Early Fall Peppers
Wednesday evening means Farmer’s Market in Austin, and September means peppers! Hot peppers, sweet peppers, short ones, long ones, round ones and everything in between. Here’s a small sample that includes jalapeños, hot cherry, Russian heirloom and assorted sweets.
Since this is way more than I can eat in the next week, I’m going to use use two methods to set some aside. Start by halving, seeding, rinsing and chopping your peppers (size and shape are up to you).
The 1st batch is left as is and double-bagged for the freezer. The second batch is sealed in an airtight glass container with olive oil, salt and vinegar. Recipe-ready, it will live in the refrigerator for up to 3 months.
Roast turkey with agave and chipotle
Turkey breast tenderloin, agave nectar, ground chipotle, smoked paprika, cilantro, pepper, sea salt and BBQ sauce.
Into a dish with a wedge of pumpkin seasoned with grated cinnamon and nutmeg, thence into a 350 degree oven for about 1 hour.
Fava beans, sunburst squash, bacon and golden pearl onions.
Shortly before the turkey comes out of the oven, sautee the bacon and onions until they begin to caramelize, then add the blanched beans and squash.
Slice the turkey, scoop the pumpkin with a spoon, plate and serve.
Una bella fetta
Fresh Italian sausage, basil, “ugly ripes”, black gerignola olives, hot cherry pepper and garlic.
Wet mozzarella, insalata panino and grana padano stravecchio.
Chop the tomatoes, squeeze out the water then add them to the pan with the garlic, peppers and dried Italian herbs. Cook until soft, not more than 10 minutes. Drain any excess juice.
Assemble the pie. I’m using a prepared crust, but you can use whatever you like. Focaccia and flatbread both work well. Tomato sauce on the bottom, a little grated cheese, sausage, mozzarella, insalata and fresh basil.
Into a 500 degree oven (don’t forget to preheat your stone) until it looks the way you like it.
Slice, plate and enjoy with a salad of field greens with artichokes and lemon garlic dressing.
Whole Paycheck
Austin’s Whole Foods Market – wholesome, healthy for the wholesome, wealthy ?
“What passes for organic farming today has strayed far from what the shaggy utopians who got the movement going back in the ’60s and ’70s had in mind. But if these pioneers dreamed of revolutionizing the nation’s food supply, they surely didn’t intend for organic to become a luxury item, a high-end lifestyle choice.” -
