We grow a mix of sweet Italian roasting peppers and sweet bell peppers.
Peppers like to be cool but not cold. Ripe peppers will keep for about five days in the a plastic bag in the refrigerator. Since they are ethylene sensitive, try to store them away from ethylene-producing fruit which will make them spoil faster. Once roasted, put them in a jar with olive oil and keep them in the refrigerator for weeks, if not longer. Roasted peppers also freeze well in ziploc bags.
Roasting peppers are delicious raw or cooked. You can stuff peppers with seasoned whole grains or meat; stew them as a topping for toast, tacos, or a grain bowl; or roast or grill them before making a Romesco sauce or homemade pimento cheese. They’re also delicious in Shakshuka or in an Italian egg & pepper sandwich.
America's favorite vegetable. (I mean, fruit?)
Storage Important: never put tomatoes in the fridge. They’ll keep their flavor and texture best if you leave them out on your kitchen counter. They should keep on the counter for up to 5 days. If you want to preserve some for the winter, slow roast them with plenty of olive oil, garlic, and herbs (see confit recipe below, for full size tomatoes, just let roast for longer) and put them in a ziploc bag or jar in the freezer. Or simply cut out the stem and freeze the tomatoes whole. When you need a tomato or two for sauce or soups in the winter, pull them out, run them under warm water and the skin will peel right off! Cooking Tips Most of our tomatoes wind up being eaten sliced with some coarse salt, maybe atop an open-faced tomato sandwich. But if you find yourself wanting to get more creative, the possibilities are endless. Add them into any salad, make gazpacho, fresh salsa, a simple pasta sauce or tomato pie. Recipes Tomato Confit Fattoush (Lebanese Tomato & Cucumber Salad) Tomato Pie Tomato Galette Quick, Fresh Tomato Sauce Pico de Gallo (Fresh Salsa) Rice Bowl with Fresh Tomatoes BLT Salad Real Greek Salad Gazpacho Green Beans & Tomatoes Baked Orzo with Eggplant & Tomatoes Herb Roasted Eggplant with Tomatoes & Feta Tomato Salad with Shallot Caper Vinaigrette Shakshuka (North African Poached Eggs in Tomato Pepper Sauce) Greek Grain Salad with Tomatoes, Herbs, & Cucumbers Build your own grain & vegetable salad
All the kale varieties we grow are tender, deep-green, and ready for a kale salad or a quick saute. Storage Store kale in the fridge for a week, if not longer. Unwashed greens last longer, so only wash right before you plan to cook. If you want to store greens in the fridge for longer, wrap them in a damp paper towel. Greens also freeze well. Blanch in salted boiling water for several minutes, drain and plunge into ice water. Chill for two minutes; drain. Pack in freezer containers or bags. Cooking Tips Kale is a versatile leafy green -- it's great blanched, sauteed, or dressed raw as a salad. Kale is also delicious in soups, on pizza, in whole-grain salads, or even roasted as ‘chips.' To prepare kale, pull the leaves off the stems, stack and roll the leaves, and chop into whatever sized pieces you like. If eating it raw, slice it very thinly, in a chiffonade . Recipes The Kale Salad that Started it All Garlicky Sauteed Kale Kale Chips Kale & Quinoa Salad with Ricotta Salata Paula Wolfert’s Knife & Fork Kale Beans & Greens Soup Ruth Reichl’s Spicy Tuscan Kale Suzanne Goin’s Slow Cooked Tuscan Kale Baked Chilaquiles with Black Beans & Kale Kale (and/or lettuce) Caesar Salad