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PVF's 2016 Spring/Summer CSA, Week 12: Featuring Peppers
Potomac Vegetable Farms
9627 Leesburg Pike Vienna, VA 22182

Poetry Break, Autumn, and Canning Tomatoes


During this hot time of year, crop diversity is limited but volume is up. There is more of less. But don't worry! Autumn will be here before you know it.

You'll find your Autumn CSA registration and rules and regulations for reserving canning tomatoes right after this lovely poem from The Writers Almanac.


Canning
by Joyce Sutphen

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It’s what she does and what her mother did.
It’s what I’d do if I were anything
like her mother’s mother—or if the times
demanded that I work in my garden,
planting rows of beans and carrots, weeding
the pickles and potatoes, picking worms
off the cabbages.
                                                 Today she's canning
tomatoes, which means there are baskets
of red Jubilees waiting on the porch
and she’s been in the cellar looking for jars.
There’s a box of lids and a heap of gold
rings on the counter. She gets the spices
out; she revs the engine of the old stove.

Now I declare her Master of Preserves!
I say that if there were degrees in canning
she would be summa cum laude—God knows
she’s spent as many hours at the sink peeling
the skins off hot tomatoes as I have
bent over a difficult text. I see
her at the window, filling up the jar,
packing a glass suitcase for the winter.

"Canning" by Joyce Sutphen from First Words. © Red Dragonfly Press, 2010. Reprinted with permission.
 

It's time to sign up for the Autumn CSA. You cannot sign yourself up if you are a current member. If you would like to register, you must email Hana with your desired share size and options. Please use FALL SHARE in the subject line. If you're not sure if you have registered or not, reply to this email and ask.

The Autumn season runs 8 weeks, from September 25-November 13. You can find the full information about the Autumn shares and options on our website.

Canning tomatoes are available. Supplies are limited. 

Here's how it works:
We sort tomatoes Tuesday through Sunday. Each 20 pound box is $20. Quantities are limited, so you must reserve your boxes.

Seconds tomatoes have small bad spots or other imperfections. They are mostly good, and totally delicious. However, they are usually dead ripe and must be used within 24 hours from when you pick them up.

Email becky@potomacvegetablefarms.com and let me know what day you would like the tomatoes and how many boxes you would like. I'll confirm that we have them, and then you can come pick them up at the roadside stand on the designated day.



Happy Eating!
becky




In The Bag
Week 12, August 23, 2016
Featuring Peppers

HERE IS WHAT YOU MIGHT FIND IN YOUR BAG THIS WEEK:

...THINGS CHANGE FROM DAY TO DAY, SO SOMETIMES THE LIST IS NOT EXACTLY WHAT YOU HAVE IN YOUR BAG...


Mini: Squash, Beets, Peppers, Cucumbers, Eggplant, Potatoes, Tomatoes, Cherry Tomatoes

Regular: Squash, Beets, Carrots, Peppers, Onions, Beans, Potatoes, Tomatoes, Cherry Tomatoes

Robust: Squash, Beets, Carrots, Peppers, Onions, Cucumbers, Beans, Eggplant, Potatoes, Tomatoes, Cherry Tomatoes
 

CLICK ON THE VEGETABLE'S NAME TO FIND OUT MORE INFORMATION.

EVERYTHING SHOULD BE STORED IN THE REFRIGERATOR EXCEPT BASIL, GARLIC, AND TOMATOES--EVEN FRESH ONIONS.

BASIL GOES IN A CUP OF WATER ON THE COUNTER, TOMATOES GO ON THE COUNTER. GARLIC GOES IN A COOL, DRY PLACE.

 

FEATURING PEPPERS

You'll see a variety of peppers in your bags over the course of the season. They will all be sweet unless we explicitly tell you. They are members of the nightshade family, which also includes potatoes, tomatoes and eggplant. Green peppers are the most acidic, purple peppers are slightly milder than the green, and the red, orange and yellows are sweeter and almost fruity.

Bell peppers are an outstanding source of antioxidant and anti-inflammatory phytonutrients. The hallmark phytonutrient group found in bell peppers is the carotenoid family, with more than 30 different carotenoids being provided by this vegetable. Included in bell pepper carotenoids are alpha-carotene, beta-carotene, cryptoxanthin, lutein, and zeaxanthin. Bell peppers are an excellent source of vitamin A (in the form of carotenoids), vitamin C, and vitamin B6. They are a very good source of folate, molybdenum, vitamin E, dietary fiber, vitamin B2, pantothenic acid, niacin, and potassium. Additionally, they are a good source of vitamin K, manganese, vitamin B1, phosphorus, and magnesium. (Source: The World's Healthiest Foods)

Peppers can be eaten raw and cooked in countless ways. If you're sensitive to the acidity of peppers, stick to the colored ones instead of green.

Preserving Peppers

Here's a great write up about freezing and pickling peppers to preserve them: http://www.growveg.com/growblogpost.aspx?id=254
Another great comprehensive pepper preservation post that includes a red pepper paste: http://www.laughingduckgardens.com/ldblog.php/2012/11/06/preserving-peppers/

Freeze
The easiest way to preserve peppers is freezing. Simply core, slice, put in a bag and place in the freezer. They do not maintain their crispness, but work perfectly well in soups, stir fries, sautes, stews, and casseroles.

Roast and Freeze
You can also roast and freeze peppers. Wash your peppers, remove the seeds, cut out any black spot, cut in half and arrange on a cookie sheet covered with aluminum foil.  Turn your oven on to broil, and bake the peppers skin side up until the skins begin to blacken.  Remove and cover with a tea towel to “steam” the peppers, this will loosen the skins. Once cool, slide off the skins, slice the peppers into strips, and pack into freezer containers or bags. 

Roast and Pack in Oil
Infusing peppers with the flavors of garlic and rosemary gives them a lovely flavor and they can be used for a variety of things, like sandwiches, pastas and antipasto. Roast your peppers according to the instructions above, then pack in glass jars with a sprig of fresh rosemary and a garlic clove.  Fill to cover the peppers with olive oil.  This will keep in the fridge for months.
Roasted Red Peppers Preserved in Olive Oil

Refrigerator Pickles
Pickled Peppers with Shallots and Thyme

Canning
Can marinated red peppers
Sweet and Sour Pickled Bell Peppers
Sweet Pickled Roasted Peppers
Sweet Pepper Relish with Onions

Dehydrate
Dehydrated peppers can be crumbled into bits, then stored and used later to sprinkle over soups, pastas and other dishes for an extra kick of flavor. Wash and slice the peppers in quarters, removing seeds and black spots.  Dehydrate according to your dehydrator's directions, or in the oven.
 

FEATURED RECIPES

Humshuka

Sausage, Peppers, and Onions


Oven Roasted Sweet Peppers

Thai Red Curry with Vegetables

Friday Night Fajitas


Quinoa Stuffed Peppers

Peperonata (Red Pepper Stew)

Three Pepper Shakshuka Pita

Forever-Roasted Bell Peppers

Couscous and Feta Stuffed Peppers

Eggplant and Roasted Pepper Pasta

Pepper and Onion Fajita Wraps

Grilled Ratatouille

Grilled Vegetable Pizza

Thai Basil Curry Vegetables

Stuffed Peppers with Green Salsa
 
View all of our recipes on our website, or follow us on Pinterest!

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