Bell Peppers: Sweet and crunchy with a hint of tang. Great raw in salads, roasted for a smoky flavor, or stuffed for a hearty dish.
Collard Greens: Bold and earthy with a slight bitterness that mellows when cooked. Perfect for braising, adding to soups, or as wraps for hearty fillings.
Corn: Sweet and juicy with a satisfying crunch. Ideal grilled on the cob, added to salads, or blended into chowders and soups.
Cucumbers: Mild and refreshing with a subtle sweetness. Great for adding crisp texture to salads, sandwiches, or sliced for snacks.
Fenugreek Sprouts: Nutty and slightly bitter, these sprouts offer a crunchy texture and unique flavor for salads, sandwiches, or stir-fries.
Lettuce: Light and crisp, offering a refreshing base for salads, wraps, or topping sandwiches.
Pak Choy: Mild and slightly peppery, with tender leaves and crunchy stems. Best steamed, stir-fried, or added to soups for a delicate flavor.
Red Russian Kale: Sweet and tender, with a milder taste than traditional kale. Great in salads, smoothies, or sautéed as a side dish.
Summer Squash: Delicate and slightly sweet, can be grilled, roasted, or sautéed for a tender, flavorful dish.
Tomatoes: Juicy and tangy, perfect for adding vibrant flavor to salads, sauces, and sandwiches, or used in salsas.
Yellow Jalapeño Peppers: Bright and spicy with a hint of sweetness. Great for adding a zesty kick to salsas, pickles, or roasted for a smoky flavor.
Note from Chris
It’s officially October, and we’re on the home stretch of the season. The garden has already slowed down quite a bit, which always amazes me—how quickly the shift happens. The corn and tomatoes are still hanging on, so hopefully, they’ll keep producing for a couple more weeks. Unfortunately, the winter squash isn’t looking as promising this year. The late start to spring and a chilly August have left us with a less-than-ideal crop.
On a brighter note, we’re in the process of trying to purchase a property just 2 miles away on Highway 26. Our hope is that this will become the site for our farmstand, the expansion for our planned u-pick orchard, and a place for visitors to view our animals and enjoy other fun farm activities. We’re really excited about the potential this holds. We’re 85% funded and keeping our fingers crossed that we can secure the remaining $30k in the next couple of weeks to close the deal. It would be a huge opportunity for both us and the community!
Bell peppers are colorful and crisp vegetables that belong to the nightshade family. These versatile peppers come in various hues, including green, purple, red, yellow, and orange, with each color offering slightly different flavor profiles, from the grassy and mildly bitter taste of green peppers to the sweet and fruity notes of their more colorful counterparts. Whether enjoyed raw in salads, stuffed with savory fillings, sautéed in stir-fries, or roasted to enhance their natural sweetness, bell peppers are a culinary staple celebrated for their versatility, nutritional value, and culinary appeal.
Storage
Please refrigerate.
Prep
Rinse. Remove seeds. Eat raw or cooked. Roast or blanch to remove skin.
Preserving
Freezing: Start by washing, deseeding, and cutting the peppers into slices or cubes. Blanch the pieces in boiling water for a few minutes, then cool them in an ice bath. Drain and pack them into airtight freezer bags or containers, removing as much air as possible. Frozen bell peppers can be used in a variety of cooked dishes, such as stir-fries, soups, and casseroles.
Drying: Dehydrate bell pepper slices to create dried peppers. Use a food dehydrator or your oven at a low temperature. Dried bell peppers can be rehydrated and added to various dishes or ground up and used as a seasoning.
How to use
Stir-Fries: Slice them into thin strips and stir-fry with other vegetables, proteins, and your choice of sauce for a colorful and nutritious meal.
Salads: Add raw bell pepper strips to salads for a refreshing crunch and a burst of vibrant color. They pair well with greens, tomatoes, cucumbers, and a variety of dressings.
