Backyard Gardens CSA: Week 15 – September 12, 2018 go site DIRT FROM THE FIELD:

source link Welcome back! First up, having issues with media uploading on this page freezing my web browser, so no fuzzy cell phone pictures with this post, yet. My apologies. Writing this post belatedly on Thursday morning, November 13, 2018, the clouds are intermittently parting over the mountains, revealing some of the first snow of the year at high elevations. We spent much of our field time this week sorting through our row cover and then using the good stuff to cover up our winter squash, basil and pepper plants in the greenhouses, and the zinnias in the flower block. I’ve heard tell of frost in Enterprise this week but so far I believe our plants have been spared up at the farm. For the sake of our warmth-loving veggies, fingers crossed that the above-freezing night-time temperatures hold on for a couple weeks longer.

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1/3 lb BYG Salad Mix
2 lbs Summer Squash
2 lbs Tomato
1 Eggplant
1 Bunch Parsley
2 Poblano Peppers
1 Sweet Onion
1 Garlic Bulb Half S hare

1/3 lb BYG Salad Mix
1 lb Tomato
1 Bunch Chard
2 Sweet Peppers (or Equivalent)
1 lb Summer Squash
1 Sweet Onion
1 Garlic Bulb


The featured item this week are peppers! The large shares specifically received two Ancho (also known as Poblano) peppers, which are large but mild chili peppers, and the small shares received a sampling of sweet peppers, including varieties like Lipstick and Jimmy Nardello. The edible fruit of pepper plants are technically berries, as are tomatoes, so enjoy all the berries in your bin this week! Peppers are another New World crop and member of the nightshade family, the same family as tomatoes and potatoes. Here I’ve included a recipe for a classic Poblano pepper recipe, Chili Rellenos. And just to set your anticipation at the right level, in my experience this season and last, our pepper plants have not been that productive, so I wouldn’t expect many more sweet peppers in your shares.

Chile Rellenos


  • 6 poblano peppers
  • 1 8 oz package queso asadero
  • 2 eggs separated
  • 3/4 cup all purpose flour
  • 1 tsp baking powder
  • 1 cup vegetable shortening for frying


  1. Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source. Line a baking sheet with aluminum foil. Place peppers onto the prepared baking sheet, and cook under the preheated broiler until the skin of the peppers has blackened and blistered, about 10 minutes. Turn the peppers often to blacken all sides. Place the blackened peppers into a bowl, and tightly seal with plastic wrap. Allow the peppers to steam as they cool, about 15 minutes.

  2. Rinse cooled peppers under cold water to peel off the skins, and cut a slit along the long side of each pepper to remove the seeds and core. Rinse the peppers inside and out, and pat dry with paper towels. Stuff the peppers with strips of the cheese.

  3. Whisk the egg yolks in a bowl with the baking powder. In a second metal bowl, beat the egg whites with an electric mixer until the whites form stiff peaks. Gently fold the beaten egg whites into the yolk mixture. Place flour into a shallow bowl.

  4. Heat the vegetable shortening in a skillet over medium heat. Roll each stuffed pepper in flour, tap off excess flour, and dip the peppers into the egg mixture to coat both sides. Gently lay the coated peppers into the hot shortening. Fry peppers until lightly golden brown and the cheese has melted, about 5 minutes per side.

More CSA box ideas for this week from Cook with What You Have (see the “CSA details” email from Beth):

Roasted Poblano and Onion Tacos

Simple Italian-Style Chicken with Tomatoes and Peppers

Lentils with Roasted Peppers, Parsley (and Sausage)

Have a wonderful week!

Caitlin Rushlow
CSA and Accounts Manager
cell: 919-448-5963