NE Box Newsletter for September 13, 2019 Pickup

Oh have we got some boxes for you this week! Sweet Nebraska sweet corn. Sweet and fragrant Genovese Basil, and sweet but spicy Sugar Rush peppers. Ahhhh how sweet it is. Seems it was just yesterday I was longing for eggplant — I have a real weakness for slices of eggplant, panko-breaded and lovingly fried to crisp perfection — and summer squash –ditto here, same weakness…And now here I am, worrying over the time to come when I’ll be without, and trying like mad to extend summer in whatever preserving ways I can think of. Mainly my excess produce heads to the freezer for soups, sauces, pies, and whatnot on down the winter road. However, I’m thinking with all these chiles available at this time, I might be destined to do some quick pickling and hot sauce making. Here’s a nice quickie recipe for all these peppers, should you be so inclined toward making them. Read the whole post from Julia over at The Roasted Root.

HOW TO MAKE PICKLED PEPPERS

PREP TIME: 10 min   COOK TIME: 10 min  TOTAL TIME: 20 min

An easy tutorial on how to make pickled peppers. Use this recipe to can peppers from your garden to keep them fresh for months!

INGREDIENTS

  • 1 tablespoon olive oil *
  • 12 ounces chilies of choiceabout 4 cups
  • 4 cloves garlic sliced in half
  • 1 3/4 cup white vinegar
  • 3/4 cup water
  • 1 tablespoon sugar **
  • ½ teaspoon salt

YOU WILL ALSO NEED:

  • 1- Quart Mason Jar

OPTIONAL ADD-INS:

  • 1 bay leaf
  • 1 to 2 tsp whole coriander seed
  • 1 to 2 tsp cloves
  • 1 to 2 tsp peppercorns
  • 1 to 2 tsp whole cumin seed
  • 1 to 2 tsp whole mustard seed

INSTRUCTIONS

  1. In a large skillet, heat the oil over medium-high and add the chilies and garlic. Sauté, stirring frequently until softened, about 5 minutes. Allow the chilies to cool enough to handle.
  2. Add the chilies and garlic to a sanitized 1 quart-size jar (or 4 smaller mason jars).
  3. Note: If desired, slice some of the chilies in half length-wise in order to infuse the vinegar with chili spice and flavor.
  4. Heat the vinegar, water, sugar and salt in a small saucepan until sugar and salt is dissolved.
  5. Pour the water/vinegar mixture over the chilis and allow the contents of the jar to cool to room temperature. Seal the jar and refrigerate. Pickled peppers will stay fresh in an air-tight jar for up to 1 month.

RECIPE NOTES

*Replace the olive oil with avocado oil or grapeseed oil, or sunflower oil

**If you don’t do cane sugar, you can use coconut sugar or pure maple syrup.

You can also leave the chilies raw and skip the sautéing process, but they will come out more firm.

Recipe and photo by Julia of The Roasted Root


And here are your boxes: See anything you’d like to order more of? Do it! See anything you don’t think you want? Take it out. Also check out everything we’ve got to add on – and in – to your boxes this week. You’ve got until Monday at 11:59 pm to customize until your heart’s content.   🙂

Sweet Corn from Pekarek’s Produce* (6 ears)

Jalapeno peppers form Delish Farms (6-8 ct)

Yellow Summer Squash from Pekarek’s Produce (2-ct)

Green beans from Abie Vegetable People (1 lb bag)

Purple Eggplant from Pekarek’s Produce

Certified Organic Basil from Abie Vegetable People (2 oz clamshell)

Scarlet Kale from Abie Vegetable People (1 bunch)

Sweet Corn from Pekarek’s Produce* (6 ears)

Yellow Summer Squash from Pekarek’s Produce (2-ct)

Green beans from Abie Vegetable People (1 lb bag)

Purple Eggplant from Pekarek’s Produce

Certified Organic Basil from Abie Vegetable People (2 oz clamshell)

Scarlet Kale from Abie Vegetable People (1 bunch)

Grassfed Ground Bison from Straight Arrow Bison (1 lb)

Kiku Chrysanthemum Melons from Delish Farms (2-ct)

Egg Bagels from Bagel Bin (half dozen)


While you are customizing your box and browsing through The Nebraska Box website, check out the Vacation Mode for when you’re out of town. Or, look into rescheduling future payments as needed. Tell all your friends about the newest addition–our “one off” weekly box option for folks out there who aren’t ready to commit to a subscription.  We’re still getting it situated on our website, so for now please share these direct links with anyone who may be interested:  Weekly Supreme Box  and Weekly Veggie Box.  Have them put your name in the order comments for a $10 kick back to your funds.  As subscribers, you’ll want to be sure and log in and stick with your usual Supreme and Veggie for the best value; the Weekly options are $5 more.


Check out the huckleberries from Delish Farms this week! The mere word gets me hankering for some huckleberry pancakes. Yes to that, for sure. Here’s a recipe for them that relies on your children going out to pick the berries, which you don’t have to do, as Delish already did for you!

As cooler temps edge out summer, we’ll have winter squash a’comin’ your way. Also look for a return of milk and cream. More bagels and breads. Apples, cheeses, root vegetable crops…It’s all going to be so good. Keep in mind that The Nebraska Box will continue on, year round, and you will be amazed at the bounty our farmers and producers will have for you all winter long!


A humongous shout out to your Nebraska Box packers, Steph and Lisa! Every week these ladies work hard to make sure your boxes are carefully packed according to your customizations. They’re the best packing team around, and we are beyond grateful to them for their diligent attention to detail and light hearts.  

Take time enough for your meals, and eat them in company whenever you can. There is no need for hurry in life—least of all when we are eating. ~Edward Everett Hale, “How to Get the Best of It,” c.1892