Stuffed Peppers: Hollow out bell peppers and stuff them with a mixture of rice, ground meat, or a vegetarian filling. Bake until the peppers are tender for a satisfying meal.
Sauces and Salsas: Use bell peppers to make homemade sauces and salsas. Roast, peel, and blend them with other ingredients like tomatoes and chili for a rich salsa, or simmer them with garlic and onions for a pasta sauce.
Grilled: Brush them with oil, season with salt and pepper, and grill until they develop a smoky, charred flavor. Grilled bell peppers are great in sandwiches or as a side dish.
Fajitas and Tacos: Sauté sliced bell peppers with onions and your choice of protein for fajitas and tacos.
Pizza Toppings: Slice them thinly and scatter them over your pizza for a burst of color and flavor.
Curries and Stews: Bell peppers are common additions to curries and stews. They contribute both flavor and texture to these hearty dishes.
Dips: Include bell peppers in dips like hummus, guacamole, or spinach and artichoke dip. Roasted and blended, they add a unique twist to classic recipes.
Sandwiches and Wraps: Layer bell pepper strips in sandwiches and wraps to enhance their crunch and flavor. They work well in everything from cold subs to warm panini.
Soups: Bell peppers can be used in various soups, providing a sweet and savory depth of flavor.
Sliced for Snacking: Slice bell peppers into strips and dip them in hummus, ranch dressing, or other favorite dips.
Collard Greens
Collards are in the same family as cabbage, broccoli and cauliflower. A bitter green.
Prep
Rinse. Eat raw or cooked. Stems take longer to cook. I like to remove them and cook longer than leaves.
How to use:
Sautéed Collard Greens: Heat a tablespoon of oil in a large skillet over medium heat. Add chopped onions and minced garlic and sauté for a minute. Then add chopped collard greens, a pinch of salt, and some red pepper flakes (optional). Cook until the collard greens are tender, stirring occasionally.
Collard Green Wraps: Use collard greens as a substitute for tortillas or bread in wraps. Fill with your favorite veggies, protein, and sauce for a healthy and flavorful meal.
Collard Green Chips: Preheat the oven to 350°F. Remove the stems from collard greens and tear them into large pieces. Toss the leaves with a little oil and salt. Spread the leaves in a single layer on a baking sheet and bake for 10-15 minutes, or until crispy.
Collard Green Pesto: Combine blanched collard greens, garlic, olive oil, Parmesan cheese, and nuts (such as almonds or pine nuts) in a food processor. Pulse until the mixture forms a smooth paste. Serve with pasta or as a dip.
Collard Green Salad: Thinly slice raw collard greens and toss with a citrus-based dressing, sliced almonds, and dried fruit (such as cranberries or raisins). Add crumbled feta cheese or goat cheese for extra flavor.
Collard Green Soup: Cook chopped onions and garlic in a large pot until softened. Add chopped collard greens, chicken or vegetable broth, and a can of diced tomatoes. Season with salt and pepper to taste. Simmer until the collard greens are tender and the flavors are blended. Serve with crusty bread.
Corn on the cob is a quintessential summer treat, featuring tender, sweet kernels tightly nestled on a round cob. With a vibrant golden hue, each cob boasts a delightful mix of flavor and texture. Grilled, boiled, or steamed, corn on the cob exudes a satisfying crunch and bursts of sugary juice with every bite. Often adorned with a drizzle of butter, a sprinkle of salt, and a touch of herbs.
Storing
To ensure the best flavor and texture, it's recommended to use fresh corn on the cob right away. If you plan to wait, store the corn in a cool, well-ventilated place. Avoid exposing it to direct sunlight or high temperatures, as this can cause the kernels to dry out and lose their sweetness. If the husks are still intact, they can help protect the corn. If not, you can wrap the corn in a damp paper towel and place it in a plastic bag to prevent moisture loss. Using fresh corn promptly will provide you with the optimal taste and crunch that this seasonal delight offers.
