October 3 or 7 CSA
There is 1 more share after this week for the 2018 CSA season.
This weeks’ share includes: 2 butternut squash, 4 pounds of burgundy sweet potatoes, 3 small heads of lettuce, 1 bunch of Italian parsley, 1 small fennel bulb, 1 bunch of baby carrots, 1 bulb of garlic, 1/2 pound of aji dulce peppers.
We tested the sweet potatoes yesterday and the ones we saved taste good so here they are. I recommend eating them in the next couple weeks.
The aji dulce peppers are producing loads of peppers right now so I wanted to give you enough to make the following recipe.
Puerto Rican – Style Aji Dulce Sauce (Ajilimojili)
12 -20 aji dulces, 7 garlic cloves, 1 small yellow onion, 1 cup extra virgin olive oil, 1/3 cup apple cider vinegar, 1 bunch of cilantro (about 2 cups), salt to taste, 1/2 teaspoon dries oregano, 1/4 teaspoon ground cumin, optional: 1 hot chile.
Combine all ingredients in a food processor or blender and grind to a course sauce. The sauce will keep in the refrigerator, tightly covered, for 2 to 3 days.
Serve with boiled or roasted sweet potatoes and / or irish potatoes. In Puerto Rico it is served with boiled yuca. It is also good with beans and rice or with chicken or beef.
Addiebelle, Anne, Aaron, and Cyril Grier
Gaining Ground Farm NC 