Jimmy Nardello Roasted Pepper Salad
Some seasonal changes are starting to appear in your CSA boxes. The last four summery months have been truly incredible in terms of fruit – the abundance and quality has made it a banner fruit year. We know that this has come as a surprise for some of you who miss the preponderance of vegetables. But the vegetables are coming back – you are seeing greens like the collards this week and the kale last week. There will also be an occasional winter squash showing up as we move into Fall. The official first day of Fall is at the end of this week, on Sunday September 22nd.
We grow several kinds of peppers – some sweet and some spicy. The peppers last week had a mild earthy spice to them that develops after the plants have seen a season of long hot days and mild nights. This week we are giving you a wonderful sweet grilling pepper with a thin skin called Jimmy Nardello. This heirloom pepper has such a rich flavor that it has been placed in The Ark of Taste by Slow Food. Nardellos can be cooked a lot like padrons – quickly at a high temperature, either grilled or fried until soft and then sprinkled with salt. You don’t really have to cut off the top or clean out the seeds unless it is for a special occasion.
Capay Valley Farm Shop has a recipe for Jimmy Nardello Roasted Pepper Salad: