes(10)
Onion(2)
Corn(6 ears)
Blueberries(pt)
Eight Ball Squash
Patty Pan Squash
Jalapenos(5)
Cucamelons(1/2 pt)
Bell Pepper

Hot Peppers

We grow many different varieties of hot peppers. We will be giving you a few of the medium heat hot peppers (Jalepeno, Anaheim, Ancho or Poblano, Cayenne, and Hot Hungarian).

Peppers are rated on a scale called the Scoville Scale (SHU).

This scale rates peppers from 0 - 2,000,000 SHU. O SHU being no heat to 2,000,000 SHU being the most heat.

Here is a great chart that shows a peppers ranking from most hot to least hot.

Chart from: http://pakorarecipes.co.uk/pepper-facts/

Here are the varieties that you may see in your shares this year. We will start with the least hot pepper.

Any hot pepper is hotter when the seeds are included in the dish. For a milder flavor always remove the seeds and rinse to remove any seed residue.

Anaheim
(1,000 SHU)

These are the mildest pepper that we grow. They are great used in fresh salads or to add a very mild heat to any salsa.







Poblano(Ancho)
(2,500 SHU)

Poblanos are the best hot peppers for stuffing.  Try stuffing them with tomatoes, sausage, rice, and topping them with your favorite cheese.They are also fabulous roasted, peeled and added to any recipe for a light amount of heat.



Hot Hungarian
(3,500 SHU)

This sweet/hot pepper is an excellent choice for sandwiches. It also is great fried or pickled or used in sauces. For more heat, prepare and use raw. To bring out more of the sweetness in the pepper, roast or sauté lightly in olive oil until semi-translucent.



Jalapeño 
(5,000 SHU) 

Jalapeños are an extremely versatile pepper that are extremely yummy roasted and stuffed with chives or scallions and cream cheese. They can also add a medium heat to salsas or sauces or fajitas.

Cayenne
(35,000 SHU)

Cayenne peppers are the hottest of the peppers you will find in your shares this year. They are wonderful dried and used in dishes that call for any spicy dish. They do turn red but are more mild when they are picked while green. Cayenne pepper is used in the sauce for spicy buffalo wings.

Share Contents Week of 8/23

Personal Share
Watermelon
Peaches(4)
Pears(2)
Corn(2)
Plum Tomatoes(2)
Grape Tomatoes(pint)
Tomato
Beans
Hot Hungarian Pepper
Anaheim Pepper
Cayenne Pepper
Blueberries(1/2 pint)

Half Share
Watermelon
Peaches(4)
Pears(4)
Corn(4)
Plum Tomatoes(4)
Tomato(2)
Beans
Hot Hungarian Pepper(2)
Anaheim Pepper(2)
Cayenne Pepper(2)
Blueberries(pint)

Full Share
Watermelon
Peaches(4)
Pears(6)
Corn(6)
Plum Tomatoes(6)
Tomato(3)
Beans
Hot Hungarian Pepper(3)
Anaheim Pepper(3)
Cayenne Pepper(3)
Blueberries(pint)

Vegan Eggplant Meatballs

Vegan Eggplant Meatballs
from: skinnytaste.com

Ingredients:
1 tbsp olive oil
1 lb unpeeled eggplant, cut into 1-inch pieces
1 tsp kosher salt
1/2 tsp black pepper
1 medium onion, chopped
1 tbsp minced garlic
1 cup cooked white beans (drained and rinsed)
1/4 cup chopped fresh parsley
1 cup whole wheat breadcrumbs or panko

Directions:
Heat the oven to 375°. Spray a large rimmed baking sheet with cooking spray.
Place 1/2 tablespoon olive oil in a large nonstick skillet over medium high heat. When hot add the eggplant and 1/4 cup water. Season with salt and pepper and cook, stirring occasionally until tender, 10 to 15 minutes. Transfer to the bowl of a food processor.
Add the remaining 1/2 tablespoon of oil to the skillet with the onion and garlic and cook until translucent, 3 to 5 minutes. Add to the food processor along with the drained beans and parsley and pulse until well combined and chopped, but not pureed.
Combine the mixture with the breadcrumbs. Taste for salt then roll into 12 meatballs, about 2-inches in diameter. Transfer to the prepared baking sheet and bake until firm and browned, about 25 to 30 minutes.
 Serve with marinara sauce over pasta if desired(zucchini pasta works great!)

