What’s My Share?
- bell peppers
- Shishito peppers
- slicing tomatoes
- Juliet tomatoes (or the rounder Campari tomatoes)
- dried dill head
The Japanese Shishito pepper and the Spanish padròn both make appearances in our late-summer CSA shares, and are basically interchangeable in recipes. They have a medium, very tangy spice level, although one in every bunch will pack a hot kick. We like ours blistered in a cast-iron skillet and dipped in a creamy lemon sauce. Eat them right out of the skillet and wish you had more!
Dried Dill Head
Dried dill is the robust, distinctive flavor in pickled recipes, particularly pickled cucumbers. But it is also used in fish entrees, egg dishes, cream sauces, salads, vegetable sides, and some flavored breads. One teaspoon of dried dill is equivalent to about one tablespoon of fresh dill. You can store your dill head as it is, on the stalk, or, as I did, strip the sprigs from the stems and store in a dry container. I grind mine with a mortar and pestle just before I use it. Pickled cucumbers usually call for fresh dill, but here’s a tutorial for substituting the dried dill from this week’s share instead.
Put in water immediately. Trim stems at an angle. Change water every day, and trim stems every two days. Here are some recipes for mixing your own flower preservative.
Juliet or Campari Tomatoes
The medium-sized, oval-shaped Juliet tomatoes and their rounder Campari cousins make great snacks and hold up well in salads, salsas, and fresh (not preserved) pasta sauce. The Campari tomatoes are often sold as “tomato-on-the-vine” in supermarkets and are higher in sugar and lower in acid than other tomatoes. As always, store tomatoes on the counter. Cut with a serrated knife.