This week’s box includes: winter squash (kind of like a butternut, but better), poblano peppers & jalapeño peppers (in the plastic bag), potatoes, apples, cucumbers, Cubanelle sweet peppers, turnip greens, white sweet potato, scuppernongs & crowder peas! You can see a photo that can help with identification on our Facebook page or check out our weekly video on Instagram.
Need storage instructions? Visit our fruit & veggie home pages. Click on the pic and a new page opens with storage instructions and a list of recipes curated by Conne Ward Cameron over the years.
————————————–
Beautiful box this week, y’all. Yes, the peppers in the plastic bag are hot; the loose peppers in the box are not. There are 2 varieties of hot peppers in the bag: jalapenos (zeppelin shaped in green and red), and poblanos (darker green, more tapered). See a photo of jalapenos here, along with fun recipes like
- Cowboy Candy
- Sweet Potato and Greens Stir Fry. Use your white sweet potatoes in this one and you’ve burned through half a bunch of turnip greens, all the sweet potatoes, and ½ lb of jalapenos.
- Or maybe you’re craving something sweet like Hot Pepper Apple Pie?
- Or, consider, Peppered Tuna with Crowder Peas, another fun addition to this week’s box.
Told you – jalapenos are fun.
The crowder peas are packed with protein. Boil until tender and use them in your favorite hummus recipe. My favorite dressing on field pea salads uses yellow mustard and honey: Black-eyed Pea Salad with Hot Sauce Vinaigrette. Toss those peas with diced cucumbers, onions, and halved cherry tomatoes, if you have them. Substitute sun-dried tomatoes if not. So easy. So salad of the Week!
Subscriber Eva let it drop that she’s making her mom’s recipe for Muscadine Pie using the scuppernongs in this week’s box. Yes, a scuppernong is a variety of muscadine with a greenish-bronze color. Fingers crossed this recipe gets to you while you still have scuppernongs left.
Muscadine Pie
Makes 1 deep dish pie
6 cups halved and seeded muscadines
1 cup sugar (more or less depending on sweetness)
1/4 cup tapioca flour (all-purpose flour also works)
1-2 tbs butter
Pie crust (top & bottom)
Prepare a double pie crust.
Combine sugar and flour; mix in halved muscadines and toss to coat. Pour into the bottom of 2 crust pie crust. Dot with butter. Cover fruit with pie crust lid, either as full top with slits cut or lattice.
Bake on top of tray (to catch drips) @400 F for 1 hour to 1 hour 15 minutes or until you see bubbling in the middle. Let cool before cutting.
***
Did you really need another greens recipe? I did. This one caught my fancy today. Looks like a fast lunch, loaded with greens. I’d also add some diced peeled cucumbers to the top, along with rings of red sweet peppers to make it pretty. Thanks, NY Times Cooking for being johnny on the spot yet again.
Red Curry Noodles
28-ounces udon noodles (preferably shelf-stable vacuum sealed or frozen, unthawed), see Tip
1 tablespoon neutral-tasting oil, such as avocado
1 red or yellow onion, halved and thinly sliced (about 1½ cups)
2 tablespoons Thai red curry paste, or more to taste
1 tablespoon soy sauce
5 ounces spinach (about 5 cups)
2 limes, one halved and the other quartered
1 cup roughly chopped cilantro, divided
4 scallions, trimmed, white and green parts thinly sliced (about 1¼ cups), divided
½ cup (2-ounces) roasted peanuts, roughly chopped
Bring a large pot of salted water to the boil. Add the udon noodles and cook according to package instructions, until the noodles separate. Use tongs or chopsticks to gently loosen up the noodles. Drain, rinse well with cold water, and drain again.
Heat a wok or large skillet on medium-high for 1 to 2 minutes, until very hot. Drizzle with oil and add the onion, stirring until slightly softened and starting to turn golden, 2 to 3 minutes. Add the noodles (if they have been sitting around a while and are sticking together, rinse with water to loosen them, draining off excess water), 2 tablespoons red curry paste and soy sauce and toss. Taste and check if you need more curry paste, adding another tablespoon if necessary. Add as much spinach as will fit into the pan and toss constantly, piling in more spinach as it cooks down. Keep tossing until all the spinach is wilted, 2 to 3 minutes.
Juice 1 lime over the noodles, add half of the cilantro and half of the scallions and toss well. Taste and season with salt.
To serve, divide the noodles among 4 bowls, scatter with peanuts and the remaining scallions and cilantro, with a wedge of lime on the side.
Tip: The udon noodles can be replaced with any dried noodles; you’ll need about 10 ounces.
***
Thus concludes week #24 of the 2026 CSA. Only five more boxes to go this year! What could possibly be waiting in the wings? Return of broccoli vs. cauliflower? Kale? Until next week, enjoy your veggies.
Suzanne