Today’s CSA Box | Week of August 19, 2019

*Click on produce above for more information and Recipes

Recipe of the Week

Red Pepper Sauce

I used this recipe at a farm dinner recently as a spread on flatbreads, but you could also put it on sandwiches, use it as a dip for pitas or chips, or it would even be great on scrambled eggs. It is very slightly adapted from David Tanis’ wonderful book, A Platter of Figs and Other Recipes.


2 sweet peppers

1 tomato (but if yours is giant, just use a quarter of it)

1 clove garlic, crushed

1/4 cup olive oil

1/2 teaspoon salt

freshly ground black pepper

1/4 teaspoon cayenne pepper powder (optional)


The only part of this recipe that is any work is roasting the peppers. I do it over an open flame on my stovetop. I set the peppers right on top of the flame and turn them with tongs every few minutes. They need to be blackened all over. You want the skins to slip right off. You can put them in a covered bowl and let them steam after cooking — that step can help in skin removal. Once the peppers are cool enough to handle, slide the burnt skins off the peppers. Place all the ingredients in a  food processor and blend until the chunks are very small (or until smooth, if that suits you better).

meal or course
appetizer, brunch, buffet, dinner, first course, hors d'oeuvre, lunch, side, snack, vegetable dish
recipe type
quick + easy, recipe of the week
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This Week's CSA Box

Veggie Tips 

Cucumbers:  Sliced up, these can be the main ingredient in a salad, with some herbs and vinaigrette.

Asian Pears:  A lot of Asian Pear recipes use them in salads, but we generally just eat them straight up.

Peaches: It might be wise to make these the first thing you eat from the box.

Melon: We’ve mentioned it before, but melon smoothies are a really great way to start the day.

Sweet Peppers: Peaking this week.  See our Recipe of the Week.

Potatoes: There’s a lot of fruit in the box this week.  The potatoes create a balance for dinner.

Tomatoes:  See our Recipe of the Week!