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Seven Ways to Prepare Sweet Peppers

Sep 22, 2015

Early Fall Feasts!
Seven Ways to Prepare Sweet Peppers
Stuff:  Don't stop at traditional ground beef & rice, try stuffing halved, seeded peppers with fresh tomatoes, garlic & basil. Bake until tender & drizzle with balsamic vinaigrette.
Shred: Slice peppers into thin strips along with cabbage, celery, red onion or scallion for a colorful sweet-and-tart bell pepper slaw. 

Skewer: For your next shish kabob, alternate colorful squares of pepper with chicken sausage, chunks of onion & squash.
Roast: Bring out their soft, juicy sweetness by blackening peppers on a hot grill. Once all sides are blackened, place in a covered bowl to sweat until cool. Peel away the charred outer skin. Use on sandwiches, salads & so much more!
Puree: Add loads of flavor and few calories to hummus, gazpacho, soups & sauces with pureed roasted red, yellow & orange sweet peppers. Pepper puree freezes very well!
Roll: Roll strips of roasted peppers & basil around bite-sized balls of fresh mozzarella and skewer with a toothpick for a scrumptious appetizer.  
Freeze:  No peeling or blanching required. Simply seed, slice, shred or chop, and containerize in portions ready for your favorite recipes.
Bodacious Beets 
While some of us consider beets a true delicacy, for others the word conjurs memories of overcooked Del Monte slices. And perhaps having to remain at the table until we ate the mushy discs! Thankfully, fresh beets bear little resemblance to their humble canned relation. STORAGE: Trim the leaves 2 inches from the 
root as soon as you get them home.  Store the leaves in a separate plastic bag and use within a couple days. Store the untrimmed root bulbs bagged in the refrigerator crisper drawer 7 to 14 days.  Fresh cooked beets can be frozen for up to a year.  Wrap the beets in foil and roast them OR boil them until just until fork-tender. Peel and dice before freezing. 
Photo shows Brightside Acres Touchstone Gold and Chioggia beets prepared for freezing.
PREPARATION: Roasting beets is the absolute best way to prepare them for use in a wide variety of dishes. Salad: Add roasted beets & crumbled goat cheese to mixed greens. Side Dish: Toss roasted golden beets with parboiled brussels sprouts, olive oil & herbs OR Toss roasted red beets in a balsamic glaze. Soup: Add roasted beets of any color to stewed beef broth, onions, carrots & potatoes. The addition of sliced cabbage & fresh dill plus a serious shake of red wine vinegar makes a serious soup. Top with salt, pepper, dill weed & sour cream. 
Baba Ghanoush to the Rescue!
This easy dip is a delicious way to use up an abundance of eggplant. It freezes wonderfully and is a great thing to have on hand during the holidays. Place a couple pounds of eggplant on a foil-covered cookie sheet. Slash the skin a couple times with a knife. Roast in a preheated 425 degree oven for about 45 minutes, turning halfway through. The eggplant will collapse a bit and char. Cut off the stems & peel. Place the eggplant, six cloves finely-chopped garlic, and 1/3 cup tahini in a food processor & blend until almost smooth. Add the juice of two lemons, 2 teaspoons salt & 1/2 tsp pepper. Blend until smooth. Serve with chunky crackers or pita chips. Or freeze in freezer-safe rigid containers. YUM!
What the heck is Tahini?  A paste of ground sesame seeds commonly used in Middle Eastern, Greek and East Asian cooking. These days, it's available at most grocery stores. Or, you can make your own!
This week's produce forecast:
This week's CSA share will include new potatoes, garlic, butternut squash, beans, colorful peppers, chard,  kale and a surprise or two. WHAT WILL WE HAVE AVAILABLE AT THE MARLINTON STORE?  Beans, broccoli, eggplant, kale, peppers, potatoes, tomatoes. We also have free-range eggs ($3.50/dz) and whole free-range chickens ($4.25/lb).  Decide you want a dozen eggs or a chicken included in your basket? Want us to hold something for you at the store? Drop us a line.
CLICK HERE to SIGN-UP for OCTOBER or NOVEMBER SERVICE.
Duck, Duck...Turkey!
Most of you are familiar with free-range chickens from Steve Saffel at S & S Farm. So flavorful and tender! Once you taste a Saffel chicken ($4.25/lb), you'll never drive to Kroger again! This season Steve is offering free-range ducks ($5.25/lb), a delicious & nutritious alternative to chicken. Duck breast has about half the saturated
fat of a boneless, skinless chicken breast and is notably higher in protein, iron, selenium and niacin. Nutrition information.  Coming soon: Thanksgiving & Christmas turkeys! If you ordered one last season, you know how good they are. This year, we'll have turkeys ($4.25/lb) available over a wider range of dates. Questions? Want to order a bird? Contact us.
Shiitake mushrooms at Maple Mountain Farm. Brightside Acres kale mix.
Apples are ripening at Brightside Acres.
Rose says: "Please buy my beautiful blue/green eggs from
Produce on the Move!"
Visit Us 12-5pm Thursdays: 503 Third Ave in Marlinton
Questions? Contact us!
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HEARTFELT THANKS TO ALL OUR CUSTOMERS.
With your dollars, you've not only purchased produce raised using the most environmentally sustainable methods, you've also supported the reality of small farming as a business. We small local producers simply can't survive without your choice to spend more of your dollars with us.

THANK YOU FOR SUPPORTING OUR LOCAL FOOD ECONOMY.