Today’s harvest was so inspiring! First I wanted to eat all of your butterball potatoes as I washed and packed them. Then I wanted to eat all of your fennel as it rolled in from the field, like some kind of giant aromatherapy experiment. Later I was obligated to try a few of the bell peppers for quality control purposes, and I just loved them. Normally I would not list green bell peppers as one of my favorite things, but today, in the sun, juices bursting out of them, I was the biggest fan. They say that ambiance and surroundings have a lot to do with one’s enjoyment of meals, and I agree, probably anything would have tasted great in todays late autumn sunshine with hawks circling overhead, and friends harvesting together.
I was inspired to make peppernata, combining both bell peppers and potatoes, with generous amounts of olive oil in a skillet and cooking until soft. This is a traditional Italian appetizer served downtown at Trinacria with little bread knots to scoop it up with. They may put more stuff in the pan with theirs, such as onions or garlic, I can’t tell. But I like mine plain. I was already so excited about just a fresh pepper, that I don’t need to get too fancy to enjoy it. I just looked around the internet a bit and found several different recipes for pepperonata and all of them look great and not too much more involved than my super simple version.
Peppers are nutritionally significant. High levels of vitamins A, C, and E, and the minerals iron and potassium characterize most pepper varieties.

There are two more CSA shares after this one. The final dates for pick up will be Wednesday October 27, Thursday October 28, and Sunday October 31, respectively. Unless you choose to sign up for the FALL SHARES!!!

Fall Shares will be available post season for Sunday pick up only. If you like kale, onions, and potatoes as much as I do, you might like to sign up for a fall share. It’s like a little second CSA season, a bonus round. From November 7- December 12, just 6 weeks, the cost will be 75.00. You can choose to pick up the fall share at the Olympia Farmers Market or the Kirsop Farm. Send in a check for 75.00 with your name, address, phone number, and pick up location preference to get on the list.

Chilies Rellenos Jose – Nancy Crabb
Whole or halved hot or semi hot chilies, or mini bells
Enough to cover bottom of a 7x13 pan.
1 pound Monterey Jack cheese, cut into thin strips
5 large eggs
1/4 cup flour
1 1/4 cups milk
1/2 tsp salt
1/2 pound grated cheddar cheese
1/2 tsp paprika
Remove seeds from chilies. Slip strips of jack cheese inside chilies. Beat eggs and gradually add flour, milk, and salt. Arrange chilies in a well-greased pan. Sprinkle on cheddar. Pour on egg mixture. Sprinkle on paprika. Bake uncovered at 350 degrees 45 minutes. Makes 6-8 servings.

Fennel with Parmesan Cheese – Victory Garden Cookbook

2 pounds fennel bulbs with one inch stalks
1/2 cup freshly grated parmesan cheese
3 tablespoons butter, in small pieces
salt and pepper to taste

Heat oven to 400 degrees. Wash and trim fennel bulbs. Blanch or steam them until tender, but firm, 8-15 minutes. Cool and quarter, leaving a thin layer of the core to hold the bulb together. Arrange, cut side up, in buttered 1 1/2 quart baking dish. Cover with cheese and butter and season with salt and pepper. Bake 20-25 minutes until cheese is lightly browned. Four servings.