Your weekly update on what's cookin' in your Field Goods bag. Overview of contents, plus recipe suggestions for your perusing pleasure. 
Theme: Kissing Cousins - the tomato and the pepper
This week features Italian frying peppers, bell peppers, and slicing tomatoes (Standard, Big Boy and Heirloom). This year's pepper season is late (like everything) so we are still in the green pepper stage. It will be a few more weeks until they mature to the red pepper stage.  
 

Some ELECTRONIC CHECKING FOLKS!
You will be receiving (yet another) email from us asking (no, begging) you to please update your payment information if you have not done so already.  When 
If you get an email, it means "you ain't done so" or something mucked up.

 
In The Store & News
Check out this very cool event happening Sept. 13 weekend in Berne, NY, hosted by Longhouse Food Revival. Great food, interesting presentations & workshops.
White Mushrooms $2/lb
Slicing Cukes $3/3lbs
Nova Cherry Tomatoes $3/qt
Donut Peaches $3/lb
Popcorn on the Cob 5/$5
Hickory Salt $3 ea.

Lilac sweet peppers Part of the bell pepper family, they progress from ivory to lavender to a rich deep red. They taste mildly sweet at the lavender stage and become very sweet when fully ripened, making it an excellent gourmet bell pepper for salads, salsa, garnishes, and stuffing. These are a rarity in our region and very challenging to grow...bravo to Stoneledge Farm (CO)
Carmen Peppers There are a wide variety of this category of peppers which are characterized by sweet taste and thin skin. This week we are delivering carmen, Aruba, Bullhorn and lipstick. They are often sliced thin and sautèed in olive oil or stuffed with ricotta cheese and baked with the stems and seeds intact, as the seeds give the peppers their characteristic flavor and sweet taste. Italian frying peppers are used in the classic sausage and pepper sandwich.

Charred Peppers with Parmesan Recipe
makes 2 side dish or appetizer servings
Ingredients
4 italian frying peppers, large
2-4 tablespoons olive oil, as needed - start with 2
2 tablespoons grated parmesan cheese, plus more to taste
Slice peppers in half lengthwise, remove the stem, any large, thick ribs and any seeds. Heat a large, seasoned cast iron skillet over medium-high heat until searingly hot. Reduce the heat to medium and add 2 tbs olive oil. Add peppers cut side down in a single layer -- may need to fry the peppers in two batches if you can't fit all the peppers in the skillet at once with breathing room around them, so hold on to that extra 2 tbs olive oil. Cook without stirring or moving the peppers for 5 mins, letting the steam building up under the peppers' "domes" soften them. Flip the peppers with tongs and cook undisturbed for 5 minutes more, letting the skin of the peppers blister and char in the oil. Continue to cook and flip until the peppers are as soft and blackened as you'd like, anywhere from 5-10 minutes more. Transfer the charred peppers to a plate and blanket generously with Parmesan cheese. Serve immediately. Juniper Hill (CO)
Red  and/or Green Clapp Pears Thaddeus Clapp (1811-1861) was the noted hybridizer of the "Clapp's Favorite" pear, a cross breeding of the "Bartlett" pear and the "Flemish Beauty" pear. It is juicy with a fine sweet texture, ideal for fresh-eating and canning. It is not, however, ideal as an artistic muse. We present  Laura Baring-Gould‘s 2007 bronze sculpture of a giant Clapp pear in Everett Square in Boston’s Dorchester neighborhood as nominee for the worst in public art by The New England Journal of Aesthetic ResearchFix Brothers Farm (FAM)
Nectarines Did you know: Nectarines are peaches that lack the genes for fuzz. They’re high in Vitamins A & C and a delicious late summer treat. Yonder Farms (FAM)
Heirloom Tomatoes Warning: Heirlooms can be incredibly beautiful or incredibly ugly. Anyone that has been to an estate sale can verify this. Treat with care. These are fragile, which is why you don't often see them in grocery stores. Hepworth Farms (CO) 
Tomatoes Slice and plump up your salads with these, or chop and create a pasta dish with added garlic, basil, mozzarella cheese and olive oil. Rexcroft Farm (IPM)
Broccoli A staple that can easily be played up. For a quick dish, sautee with soy sauce, oil, garlic and almonds. We like roasting broccoli with a few chiles and a bit of lemon…yum. Store unwashed broccoli in a plastic bag...you should keep it dry. Shaul Farm (FAM)
Cantaloupe or Korean Melons Slice in half, remove the seeds, and scoop some yogurt and granola or blueberries into the bowl-like center of the fruit. No dishes! Shaul Farm (FAM)
Korean Melons are yellow and their flavor is described as a cross between a honeydew melon and a cucumberHepworth Farm (CO)

