Siena Farms Blog
Have you ever had a Hungarian Hot Wax Pepper? Don’t let the name scare you – while they do pack in some kickin’ flavor, their spice won’t knock you out like some other peppers. Their beautiful, waxy skin and neon golden-green color will clue you in on just how special these little guys are.
Our friends at Oleana and Sofra roast them in a hot oven on a sheet pan and then pulse in a food processor until they’re a pulp. This pulp gets folded in to Greek Style yogurt and is complete heaven with just a squeeze of lemon and a touch of salt. Smear this spicy and cooling yogurt on pita, serve with a grilled vegetable flatbread, or add to your favorite sandwich wrap.
If you felt like stopping by the farm stand for a big bunch of ’em, you could make one of our favorite things – a homemade peperoncino-style pepper pickled with fresh garlic and salt. There are plenty of good, simple recipes to be found on the web and after a few weeks in brine these babies will be perfection. (Just make sure to prepare enough for good eating all winter long!)
We’re lovin’ the summer and want to know how you’re enjoying your Siena Farms veggies!
Drop us a note or comment and let us know.
Happy Friday from the farm crew! Do you know why we love Fridays? We get to pack up our trucks and head into town for the Copley Market downtown. It gives us a great chance to meet with you, our happy food enthusiasts, and to show you all the great things that happened in the last week!
We know (very well!) how hot it has been and that the mugginess has been getting everyone down… but how could you not be just a bit more smiley when you look at our Joker Sunflowers?
We’re well into the their growing season – and what says “summer” like a bunch of these guys in a nice pitcher on your counter?
Also, it’s that time of year when herbs are really taking off and if you’re anything like us, sometimes time passes too quickly and it’s hard to use a whole bunch by the end of the week. Take a cue from our friends at Sofra and put handfuls of picked leaves in your next salad for a nice punch of flavor with your crunch of greens! Try adding cilantro, parsley, or basil leaves into your salad with nice cuts of fresh scallion tops. Toss with your favorite dressing (or make your own) and top with some finely shredded raw beets. It’s a great, fresh way to add a burst of color and taste to a great summer time staple.
Sometimes we forget how amazing vegetables fresh from the ground really are. We’re here every day rolling in the dirt and basking in the sun – working hard to make sure we’re stocking our farmer’s markets with the freshest of the fresh! Each field is special to us, and we get easily spoiled by snacking on tasty stuff.
It was just last week we invited out the staffs of Oleana and Sofra to see and understand where all their tasty wares start out… in the dirt! We spent a few hours showing eager folks why we’re so passionate about what we do and a conversation came up. Do you know that most people have never tasted a “just dug” potato? When they come straight out of the ground the skins are thin and soft – you can wipe ’em off with your fingers! The starches also haven’t developed yet so they are more sugar and sweetness than the in-store varieties that have been sitting for who knows how long.
If you love potatoes like we do, try a “just dug” potato this summer. For us, potatoes are a kin to tomatoes – you can surely get them year-round, but when it’s summer and still warm from the sun, well, they’re the best!