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From Wellspring Charitable Gardens this Week - August 11, 2022



From the Garden this Week… Summer Squash, Cucumbers, Carrots, Tomatoes, Peppers, Onions, Dill, Basil, Parsley, Peaches, Melons & Grapes


Coming Soon… Heirloom Variety Eggplant


Using your Produce… by Julie Moreno


The small green peppers that we have been sending out make a perfect appetizer or side dish and are quick and easy to cook, sauteing them whole until blistered and slightly brown. These thin-skinned peppers have been traditionally served as a Spanish Tapas with Padrone peppers, which can be a little spicy. Our green peppers are not spicy and cook the same way. When you sauté them, make sure to prepare the garlic ahead of time and just cook it at the end for a minute. The pan is very hot from cooking the peppers and in no time at all it will start to brown. Quickly remove the peppers and garlic from the pan with a rubber scraper to capture all the deliciousness before it burns.


Blistered Pepper Recipe


2 cloves garlic

1 tablespoon oil

1-2 cups whole peppers

Salt


*Finely chop the garlic and set aside. In a 10-inch skillet, heat the oil over medium-high heat until shimmering. Add the peppers to the skillet and toss to coat with the oil. Turn the heat down to medium and cook the peppers, stirring frequently for about 4-6 minutes until blistered on all sides. Turn the heat off and add the garlic to the hot pan, season generously with salt and stir until the garlic browns slightly. Remove the peppers from the skillet onto a serving dish, scraping the bits of garlic from the pan. Let cool for a few minutes and then enjoy.



What to do with all those fresh cucumbers?


For an answer, we turned to Elise Bauer, founder of Simply Recipes, and discovered a cool and tasty treat to beat the summer heat. We share with you her flavorful and refreshing Cold Cucumber Soup recipe found at the website simplyrecipes.com.


2 large cucumbers, peeled, seeded, roughly chopped