News & Recipes

Storage Red peppers are simply mature green peppers; yellow and orange peppers are different, sweeter varieties. Keep your eye out for shiny, unblemished, wrinkle-free skins, regardless of color. Peppers should be firm when you buy them. How to store: Refrigerate peppers, unwashed, in a plastic bag in the vegetable drawer. Keep them dry, as moisture will eventually cause them to rot. Shelf life: Red and yellow peppers will last four to five days; green, about a week. Recipes Enjoy them fresh, grilled, or roasted Simple Sautéed Peppers Veggie Fajitas Smoky Stuffed Peppers Broccoli Pepper Stir Fry Ratatouille Pasta with Peppers, Squash, and Tomatoes Tomato, Squash, and Pepper Gratin Pepper, Tomato, and Cucumber Panzanella Salad Greek Pasta Salad Pepper and Goat Cheese Frittata Preservation Peppers can easily be frozen for later use in recipes where they will be cooked. First wash and slice peppers to desired size, then lay flat in a single layer on a baking sheet. Freeze for about two hours or until just...

Arugula is a green leaf with a spicy, peppery bite. If you like the pepperiness, try an arugula salad or arugula pesto. If not, try it in moderation on sandwiches or pizza. Storage Fill the sink or a large bowl with cold water, then wash the arugula leaves gently to clean and hydrate the leaves. Spin dry in a salad spinner or between two clean kitchen towels. Wrap clean arugula leaves in a paper towel and place in an airtight container or plastic bag. Store in the crisper drawer of the refrigerator and use within 3-4 days for maximum freshness. Recipes Arugula Salad Recipes Arugula Prosciutto Pizza Toasted Turkey Cranberry Arugula Sandwich Arugula Pesto Arugula Salad with Goat Cheese, Bacon, and Balsamic Fig Dressing Preservation Arugula will wilt down very quickly if sautéed or braised. This is a great way to use a lot of arugula at once and makes a delicious side dish or pizza topping. Arugula can be also...

Storage Cucumbers are sensitive to both moisture and temperature, so storing them too cold may lead to a wilted, rubbery texture within a few days. Instead, try wrapping cucumbers in a paper towel or thin kitchen towel and placing them on the upper shelves of your refrigerator where it is not as cold as the crisper drawer. Cucumbers can also be stored in a cool spot on the counter, away from direct sunlight and ethylene-producers such as tomatoes, apples, and bananas that will accelerate spoiling. Either way, eat within 3 days for maximum freshness. Preservation Because of their high water content (95%!), cucumbers do not freeze or dehydrate well. The best way to preserve cucumbers for long-term use is to make pickles. There are many types of pickles and many recipes for each, but here are a few basic recipes to get you started: Garlic Dill Pickles Bread and Butter Pickles Sweet and Spicy Pickle Relish Recipes   Summer Tomato, Onion,...

Storage Throughout the season, garlic will appear in slightly different forms. Early in the spring, garlic is harvested before it develops separate cloves. Green garlic, as it is called, has a fresher, milder flavor than garlic you find at the grocery store, and you can use the entire plant from the bulb up to the stalk. Wrap green garlic in a damp paper towel and store in a plastic bag or airtight container in the refrigerator. Fresh garlic, or new garlic, is garlic that is harvested in the late spring or early summer, after it has developed a bulb but has not yet been dried. Fresh garlic will sometimes have a pink or purple tinge to it. Like green garlic, it should be stored in the refrigerator because it hasn't yet been cured. You can use fresh garlic the same way you would normally use cured garlic, but it too will have a slightly milder...

(Recipe from Jennifer at Natural Things Foods Store) Normally when cooking beans or peas, I am starting with dried. Adding flavor is a necessity. I will throw in vegetables, broth, seasonings, and even bacon. The purple hull peas in this week’s share were so fresh, I wanted to preserve the flavor of the peas themselves. Remember the Chow Chow we made a couple of weeks ago? That is my favorite topping for field peas. Adds beautiful color, flavor, and crunch!   Purple Hull Peas Ingredients 1 bag fresh purple hull peas water salt & pepper Instructions Rinse and drain the peas to remove any grass or hulls. Place the peas in a large pot. Fill the pot with water. Add salt & pepper (I also added a little bit of white onion slices). Bring the water to a full boil. Stirring, reduce the heat to a simmer. Simmer the peas, stirring occasionally, for one hour. Take...

