This weekend’s CSA bags will include a variety of peppers for your internal heat meters to explore. You will receive some assortment of sweet peppers – Yellow Sweet Banana, Gypsy, or Nardello Red. They are the peppers packed loosely inside the thermal bag.
You will also receive an assortment of peppers with some heat. They are inside a small plastic bag packed within the thermal bag. The Hot Banana Pepper will hold the least heat but also the largest in size. The other large pepper is the Anaheim, carrying a little more heat. The Jalapeno jumps to 10-15 times more heat, followed by the Serrano pepper which will increase in intensity as it stays on the plant longer.
For those of you whose heat gauges know no mercy, we are growing a Caribbean Red Hot! The Serrano pepper – the hottest in your bag this weekend – can get as hot as 23,000 SHU (Scoville Heat Unit). But the Caribbean Red Hot can reach 445,000 SHU!
If you would like a Caribbean Red Hot in your bag next week, send Meredith an email and we will happily share with you.
What’s In The Bag:
* Sweet & hot pepper medley
* Watermelon–small personal size “Little Baby Flower” variety–eat quickly, this variety doesn’t hold well!
* Eggplant, lots of it
* Squash/and or Zucchini medley
With all the peppers, zucchini and tomatoes in your bag, you are well on your way to making homemade pizza! Pizza doughs do not have to require yeast and therefore demand lots of your time. Rather, mix the items below for a quick, impromptu pizza night:
2c flour (all-purpose white or whole wheat)
2t baking powder
4T olive oil
* add dried herbs! thyme, rosemary, cumin, basil…
* add water until it reaches a dough-like consistency
Spread dough on a pizza sheet and bake at 350 degrees for about 10 minutes (developing a crust, but not browning)
Take out of the oven, add toppings – sliced tomatoes, zucchini, squash, peppers, and mozzarella cheese
Bake for another 10-15 minutes or until the cheese has lightly browned on top.