Dena’s Tips 8/12/11

Here are some tips from Dena for this week’s share.


Well, the ginger is in Santa Fe, but due to an unexpected abundance of fresh tomatoes, we are saving it for next week’s distribution.

Tomatoes – do not refrigerate fresh tomatoes as they become mealy. If there are too many to eat up fresh, you can dip them in boiling water for a minute, 
put in cold water and peel, pack in ziplock bags in the freezer for later. My idea of summer luxury is to enjoy fresh tomatoes for three meals a day…

Shishito Peppers – The peppers at our hosted distributions today were prepared like this:

Heat a wok or frying pan until very hot, drizzle in a little olive oil, put peppers in, and stir constantly for 6-8 minutes until well-blistered. Since there is such a wide variation in size, at this point in cooking, remove the smallest ones. Then splash in 1/2 cup of water or broth, cover tightly and steam for 2-3 minutes. Peppers are done when they look flat and “deflated”. Remove to a dish and toss with salt, smoked paprika and garlic powder. You can get smoked paprika at the Spanish Table on Guadalupe or Ziggy’s International Market on Pen Rd.

Here is is an exerpt from star – “These bright green pods are often seen around town blistered and seasoned with a generous toss of coarse salt – as a stand-in for Spanish pimientos de padron. When seared over high heat, shishitos flaunt the same soft, slightly sweet, eat-in-one-salty-charred-bite appeal as the harder to find Spanish padrons, but their roots, as the name implies, lie further east. Averaging 3 inches long, the shiny peppers are common additions to stir-fries and tempuras, and their thin, crisp walls stand up well in flash-frying.

Shishito Peppers are versatile: Chef Eric Hara of davidburke and donatella pairs them with Japanese (bonito, yuzu, soy, lime, tempura) and Mediterranean (tomatoes, olives, shallots) flavors. The recipes cross boundaries, mixing Japanese peppers with Ligurian olives and Chinese rice wine, and make a point: this is a pepper to be used as a central component of a dish, not just a flavoring. How many of its brethren can say that?”

Next week we hope to have padron peppers and eggplant in the CSA share. Look for a killer recipe for eggplant using the ginger.

Please let me know if you would like to order extra organic peaches for $2.60 per pound – send me an email letting me know how many pounds and we’ll have it for you next week.

Have fun with this beautiful food!




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