Youth Farm CSA Newsletter: Jimmy Nardellos & Hangin' Onions
On the farm. The harvest is on. Our Saturday work crew finished hanging all the onions! Our crew was just about 20 strong with all the kids from the Radtke Home for Boys, the Tom Roy Home, and the Talbot Home for Boys and Girls. The Youth Farm barn now houses more onions than it has ever before held, and its really cool that these kids helped to plant, water, weed, harvest, and cure all the onions they could possibly eat in a winter. It was a great day, everyone had a good time, and we got a tremendous amount of work accomplished, and we had a fantastic farm lunch together!
In your CSA share this week: Expect to find broccoli or cauliflower, tomatoes, potatoes, kale, beans, carrots, beets, basil, garlic, zucchinis, Alia Craig sweet onions, or Rossa Di’ Milano red onions, a variety of peppers, cucumbers, corn, arugula or salad mix, and — as always — a few surprises. Also a reminder, we would love to put to good use some of your lightly used plastic shopping bags.
As for a recipe this week, I asked Sarah B, the farmer over at Garden City Harvest’s Orchard Gardens Neighborhood Farm and cook extraordinare to share her amazing recipe for pickled Jimmy Nardello sweet peppers with me. I had these peppers over the spring and wow they are so good! So Sarah B’s recipe is below.
These rosemary-infused pickled peppers are a delicious and versatile way to store sweet peppers. I use Jimmy Nardellos which have a very sweet, apple-like flavor and one of the best vegetable names ever. This recipe is adapted from the book The Joy of Pickling by Linda Ziedrich. This recipe makes one pint, but I like to quadruple it and put one huge half-gallon jar in my fridge for the winter. I like to make refrigerator pickles so there’s no canning involved. These pickles have kept well all winter and spring. The brine makes a good salad dressing. You can eat the peppers plain as a snack or as a part of an antipasto plate or you can chop them up and put on pizza or in a pasta sauce. Or in sushi. Or on a sandwich. Or in soup. Or salad. Or anything.
Pickled Jimmy Nardello Pepper
3/4 pounds Jimmies
2 to 3 garlic clove
1 sprig rosemary
1/3 cup white wine or champagne vinegar
1/2 tsp pickling salt
1/3 cup olive oil
Put the peppers into a large bowl and cover them with boiling water. Let them stand for 3 minutes or until they are flexible.
Drain the peppers and cover them with ice water. When they have thoroughly cooled, drain them well. Put a garlic clove and a rosemary sprig into a sterilized pint mason jar. If the peppers are too long, cut them in half. Pack the peppers into the jar.
In a nonreactive saucepan, heat the vinegar and salt. As soon as liquid comes to the boil, add the olive oil. Bring to a boil again. Pour the hot mixture over the peppers.
Let cool. Cap with a sterilized lid. Store in the refrigerator.