Tiss the season…
to can produce! If you’ve been interested in canning but haven’t gotten around to it or are intimidated by it now is the time to shed your fears and get to it. Pittsburgh has lots of great resources for beginners and the farmer’s markets are overflowing with pecks of tomatoes and peaches. You can also buy produce in bulk quantities through the Penn’s Corner Farm Stands. A simple hot water bath canner can be purchased rather inexpensively and there are jars available in most grocery stores. Lehman’s also sells most anything you could ever need for your canning adventure.
One of the biggest issues with canning is the space required and the mess you tend to make. To remedy these problems think about pitching in with a few people and renting a church or community center kitchen for an evening. That way you have more space to work and can be more efficient. There are a lot of great books out there that will walk you through the process and you probably know someone with experience that you can tap into if you ask around. You can visit Yum Pittsburgh to learning about canning classes that are available this summer and fall. Penn State Cooperative Extension provides a wealth of resources as well.
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THIS WEEK’S HARVEST
OG- certified organic CNG- certified naturally grown
This recipe is ideal for parties because it could be cooked ahead of time and is a good side dish for grilled meat or a filling for your next taco party.
Ingredients for 4 servings:
4 Poblano Peppers, roasted and peeled ( see instructions below)
2 Tablespoons of vegetable oil
1 medium size onion sliced
3/4 cup Mexican Cream or Heavy whipping cream
1 small garlic clove finely chopped (optional)
Salt about 1/2 teaspoon
Place the cleaned peppers directly onto the flame of the burner. You can also roast the peppers under a broiler. Let the skin char slightly making sure you turn them to have an even roasted of the skin.
After completing this step place in a plastic bag or cover with a kitchen towel and let them sweat with their steam for about 15 minutes to loosen up their skin. After sweating the peppers the skin will come off easily. Using a knife or with your finger make a slit and remove the core with the seeds and the veins using a knife or your hand. Clean under running water or with a paper towel.
Cut the peppers into strips and slice the onion. If the pepper strips seem to long cut them in half.
Place a frying pan over a medium heat and add the oil. Once the oil is hot add the onions. Fry them stirring frequently with out browning them.
Add the garlic if using cook for about 2 minutes.
After that you are ready to stir in the Poblano strips. Keep cooking 2 more minutes.
Add the cream and let simmer for 2-3 minutes. Add Salt to season.
Variations to this dish: There are many variations to this dish some include adding cooked chicken breast strips, fresh cheese strips, potatoes,etc.
To add potatoes, peel and cut the potatoes, place them in a pot with cold water and cook until almost al dente. Strain the liquid and add to the Poblano strips before adding the cream.
Serve with warm tortillas and enjoy!