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2016 CSA - Week 18 Recipes - Peppers

Posted 10/11/2016 3:18pm by Jennifer.

Image result for image peppers

It looks like our pepper season is going to be an abbreviated one this year.  The extreme heat that we had in July & August really slowed our plants down.  They would not produce any blooms in the heat, therefore setting of the fruit was delayed significantly.  Now they're producing quite well, but I'm not sure how long they will survive these frosty nights we've been having at the farm.  We covered them with a floating row cover on Sunday morning, but we get hard frosts/freezes at our farm, which is situated in a valley along a creek.  Enjoy the peppers while you can.  I plan on having fajitas for dinner one night this week!  This is how I make mine:

FAJITAS

1.  Saute a lot of onions and peppers in a skillet with a little bit of oil until they are soft.  

2.  Add some minced garlic and chopped leftover chicken or beef.  Heat it through.

3.  Season with salt, pepper, chili powder, ground cumin, and fresh lemon juice.  

4.  Serve with shredded lettuce, chopped tomatoes, shredded cheddar, sour cream, and tortillas.  

****If you're watching carbs omit the tortilla, and just eat it like a fajita salad, but I can tell you that kids love to make their own fajita, and who doesn't love a battle-free dinner! 

 

We just pressed the apple cider last Thursday morning at Sally's Cider Press just north of Zelienople.  The apples were from McConnell's Farm.  We thoroughly washed the apples before they were pressed.  Sally's does not heat pasteurize the apple cider.  Instead bacteria is killed by passing the cider through a beam of UV light, so this would be a perfect opportunity to try making some hard cider or apple cider vinegar.  Since the cider was not pasteurized, please keep it in the fridge and enjoy it within a week.  Or, if you'd like to keep it to enjoy at the holidays, put it in the freezer. 

Tags: Pepper