Prep
Remove husks, unless you are grilling. Cook on the cob or remove the kernels.
This is our favorite tool to remove the kernels! Works great when raw or cooked.
Preserving
Freezing: Start by blanching the corn in boiling water for a few minutes, then quickly transferring it to an ice bath to cool. Once cooled, cut the kernels off the cob and pack them into airtight freezer bags or containers. Label and date them before placing them in the freezer. Frozen corn can be used in soups, stews, casseroles, or as a side dish.
How to use
Grilled: Keep the husks on or brush the corn with a bit of oil and season with salt and pepper, then grill it over medium heat, turning occasionally, until the kernels are slightly charred and tender. Serve with butter and your favorite seasonings.
Boiled or steamed: Cook the corn by boiling it in a large pot of salted water for about 3-5 minutes or until the kernels are tender. Alternatively, steam the corn for a similar amount of time. Serve with butter, salt, and other toppings.
Buttered and seasoned: After cooking, slather the corn with butter and sprinkle it with a variety of seasonings like chili powder, paprika, garlic powder, or grated Parmesan cheese for added flavor.
Mexican-style: Spread a mixture of mayonnaise, lime juice, and chili powder over the cooked corn, then roll it in crumbled cotija cheese for a popular Mexican street food-style treat.
Corn salads: Cut the kernels off the cooked corn and use them in salads. Mix them with other vegetables, herbs, and a tangy vinaigrette for a refreshing side dish.
Corn chowder: Use corn kernels to make a creamy corn chowder by simmering them with onions, potatoes, broth, and cream.
Corn relish: Create a flavorful corn relish by combining cooked corn kernels with chopped bell peppers, onions, vinegar, and seasonings. Use it as a topping for burgers, hot dogs, or grilled meats.
Cornbread: Incorporate corn kernels into cornbread batter for a delightful texture and bursts of sweetness.
Salsas and dips: Blend corn kernels with other ingredients like tomatoes, onions, and herbs to create delicious salsas and dips for chips or tacos.
Cucumbers
Cucumbers are a crisp and refreshing vegetable with a mild, subtly sweet flavor. They have a high water content, which gives them a hydrating and cooling quality. The flesh of cucumbers is pale green and juicy, with a crisp texture. They are commonly enjoyed fresh in salads, sandwiches, and wraps, or sliced as a refreshing snack.
Storing
Please refrigerate.
Prep
Rinse. Eat raw or cooked.
Preserving
Pickling: To make refrigerator pickled cucumbers, start by washing and thinly slicing the cucumbers. Place the cucumber slices in a clean, sterilized jar or container. In a separate bowl, combine equal parts of water and vinegar (such as white vinegar or apple cider vinegar) along with salt and sugar to taste. Stir until the salt and sugar dissolve completely. You can also add spices like dill, garlic, mustard seeds, or red pepper flakes for extra flavor. Pour the vinegar mixture over the cucumber slices, making sure they are fully submerged. Place a lid or cover on the jar and refrigerate for at least 24 hours to allow the flavors to develop. The pickled cucumbers will keep well in the refrigerator for up to a few weeks, and they can be enjoyed as a tangy and refreshing snack or used as a topping for sandwiches, salads, or tacos.
How to use
Fresh in salads: Cucumbers add a crisp and refreshing element to salads. Simply slice or dice them and toss them with other vegetables, greens, and your favorite dressing.
Cool and refreshing snack: Slice them into rounds or sticks and enjoy them plain or with a dip like hummus or tzatziki.
Cucumber sandwiches: Make a classic cucumber sandwich by layering thin cucumber slices on bread spread with cream cheese or butter. Add a sprinkle of salt and pepper for extra flavor.
Gazpacho or cold soups: Blend cucumbers with other ingredients like tomatoes, peppers, and herbs to make a refreshing gazpacho or chilled cucumber soup.
