As the weeks tick by we’re getting closer to the time of year when the day length is shorter than 10 hours, which is the light threshhold at which many plants will no longer grow, they will just sit dormant for the next 2.5 months until more sunlight is available. We’re still planting cold tolerant crops, but we won’t expect to harvest them until early sping of next year. We still haven’t had a killing frost yet, which is very unusual for this time of year, so our field tomatoes, peppers, and winter squash are still hanging on, but barely. This week’s share has jalapeno peppers, which are the spiciest of the peppers we grow. They are dark green and small. The rest of the other peppers are sweet. We hope you enjoy our second to last CSA share, and that you have enjoyed eating through the seasons with us. Have a great week!
jalapeno poppers
Preheat the oven to 425 degrees Fahrenheit and line a large, rimmed baking sheet. Cut off one-third of each pepper lengthwise. Use a small spoon to scoop out the seeds and membranes from each pepper, and discard those pieces.
In a bowl, combine 4 oz cream cheese, ¼ cup chopped tomatoes and 1/4 cup onion, 1/4 tsp garlic powder,1/4 tsp onion powder and salt. Stir to combine.
Stuff the peppers with the cream cheese mixture (you might have a small amount left over). Top each of the peppers with a small mound of cheese lengthwise.
Bake for 10 to 13 minutes, until the cheese is bubbling and starting to turn golden.Transfer the hot pepper poppers to a large serving dish.
roasted butternut squash
Cut butternut squash in half. Scoop out seeds. Coat the inner surface of each squash half with a thin layer of olive oil. Sprinkle salt, pepper, and 1 Tbsp brown sugar on each half.
Roast in a 425F preheated oven until it is tender and completely cooked through, about 40-50 minutes.
Roasted sweet potatoes
Cut sweet potatoes into bite-sized pieces. toss with 2 Tbsp melted butter. roast in the oven for 30 minutes or until they start to brown. Drizzle 1 Tbsp honey. Serve immediately and enjoy!
Salad with Creamy Ginger Dressing
Combine 2 celery stems, peeled and chopped, 1 cup mayonnaise, 2 Tbsp ginger, 2 Tbsp soy sauce, and 2 Tbsp white sugar in a food processor. Blend until smooth. Serve. Serve over a bed of lettuce and tomatoes.
stir fry
Cook 1 cup jasmine rice according to the package. Chop all the peppers, all of the radishes. In a large wok heat 1 1/2 tbsp sesame oil over medium heat. add 2 cloves of garlic and 1 tbsp ginger diced. Cook for about 2 minutes, add the peppers, and radishes. Cook for an additional 10 to 15 minutes or until the peppers and radishes are soft. In a separate bowl mix together 1/4 cup soy sauce, 2 tbsp honey, and add it to the wok. Cook for an additional 5 minutes. Serve over rice.
Ingredients
The first table shows the ingredients that come in the share. The table after that shows the ingredients you would need to make the recipes.
| jalapeno poppers | roasted butternut squash | Roasted sweet potatoes | Salad with Creamy Ginger Dressing | stir fry | |
| cream cheese | 4 oz | ||||
|---|---|---|---|---|---|
| onion | 1/4 cup | ||||
| garlic powder | 1/4 tsp | ||||
| onion powder | 1/4 tsp | ||||
| olive oil | 2 Tbsp | ||||
| brown sugar | 1 Tbsp | ||||
| butter | 2 Tbsp | 2 Tbsp | |||
| honey | 1 Tbsp | 1 Tbsp | 2 tbsp | ||
| mayonnaise | 1 cup | ||||
| ginger | 2 Tbsp | ||||
| soy sauce | 2 Tbsp | ||||
| white sugar | 2 Tbsp | ||||
| mayonnaise | 1 cup | ||||
| jasmine rice | 1 cup | ||||
| esame oil | 1 1/2 Tbsp | ||||
| garlic | 2 cloves | ||||
| soy sauce | 1/4 cup |