Hey, friends! We’re trying to beat the rain today and get some things out of the field, so this will be a pretty short newsletter. Here are the deets on this week’s box:
Eggplant: We came up with a really awesome recipe the other day for Roasted Pepper and Eggplant Dip with Caramelized Onions, so we’re giving you the main ingredients to make that. It’s soooooo good with warm pita bread.
Anaheim pepper and pasilla pepper: These are the peppers you’ll need for the eggplant dip.
Dried beans: This bean is called Mocha Mix. It’s a unique bean bred here at Matt-Cyn Farms, so you won’t find it anywhere else! It’s become one of the most popular varieties we offer. It’s wonderful for soup, chili, homemade refried beans (which, if you’ve never made/tried, are so totally good), and Southwest-style beans and rice. Just an awesome all-around bean.
Buttercup squash: This is a delicious winter squash that’s sweet, nutty and rich. You can roast it in the oven or steam it (roasting brings about a more intense flavor). One easy way to roast it is to cut it in half, coat it with oil, and then bake it until it’s soft. You can scoop out the seeds either before or after you bake it. If you scoop out the seeds before, you can even stuff the halves with sweet ingredients (think apples and cinnamon) or savory ingredients (kale, sausage, onion, spices, cheese, etc.) while you bake it, and then have a whole meal. Or, create a puree, and make spiced buttercup squash muffins or bread.
Happy cooking, everyone!