Pickles: Turn cucumbers into pickles by soaking them in a brine solution with vinegar, water, salt, and spices. Allow them to marinate for a few days to develop the desired flavor. more info above.
Sushi rolls: Use cucumber slices as a filling in homemade sushi rolls for a crunchy texture and refreshing taste.
Cucumber water: Infuse water with cucumber slices for a refreshing and hydrating beverage. Add mint leaves or lemon slices for extra flavor.
Cucumber cocktails: Blend cucumber slices with your favorite fruits and herbs to make refreshing cocktails or mocktails.
Cucumber salsa: Dice cucumbers and mix them with tomatoes, onions, jalapeños, cilantro, and lime juice to create a flavorful salsa.
Cucumber noodles: Spiralize or julienne cucumbers to create "noodles" and use them as a base for salads or as a lighter alternative to pasta in dishes like cold sesame cucumber noodles.
Fenugreek Sprouts
Fenugreek sprouts are tiny, tender shoots from fenugreek seeds, that tastes of curry, spicy, and a cross between celery and maple. These crunchy, vibrant sprouts add a robust, unique taste to salads, sandwiches, and wraps. Frequently featured in Indian cuisine, fenugreek sprouts bring a pronounced curry-like essence to dishes, making them a flavorful addition.
Prep
Rinse. Eat raw or cooked.
Storing
To store it, place unwashed sprouts in a container lined with a dry paper towel to absorb excess moisture. Seal the bag or container loosely to allow for some airflow. Store the bag in the refrigerator's crisper drawer, where it will stay fresh for a few days.
How to use:
Salads: Toss fenugreek sprouts into your salads to add a bold, spicy note. Their crunch complements leafy greens, nuts, and fruits, creating a flavorful and textured salad.
Sandwiches and Wraps: Add fenugreek sprouts to sandwiches or wraps for an extra layer of flavor and crunch. They pair well with various fillings, from hummus and vegetables to meats and cheeses.
Stir-Fries: Incorporate fenugreek sprouts into stir-fries to infuse the dish with their distinctive curry taste. Add them towards the end of cooking to maintain their texture and flavor.
Soups: Use fenugreek sprouts as a garnish for soups, adding them just before serving. Their flavor adds depth and complexity to broths and creamy soups alike.
Garnish: Sprinkle fenugreek sprouts over cooked dishes, such as rice, pasta, or curry, to add a fresh and flavorful finishing touch.
Lettuce, a leafy green vegetable, is known for its mild and refreshing taste. With its crisp texture and delicate flavor, lettuce offers a light and cooling sensation in the mouth. The leaves are often tender and slightly sweet, accompanied by a subtle hint of bitterness that adds depth to its overall taste.
Prep
Rinse. Remove leaves from the base, chop or add whole leaves. Eat raw or cooked. If the lettuce starts to wilt, you can revive it by soaking the leaves in ice water for a few minutes before patting them dry and using as desired.
Storing
It's best to use it within a few days for optimal flavor. To store it, place unwashed leaves in a bag or a container lined with a dry paper towel to absorb excess moisture. Seal the bag or container loosely to allow for some airflow. Store the bag in the refrigerator's crisper drawer, where it will stay fresh for a few days.
Preserving
Freezing: While lettuce doesn't freeze well on its own, you can use the freezing method for preserving lettuce for cooked dishes or for making soups, stews, or smoothies. Blanche or steam the lettuce briefly, then cool it down quickly in ice water and pat dry before freezing in airtight containers or freezer bags.
How to use:
Salads: Lettuce is a staple ingredient in salads. Use it as a base and layer on other vegetables, fruits, proteins, and dressings to create a refreshing salad.
Wraps and Sandwiches: Replace bread or tortillas with large lettuce leaves to create healthy and low-carb wraps or sandwich wraps. Fill them with your favorite fillings such as grilled chicken, turkey, or veggies.
