His face was burning all day and he was miserable.

My kids are always my kitchen helpers and I thought ten year old Simeon would be able to handle cutting hot peppers for me.

A spurt of hot pepper liquid squirted at his face that afternoon.

I lost my kitchen helper. 

From then on, he hated hot peppers with a passion and wouldn’t go near them.

But now when Simeon cooks, he always adds hot peppers.

I’m so glad he got over that experience because his spicy skillet lunches are AMAZING!

How to Use Your Hot Peppers

You may have received a pint of hot peppers in your Farm Share CSA Box this week.  Part of the adventure of eating local and in season is trying something new from a farm you trust. Using hot peppers may feel daunting if you’re not familiar with how to use them. Here are some ideas to help you get started.

• Create spicy foods. Kick your food up a notch and include 1-2 hot peppers in a Mexican dish, or in an Indian or Thai curry. Add hot peppers to your eggs or a salad. Make chili! Spice up your pickles or sauerkraut by including a whole or slices of hot pepper in the fermenting jar. And of course, you can use them to make fresh salsa and pico de gallo.
• Make your own hot sauce. Traditional hot sauces are fermented to preserve them, to develop delicious flavors, and to add probiotic nutrition. Easy Fermented Hot Sauce is a great recipe. Don’t be overwhelmed by the “air-lock” sealing methods. Air-locks for mason jars are readily available online but there are many other methods for sealing your ferments. Amanda Feifer’s book Ferment Your Vegetables is a solid resource and has great recipes.
• Make pepper jelly. Hot pepper jelly is a sweet and spicy condiment made with hot and sweet peppers, sugar, and vinegar. It’s often served with cream cheese and crackers as an appetizer. Pepper jelly would be a great contrasting flavor addition to a cheese board. It also works as a glaze for meats or added to a sandwich for a sweet-spicy kick. Try some stirred into soup, mixed into vinaigrettes, or drizzled over roasted vegetables. This Stovetop Hot Pepper Jelly recipe is super adaptable and can be made with or without canning or even as a freezer jelly.
• Make your own Super Duper Tonic. We use this tonic to treat winter colds, cases of flu, and infections. Use organic onions, horseradish, ginger, garlic, and hot peppers in the Master Tonic recipe here. The hot peppers combined with other healing ingredients will help you feel better in no time!
• Brine your hot peppers. My favorite way of keeping hot peppers when I don’t know what to use them for right away is to slice them (use gloves!) and stuff them in a jar. Make a brine: 1 cup water, 3 cups vinegar, 1 tsp. salt, 1 tsp. sugar, 1 tsp. minced garlic. Pour brine over peppers until the jar is full. Put the lid on jar. Leave the jar on counter for 2 – 3 days to ferment and then put in the refrigerator. Use them as a compliment on all sorts of food, especially on pizza and in salads. They can also be canned at this stage. Try this article on making pickled peppers for help and ideas.
• Give your peppers a quick freeze. If you know you’ll use them in your cooking later but need to make sure your peppers don’t go bad before you get to them, just chop them up, put in a labeled freezer bag, and quickly freeze those hot peppers. If you only have ONE MINUTE – throw them whole in the freezer bag. You can add them (stem and all) to chili, soups, and stews for flavor. Remove the pepper at the end before serving.
• Dry your hot peppers for later. You can hang hot peppers to use as decorations or grind them into a fine powder. Use the pepper powder as a seasoning in recipes, a little at a time. Read this article on drying hot peppers for help  QUICK TIP: the long skinny red peppers, Cayennes, dry quite nicely just by hanging anywhere. Tie a string, rubber band, or twist tie around a bunch of stems, hang on a hook and THAT’S IT!

A few more tips from the Farm Wife…

If you enjoy your experience with hot peppers and want more, update your Harvie preferences and choose 5. If you want to make sure you never get hot peppers again, choose 1.

Healthy fats tone down the heat. If you take a bite that is too hot, grab your milk, cheese, or sour cream. The fat molecules of the dairy will pair with the oils of hot pepper. This is why bacon-wrapped peppers, chili with sour cream, or poppers filled with cheese are so popular.