Ripe? The spot the stem was cut off should smell like melon when ripe. 
Aquaponic Bibb Lettuce Put fresh salads on your table as often as you can. For a more filling and flavorful boost add roasted nuts, died cranberries, roasted sunflower seeds, shaved parmesan, or chick peas. DON'T FORGET ABOUT LETTUCE WRAPS ALL YOU NON-BREAD EATERS! Continental Organics (OG)

Additional Subscriptions

  • Herb & Allium: Garlic Shaul Farm (FAM), Basil Continental Organics (OG)
  • Fruit: Common Hands (OG) White Peaches Fix Brothers (FAM)
  • Cheese: Havarti North Country Creamery 
  • Bread: Rustic Peasant Bread Cafe Le Perche
  • Pasta: Carrot Shells Knoll Crest 

Recipes
Sweet Peppers
Green Pepper & Tomato Salad
Grilled Mixed Peppers & Onions
Kitchen Daily's 16 Best Bell Pepper Recipes
Pears
Simple Roasted Pears
Savory Stuffed Pears
Sweet Wine & Honey Roasted Pears
Cold Quinoa Salad w/ Pears & Dried Cherries
Tomatoes
Summer Heirloom Tomato Salad
Grilled Tomato and Scallion Salad
Heirloom Tomato Tart
Tomato Basil Mozzarella Salad
Super easy sauce recipe
Easy Gazpacho
Oven-Dried Tomatoes
Tomato, Onion and Cucumber Salad
Grilled Tomatoes
Panzanella
Broccoli
How to cook broccoli
Roast Broccoli with Lemon
Broccoli with Parmesan Sauce
Sauteed Asian Broccoli
Broccoli Olive Pasta
Donna's "-Of Broccoli Soup"
Ingredients
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 2 medium or 1 large onion(s)
  • 1 clove of garlic
  • 1 quart of good-quality chicken broth
  • 6 cups of coarsely chopped broccoli (stems and florets)
  • 1/3 cup Parmesan cheese
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
Method
Heat butter and oil in pan until butter is melted. Add onions and garlic and cook at medium heat until onions are soft, about 10 minutes. Add broccoli and broth, bring to a simmer and cook 8-10 minutes until broccoli is tender. Puree the broccoli and broth with the cheese, salt and pepper in a blender until smooth. This can be refrigerated or frozen and reheated.


Storage
  • Tip: Any item you would cook, you can also freeze.
  • Pasta people! Keep it in the fridge 4-5 days or freeze it.
  • Nectarines: a day or two to ripen in the pantry, then into the fridge for MAX 5 days. To speed 'em up keep them in a paper bag.  Works for pretty much all fruit.
  • Any green needs to be as dry as possible, wrapped in a paper towel in a plastic bag and kept in the fridge crisper.
  • Keep broccoli very dry.
  • Leave tomatoes in the pantry.
  • Store peppers in a plastic bag in the crisper for 1-2 weeks.

Key for growing methods:
  • CO - Certified Organic
  • OG - Organically Grown (farm uses organic methods but does not have Certification).
  • IPM - Integrated Pest Management (methods used to reduce the use of pesticides and chemical fertilizers)
  • FAM - Family farm (farm often uses organic and IPM methods but may also use chemical fertilizers and pesticides. As a general rule small farms use far fewer chemicals than large industrialized operations).
  • Non-GMO - None of our products are GMO.
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