This week's box contained:
- Red Beets
- Butternut Winter Squash (traded for additional tomatoes and cayenne peppers)
- Spicy Cayenne Peppers
- Fingerling Potatoes
- Mystery (Strawberries)
Red Beets: roasted and tossed with salt and balsamic vinegar.
Tomatoes: given that I traded the butternut squash for additional tomatoes and cayenne peppers, I had a lot of tomatoes on hand -- several pounds. Sauce is easier to preserve than whole tomatoes and there was no way we'd eat that many, so I decided to try Easy Oven-Roasted Tomato Sauce from the Bitten Word blog. I used the remaining red Tropea onions from the September 25th box and a bunch of oregano from the August 28th box. I was shocked to find the oregano was still fresh; again, Evert-Fresh Bags to the rescue.
Cayenne Peppers: I'd never seen a cayenne pepper before. With two bunches on hand and plenty of dried cayenne pepper powder in the pantry, I decided to make hot sauce.
Cayenne Pepper SauceFennel: roasted with lemon zest, salt and olive oil. We'll either use this on a sandwich or to top a salad.
18-20 Cayenne peppers, sliced
1t granulated garlic
2c distilled white vinegar
1 16oz wide mouth canning jar, with lid
Sterilize the canning jar, keep warm. Meanwhile, prepare the peppers and bring the vinegar to a boil. Add salt and granulated garlic the canning jar. Fill each jar with the sliced peppers, tightly packed. Top the jar with the boiling vinegar, leaving 1/2 inch head space. Seal the jar and process following the steps for canning high-acid food.
Carrots: these will hold, so decided to let them sit.
Fingerling Potatoes: roasted and tossed with dill pesto.
Strawberries: cleaned, hulled, and frozen.