Burgers and Sandwiches: Add a crisp lettuce leaf to your burgers or sandwiches to provide a crunchy and fresh element. It adds texture and helps balance out the flavors.
Lettuce Cups: Use large lettuce leaves as cups to hold flavorful fillings like stir-fried vegetables, seasoned meats, or grains. This makes for a light and refreshing meal or appetizer.
Soups and Stews: Add shredded lettuce to hot soups or stews just before serving. The lettuce will wilt slightly and add a refreshing touch to the warm dish.
Stir-fries: Toss lettuce leaves into stir-fries at the last minute, allowing them to wilt slightly but still maintain some crispness. They add a fresh and vibrant element to the dish.
Smoothies: Yes, you can even add lettuce to your smoothies!
Pak choy, similar to bok choy or Chinese cabbage, is a leafy green vegetable widely used in Asian cuisines. It features dark green, crinkled leaves with white, crunchy stalks. Pak choy has a mild, slightly peppery flavor, and both the leaves and stems are edible. It is highly versatile, commonly stir-fried, sautéed, or used in soups and stews. Pak choy's tender, succulent texture and earthy taste make it a popular choice for adding a nutritious, leafy green component to a wide range of Asian and international dishes.
Prep
Rinse. Remove leaves from the base, chop or add whole leaves. Eat raw or cooked. If the leaves starts to wilt, you can revive it by soaking the leaves in ice water for a few minutes before patting them dry and using as desired.
Storage
It's best to use it within a few days for optimal flavor. To store it, place unwashed leaves in a plastic bag or a container lined with a dry paper towel to absorb excess moisture. Seal the bag or container loosely to allow for some airflow. Store the bag in the refrigerator's crisper drawer, where it will stay fresh for a few days.
How to Use
Stir-Fry: One of the most common methods is to stir-fry pak choy. Cut it into bite-sized pieces, then sauté in a hot pan with garlic, ginger, and your choice of protein. Finish with a sauce of soy sauce, oyster sauce, or your preferred stir-fry sauce.
Soups and Stews: Pak choy is a great addition to soups and stews. Add it toward the end of cooking to retain its crisp texture.
Salads: Use raw or blanched pak choy leaves in salads. They add a refreshing crunch and mild flavor.
Side Dish: Steam or blanch pak choy and serve it as a simple side dish with a drizzle of soy sauce and a sprinkle of sesame seeds.
Grilled: Brush pak choy with olive oil and grill it for a smoky flavor and tender-crisp texture.
Pickled: Pak choy can be pickled for a tangy and crunchy condiment or side dish.
Braised: Braise pak choy in a flavorful broth with garlic, ginger, and soy sauce for a savory side dish.
Asian Noodle Dishes: Add pak choy to noodle dishes like ramen or lo mein for a vegetable boost.
Filling for Dumplings: Finely chop and sauté pak choy to use as a filling for dumplings, along with minced meat or tofu.
Sandwiches and Wraps: Use whole or sliced pak choy leaves as a fresh and crunchy element in sandwiches or wraps.
Kale, a leafy green vegetable renowned for its robust and earthy flavor, belongs to the Brassica family and stands as a nutritional powerhouse. Its slightly bitter, peppery taste lends itself well to a multitude of culinary applications, from hearty salads and smoothies to sautés and soups.
Prep
Rinse. Remove from stems because leaves cook faster. Chop or use whole leaves. Eat raw or cooked. If the kale starts to wilt, you can revive it by soaking the leaves in ice water for a few minutes before patting them dry and using as desired.
Storing
To store kale, place unwashed leaves in a container lined with a dry paper towel to absorb excess moisture. Seal the bag or container loosely to allow for some airflow. Store the bag in the refrigerator's crisper drawer, where it will stay fresh for a few days.
How to use:
In salads: Kale is a sturdy green that holds up well in salads. Try massaging the kale with some olive oil and lemon juice to make it more tender.
