NE Box Newsletter for Oct. 18, 2019 Pickup

Greetings! This week to warm you up, we’ve got some super duper spicy peppers. The hottest of the hot. Ghost peppers, Naga Vipers, 7 Pot Douglah, Trinidad Scorpions, and Carolina Reapers. If you’ve been looking to spice up your life and should you choose to add these into your box this week, please do heed the following warning about them from farmer Mark Roh, who’s grown them, and sampled them…

Warning: These peppers are no freaking joke. Its not a funny cartoon scene of fire-breathing heat that goes away. It lingers! It sits in your mouth and bleeping hurts for a solid 15- 20 min. You won’t be able to talk to people in coherent sentences,. You constantly salivate. You will drink water only to find it makes it all worse. DO NOT screw around with this stuff. Don’t wipe your eyes, don’t pee, don’t hold a baby for at least an hour after you touch these. Don’t cook with them directly in an unvented kitchen unless you like cooking after getting shot in the face with pepper spray. Don’t be Stupid with these!!! Enjoy!

How hot is hot? Well there’s a handy scale called the Scoville Scale, that willl give you an idea of the amount of heat your’e in for. Michael Hultquist of Chili Pepper Madness wrote the following about the scale:

The Scoville Scale and Scoville Heat Unit (SHU) were named for scientist Wilbur Scoville in 1912. At the time, Scoville worked for a pharmaceutical company named Parke-Davis where he developed a test called the “Scoville Organoleptic Test” which is used to measure a chili pepper’s pungency and heat.

Originally, Scoville ground up peppers and mixed them with sugar water, then tested them with a panel of tasters who sipped from these sugar-water-pepper solutions. He would then dilute the solutions bit by bit until they no longer burned the tongues of the tasters, after which he would assign a number to the chile pepper based on the number of dilutions needed to kill the heat.

The measurements are divided into multiples of 100. Note that 1 part per 1,000,000 dilutions of water is rated at 1.5 Scoville Units. Pure capsaicin, the stuff that makes chili peppers hot, is rated between 15 – 16,000,000 Scoville heat units. This is incredibly HOT. See the chart below to compare several peppers on the range of the scale, and how they relate to pure capsaicin.

Several factors can affect the heat of a pepper, but they generally fall into the ranges listed below.

Today, testing chili pepper heat is not quite so subjective. It has been replaced by High Performance Liquid Chromatography, or HPLC, which measures the pepper’s heat producing chemicals and rates them in ASTA pungency units.

The Scoville Scale can be used to not only measure chili peppers, but anything that is made from chili peppers, such as hot sauce. What is really being measured is the concentration of “capsaicin“, the active ingredient that produces that sensation of heat on our tongues.

The term “capsaicin” comes from the pepper plants’ classification, of the genus Capsicum. Capsaicin occurs naturally in peppers along with other capsaiciniods, all which make up the unique tastes and heat reactions of each pepper, depending on their ratios of which make up the unique tastes and heat reactions of each pepper,depending on their ratios.

Also from Michael Hultquist, a list of Scoville Heat Units (SHU) of the most common chili peppers and hot sauces so you can get an understanding of how they relate to each other:


So you know exactly what you’re in for if you want to add these to your box, here’s the SHU of the hot peppers we have:

  • Ghost Pepper — 1.0 million SHU
  • Naga Viper  — 1.3 million SHU
  • 7 Pot Douglah –1.8 million SHU
  • Trinidad Scorpion –2.0 million SHU
  • Carolina Reaper –2.2 million SHU

Ahhh, but never fear…We also have some very mild peppers in your boxes this week. Shishito peppers (50-200 SHU) and the Carmen pepper (0-500 SHU). Delish Farms farmer Alicia shared a recipe with us this week for the fantastic Shishito peppers she grows. 

2 Tbsp. soy sauce

2 Tbsp. water

1 Tbsp. rice vinegar                         Whisk all these ingredients together in a small bowl.

1 1/2 Tbsp brown sugar

1/2 tsp. crushed red pepper flakes

Cook a couple big handfuls of Shishito peppers –stems removed — Saute these for a few minutes in about 1 tsp. oil. Remove the peppers from the pan and set aside. Add a tad more oil to the pan (1 tsp. ish) and heat this over med-low heat. Once heated, add:

1 clove garlic, finely minced and 1/2 tsp fresh ginger, skin removed, finely minced. Cook for a minute or two, stirring frequently and minding the garlic doesn’t burn. Add in the soy sauce mixture and raise the heat to medium. Let this cook until the sauce reduces to a glaze — about 5-7 minutes, stirring all the while. When the sauce has reached the lovely, glazey point you think looks good, add in the cooked shishitos. Eat ’em up!

Oh shishito…are you ever gonna love these and want to eat them each and every day!

Don’t miss out on your mix and match opportunity; log in between 10am Sunday and 11:59pm Monday to customize your box every week.  If you’re skipping a week, put yourself on vacation mode.  DON’T FORGET to un-check the vacation box when you’re back and in need of a box. 

The boxes this week:


Shishito Peppers from Delish Farms (10-ct bag)

Asian pears from Fox Run Farms (1 bag)

Sweet Potatoes from Pekarek’s Produce (3 lb bag)

Certified Organic Salad Mix from Abie Vegetable People (6 oz bag)

White Sourdough loaf from Le Quartier Baking Company


Certified Organic Curly Kale from Abie Vegetable People

Asian pears from Fox Run Farms (1 bag)

Certified Organic Salad Mix from Abie Vegetable People (6 oz bag)

Butternut Squash from Abie Vegetable People

Whole Bean Saratoga Coffee from Cultiva (12 oz bag)

Certified Organic Green Carmen Peppers from Robinette Farms (~1 lb bag)

Grassfed Ground Sirloin from Davey Road Ranch (1 lb)


Enjoy this delightful fall weather and don’t forget to use the Seasonal and Simple App. It can give you tips for many MANY local items.

Did everyone get the info on LOCAL THANKSGIVING TURKEYS? In case you missed it….

Get a Tasty Turkey

We are excited to be offering a limited amount of local turkeys to NE Box subscribers this year!  We have created a simple form for you to fill out if you are interested.  These turkeys are free-ranged on certified organic pastures and supplemented with non-GMO grain, in addition to all the forage, seeds, and insects they can eat..  They will be available in three different size ranges, require a $20 deposit per bird, and will be $4.85/lb.  They will be available for pickup at TWO locations (one in each city) the week prior to Thanksgiving.  Will come frozen, will be delicious.  For more info and to reserve a bird:  click here for the form.