Sweet peppers abound at last! They are easy to love as they are or you can get creative, roasting them, dicing them and adding them to salads, making delicious pepper sauce (substitute sweet peppers for some or all of the peppers in a hot sauce recipe), or try the delicious Peperonata sauce recipe in this weeks email!
In this email:
- Generally important notes
- Farm Members, if you haven't checked out our new membership agreement please see a copy here. If this works for you, please send me an email saying so. If it doesn't, please let me know and we will sort it out. Thank you!
- Here is link to our Social Justice page on our website. It is a list of resources to keep active in effecting positive social change.
- Fresh from the Field
- Recipe: La Perperonata from Inside the Rustic Kitchen
- Market Details
- Tales from the Farm: Taking a break from writing for now.
Fresh From the Field-
All Manner of Deliciousness
Peppers: Bells and Shishitos
Parsley (Curly and Flat Leaf!)
Greens like Tatsoi and Arugula
Recipe: La Peperonata
La Peperonata is an incredibly delicious Italian summer dish made with slow-cooked bell peppers in a beautiful tomato sauce. This simple side dish can be served hot or cold, with meat or fish or as an antipasto with some char-grilled ciabatta.
Course: Side Dish
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 6 servings
Author Emily KempIngredients
- ▢1 tablespoon olive oil
- ▢6 large bell peppers different colours sliced (around 900g-1kg)
- ▢1 red onion finely sliced
- ▢2 garlic cloves peeled but left whole
- ▢1.5 cups jarred strained tomatoes (passata) (500g)
- ▢½ cup water (120ml)
- ▢2 tablespoon capers
- ▢1 teaspoon white wine vinegar
- ▢salt and pepper to taste
- Add 1 tablespoon of olive oil to a saute pan or deep skillet on a medium heat. Once hot, add the onion and whole garlic cloves and saute, stirring often until the onion has softened (about 5 minutes).
- Add the sliced bell peppers and stir to coat in the oil. Cover the pan with a lid and cook the peppers for 25 minutes until tender but not completely soft.
- Add the strained tomatoes, water, caper, vinegar and a good pinch of salt and pepper and stir to mix everything together.
- Simmer uncovered for 15 minutes or until the peppers are soft and the sauce has reduced. Taste to see if it needs any additional salt then serve as a side or antipasto.
- Cooking the peppers covered is important so they soften without burning. If you don't have a lid for your skillet then place a large baking sheet on top.
- You can use any coloured bell peppers you like but don't use all green ones if you can help it because they aren't as sweet and have a more savoury flavour.
- Instead of adding capers and vinegar you can add things like olives, red pepper flakes, fresh parsley or basil or leave them all out. How you flavour it is up to you!
- You can use strained tomatoes, canned chopped or plum tomatoes (high quality) or fresh ripe tomatoes to make this. If using fresh tomatoes you'll need around 4 cups of freshly chopped tomatoes (roughly 600g).
- The Peperonata will keep well in the fridge for around 3-4 days or can be frozen in suitable containers.
Market Details: We are at market this week
The Ann Arbor Farmers Market, Saturday, Tyler, Helen, and Wiley are back!
Eastern Market, shed 2, Saturday with Peter! 6 am to 2:30 pm
Royal Oak, Saturday with Jim and Lisa! 7 am to 1 pm
Tales from the Farm:
See you at market!
Helen for Jim, Tyler, Sarah, Wiley, Boomer (bark layer), and Exie (morale officer)