In smoothies: Kale adds a nutritious boost to smoothies. Try blending kale with frozen fruit and yogurt for a delicious and healthy breakfast.
In soups: Kale is a great addition to soups. Add it to vegetable soup or use it in place of spinach in a classic Italian minestrone.
In stir-fries: Kale works well in stir-fries. Add it to your favorite stir-fry recipe along with other vegetables and a protein.
In pasta dishes: Kale can be added to pasta dishes for a nutritious twist. Try tossing it with spaghetti, olive oil, and garlic for a simple yet satisfying meal.
In sandwiches and wraps: Use kale leaves as a healthy alternative to lettuce in sandwiches and wraps. They add a crunchy texture and a boost of nutrition.
In pesto: Use kale instead of basil in a classic pesto recipe. It adds a unique flavor and packs in extra nutrients.
In chips: Bake kale leaves in the oven with a little olive oil and salt for a healthy and delicious snack.
Summer squash refers to a variety of tender, edible gourds that are harvested during the summer months. They typically have a vibrant, yellow or green skin and a mild, slightly sweet flavor. Summer squash comes in various shapes, including elongated, cylindrical zucchini and round or bulbous varieties like pattypan and yellow crookneck squash. The flesh is tender and succulent, with a delicate texture that holds up well in both raw and cooked preparations.
Prep
Rinse. Eat raw or cooked.
Storing
Handle gently. The skin is thin and fragile. Keep on the counter and use within a week. If you aren't going to use them right away keep in the refrigerator.
Preserving
Freezing: Wash and slice the squash into desired shapes, such as rounds or cubes. Blanch the slices in boiling water for a couple of minutes, then quickly transfer them to an ice bath to cool. Drain well and pat dry. Arrange the slices in a single layer on a baking sheet and freeze until firm. Transfer the frozen slices to airtight freezer bags or containers, removing as much air as possible. Label and date the packages, then store them in the freezer for up to 8-10 months.
Dehydrating: Slice the squash into thin rounds or strips. Arrange the slices on dehydrator trays or a baking sheet lined with parchment paper. Set the dehydrator to the appropriate temperature for vegetables or use the oven on its lowest setting. Dry the slices until they are crisp and brittle. Store the dehydrated squash in airtight containers or resealable bags. Rehydrate the slices in water or broth before using them in recipes.
How to use:
Grilling: Slice the squash into thick rounds or lengthwise strips and brush them with olive oil and seasonings. Grill them over medium heat until tender and slightly charred.
Sautéing: Cut the squash into bite-sized pieces or slices and sauté them in a little olive oil or butter until they are golden brown and tender. You can add herbs, garlic, or other seasonings for extra flavor. Sautéed summer squash can be enjoyed as a side dish, added to pasta, or used as a topping for pizzas.
Roasting: Toss sliced summer squash with olive oil, salt, and pepper, then spread them in a single layer on a baking sheet. Roast in a preheated oven at around 425°F (220°C) for 15-20 minutes or until they are tender and caramelized. Roasted summer squash is a tasty addition to grain bowls, salads, or as a side dish.
Raw in salads: Thinly slice or julienne summer squash and add it to salads for a fresh and crisp texture.
Stuffed squash: Hollow out larger summer squash varieties like zucchini or pattypan and fill them with a stuffing of your choice, such as cooked grains, cheese, herbs, or ground meat. Bake until the squash is tender and the filling is cooked through.
Soups and stews: Add sliced or cubed summer squash to soups, stews, or chili for added flavor and texture. It cooks relatively quickly and absorbs the flavors of the other ingredients.
Spiralized: use a spiralizer to make squash noodles. You can simply sauté the squash noodles in a bit of olive oil or butter until they are tender but still retain some crunch. Top them with your favorite pasta sauce, such as marinara, pesto, or alfredo, and garnish with grated cheese, fresh herbs, or toasted nuts. You can also use spiralized summer squash in salads, stir-fries, or cold noodle dishes.