How HOT are they? Hot peppers come in endless varieties of color, shape, and intensity. Hot peppers are harvested in abundance during late summer. The heat varies even between each pepper and parts of each pepper. The most heat is concentrated in the seeds and white membranes of the pepper. Here is a simple explanation of the Scoville Heat Scale and the heat range of some common peppers.

WARNING! USE GLOVES! Whatever you choose to do with your hot peppers, please wear gloves. The hot oils from the peppers will permeate your skin and you won’t realize how badly you are burned until you are done with your project. Several people I know have had awful nights of not being able to sleep because of it. If you use thin food service gloves, consider doubling them or changing them periodically during your project to minimize exposure to the oils.

Farm Food Highlights

FRUIT:

Apples, Gala – This popular apple variety is known for its sweet, mild flavor and crisp texture. Gala apples have thin skin that ranges from yellow to red with subtle striping. They are a good source of vitamin C, antioxidants, and dietary fiber, which supports digestion and heart health. Gala apples can be eaten fresh, sliced into salads, or used in baking, sauces, and smoothies. Stored in the refrigerator, they will stay fresh and crisp for several weeks.

Asian Pears – Also known as “apple pears,” these pears have a crisp apple-like texture but are juicier and less dense. They are rich in dietary fiber, vitamin C, and potassium. These versatile fruits can be enjoyed raw, added to salads, or used in desserts like tarts. Their firm texture holds up well in cooking, making them suitable for baking or sautéing. Store Asian pears at room temperature for a few days or refrigerate them in a perforated bag for up to two weeks, keeping them away from strong odors to preserve their fresh taste.

Asian Pears, Reddy Robin – Reddy Robin pears have a striking red skin, sweet, juicy flesh, and a crisp texture. They are rich in dietary fiber, vitamin C, and antioxidants. Enjoy Reddy Robin pears fresh as a snack, sliced into salads, or paired with cheeses. They can also be baked, poached, or used in desserts. Store unripe pears at room temperature until they soften slightly, then refrigerate them to maintain freshness for up to a week.

Cantaloupe – Also known as muskmelon, cantaloupe is a refreshing fruit with sweet, juicy orange flesh and a netted rind. It is low in calories and rich in water, making it hydrating, and is an excellent source of vitamins A and C, potassium, folate, and antioxidants like beta-carotene. Usage: Cantaloupe can be eaten fresh, added to fruit salads and smoothies, paired with prosciutto, or blended into chilled soups and juices. Storage: Store uncut cantaloupes at room temperature until ripe, then refrigerate for up to a week. Cut pieces should be wrapped or placed in an airtight container in the refrigerator and used within 3–4 days. Avoid freezing to maintain texture.

Nectarines – A fuzz-free cousin of peaches that can be enjoyed using the same techniques. Store ripe nectarines on the counter in a cool, dry place for a few days, but avoid keeping them too long as they become mushy when overripe. To extend their freshness, place ripe nectarines in the fridge, though they taste best at room temperature. Keep sliced nectarines in a sealed container in the fridge, or freeze them in freezer bags or ice-proof containers for later use in baked goods or smoothies.

Peaches, Yellow – A variety of peaches with golden-yellow skin and a juicy, sweet flavor. They are closely related to nectarines. Peaches are rich in potassium, vitamins A and C, dietary fiber, and antioxidants like beta-carotene. Enjoy them fresh as a snack, in fruit salads, or in desserts like pies, cobblers, and tarts. Their sweet flavor is perfect for smoothies, yogurt bowls, and fruit sauces, and they can also be grilled or roasted for desserts or savory dishes like salads and as a complement for grilled meats. To store yellow peaches, keep them at room temperature until ripe, then refrigerate them in a plastic bag or container in the crisper drawer to prolong freshness. Properly stored, yellow peaches can last for up to five days.

Refer to this post on storage info for your stone fruits: How long do fresh peaches and plums keep?

MEAT: Add ground beef or ground turkey to your market box to use in several of the recipe ideas included below.

CHEESE: We have a wide variety of cheeses for you to choose from when planning your meals. The recipe ideas below work with cheddar, manchego, mozzarella, chevre, and feta. Or get creative and experiment with your own preferences.

PANTRY RECOMMENDATIONS: Add tortillas or tortilla chips to your box to serve with your spicy Mexican dishes or homemade salsas.

Check out our dried pasta selection – we have several new varieties, including gluten-free options! (See below for some recipe ideas.)

