“A scent that disturbs me and delights me…. something spicy almost biting and exotic.”
― Rebecca Wells, Divine Secrets of the Ya-Ya Sisterhood
I love spicy food. Curtis used to look at me in horror when I would add fresh hot peppers or copious amounts of hot sauce to whatever I was eating. Then sweat profusely and happily down glasses of water or beer to cool my palate before starting at it again.
This week is a pepperpalooza of sorts. When the days get a little shorter the peppers take their cue. They turn brilliant colors and, sweet or hot, the flavors intensify.
Farm News: Still managing to keep the deer out, Diamond and I.
We sleep a little, then patrol a little. If we can just make it a few more weeks. Some CSA members gave me some great ideas for next year….my deer defense strategy will be different!
What’s in the bucket: Sweet red carmen peppers (pictured above), poblano peppers, habanero peppers, October beans, summer squash, carrots, arugula, breakfast radishes, mustard greens. You need to shell the October beans, they are a fresh shell bean and the skins are too tough to eat.
Following are instructions on roasting peppers and some pictures. If you have peppers left over from last week, roast them all together. You can also do this under the oven broiler.
You can freeze roasted peppers, or I made the pasta sauce, plus blended the rest with a few roasted habaneros to make a wonderful hot sauce (yes, I’ll be sweating and loving every bite). I added a little vinegar and cilantro and some lime juice. Chopped onions would be good too.
Roasting Peppers this is so easy!
put as many as you can fit in your cast iron skillet. Turn on medium high heat.
When they are charred on most sides, and the skin begins to peel, remove from heat. Cool a little.
Take a knife and scrape off most of the skin and burned parts. Don’t obsess, this does not have to be perfect.
Chop and freeze or use in your favorite recipes. Like the one below.
Ingredients
- 2 large red bell peppers, roasted
- 3 tablespoons extra virgin olive oil, plus more for coating
- 2 tablespoons minced garlic
- ¼ cup fresh basil leaves, torn (optional)
- 2 cups half-and-half
- ¼ cup grated Romano cheese
- 4 tablespoons butter
Chop your roasted bell peppers. Saute in oil with garlic and basil if using. Puree this mixture. Bring to a simmer and add half and half and parmesan cheese and butter.
I served ours with pan fried gnocchi (packaged), but it would be great with any short pasta. A small arugula salad lightly dressed with oil and vinegar makes it a meal.
The wine pairing from Matt OLSON (correction to his name spelling from last week) sounds interesting. I’m going to pick up a bottle on Wednesday at Scenic City Wine in St. Elmo.
Vina Maitia “Aupa” Pipeno Maule
https://www.sceniccitywine.com/product/vina-maitia-aupa-pipeno/236
Here’s a pic of my pickled peppers, and my roasted carmen and habenero hot sauce. Stay tuned for those recipes next week….and more.
Happy Eating, Happy Sweating and Thanks for buying local food from Circle S Farm.