Sauce base: Summer squash can be used to create a delicious and creamy sauce that pairs well with pasta, grains, or roasted vegetables. Start by slicing the summer squash into small cubes or rounds. Steam or sauté until it becomes tender. Transfer the cooked squash to a blender or food processor and blend it until smooth. Add a splash of broth or dairy of choice, a squeeze of lemon juice, and season with salt, pepper, and herbs like basil or thyme to enhance the flavor. You can also incorporate garlic, onion, or Parmesan cheese for additional depth. Adjust the consistency by adding more broth if needed. Toss the sauce with cooked pasta or drizzle it over roasted vegetables.
Tomatoes, a widely cherished fruit often treated as a vegetable, encompass a remarkable spectrum of colors, sizes, and flavors. Their smooth, glossy exteriors encompass a juicy and fleshy interior, bursting with a sweet and tangy taste. Ranging from vibrant reds to yellows, oranges. Enjoy raw in salads, sandwiches, or salsas, or transformed through cooking into sauces, soups, and stews.
Storing
Keep ripe, uncut tomatoes at room temperature, away from direct sunlight, in a single layer with the stem side up to prevent bruising. If tomatoes are not fully ripe, place them in a paper bag at room temperature to encourage ripening. Once fully ripe, you can transfer them to the refrigerator's vegetable drawer, but allow them to return to room temperature before consuming for optimal flavor. Avoid storing tomatoes in airtight containers, as this can lead to moisture buildup and affect their quality. Use tomatoes within a few days of ripening for the best taste and texture.
Prep
Rinse. Eat raw or cooked.
Preserving
Freezing: Out favorite way to keep them. You can freeze them whole, in halves, or in quarters. Alternatively, puree or make sauces and freeze them in airtight containers or freezer bags. Frozen tomatoes are great for sauces and soups.
Drying: Sun-dry or use an oven or food dehydrator to dry tomatoes. Dried tomatoes can be stored in oil, used as a flavorful addition to dishes, or rehydrated before use.
Tomato paste: Cook down tomatoes into a concentrated paste, then freeze in ice cube trays or store in small containers. These tomato paste cubes can be easily added to recipes.
Preserves and chutneys: Make tomato preserves or chutneys by combining tomatoes with sugar, vinegar, and spices. These can be stored in sterilized jars and enjoyed as a sweet-savory condiment.
Fermenting: Fermented tomatoes can be made into sauces or salsas with a tangy and complex flavor. The fermentation process adds depth to the taste.
Canning: Tomatoes can be canned in the form of whole, crushed, or diced tomatoes, or as tomato sauces and pastes. The canning process involves blanching, peeling, and packing the tomatoes into sterilized jars, then processing them in a water bath or pressure canner according to recommended guidelines.
How to use:
Fresh in salads: Chop or slice tomatoes and incorporate them into salads for a burst of juicy flavor. Pair them with ingredients like fresh mozzarella, basil, cucumbers, and balsamic vinaigrette for a classic Caprese salad.
Sandwiches and wraps: Add sliced tomatoes to sandwiches, wraps, and burgers.
Sauces and salsas: Tomatoes are the base for many sauces and salsas. Use them to make classic marinara, pasta sauces, or chunky tomato salsas for tacos and chips.
Soups and stews: Tomatoes form the foundation of comforting soups and stews. Try them in tomato soup, gazpacho, or hearty vegetable stews.
Grilled and roasted: Grill or roast tomatoes to bring out their natural sweetness and depth of flavor. Grilled tomatoes can be served as a side dish, while roasted tomatoes can be used in sauces, spreads, or as a topping.
Stuffed tomatoes: Hollow out larger tomatoes and stuff them with fillings like rice, quinoa, or ground meat for a delicious and satisfying dish.