MEAL SUGGESTIONS:

One of our farm members shared recipes for Mexican Casserole and Mexican Taco Lasagna in our Telegram group this week. Try either receipe with ground beef or ground turkey and use your market box peppers!

Love classic stuffed peppers for dinner? Try Baked Cheese Stuffed Hungarian Wax Peppers (or use jalapeño!) for an appetizer or serve as a side with soup or a salad.

Sauteed Peppers over Rice is a simple and delicious way to use your colored peppers. Add some hot peppers to the mix if you like a little heat.

Combine any of our dried pastas with your market box peppers and cook up some delicious pasta meals this week:

• Creamy Roasted Red Pepper Pasta would be great with penne for a meatless meal.
• Mixed Pepper Pasta also includes onion, garlic, cherry tomatoes, and parsley. Add a box of pasta and you have a “totally market box” meal!
• This recipe for Bell Peppers and Pasta adds a delicious twist with feta cheese, olives, and oregano.
• Try Pasta with Sausage and Peppers for a different take on the food festival classic Italian Sausage with Peppers Sandwich. (Need sausage? We’ve got you covered. Our roasted garlic or spicy chorizo sausage would both work here.)
• Make Summer Pasta Primavera with any of our gluten-free varieties of pasta.

Want more hot pepper ideas? Check out this post with 24 Hot Pepper Recipes including hot giardiniera, three-pepper guacamole, spicy shredded pork, spicy mashed potatoes, grilled cheese and pepper sandwiches, and more!

Organic Veggies We Harvested This Week:

To help you use everything in your box this week, use this ​Meal Planning Guide to keep track of what’s in the fridge, what needs to be used first, and what you have planned or prepped for each day.

Every member’s customized Market Box is unique so we hope you will take advantage of more varieties of vegetables as you get comfortable with all the great organic produce we are offering. Use our A to Z Vegetable Guide to help use and store your veggies. 

Tessa’s Tips

Coming Soon:  Winter Squash. Farmer Reuben says Spaghetti Squash are coming next week! If you want these the first time they are offered, make sure they are rated 5 in your preferences and there aren’t too many other competing 5s.

What to use first: eggplant, microgreens, sweet corn, tomatoes, nectarines, peaches (when ripe)

Lasts longest: apples, garlic, onions, potatoes

Finished for the season: asparagus, garlic scapes, rhubarb, scallions, snap peas

Done for now but will return: arugula, broccoli, bok choy, radish, Napa cabbage, collards, kale, kohlrabi

Beets, Red – Store beet greens separately from the root, wrapped in a damp cloth or in a plastic bag in the fridge, using them quickly as they don’t keep long. Beet roots can be stored in a plastic bag in the crisper drawer of the fridge. To freeze beets, slice or chop them, spread them on a cookie sheet to flash freeze, then transfer them to freezer bags where they can be stored for up to a year. Beets and Caramelized Onions with Feta makes a great side dish, or serve over greens for a salad course. Looking for some new ways to prepare beets? This post will show you 25 Beet Recipes including beet hummus, a summery borscht, and even a beautifully colored pasta primavera.

Eggplant, mixed varieties – Eggplant can be left unrefrigerated at a cool room temperature for a day or two or in the crisper drawer for one week but it tastes best when used soon after picking.  Eggplant can be peeled or unpeeled depending on the type of dish you are preparing. Just like a zucchini doesn’t have much flavor on its own so it’s often paired with other veggies in a dish, so, too, the eggplant is often paired with other stronger flavors. It can be sauteed, baked, fried, grilled, or steamed.  You can freeze eggplant when it is cooked in a dish like ratatouille or baba ganoush, Enjoy the classic eggplant parmesan or pick from these 8 simple ways to cook eggplant.

Eggplant, Japanese – Slender varieties of many color variations of purple and white. Lends well to sliced circles.

Eggplant, Purple Globe – Italian globe variety lends itself to stuffing, slicing, cubing, and roasting.

Salting & Draining Eggplant – It’s a good idea, if time allows, to salt the sliced or chopped eggplant and soak in water for about 15 minutes and then gently drain and squeeze to get rid of acrid flavors, according to From Asparagus to Zucchini cookbook.