(Recipe from Jennifer at Natural Things Foods Store) There were so many tomatoes in this week’s share! The beautiful little golden cherry tomatoes have a sweetness that only intensifies when it is cooked. I decided to make some scones (always a good idea) and highlight the flavor of the summer tomato. Perfect not only for breakfast or brunch, but a nice side for dinner as well. Split them and fill with a little ham and cheese and they make a great lunch, too.   Tomato Scones Ingredients 1-3/4 cups all purpose flour 1-1/8 teaspoons baking powder 1 tablespoon sugar 1/2 teaspoon salt 1/2 cup cold butter 1/2 pint cherry tomatoes 1/3 cup whole milk 1 large egg 1 tablespoon butter Instructions Cut the cherry tomatoes into quarters. Place in a small colander. Sprinkle with a bit of salt and let them sit for a few minutes. Once they have given off a bit of juice, pat...

(Recipe from Jennifer at Natural Things Foods Store) Most Southerners will tell you they love some fried okra. Who doesn’t?! However, I find it tedious to spend time breading and frying the lot. These easy corn cakes give the same crunch and okra flavor without all of the mess. They make the perfect accompaniment for a plate of purple hull peas, too ?   Okra Corn Cakes Ingredients 1 cup yellow corn grits (coarse corn meal is just fine here) 1/2 cup all purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon salt dash pepper 1-1/2 cups sliced okra 1 large egg 1/4 cup oil 1/2 cup milk Instructions In a large bowl, combine grits, flour, baking powder, baking soda, salt, and pepper. Stir to combine. Add okra slices, and mix to completely coat each piece in the mixture. In a separate bowl, combine the egg, oil, and milk. Add to dry...

(Recipe from Jennifer at Natural Things Foods Store) This casserole is super easy to put together and tastes great. We used Grass Roots Farmer’s Cooperative mild pork sausage for its great flavor and texture. Definitely a meat and potatoes dish!   Country Casserole Ingredients 3 medium potatoes, scrubbed and dried 1/2 stick butter 1/2 pound ground mild pork sausage 1/4 cup white onion, chopped 1/2 cup bell pepper, chopped salt & pepper 1 cup shredded cheese (any variety) Instructions Heat the oven to 400 degrees. In a small skillet, cook the sausage over medium high heat until no pink remains. While the meat is cooking, melt the 1/2 stick of butter. Pour it into an 8x8 glass pan. Slice the potatoes into 1/8 inch rounds. Add to the butter in the pan, and toss to coat well. Sprinkle with salt and pepper. Remove cooked sausage from the skillet, leaving some of the drippings behind. Add...

Storage Fill the sink or a large bowl with cold water, then wash the lettuce leaves gently to clean and hydrate the leaves. Spin dry in a salad spinner or between two clean kitchen towels. Wrap clean lettuce leaves in a paper towel and place in an airtight container or plastic bag. Store in the crisper drawer of the refrigerator and use within 3-4 days for maximum freshness. Cutting and washing the lettuce right when you get home can make it easier to throw together a quick salad for lunch or dinner. Preservation Because of its high water content and delicate texture, there’s really not a good way to preserve lettuce. If you have more than you know what to do with, try adding it to a saute or stir-fry as it will quickly wilt down to manageable levels. Recipes Use in a salad with other CSA veggies Top sandwiches, burgers, and tacos Ditch the bread, bun, or...

Storage Peaches continue to ripen after they’re picked, so where you store them depends on ripeness. For unripe peaches, store at room temperature away from direct sunlight until they reach desired ripeness. To speed up ripening, place peaches in a paper bag. For peaches that are already ripe, store in the refrigerator to prevent further ripening. Once ripe, eat within 3-4 days. Peaches produce high amounts of ethylene gas, which speeds the ripening process, so store away from other fruits and vegetables. Recipes Enjoy them fresh (our favorite)! Fresh Peach Salsa Grilled Peaches Grilled Peach and Mozzarella Salad Peach Cobbler Peach Ice Cream Peaches and Cream Frozen Pops Preservation Peaches can easily be flash frozen to use later in recipes where they will be cooked. To freeze, wash peaches, peel if desired, and slice to desired size. Lay peach slices in a single layer on a baking sheet and place in the freezer for about 2 hours or until just frozen. Transfer to...