What a week!
Full Share
Turnips
Red Cabbage
Basil
Cucumbers
Lettuce
Anaheim Peppers
Summer Squash
Collards
Tomatoes
Half Share
Turnips
Red Cabbage
Basil
Cucumbers
Lettuce
Anaheim Peppers
If you have not cooked with Anaheim peppers before they are not as spicy as a jalapeno pepper but do have some heat. A classic Mexican recipe using Anaheim peppers is Chili Rellenos, which is both easy to make and delicious. You can also use them in a salsa like this recipe below.
Anaheim Pepper-Peach Salsa
2 Anaheim peppers seeded and diced
2 peaches peeled and diced
1/2 cup diced red onion
1 glove garlic, minced
1 tomato, diced
1/2 cup chopped parsley or cilantro
Juice from 1 lime (1-2 tsps)
Combine all the ingredients
You can make this fresh salsa with raw Anaheims that have been seeded and stemmed before dicing or you can char the peppers under the broiler or over a gas flame, peel and seed and then dice for the salsa. Charring will impart a smokier flavor. Either way the salsa is delicious with chips or as a sauce for grilled meats.
A great way to use your cabbage is to make a Curried Cabbage Slaw. For the slaw you will need
4 cups thinly sliced cabbage ( a food processor or mandolin makes this a much easier task)
1 grated carrot
2 green onions finely chopped
1/2 cup raisins
1/2 cup roasted cashews (optional)
For the vinaigrette, whisk together:
2 tablespoons prepared Indian curry paste or 1 tablespoon good dried curry powder
1 tablespoon Dijon mustard
2 tablespoons rice vinegar
1/4 teaspoon salt
3/4 teaspoon freshly ground pepper
1/4 cup plus 2 tablespoons extra virgin olive oil or neutral salad oil
Combine all the slaw ingredients (except the cashews) in a bowl. Toss with the vinaigrette until all ingredients are thoroughly combined. Before serving sprinkle on cashews and lightly toss.
And finally the lovely turnips. They can be sliced into a salad or roasted like this recipe from New York Magazine.