A Colorful Heaven
From Top Left: Chef’s Choice Orange, Pruden’s Purple, Taxi
From Bottom Left: Peach, Big Beef, Juliet, Mountain Magic
Oh! I forgot the Indigo Apple…It has purple shoulders and a reddish/orange bottom.
A mix of Heirloom and Hybrid varieties guarantees color, flavor and production. Some are meatier, sweeter, juicier…try them all and see what you like!
Cheyenne Cayenne (long red) — sweet and moderately hot, great fresh.
Capperino (round red) — moderately hot, great for stuffing and pickling
Beaver Dam (big red) — Flavorful with moderate heat. Great fresh or stuffed.
Jalepeno (green) — Hot!
Carrot Chile (little orange) — Fruity and hot. I like mins in chocolate brownies.
Hungarian Hot Wax (The yellow and the orange ones) — Hot. Great fresh or fried.
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Tis the season for colorful eating! Although the tomato and pepper season have come a few weeks later than usual for us, we are enjoying it fully now. Our counter is covered in fruit, ripe for stuffing, grilling, snacking and salsa making. It’s a mouth watering, belly filling, eye watering, finger tingling time of year!!!
This Week’s Bounty: lettuce, colorful carrots, green beans, leeks, chard/kale, zukes, summer squash, corn, tomatoes, sweet and hot peppers, herbs and your choice of watermelon or winter squash.
Recipes:
Zucchini tahini salad — Mark Bittman’s book matrix
Slice 1 pound zucchini thinly, or use a mandolin.
Whisk together 2 tablespoons tahini, 1/4 cup olive oil, juice of a lemon, salt and pepper to taste. Toss together. Garnish with chopped parsley.
Slice 1 pound zucchini thinly, or use a mandolin.
Whisk together 2 tablespoons tahini, 1/4 cup olive oil, juice of a lemon, salt and pepper to taste. Toss together. Garnish with chopped parsley.
Thai style cabbage — Mark Bittman’s book matrix
Combine about 12 cups shredded cabbage with 1/2 cup chopped peanuts and 1 cup chopped mint (cilantro works nicely as a substitute). Combine 3 tablespoons fish sauce, 1-2 tablespoons rice vinegar, 1 tablespoon neutral oil, 1 tablespoon brown sugar, the juice of a lime, and some minced hot chili to taste. Whisk to combine the sauce, then toss with the cabbage.
Combine about 12 cups shredded cabbage with 1/2 cup chopped peanuts and 1 cup chopped mint (cilantro works nicely as a substitute). Combine 3 tablespoons fish sauce, 1-2 tablespoons rice vinegar, 1 tablespoon neutral oil, 1 tablespoon brown sugar, the juice of a lime, and some minced hot chili to taste. Whisk to combine the sauce, then toss with the cabbage.
Zuchinni Yumminess —