Garlic – should be kept in a cool, dry place. All our garlic is now cured so it can be stored in a cool, dark, dry place for several months. Use in any recipe and add peeled cloves to pickles.

Leeks – Leeks are related to onions and garlic. Leeks are rich in vitamins and minerals, including vitamins A, C, and K, as well as folate and manganese. They also contain antioxidants and dietary fiber, which support digestive health and help reduce inflammation. Usage: Known for their mild, sweet onion flavor, leeks are often sliced and sautéed as a base for soups and stews, particularly in potato and leek soup. Leeks can also be roasted, grilled, or added to quiches and casseroles. When preparing leeks, it is essential to clean them thoroughly to remove any soil trapped between the layers. Storage: Store leeks in the refrigerator wrapped loosely in plastic or in a perforated plastic bag to maintain freshness for up to two weeks. For longer storage, chop and blanch leeks by boiling briefly and then plunging into ice water. After blanching, freeze them in an airtight container or freezer bag.

Microgreens – Transfer to an airtight container or a resealable plastic bag lined with a paper towel to absorb excess moisture. Store the container or bag in the refrigerator’s vegetable crisper drawer, where the microgreens can stay fresh for about 5 to 7 days.

Mushroom, Portobello & Cremini – These two mushrooms are the same variety but are harvested at different sizes. Store in a paper bag and refrigerate in the main section of the fridge with a dry paper towel to absorb excess moisture. Alternatively, mushrooms can be briefly sautéed or blanched before freezing to extend their shelf life for up to 3 months.

Mushrooms, Oyster – These can be sautéed, grilled, roasted, or added to soups, stews, and stir-fries. Use in pasta dishes, risotto, or as a topping for pizzas. Store in a paper bag in the refrigerator to maintain freshness for up to a week.

Mushrooms, Shiitake – Add them to stir-fries, risottos, and soups, or use as a filling for tacos. They are also great for Asian-inspired noodle dishes or as a base for stuffed mushrooms. Enjoy their earthy flavor and meaty texture in these and other creative recipes. Store shiitake mushrooms in a paper bag or a loosely wrapped plastic bag in the refrigerator.

Onions, Sweet Yellow – Sweet yellow onions are known for their mild, sweet flavor and yellowish-brown skin. Their high sugar content makes them ideal for caramelizing and cooking, as they become sweeter when cooked. Pair them with green (or yellow) beans to make Green Beans and Caramelized Onions. They are a good source of vitamin C, fiber, and antioxidants like quercetin, which has anti-inflammatory and immune-boosting properties. Usage: Sweet yellow onions are versatile in the kitchen and can be used raw in salads and sandwiches or cooked in soups, stews, and casseroles. They are especially popular in dishes that require a subtle onion flavor without overwhelming heat, such as French onion soup and onion rings. Storage: Store in a cool, dry, and well-ventilated area away from direct sunlight for up to a month. Avoid refrigerating them, as this can cause them to spoil faster.

Parsley – A versatile herb with a fresh, slightly peppery flavor and bright green leaves, parsley is used as both a garnish and a key ingredient in various dishes. Parsley is commonly used in Mediterranean and Middle Eastern cuisines, adding flavor to salads, soups, sauces, and marinades. Store as you would any herb; in a glass with some water on the counter. Keeps for several days. For longer storage, parsley can be chopped and frozen in airtight containers or ice cube trays.

Peppers – A popular and versatile vegetable that comes in various colors, including green, red, yellow, orange, and even purple. They belong to the nightshade family and have a mildly sweet flavor and crisp texture. Peppers are low in calories and fat but rich in vitamins and minerals. They are particularly high in vitamin C, providing more than 100% of the recommended daily intake per serving. Peppers also contain vitamin A, vitamin B6, dietary fiber, and antioxidants, such as carotenoids and flavonoids, that contribute to their vibrant colors and potential health benefits.

From L to R: Hungarian wax, jalapeño, cayenne, and sweet colored bell peppers.

Storage for all peppers: Keep them dry and refrigerated in a perforated plastic bag for up to one to two weeks. Avoid storing them with fruits or vegetables that emit ethylene gas, as this can cause them to spoil faster.

IMPORTANT: USE GLOVES! Be cautious when handling hot peppers (at least if you are handling more than a few at a time or are sensitive), as their seeds and membranes contain the most capsaicin and can intensify the heat. Remove these parts if you prefer a milder flavor or keep them for a spicier kick.

