Jalapeños

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late summer & fall

(2017) Sweet Potato and Greens Stir Fry

This is adapted from another recipe from Paolo. She used bok choy in her recipe, and we’ve adapted it for what’s in today’s box. I haven’t tried all the peppers to see if any are slightly hot. Maybe you still have a jalapeno from weeks past?

(2017) Storing Jalapenos in Brine

This idea works with any hot peppers. Sometimes more than one jalapeno is overwhelming for folks, so store these away and they’ll be good for use in the next few months. It’s a nice idea to store them in a salt water brine rather than in pickled (with vinegar) form. The idea came from Cook’s Country magazine.

Fish Stuffed with Pico de Gallo

The calendar says “fall.” The contents of our box say “fall.” But the temperatures? Summer still reigns.

This light fish entree works perfectly with these crazy hot temperatures and the peppers and tomatoes in today’s box. It’s a recipe that first came from Saveur magazine. Grill the fish instead of broiling it if you wish.

If you don’t want to cook fish, at least make the pico de gallo (first five ingredients) and use it for something yummy.

Potato Tortilla with Peppers

So you know a tortilla is more than a corn or flour wrapper for delicious fillings. It’s also an egg-and-potato omelet. If you’re looking for a few new ways to use up this year’s bounty of red potatoes, check out this recipe from Cook’s Illustrated. It’s got their trademark detailed instructions so you can’t go wrong.

Bacon-Wrapped Jalapeño Poppers

Have you saved up enough jalapenos to try this recipe? Easy enough to cut it down to fit the number of jalapenos you do have. Thoroughly decadent. Thoroughly delicious and a great way to eat up a bunch of jalapenos. The original recipe was printed in Saveur magazine.

Spicy Corn Chowder with Chili-Lime Shrimp

A recipe for when you want to do a little more with your corn than just eat it off the cob. Adapted from a recipe by chef Will Gault of Vince’s restaurant in Leland,Mississippi.

Hot Pepper Sauce

I had a conversation with Jennifer Halicki about what to do with those cute little jalapenos. My suggestion was to do a very simple pickle, just putting the jalapenos in a jar (with or without stems) and cover them with vinegar. Leave them for a week or forever, they’ll keep indefinitely as long as you keep topping up the vinegar. This was the old Southern standby for making hot pepper vinegar to season fall and winter greens like turnips, collards and mustard. And it works fine with jalapenos.

Then just the other day I opened an email from Import Food, a company on the west coast that imports primarily food from Thailand. They offered a little more complex version of this peppered vinegar idea. They were recommending the Thai chiles they sell, but it would be just as delicious with your jalapenos or leftover cayenne peppers.

In their words: “Spice up your food with this simple, homemade heat. The combination of sour vinegar with hot Thai chiles is a common condiment in Thailand (called “nam som”), but this goes along great with American food too–especially southern favorites like collard greens, fried chicken, green tomatoes, etc.”

Grilled Fish with Charred Corn Salsa

This recipe from Christopher Rochelle is a little lengthy, but that’s because of his complete directions for making little fish and seasoning parcels for the grill. I love the idea of using those lovely organic corn husks and maybe you’re up for a little experimentation in the kitchen this week. Fresh corn husks are much better for grilling than the dried husks sold for tamale making. Use a firm white fish like halibut or cod.

PIckled Peppers

And Shirley Yarbrough reminded me this week of two simple ways to preserve the peppers in your box. There’s nothing easier. These ideas work for the banana peppers and jalapenos. Not for the bell peppers.

Peppered Tuna with Crowder Peas

As pretty as those lady peas are earlier in the year, it’s crowder peas that really make me happy. Try this adaption of a recipe from ages ago in Southern Living. I think they served it on salad greens and topped it with bernaise sauce. You could serve do the same but instead of bernaise sauce, just whip up a little vinaigrette.

Hot Pepper Apple Pie

Last week we had an apple-cheddar pie recipe. This week it’s apples and hot pepper jelly. The idea came from Moore Farms and Friends, written in their style.

Honey-Jalapeño Chicken Tenders

Adapted from a recipe in “The Farm: Rustic Recipes for a Year of Incredible Food” by Ian Knauer. Long list of ingredients, simple directions and it will use up some of those jalapeños!

Pickled Peppers and Okra

It seems that many people in the Riverview CSA are into canning and pickling. I found this recipe idea from the Food Network’s “Big Daddy’s House” an intriguing way to use jalapenos and okra in one fell swoop. The original directions were a little confusing, so I’ve modified them here. The idea seemed worth sharing, especially if you’re a household that uses pickled jalapenos.The quantities of jalapenos and okra called for here may not match what you got in your box, but I think you could add in some of the green peppers as well to make a total of 1 1/2 pounds of vegetables (in addition to the carrots and onion).

Greens with Peppers and Ham

Our final pepper recipe also features greens. Now you have an amazing assortment of greens in this week’s box. My box had a few collard leaves, a bunch of mustard greens, all the tops from those hareuki turnips and the greens from the kohlrabi. I have to say that the kohlrabi bulbs are so small (believe me, they’ll get bigger as the season goes on) that I just cleaned them and sliced them up to eat raw with the hareuki turnips. Then the greens went into the sink with all the others. I’ll be making the gumbo z’herbes we featured last year. I can’t find the recipe in the archive, so I’ll make a note to include it next week.

Anyway, here’s a recipe from chef Eddie Hernandez of Taqueria del Sol, also demonstrated last year at the Peachtree Road Farmers Market. It uses greens and peppers. Hernandez’ version was all collards, but this mixture of greens in the box would work just fine. You cook the greens separately, then add them as an ingredient. Just steam the greens unless you have some leftover from another meal. Love that this will use up some of your jalapenos and tomatoes as well.

Sweet Potato and Chile Hash with Fried Eggs

This recipe came from Fine Cooking magazine about a decade ago. You can whip up the mayonnaise any time and use it for all kinds of purposes. The recipe looks like it has a lot of ingredients, but adapt it to what’s in the pantry. Do you still have a few jalapenos hanging around? Perfect. No red pepper, leave it out. Cook the eggs anyway you like, although fried eggs would be traditional.