Thursday, September 4, 2014

Emma's Taco Salsa with Serrano Chile Peppers






Serrano Chile Peppers

-6 Serrano Chile peppers

-3 Large tomatoes


-3 Green onions


-Cilantro to the taste


-Oregano to the taste


-Salt to the taste





  1. Put the tomatoes in the pan with water (just enough) to cover them. Boil them until you see the skin peeling. Remove and let them cool off.
  2. Chop the peppers, onions, and cilantro and set aside.
  3. Blend the tomatoes with the 1/2 cup of water on low speed for 15 mins. pour into a serving bowl.
  4. Add the chiles, onions and cilantro. Mix and add oregano and salt.
  5. Enjoy


Emma Quasada (Right) with her Daughter Maria. Emma's cooking is some of the best homemade Mexican food I (Heidi) have ever tasted.

Thursday, August 14, 2014

Piquillo Peppers Stuffed with Goat Cheese

 

Source:

Ingredients

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  • 2 tablespoons finely diced shallots
  • 1 scallion (white part only), thinly sliced
  • 1 1/2 teaspoons aged Spanish sherry vinegar
  • 1 can (13.75 ounces; 16 peppers) piquillo peppers, drained
  • 3 ounces lowfat soft goat cheese
  • Olive oil cooking spray
  • 1 teaspoon chopped fresh parsley
  • 1/2 teaspoon chopped fresh thyme

Preparation

Whisk shallots, scallion and vinegar in a bowl. Season with salt and pepper. Slice open the top of each pepper to create a pocket. Spoon cheese into peppers, dividing it equally among them. Heat a large frying pan over medium heat; coat with cooking spray. Cook peppers, flipping once, until cheese begins to melt, about 30 seconds each side. Transfer to a platter. Sprinkle with parsley and thyme. Drizzle dressing over peppers and serve.
Per serving (2 peppers): 30 calories, 1.3 g fat, (0.6 g saturated), 3.2 g carbohydrates, 0.9 g fiber, 2 g protein
 

Wednesday, July 9, 2014

Produce List for 2014

 
Farm Del Sol's 2014 Produce List
 
Peppers & Chiles




Padron – Spanish Tapas – July -Oct

Young padrons' flavor is savory, grassy, and peppery and is a mild to hot pepper.


 







 Guindilla Verde – mild spice, pickled, Tapas - July-Sept

 
These peppers, often compared to the Hatch Chile are extremely tender and distinctively sweet.





Shishito – Japanese, similar to Padron- June-Oct

The flavor is smoky-savory with a touch of sweetness and the texture is silky and succulent.


Cumari – Brazil, yellow, pea size, Hot, fruity – Sept-Oct

Don't let these little things deceive you. They may look dainty, but they pack a punch. When dry, they acquire a very distinct, nutty flavor.



 
Serrano – Mexico – July - Sept

Described to be spicier than the Jalapeno. Citrisy and grassy with fruity overtones.




 
Aji Amarillo – Peru, yellow to orange, flavor - Oct

Fruity, medium to hot. Central spice in most Peruvian dishes.





Rangle – Mexico heirloom, multi-colored, zinging hot – Aug - Sept

  New Mex Big Jim – classic NM roasting chile – Aug-Oct

Mildly spicy flavor and is great for chiles rellenos
New Mex Barker’s Hot – classic NM roasting chile – Aug - Oct

Thin skinned, tasty with moderate heat.  (hotter than Big Jim)










Portuguese red Hot – HOT, firecracker sized - Oct







 



   – SepPiquillot – Oct


This pepper's flavor is bright, fruity, piquant and savory sweet




 




Cortes – July - Sept











Orange Blaze - Aug - Sept

Sweet flavor, perfect for a beautiful stuffed bell pepper di





 




Jimmy Nardello July - Oct

Sweet and savory Italian pepper that can be eaten right off the plant!
Heatless Habanaro – Aug - Oct
Yellow Crest – Aug-Sept






Tomatoes


Brandywine (red) Aug - Oct

Sweet, with a balanced acid and full of tomatoey goodness







 





Big Beef – mid July - Sept

Wonderfully sweet, with a slightly acid flavor



 





 

Whopper- mid July - Sept

Sweet and juicy and perfect for a BLT






Chelsea –mid July - Oct

Jumbo sized cherry tomato with an extra sweet taste.






Sioux – mid July - Oct

Fruity, with an acidic bite





Sun Sugar (orange cherry) July –Oct

A orange-yellow cherry tomato known for it's candy-like sweetness







Other Vegetables






La Ratte French Fingerling Potatoes-

Smooth and creamy when pureed yet maintains a firm texture when cooked.




Tuscan Zolfini dry beans

Used for soups and a number of meaty dishes.





Romano beans

Crisp and fleshy in texture,  succulent, packing a sweet punch.





Diva Cucumbers

These cucumbers do not have to be peeled. They are crisp and refreshingly sweet.







Alpine Strawberries











Spanish Calcot (calsott) onions

Juicy and sweet!


 
Meyer Lemons











Pie pumpkins – Oct-Nov.

 

 
 

 




About the Farm

 

Hello. My name is Richard Archer, I am a long time vegetable farmer located in Napa County, California. For the past 7 years we were known as Groundsel’s Westgarden. This year we changed the name of our farm to more accurately reflect what we are about. After several years of farming, we have developed into growers of heirloom and specialty vegetables, particularly peppers. We are now - Farm Del Sol.

We use no herbicides, pesticides, or fungicides (never have) and our season runs from July through November. Below is a list of the following varieties of fresh specialty vegetables and approximately when they will be available this season. We deliver on Tuesdays and Fridays to the entire San Francisco Bay area and Napa County. Inquiries are welcome. Thank you for your time. Richard Archer - farmer