Share Contents Week of 8/16/16

Personal Share
White Eggplant
Red Onion
Beans
Tomato
Peaches(4)
Ginger Gold Apples(2)
Blueberries(1/2 pt)
Grape Tomatoes(pt)
Cabbage

Half Share
White Eggplant
Red Onion
Beans
Tomatoes(2)
Peaches(6)
Ginger Gold Apples(4)
Blueberries(pt)
Grape Tomatoes(qt)

Full Share
White Eggplant(2)
Red Onion(2)
Beans
Tomatoes(3)
Peaches(8)
Ginger Gold Apples(4)
Blueberries(pt)
Grape Tomatoes(qt)
Purple Bell Peppers(2)

Share Cotents Week of 8/9/16

Personal Share
Tomato
Yellow Onion
Cherry Tomatoes(pt)
Peaches(6)
Potatoes(4)
8 Ball Squash
Husk Cherries(1/2 pt)
Beans
Hot Banana Peppers(2)

Half Share
Tomatoes(2)
Yellow Onion
Cherry Tomatoes(pt)
Peaches(8)
Potatoes(6)
8 Ball Squash(2)
Blueberries(pt)
Beans
Jalapenos(5)

Full Share
Tomatoes(3)
Yellow Onions(2)
Cherry Tomatoes(pt)
Peaches(10)
Potatoes(8)
Blueberries(pt)
Beans
Hot Banana Peppers(4)
Green Bell Peppers(2)

Jalapeno and Garlic Aioli

Jalapeno and Garlic Aioli
from: homemademommy.net

Ingredients:
10 jalapenos
3-4 garlic cloves, peeled
1-2 Tbsp water
1/4 cup olive oil
salt to taste

Directions:

Place the serranos in a small pot and cover with water. Bring to a boil and then lower to a simmer and cook about 15 minutes or until darkened and cooked through.
Reserve 1/4 cup of the cooking water but drain the serranos. Add the cooked and strained serranos, garlic, salt, and a little of the cooking water (start with about a tablespoon or two) and blend in a high speed blender or food processor.
With the food processor or blender on, slowly pour in the olive oil in a thin stream. The mixture should start to emulsify and thicken like a mayonnaise.
Store in a small glass jar. This recipe makes about a cup of aioli/salsa.
We enjoy this salsa on pretty much anything you want to add a spicy kick to: eggs, tacos, potatoes, meats, etc.
- See more at: http://www.homemademommy.net/2013/07/serrano-and-garlic-aioli-aka-tacodeli-dona.html#sthash.p6PvMLVv.dpuf

 Place the peppers in a small pot and cover with water. Bring to a boil and then lower to a simmer and cook about 15 minutes or until darkened and cooked through.
Reserve 1/4 cup of the cooking water but drain the peppers. Add the cooked and strained peppers, garlic, salt, and a little of the cooking water and blend in a high speed blender or food processor.  With the food processor or blender on, slowly pour in the olive oil in a thin stream. The mixture should start to emulsify and thicken like a mayonnaise.
Store in a small glass jar. This recipe makes about a cup of aioli/salsa.  Enjoy this on pretty much anything you want to add a spicy kick to: eggs, tacos, potatoes, meats, etc.

20 serrano chilies

7-8 garlic cloves, peeled

2-3 Tbsp water

1/2 cup olive oil

salt to taste, about 1/2 tsp (where to buy)

- See more at: http://www.homemademommy.net/2013/07/serrano-and-garlic-aioli-aka-tacodeli-dona.html#sthash.p6PvMLVv.dpuf