Pickup #12
We are half way through our CSA harvest season! While is some ways it feels like the 2020 season has been a decade long, there are some ways it is flying by. We are still deep in tomato harvest but some of the other early summer crops will start to fade out such as cucumbers and zucchini. Disease this time of year makes it hard to hold onto those fruiting crops. Sweet peppers are here until the end of the season and our fall crops are still small but are growing well. Since planting time is nearly over - just a few more beds of greens in the next couple weeks, it’s time to get our fall crops weeded in between tomato harvests and then start getting fields prepped for winter. The farm cycle never ends.
Available in the share:
garlic (1 bulb)
head lettuce (green and red)
salad mix (bag) (limit 1)
swiss chard (bunch)
beets (4 bulbs)
zucchini (1)
squash blossoms (6 blossoms)
white sweet onion (3 )
cucumbers (2)
Sweet peppers (5 peppers)
Italian Eggplant (3)
Fairytale Eggplant (1 pint)
Shishito peppers (1 quart)
Mixed herb bunch
Basil bunch (up to 20)
White potatoes (1 quart)
Red Potatoes (1 quart)
Fingerling potatoes (1 pint )
Cherry Tomatoes (1 pint)
Large Heirloom Mixed Heirloom Tomato (4 pounds)
Standard Red Tomato (4 pounds)
Carrots (1 bunch) limit 1
Hot peppers: 1 pint jalapeno, 1 quart mixed hot chilis
jimmy nardello frying peppers (1 quart)
parsley ( 1 bunch)
Cream of Roasted Red Bell Pepper Soup with Roasted Sweet Corn and Cilantro- Lime Sour Cream
https://www.foodnetwork.com/recipes/cream-of-roasted-red-bell-pepper-soup-roasted-sweet-corn-cilantro-lime-sour-cream-recipe-2103930
Ingredients
8 large red bell peppers
2 tablespoons unsalted butter
1 cup chopped onion
2 cloves minced garlic
1/4 cup tomato paste
6 cups chicken stock
2 cups heavy cream
2 tablespoons chopped fresh cilantro leaves
2 teaspoons salt
1 teaspoon freshly ground black pepper
1 to 2 tablespoons cornstarch
1 cup sweet corn kernels, lightly roasted
Cilantro Lime Sour Cream, recipe follows
Cilantro-Lime Sour Cream:
1 cup sour cream
1/2 lime, juiced
1 teaspoon finely minced fresh cilantro leaves
Directions
Slice the peppers in half lengthwise; remove stem, seeds and membrane. Place under the broiler skin side up until the skin turns black and blisters. Remove and immediately place in a small paper bag or plastic container with a tight lid. Place in the freezer for 10 minutes; this will loosen the roasted skin. Remove peppers and rub off the black skin with your fingers. Chop skinned peppers and set aside.
Saute the butter, onions, and garlic until soft in a heavy bottomed soup pot on medium-low heat. Add the reserved red peppers, tomato paste, and chicken stock. Bring to a low boil, reduce the heat, and then simmer for 10 minutes. Stir in the heavy cream, cilantro, salt, and pepper. Stir in the cornstarch mixed with a little cold water to thicken. Simmer 5 minutes. *Let the soup cool slightly, and then blend in batches in a blender, or use an immersion blender to puree. Sprinkle the roasted corn over the soup before serving and top with a dollop of Cilantro Lime Sour Cream.
Cilantro-Lime Sour Cream:
In a mixing bowl, whisk all ingredients vigorously until light and creamy.
Cook’s Note
When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.