Share #16 2024

This weeks’ share: 4 ears of sweet corn, 3 pounds of Desiree potatoes, 1 pound of cucumbers, 1 pound of tropical pepper mix, 1 pound of pimento peppers, 2 pounds of Roma tomatoes, 1 pound of yellow onions.

This is the first time we’ve put grown sweet corn in probably ten years and it did well! I hope you enjoy it as much as we do! The tropical mix peppers look like they’re hot but only have the heat of black pepper. They are very fruity in flavor and make a great addition to salads, roasted meat, and ferments. They also make a lovely hot sauce when combined with a few or lots of hot peppers like serrano or red jalapeno. If you’d like some hot peppers to do this, just ask at the market stand. Additionally, if anyone would like a bulk amount of pimentos to roast and freeze for winter eating, let me know this week. We have half bushels which are 14 pounds or so for $30 or you can use credit if you have it.

On the menu this week:

Elote: corn on the cob with tropical pepper mayo sauce

Potato wedges tossed in chili oil and salt, granulated garlic and onions

Cucumber and Roma tomato salad with tropical pepper vinaigrette

Pimento peppers and yellow onions slow cooked and served over good crusty bread or pasta