Tag Archives: Roasted Chilis

Fire Roasted Chilis

2015 CSA Summer August 1st Planet Earth Diversified

2015 CSA Summer August 1st Planet Earth Diversified

  •  Green Beans
  •  Eggplant
  • Pepper Medley
  • Watercress Box
  • Collards
  • Tomatoes
  • Cucumber
  • Potatoes
  • Garlic
  • Mint
  • Poultry Herb Blend
  • Lemongrass
  • Zucchini/Squash
  • Squash Blossoms

Seen here, the fire roasting of our pepper medley, is another way to enjoy this fruit. Cleaned of their toasted skins, these roasted chilies can be used in recipes or frozen for later. If firing up the grill, consider also cooking the eggplant. We have used both peppers and eggplant as a grilled substitute for hot dogs. Mike’s pepper dog recipe: choose peppers sized for the bun, cut long way and remove the seeds; replace this with cheese (mozzarella or cheddar) and wrap bacon, securing the stuffing, from top to bottom. Secure with toothpicks to keep bacon from unraveling. Grill until well done, being careful with drippings and your fire.

Mint, this week to accompany cucumber, tabbouleh salad, julep drinks, maybe a yogurt raita…try in a simple marinade of some of your CSA veggies such as chilled tomato and cucumber garnished with fine chopped mint. We would recommend a light vinegar such as the white wine vinegar from Virginia Vinegar Works which is not only delicious but is sourced from our local vineyards. Many of the places that sell our products also carry it, such as Foods of All Nations, Integral Yoga, Feast and Greenwood Gourmet Grocery.