Peppers, Cayenne – Cayenne peppers are long, thin, and vibrant red chili peppers known for their intense heat and spicy flavor. Rich in vitamin C, vitamin A, and capsaicin (which provides the heat), cayenne peppers are commonly used to add spice to dishes. Usage: They can be used fresh, dried, or ground into cayenne powder for seasoning everything from sauces and soups to meat and vegetable dishes. Special Storage: Dry cayenne peppers to preserve for longer periods. Ground cayenne pepper should be kept in an airtight container in a cool, dark place to maintain its potency.
Heat Index: Cayenne peppers typically range from 30,000 to 50,000 Scoville Heat Units (SHU) on the Scoville scale. This puts them in the mid-range of hot peppers, significantly spicier than jalapeños (2,500-8,000 SHU) but milder than habaneros (100,000-350,000 SHU).

Peppers, Green Bell – Green peppers pack the most nutritious punch when eaten raw. Try on salads, sandwiches, or with a favorite dip. Cooked, green pepper can be used in soups, chili, casseroles, egg dishes, or stir-fries. Can be sliced, diced and frozen for later cooked dishes.
Usage: Peppers can be used raw in salads or as a crunchy snack, and they are excellent for stir-fries, sautés, soups, stuffed dishes, or grilled kebabs, adding flavor and nutrition to various meals. Their different colors can also add an appealing visual touch to your dishes. Try Black Bean & Corn Salad, or Stuffed Tomatoes or Peppers.

Peppers, Hungarian Hot Wax – Also known as hot wax peppers or hot banana peppers, these are elongated chili peppers originating from Hungary. They have a mildly spicy flavor, ranging from mild to moderately hot, making them versatile for both raw and cooked applications. They are commonly used in cooking and pickling due to their versatility and unique taste. Nutritionally, Hungarian wax peppers are rich in vitamins A and C, and have added health benefits from the compound capsaicin.
Usage: Hungarian wax peppers can be used raw in salads, sandwiches, or as a zesty garnish for tacos and burgers. For cooking, try sautéing, grilling, roasting, or stuffing them with fillings like cheese, rice, or seasoned meats. Incorporate these peppers into sauces, soups, stews, or stir-fries for added depth and heat to your dishes. Consider pickling any excess peppers for prolonged enjoyment of their tangy flavor.
Heat Index: Hungarian hot wax peppers typically range from 5,000 to 15,000 Scoville Heat Units (SHU) on the Scoville scale. This places them in the mild to moderate heat range, similar to but slightly hotter than jalapeños. Despite their name, these peppers are often milder than expected and can vary from mild to moderately hot, depending on their ripeness and individual variation. Pale yellow peppers tend to be milder, while fully ripe red peppers may have more significant heat. Taste a small piece before use to gauge spiciness and adjust according to your preference.

Peppers, Jalapeño – A popular variety of chili peppers with a distinctive bright green or red color when fully ripe. They are low in calories and fat and provide vitamins A and C, potassium, and dietary fiber. They also contain capsaicin, the compound responsible for their spiciness, which is known for its potential health benefits, such as pain relief and metabolism-boosting properties.
Usage: Jalapeño peppers are commonly used raw in salsas and guacamole and as a topping for tacos, nachos, pizza, and other dishes. When cooked, jalapeños add a bold kick to soups, stews, sauces, and stir-fries. They can also be roasted, stuffed, or incorporated into marinades for meats and vegetables, offering a depth of flavor and heat.
Heat Index: Jalapeño peppers are known for their moderate to high heat level, typically ranging from 2,500 to 8,000 Scoville Heat Units (SHU). The level of spiciness can vary depending on factors such as ripeness and the specific pepper’s genetics.

Peppers, Sweet Colored – Sweet colored peppers, also known as bell peppers, come in vibrant colors like red, yellow, and orange. The red variety is the ripest and sweetest. They are rich in vitamins A and C, antioxidants, and dietary fiber, making them a nutritious addition to meals.
Usage: These peppers are versatile and can be eaten raw in salads, sliced for dips, or cooked in a variety of dishes, from stir-fries to stuffed peppers.

