Hi folks!  We had a gorgeous share today – again with more beautiful red peppers.  Shana put those peppers to use right away:

I  saved mine and roasted them today. I know this is not the most exciting, unique thing to do with peppers but they were absolutely sweet and delicious! I use them on toasted bread for a quick bite, on homemade pizza, salads or with tahini for a snack!

Looking for other uses for roasted peppers?  Check out this page with 20 ways to use roasted peppers – most don’t even need a recipe!  Bob made a shortcut shepherd’s pie tonight using CSA potatoes:

On Sunday’s I like to use my slow cooker while I watch football and this week made a simple beef stew.  I saved the leftovers and tonight used the leftover stew, a pound of ground pork from Griggstown Farm and CSA potatoes/chives to make a weeknight shepherd’s pie.  It was so good.  Possibly the best weeknight meal I’ve had in awhile.  It’s always fun to use leftovers in creative ways!  If you want to make a shepherd’s pie from scratch, use Alton Brown’s recipe, and also use up your CSA onion/garlic/carrot/chive.

Serving Suggestions is a recurring article that will be posted weekly during the CSA season featuring photos, tips and recipes.  Content is provided by Jessica, Shana and Bob.  If you would like to submit your own photos or recipes, please email Bob at robertfcowper@gmail.com.  To read through previous Serving Suggestions articles, click here for an archive.  You can also use the handy search feature at the top of the right hand menu bar to search for the name of a particular ingredient you need help using.

Welcome back readers!  This week’s share featured some beautiful potatoes that Shana put to use right away:

I have been thinking about this recipe – good for this weird weather – a cool salad, so refreshing, but hearty for those of us who have been actively running around with the start of school and other busy fall activities. It highlights the beautiful purple potatoes, uses arugula, red onion, and apples which are in season now!  Enjoy!

Bob subscribes to a half share and was off this week, but he plans ahead week to week to stretch the CSA goodness:

I knew I would need a quick dinner one night this week so when I was making a stir-fry last week I decided to dice a bell pepper and half an onion for later use.  My plan was to make a western omelet using the CSA veggies and pair it with some of Griggstown Farm’s breakfast sausage.  I cannot recommend their sausage enough – it was so good.  Miles better than anything you can buy in the supermarket.  Paired with a few slices of toast and some of my homemade hot sauce, which was made from homegrown peppers and CSA onion and garlic, it was an easy and quick meal that had some CSA flair even in an off-week!

Serving Suggestions is a recurring article that will be posted weekly during the CSA season featuring photos, tips and recipes.  Content is provided by Jessica, Shana and Bob.  If you would like to submit your own photos or recipes, please email Bob at robertfcowper@gmail.com.  To read through previous Serving Suggestions articles, click here for an archive.  You can also use the handy search feature at the top of the right hand menu bar to search for the name of a particular ingredient you need help using.

Welcome back readers!  Sadly, tomato season has passed us by but hopefully you’re excited for all the great produce in today’s share.

A few weeks back, Shana shared a recipe for a ratatouille.  Bob was inspired and used a recipe he had just seen on an episode of America’s Test Kitchen for their Walkaway Ratatouille:

I was given a Le Creuset as a gift a few months ago and have been trying to find every excuse to use it.  I found this recipe as the perfect way to keep using it during the Summer.  The portions received in today’s CSA pickup are perfect – two eggplants, two squash, a few peppers and plenty of onion.  If you have a big enough pot, don’t by shy and make a double or 1.5 batch – the pot will be super full when you put it in the oven but it’ll cook down.  I have served it a number of ways from fresh, leftover and even frozen: mixed with leftover rice, served over pasta as a chunky sauce or served plain with bread and an over-easy egg.  No matter how you serve it, it’s great.  I have made it with both fresh tomatoes and canned and honestly I would rather use the canned and save any good late tomatoes for another use.  The original recipe is behind the America’s Test Kitchen paywall but a free version is available here.

Do you have hot pepper plants in your backyard or on your porch?  Or maybe you load up on the hot peppers from the extras box and aren’t sure what to do with them all?  Bob has been finding himself in the same spot throughout the Summer:

The answer to my pepper overabundance is obviously hot sauce!  I have so many random bottles in the fridge and thought why not just make my own?  Here’s a simple and ingredient-light recipe from The Pioneer Woman.

Shana’s daughter had a special request this week:

My daughter requested that we get the purple cabbage this week so I had to oblige!  So I tossed it with the arugula, red peppers and salad turnips and made a quick salad as a side to my BLT.  Bacon courtesy of Wrong Direction, lettuce from this weeks romaine share and tomatoes form my garden. It was delicious and easy!

Below are a few awesome recipes from one of my favorite food blogs that incorporate many of the CSA ingredients (jalapeños, cabbage, red peppers, onions, cilantro). Enjoy!

• Coconut Slaw
• Quick Quesadillas
• Mexican Green Salad

Serving Suggestions is a recurring article that will be posted weekly during the CSA season featuring photos, tips and recipes.  Content is provided by Jessica, Shana and Bob.  If you would like to submit your own photos or recipes, please email Bob at robertfcowper@gmail.com.  To read through previous Serving Suggestions articles, click here for an archive.  You can also use the handy search feature at the top of the right hand menu bar to search for the name of a particular ingredient you need help using.