This week’s featured ingredient is the Aji Dulce pepper. Easily mistaken for its MUCH hotter cousin, the habanero, this pepper can seem very daunting to work with but is a delectable staple of many cuisines.

Our ‘Bilko’ Cabbage, that is included in your CSA, is a type of Napa or Chinese Cabbage. Napa cabbage is a large-headed cabbage with firmly packed, pale green leaves that you will usually find next to bok choy in Western supermarkets.

Purple kohlrabi is native to northern Europe and has been cultivated since ancient times. Kohlrabi is known as the “cabbage turnip” and is a popular vegetable in Hungary, Germany, France, Italy, and Russia.

Tired of just salad or sautéing your kale? What about some bright, nutty kale and peanuts pesto? Made with just a few simple ingredients you probably already have in your pantry. Super quick, super easy. All you need to do is to whizz everything together. It goes well with pasta, bread, pizza, sandwiches, and more!

Around The Farm

All over the nation many individuals and families will be celebrating Thanksgiving this week. What that looks like depends on a number of things, including where you live, access to food, and history of your culture.  There are regional differences and different views on this holiday.
November is also Native American Heritage Month and as a result many valuable sources of this American (or European) tradition are readily available. 

From CSA Member Charlotte Smith 
Here is the Green Soup recipe I use when I have an over abundance of greens that I need to use up before they go bad.  It is delicious- my family eats it up quickly but it also freezes well.  I add everything green (spring mix, lettuce, kale, chard, etc.) from my CSA  bag, including the green top leaves (of carrots, celery, radishes, etc.) and the herbs (parsley, cilantro, etc.)  It changes the flavor each time but is always tasty.  

By Josh Furman

With the temperature rising, it’s nice to have some fast and fresh salads that don’t require you to warm the stove and heat your house! This salad is a breeze, and works well with whatever crisp vegetables you have in your CSA!
For the Dressing

2 tablespoons honey
1/4 cup vegetable oil
1/4 cup rice vinegar
1 tablespoon soy sauce
2 tablespoons sesame oil
2 tablespoons peanut butter
1/2 teaspoon salt
1 teaspoon Sriracha (a little more if you like heat)
1 garlic clove minced

For the Slaw (feel free to use whatever crisp vegetables you have in your CSA box)

3 cups of thinly sliced cabbage
1 cup sliced carrots
1 bunch of radishes thinly sliced
1 pint of peas, thinly sliced
2 medium scallions, thinly sliced. 

By Josh Furman
I love the way that a little char, salt and pepper can bring out the best of summer produce! When I am stumped with how to best use my CSA vegetables, I oftentimes put them on the grill, and pack everything into containers for use later in the week.
For all of these recipes, you will slice your vegetables, and sprinkle with salt and pepper. 

By Josh Furman
The first CSA box truly gave us an opportunity to eat fresh, and this recipe allows you to use up a number of items that will continue appearing in your box. This salad comes together in a flash, and is great for midweek. A bright dressing, fresh herbs, and different textures make this a fun salad to eat on the side or a substantive entree with the addition of a protein. 

By Josh Furman
They say that April showers bring May Flowers, but it’s our crazy Spring that has covered plants in blossoms and caused vegetables and herbs to bolt sooner than expected. The flavors of the season are quickly passing us by, so take the opportunity to use the blooms in some flavorful infusions. You can really mix and match to your taste preferences, but here are a few ideas:

 
Chive Blossom Vinegar- This beautiful magenta vinegar is a great flavor enhancer in salad dressings.