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Calabacitas with Pepper




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Recipe By Chef Jim Coleman

While we wait for our local produce, yellow summer squash is a good alternative. If you also see fresh zucchini you can substitute or mix the two squashes in this easy recipe. And be sure to tell us whether you like your calabacitas with or without hot peppers.

Serves 8 people

Ingredients

    Poblano Peppers

  • 3 tablespoons of butter
  • 1 medium onion, finely chopped
  • 2 pounds of yellow summer squash, cleaned and diced
  • 2 cups of fresh or frozen corn kernels
  • 3 anaheim or poblano peppers, roasted
  • ½ of a cup of milk
  • ½ of a teaspoon of salt
  • 1 to 2 serrano or jalapeño chili peppers, roasted and chopped
  • salt and ground black pepper to taste
  • 4 scallions, thinly sliced
  • 2 tablespoons of chopped fresh cilantro

Anaheim Chili Peppers

Directions

    1. Heat the butter in a large skillet over medium heat. Add the onion and summer squash, and cook, stirring, until soft-about 8 minutes.
    2. Add the corn, peppers, milk and ½ of a teaspoon of salt. Cover the mixture and simmer for 8 minutes. Season it with salt and pepper to taste, and garnish it with the scallions and cilantro.
Photo by Flicker user jefferysclark / CC BY-NC 2.0
Photo by Flicker user beautifulcataya / CC BY-NC 2.0

Reminder: The ingredients in a recipe determine if it should be eaten every day, some days, or on special occasions. It's up to you and you doctor to determine what can be part of a healthy diet for you and any special needs you may have.


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Photo by Flicker user mollycakes / CC BY-NC 2.0



Move Over, Kale Chips! Kale Buds Are Here

By Lari Robling - April 18th, 2012

High Tunnel farming caught my eye because its extended growing season adds to the amount of local produce we get. While farm manager Aviva Asher was tidying up the winter crop to make way for spring, I discovered another benefit of local growing: use what you’ve got.




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