Tomato-based drinks: Blend tomatoes into fresh juices or use them as a base for cocktails like Bloody Marys.
Baked goods: Incorporate sun-dried or chopped tomatoes into baked goods like bread, muffins, or savory tarts.
Snacking: Enjoy cherry or wedged tomatoes as a healthy and convenient snack on their own or paired with hummus, cheese, or crackers.
Yellow Jalapenos Peppers
The Jalapeno Yellow Arriba pepper is a bright, vibrant variety of jalapeno known for its distinctive yellow color and bold flavor. It has a mild to moderate heat level (2,500 to 8,000 Scoville Heat Units), similar to traditional green jalapenos, but with a slightly fruitier, tangy taste. This pepper is great for adding a pop of color and a bit of spice to dishes like salsas, salads, and stir-fries. Its heat is enough to provide a kick without overwhelming the palate, making it a versatile ingredient for stuffing, pickling, or simply adding fresh to your favorite meals.
Storage
Please refrigerate.
Prep
Rinse. Remove seeds. Eat raw or cooked. Roast or blanch to remove skin.
Preserving
Freezing: Start by washing, deseeding, and cutting the peppers into slices or cubes. Blanch the pieces in boiling water for a few minutes, then cool them in an ice bath. Drain and pack them into airtight freezer bags or containers, removing as much air as possible. Frozen peppers can be used in a variety of cooked dishes, such as stir-fries, soups, and casseroles.
Drying: Dehydrate pepper slices to create dried peppers. Use a food dehydrator or your oven at a low temperature. Dried peppers can be rehydrated and added to various dishes or ground up and used as a seasoning.
How to use
Salsa: Dice yellow jalapeno peppers and add them to salsa for a bright pop of color and a tangy, mild heat.
Stuffed Peppers: Hollow out the peppers and stuff them with cream cheese or your favorite filling, then bake for a flavorful appetizer.
Pickling: Pickle yellow jalapeno peppers to preserve their vibrant color and spicy kick for later use in sandwiches, tacos, or as a snack.
Tacos and Burritos: Add sliced or chopped yellow jalapeno peppers to tacos, burritos, or quesadillas for extra flavor and heat.
Grilled: Grill yellow jalapeno peppers and serve them as a smoky, spicy side dish or topping for burgers and sandwiches.
Meal Ideas
Quesadilla: Stuff a quesadilla with sautéed bell peppers, summer squash, and a bit of yellow jalapenos for heat. Serve with fresh lettuce and tomatoes on the side.
Salad: Create a fresh salad with lettuce, cucumbers, corn, and tomatoes. Top with fenugreek sprouts and a light vinaigrette.
Stir-Fry: Stir-fry pak choy, bell peppers, yellow jalapenos, and summer squash. Serve with a side of steamed rice or noodles.
Rice Bowl: Build a rice bowl with sautéed red Russian kale, grilled corn, tomatoes, and bell peppers. Add a squeeze of lime and a sprinkle of fenugreek sprouts for flavor.
Taco: Fill soft tortillas with sautéed summer squash, corn, bell peppers, and jalapenos. Garnish with lettuce, tomatoes, and a dollop of sour cream.
Veggie Omelet: Make an omelet packed with sautéed bell peppers, collard greens, and yellow jalapenos. Serve with a side of cucumbers and tomatoes.
Grilled Veggie Skewers: Skewer summer squash, bell peppers, and corn for the grill. Serve alongside a salad with lettuce and fenugreek sprouts.
Curry: Make a vegetable curry using bell peppers, collard greens, pak choy, and tomatoes. Serve over rice or with naan bread.
Pasta: Toss cooked pasta with roasted bell peppers, summer squash, and tomatoes. Add some lightly wilted red Russian kale for extra greens.
Flatbread: Top a flatbread with bell peppers, corn, yellow jalapenos, and tomatoes. Bake until crispy and serve with a side salad of cucumbers and lettuce.
