Cooking With This Week’s Box
Poblano Peppers:
- Brothy Pinto Beans with Roasted Poblano (See Below)
- White Chicken Chili Bake
- Grilled Corn Poblano Salad
- Sheet Pan Cheesy Poblano Corn Enchiladas
Yellow Onions:
Orange Carrots:
Gold Potatoes:
Variety Bag of Tomatoes:
Edamame
An Update from the Farm!
We’re heading into the final weeks of summer and the shift in seasons is evident. On the harvest schedule today we have tomatoes, watermelons, peppers, basil, and rutabagas. What? Rutabagas? Kind of weird, but true. This is one of my favorite parts of the season though, when summer and fall collide. There are many delicious combinations to enjoy, which brings me to our featured vegetable this week, Poblano Peppers! This is one of my favorite hot peppers and they go well with summer vegetables as well as fall vegetables such as winter squash (which we’ll be harvesting later this week) and sweet potatoes! This week’s recipe is a simple, yet hearty one for Brothy Pinto Beans with Roasted Poblano (See Below). I also included a few other recipe suggestions and encourage you to check out the links to some of our past favorites in the vegetable feature article as well!
Potatoes are back in the box this week and are one of those staple vegetables that are nice to have around. Pair them with carrots this week to make this Hearty Potato Soup. This is a super simple recipe and is actually the recipe my mom always used when I was a kid. Guess that makes it a vintage potato soup recipe! Anyway, feel free to ad lib with the recipe and add some fresh sweet corn, edamame, or sweet peppers to jazz it up a bit. I also included this recipe for Poblano Breakfast Potatoes. I like to make dishes like this over the weekend and usually do so in quantities that allow for at least two meals-worth of leftovers to make breakfast at the beginning of the week super quick and easy. The last potato recipe I want to highlight is this Skillet Roasted French Onion Chicken & Potatoes. Super simple, but if you use good ingredients, you won’t need anything more!
The box is heavy with melons this week! Our melon season is starting to wind down, but before it does use them to make some interesting recipes such as Watermelon Gazpacho, Melon Salad with Chile and Mint or Watermelon with Lime Dressing & Peanuts. You could also use a bit of all three varieties in your box to make a Triple Melon Smoothie!
Looking ahead, we are starting to harvest some root vegetables including celeriac. The leeks are almost ready and we have another crop of green top red beets that are ready to go. We are also planning to start harvesting winter squash later this week! Get ready to shift your cooking a bit, but until then we hope you enjoy the rest of your summer boxes and make sure you get your fill of summer goodness. Have a great week!
