August 7th, 2024
What’s in your share?
Cherry Tomatoes
Heirloom and Slicing Tomatoes
Shishito Peppers
Poblano Peppers*
Mini Head Lettuce
Cucumbers
Sweet White Onions
Japanese or Italian Eggplant
It’s Ali’s birthday tomorrow and Judy made a Chocolate Zucchini Cake. It was dank! Thanks Judy! Photo: Matt Filipiak
Sam and I made dinner for some friends this past weekend and this was the grilled veggie platter. Maybe I should get a job food styling?
*Poblano Peppers - are my favorite pepper. Their flavor is so unique - when green, they’re like a smoky green pepper with the slightest hint of spice - when ripe, their color changes to the most beautiful chocolate cherry color and the flavor sweetens. Ripe poblanos, when smoked, are what is known as the ancho pepper. We love cooking our poblanos - green or ripe - on an open flame or charcoal grill, charring the skin and then peeling it off to add the flesh to salsas, guacamole, tacos, or burger patties before they’re cooked.
Recipes To Try
Southwest Stuffed Poblano Peppers
Four Methods for Roasting Poblano Peppers
Poblano Pepper Beef Chili (masa isn’t necessary, it just thickens the chili. Also, instead of using canned tomatoes - use fresh ones!!!)
Bruschetta (I really like this recipe because, similar to the panzanella method, it has you draw out some of the moisture from the tomatoes, making for less soggy crostinis.
Greg must have knew it was gonna be a blustery, rainy day, because he made soup for lunch Photo: Matt Filipiak