Potatoes, Yellow – Also known as Yukon Gold or gold potatoes, yellow potatoes have smooth, thin, yellowish skin and a creamy, buttery-flavored flesh. They are slightly waxy, making them versatile in cooking. Yellow potatoes are a good source of vitamin C, potassium, and fiber alow in calories and fat. Their creamy texture makes them ideal for mashing, roasting, grilling, and boiling. They are also excellent in gratins and salads due to their ability to hold shape during cooking. Store yellow potatoes in a cool, dark, and well-ventilated place for several weeks, avoiding refrigeration as it can alter their texture and flavor.

Squash, Acorn – This winter squash has a distinctive ribbed, dark green exterior and sweet, yellow-orange flesh. It is rich in vitamins A and C, potassium, and dietary fiber, making it beneficial for eye health, immune support, and digestion. Acorn squash is versatile in the kitchen and can be roasted, baked, or steamed. It’s often stuffed with grains, meats, or vegetables, or used in soups and casseroles. For storage, keep acorn squash in a cool, dry place where it can last for up to a month. Once cut, wrap it in plastic and refrigerate for up to five days. If you received acorn squash in your market box this week, welcome fall to your dinner table with Apple Stuffed Acorn Squash or Acorn Squash Stuffed with Wild Rice, Apples, Sage, and Fresh Chevre.

Sweet Corn – To prepare sweet corn, peel off husks and silk. Boil in water for 5 – 8 minutes and serve hot with plenty of good butter and salt.  You can eat corn raw or cook it in the oven or grill with the husks on (usually after soaking them in water). Shuck the cob by pulling the husks down the ear and snapping off the stem. The silks will fall off as you cook the corn. Rinse under cold water. If you see a worm in the tip, just cut out the damaged section — the rest of the cob is still edible! To cut the kernels off the cob, stand the cob upright on its base and run a sharp knife from the tip of the ear down to the base. Save those used cobs for making broth! You can store sweet corn in the fridge for a day or two but you should eat it soon for the best flavor. Need recipes? Here are 30 Sweet Corn Recipes. I love making Mexican Elote with sweet corn. Try a fresh Corn Salsa with your favorite tortilla chips.

Sweet Potatoes – Sweet potatoes are a nutritious root vegetable known for their naturally sweet flavor and vibrant orange flesh, though they also come in other colors like purple and white. They are rich in vitamins A (as beta-carotene), C, and B6, as well as dietary fiber, potassium, and antioxidants. These nutrients support eye health, boost immunity, and promote digestive health. Sweet potatoes are versatile in cooking and can be baked, roasted, mashed, or used in soups and stews. They can also be enjoyed in both savory and sweet dishes. Store sweet potatoes in a cool, dark, well-ventilated place for several weeks, avoiding refrigeration as it can affect their texture and flavor. It’s still warm outside, but soup season is on the way. Get ready with this recipe for Sweet Potato Sausage Soup. Sweet potatoes for dessert? Absolutely. Try this Easy Sweet Potato Chocolate Pudding.

Tomatoes, Cherry – Store on the counter; do not refrigerate. Snack or use in salad, frittata or pizza. Whip up this Pasta with Cherry Tomatoes in just 15 minutes for a summery weeknight meal. Make your tomatoes the star of the show in a classic Tomato Bruschetta. (See below for a meal idea!)

Tomatoes, Medium – This size of tomato is about the size of a golf ball. Use it like a large cherry tomato.

Veggie E-Books

Download these collections of tips and recipes for each veggie. You’ll use these as a reference throughout the season.

Beets E-Book
Bell Peppers E-Book
Eggplant E-Book
Herbs E-Book
Leeks E-Book
Microgreens E-Book
Mushrooms E-Book
Potatoes E-Book
Sweet Corn E-Book
Tomatoes E-Book

Farm Events

You’re coming to the On the Farm Homesteading Conference, September 7!
Workshops are now Listed Here.

 

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Brick Oven Pizza Night

Join us every Friday night from 5:00-9:00 P.M.

Relax and enjoy the farm-to-table flavors

of Massimiliano’s Homestead’s hand-crafted pizza.

As Always…

We support your desire to have a good, healthy way of life and food on your table that supports that goal.

We’ll keep farming for you!

Reuben and Tessa DeMaster
Willow Haven Farm