Newsletter - Sept 15, 2021


NOTE: This blog is posted by a volunteer. No one from the farm checks or responds to messages here. You must contact the farm directly with any questions, comments, etc

Dear Friends of the Farm,

This week you are getting red potatoes, sweet corn, red beets, Japanese eggplant, cauliflower, green or red bell peppers, yellow bell peppers, Anaheim peppers, poblano peppers, jalapeno peppers, beefsteak tomatoes, heirloom tomatoes, and orange flesh honey dew.

Winter Shares: We have not filled all our Winter Shares and are still taking orders! You can sign up online and we will send order forms (link below – must print, fill out both the sign up and declaration form & return to the farm) to your distribution centers as well.

Not sure what to do with your peppers? Check out the recipe below! You can use any of the peppers in your share for this recipe. Vegan? Substitute with a vegan cheese!

Blistered Cheesy Peppers BY MOLLY BAZ

It’s almost silly how easy this dish of impossibly delicious, ooey-gooey cheesy chiles is to execute. But that’s also what makes it so great. Inspired by the must-order fried, cheese-filled peppers at Gregory’s Corner Taverna in Astoria, Queens, it all comes together in about 10 minutes. Just broil poblano chiles until charred and softened, stuff them with pepper Jack (though any melting cheese will work great here), and then finish with topper of quick-but-mighty marinated shallot dressing. Serve alongside some grilled sausages to make a full meal of it.



1 large shallot, halved, thinly sliced lengthwise

2 Tbsp. red wine vinegar

1 tsp. sugar

¾ tsp. kosher salt, plus more

3 Tbsp. extra-virgin olive oil, divided

2 large poblano chiles or 3 large Cubanelle peppers or Anaheim chiles (about 8 oz. total), cut in half lengthwise, seeds and ribs removed

Freshly ground black pepper

8 oz. pepper Jack, cut into ½” cubes

2 garlic cloves


Step 1

Using your fingers, toss shallot, vinegar, sugar, ¾ tsp. salt, and 2 Tbsp. oil in a small bowl to combine. Let sit while you prepare the chiles.

Step 2

Heat broiler. Arrange chiles on a small rimmed baking sheet. Drizzle all over with remaining 1 Tbsp. oil; season with salt and black pepper. Turn chiles cut side down and broil until slightly softened and skins are blistered all over, about 5 minutes.

Step 3

Remove from oven and, using tongs, turn chiles cut side up. Divide cheese evenly among chile cavities. Finely grate garlic over, frequently tapping grater against baking sheet to help release garlic somewhat evenly over everything.

Step 4

Return chiles to broiler and broil until cheese is melted and browned in spots, about 3 minutes.

Step 5

Transfer chiles to a platter. Spoon shallot dressing over and season with more black pepper.

With love from the farm,

Kyle, Sam, Jacquie, & Jerry

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