Comeback Creek Farm »

Wednesday’s CSA Box | No. 2

You’ll notice some plain green peppers in your box this week.  Don’t let their plain-jane look fool you!  Fresh-from-the-farm Padron peppers, aka pimientos de Padrón, are appearing here and there on restaurant menus as simple pan-fried appetizers – similar to how shishito peppers are often featured.  There was once a time when you might only encounter Padrons at tapas bars or Spanish restaurants, but now all kinds of chefs are now starting to embrace them as more local farmers begin to grow them!  More often than not, padrons are pan-fried in olive oil until their skin blisters, then they’re sprinkled with sea salt for an easy yet delicious finger food.  One bite and you’ll get to experience their smoky, clean flavor; however, be cautious, because roughly half of your padron peppers will be spicy!  Think of it as tapas roulette.

Also, regarding this week’s herbs, check out this wonderful collection of ideas for how to use sage.  If you received rosemary, we’re anxious to make these cornmeal muffins with apricots and rosemary, a recipe guaranteed to get you in the mood for Fall!

For recipe links, hover your mouse over each image.  And if you have any specific questions on how to use any of the items in your box, send us an e-mail.  We love hearing from you!

Like|Tweet|Pin|Link|Subscribe

Eating Winter Squash…Raw?

photo by Helana Brigman c/o The Advocate

photo by Helana Brigman c/o The Advocate

I love this idea of treating winter squash (such as butternut, delicata, or acorn) the way you might carrots — using them raw and fresh in salads and slaws to showcase another side of their flavor and texture.  I came across this article in The Advocate online, which kind of stunned me with it’s suggestion to use winter squash raw — not because it’s an unheard of suggestion, but because it seemed so…well, simple.  How come this didn’t occur to me before?

As a huge fan of carrot salad—yes, even the gloppy, soggy, wet kind notorious in cafeterias—I’m putting this butternut squash version with dried cranberries on the menu this weekend.  Since beautiful winter squash will be gracing our CSA boxes all season long, how nice will it be to have a refreshing quick-fix dish you can easily prepare, without even having to turn on the oven?

Like|Tweet|Pin|Link|Subscribe

Dragonflies

I don’t know what was going on yesterday around 5:00, but the dragonflies were out.  I went outside to pick a few sage leaves and couldn’t help but notice there were at least ten hovering around.  I was able to capture a couple that were resting on the branches of our blueberry bushes and fig trees.  Aren’t they beautiful?

Like|Tweet|Pin|Link|Subscribe