ROASTED PEPPER SAUCE RECIPE
Good morning, I’m keeping it short because last week’s farm note was a longer one…
This week was a good reminder that a change of seasons is upon us. We took out our corn, beans and sunflowers, and soon we’ll be taking out the squash, too. The farm looks so different without those beasts rustling at the end of the farm. Plot Four, our Milpa trial, was one of the highlights of the garden for me, so it’s bittersweet to see it go. We tested some of our popcorn last night and got a few kernels popped, which left Jake and I literally jumping and screaming around the kitchen, its exciting stuff!!
Next year, Plot Four will be home to tomatoes and peppers. We’re putting in a quick cover crop followed by a long winter crop to prepare the soil for these heavy feeders. I'm always excited for the easy maintenance of a cover cropped bed haha.
This years' tomatoes, peppers, and eggplant are still producing (I thought they were slowing down!), especially with temperatures in the high 80s this week.
I wanted to share a yummy, easy fall recipe with y’all that I have been devouring in the abundance of fall peppers: roasted pepper sauce. Serve it over rice, pasta, roasted veggies, or even salad.
ROASTED PEPPER SAUCE
Ingredients
As many roasting peppers as you can get your hands on! We grow Carmen peppers, which are especially sweet, long, pointy, and red.
An equal volume of tomatoes, or about half as many if you prefer a richer pepper flavor
1 large yellow onion
Garlic, as much as you want
Parmesan cheese, generously
Lemon
Optional: white wine, and olive oil
Instructions
Caramelize the peppers and onion on the stovetop until soft and slightly browned.
Add the tomatoes and roughly chopped garlic. Let everything simmer and reduce until about half the liquid from the tomatoes has evaporated.
If you like, deglaze the pan with a splash of white wine and let it cook down.
Blend everything together with a generous handful (or two) of shredded Parmesan. The more, the better! Add the juice of a lemon and salt to taste.
Serve over pasta, mix with wilted greens, add your favorite protein, or spoon it over rice and roasted vegetables.
For a delicious next-day variation, thin the leftover sauce with more lemon juice and olive oil to make a creamy, savory salad dressing.
Enjoy!
FROM THE FARM THIS WEEK:
Summer Crops
Heirloom Tomatoes
Paste Tomatoes
Miniature Slicer Tomatoes
Cherry Tomatoes
Zucchini
Armenian Cucumbers
Bell Peppers
Gypsy Peppers
Sweet Carmen Roasting Peppers
Eggplant
Greens
Arugula
Napa Cabbage
Mighty Mix
Dino Kale
Ruby Red Chard
Roots and Bulbs
Carrots!
Garlic
Golden and Chioggia Beets (just at the farmstand)
Radishes
Other
Sprouting Cauliflower
Fresh Herbs (also available at the Co-op!)
Tarragon
Genovese Basil (get it before its gone!)
Thai Basil
Tulsi Basil
Sage
Cilantro
Dill
Thyme
& Strawflower Bouquets!
See you at the farm stand on Mondays (4-6:30) and the Farmers Market on Thursdays in Morro Bay (2-4:30)!
Your farmers,
Jake & Jesse :)