In shares this week, members will find:

Tomatoes, cherry tomatoes, cucumbers, braising mix, red fingerling potatoes, thyme, summer squash/zucchini, Korean melon, scallions, sweet peppers and a bag of hot peppers including: Hungarian Hot wax peppers, shishito peppers, matchbox hot peppers, jalapeños (see photo below for diagram).

News from the farm: Potluck

Best potluck ever.  Not to take away from potlucks of the past or to slight those who weren’t there but, we really felt like this potluck was the best, and it was mostly due to the fact that we hosted it at our own farm.  No need to worry about noise or privacy or staying out too late. One of the things that drew us to this farm was the area that we now call The Grove.  It’s situated near where the fenced in veggies and high tunnel are and looks out over the rolling hills of the rest of the farm.  It has, as its name implies, a small grove of trees.  We dug a large fire pit there last summer.  It’s there that we hosted the potluck.  We had three tables of food.  People sat on chairs and picnic blankets.  We ate amazing food made from farm fresh veggies.  CSA members chatted with each other and the small circle of friends that we have made in Barnum. But really the highlight of the night was taking people out on a tour to show them where their food is grown.  And where we have poured many hours of hard work.  And we even pulled up a couple of carrots to taste.  

When Heather-Marie first started Rising Phoenix Community Farm, “community” was a key element to the farm and now with John, that’s been an important piece.  So it was nice that at our first potluck at our farm, we had local friends and CSA members coming together at our place to celebrate food and summer.

Recipes

Hot peppers

This week, members got four different hot peppers in their shares. We know this is a risky thing to do with a bunch of Minnesotans, but before you give them to your friends and neighbors, just take a moment and hear us out. Not all hot peppers are the same. We’ve given you some peppers that are only mildly hot — shishito, jalapeno and Hungarian hot wax — and one that is pretty darn hot: matchbox. Here is our advice on what to do with them.

For the mildly hot peppers, why not just dice them up small and try them in some dishes you love: fried potatoes or scrambled eggs, for example. For the hotter peppers, like the matchbox, use them sparingly in sauces. When we were in Vietnam, hot peppers were always on the side. That way, each eater could try them at the level they felt comfortable with. So, for example, if you are having a stir fry, take a small bowl, add some soy sauce and then throw in some small slivers of matchbox peppers. Let it marinate and then add it to your stir fry in small amounts to give it a little kick.

Potato and Zucchini Packets on the Grill                            

 “Tastes from Valley to Bluff” cookbook

1-1/2 pounds potatoes (6 medium), scrubbed and thinly sliced

1 zucchini, rinsed and thinly sliced

1 medium onion, thinly sliced

1 Tb olive oil

1 tsp fresh thyme or 1/2 tsp dried thyme

1/2 tsp salt

Heat the grill.  Mix all of the ingredients in a bowl.  Divide the mixture among 4 pieces of aluminum foil, placing the mixture near one end.  Fold in half to form a packet; then fold the edges to seal completely.  Grill the packets 25 to 30 minutes, turning over once, until the potatoes are tender when pierced.

Heather-Marie’s Egg Bake

Heather-Marie used to frequently bake quiches.  This is crustless and much quicker but just as tasty!

Bunching onions or scallions, sliced

Garlic, chopped 

Braising mix, Swiss chard or kale, stems chopped, leaves cut in strips

Mushrooms (puff balls from your lawn are best), chopped

Kalamata olives or capers

Tomatoes, sliced

Berbere (Ethiopian spice blend), optional

Salt and pepper

Eggs, 3-12 depending on how many serving

Cheese, optional

Saute onions and garlic and berbere in olive oil in a oven proof cast iron skillet, or Dutch oven.  Once soft and slightly browned, add the stems of the greens, if using.  Cook until softened and add the greens and mushrooms.  Saute for another 5-10 minutes.  In a bowl, mix all the eggs together.  Add salt and pepper.  Pour the egg mixture over the sauteed veggies.  Sprinkle the olives or capers around and top with slices of tomato.  Bake 25-30 minutes, testing with a knife to see if the eggs are cooked through.