Newsletter: CSA #17

One of the great things about growing food four seasons of the year is the constant change of scenery. While not too long ago, I was walking down rows of magnificent lush green tomato plants loaded in globes of tomatoes of all kinds. I now find myself smelling rotten tomatoes wasting away feeding fruit flies, the plants have pretty much dried up and most tomatoes are cracking badly or just not ripening properly. There are still some nice ones but not many and so it's time to rip them out.

Tomato days may be done but hot pepper bliss is in full swing! And yet again, I am overwhelmed by the beauty of it all. The aroma when walking into a room full of peppers is awesome! It's quite distracting really. As all i want to do is run to the house and start cooking. It's that time of year when everything I eat needs hot even when sometimes it just doesn't suit the meal.

In your basket this week:

Hearty Fall Chez Nous Salad Mix

Hacker Turnips (don't forget to sauté the greens too!)

Flower Sprout Tops (all is tender and edible)

Beans

A variety of mild-medium Hot Peppers

Extra Greens: Leeks and Bok Choy

One of the most beautiful peppers I have grown this year is this 7 pot white, it's soft creamy yellow is so enticing and i just want to pop one into my mouth.

These here are Scotch Bonnet also gorgeous.

The peppers you have in your basket today are the ones below. In my opinion, they are a mild to medium hot. Eating only the flesh and not the seeds really cuts down on any heat.

Top two are Poblano's one in the brown stage and the other green. Next starting from left are: Chimayo green and red, Anaheim green and red, Hungarian Wax yellow and red.

Pictured here also in your bag is Aji Cristal yellow, top- Cambuci (mildest)and right is Tobago. Some of you also have a Cherry Bomb which would be the hottest. I enjoyed these peppers with crackers and cheese and avoided the placenta and seeds. Their flavours are really different. The Aji is citrusy, the Tobago is a Carabbean pepper without so much heat and the Cambuci which looks like a crown is from Brazil it has a very light flavour.

Cambuci

The Poblano has become our go-to pepper for eggs. When it's brown it's actually called Ancho.

Anaheim Peppers also pretty mild. While you can use them as they are, I love roasting and skinning them and then using as a topping on pizza, burgers eggs etc. You can also easily freeze roasted peppers to use later.

All this pepper harvest had me craving a trip to New Mexico this week. I would love to visit as pepper harvest is underway! I've read how you can buy your peppers and have them roasted right at the market! And the aroma fills the streets....