Notes from the Farm
Fall is in the air. Although it is still quite warm we have reduced irrigating the crops to allow the fruits to ripen. This is likely the last week of cucumbers, but more corn and tomatoes are on the way. We hope you are enjoying the bounty of late summer. Soon we will be harvesting the storage onions and winter squash.
This Week’s Veggie Feast
Poblanos, cucumber. yellow zucchini, sweet corn, romaine lettuce, beets, potatoes and garlic, broccoli
New This Week
The poblano is one of the many chile pepper varieties. It hails from Puebla, Mexico and on the heat intensity scale (the scoville scale) it is considered very mild. Many people know these peppers as anchos, or chile anchos, which means wide in Spanish. As they dry out they become flat, wide and heart shaped. Poblanos are often stuffed and baked or roasted. As a northerner I really have no business giving advice on pepper usage, so check out The Spruce Eats if you want more info on poblanos.
How to Roast a Pepper
Place the whole chili over the open flame of a gas stove or grill, and turn it from time to time until the skin is blistered and brown. If you want the peppers to be soft and slightly smoky, roast them until the skins are completely charred. If you want to peel the peppers without cooking them too much, cut off the top of the pepper, then slice in half lengthwise, remove the seeds and veins, and press down on each half to flatten. Roast them 5 to 6 inches under the oven broiler until the skins are wrinkled but not charred, 10-20 minutes. Once done charring the skin, immediately place peppers in a plastic bag or in a bowl covered with a plate to steam. Let steam for at least 15 minutes to loosen the skins. Use your hands or a paper towel to gently rub off the skin and don’t worry if not every fleck is removed. Try to avoid rinsing them under water, as you will wash away the good flavor developed during roasting. Once peeled, cut open whole peppers and remove any seeds and ribs.
How to Dry Chiles
If you plan on drying chiles, use a sewing needle and heavy thread to string peppers through the base of the stem. Hang in a cool, dry place until dried throughout.