August 25 CSA Delivery
Recipe Suggestions from Conne Ward-Cameron

Another beautiful box filled with the reds and yellows of the season. Aren’t the peppers really coming into their own?

This first recipe is an adaptation of one from Ian Winslade, formerly of many Atlanta restaurants including Bluepointe, Shout and Spice market. He just opened Buckhead Bottle Bar in June and he demonstrated this pepper salad at the Morningside Farmers Market last week.

Winslade suggests using different colored peppers, but the salad will, of course, be just as delicious with the exclusively red peppers that were in my box today. I haven’t cut into them yet, so I don’t know if they’re all sweet peppers, or if some hot ones are lurking in the bunch. Be sure to taste your peppers as you’re using them in any recipe to be sure the final result is what you expect!

Oh - and a note. There was some conversation several weeks ago about sherry vinegar. Almost every chef I'm working with these days is using it, and I was reminded that I bought mine at the DeKalb Farmers Market - I think it's less than $2 for the bottle.

Summer Pepper Salad with Bulgur

6 assorted different colored sweet peppers, seeded and thinly sliced
1 Thai chile, seeded and thinly sliced (optional)
¼ cup extra virgin olive oil
Fleur de Sel
1 1/2 cups bulgur
½ cup diced cucumber
½ cup diced mozzarella
¼ cup diced basil leaves
¼ cup chopped golden raisins
Freshly ground pepper
Sherry vinegar to taste

Combine the peppers, olive oil and Fleur de Sel and let marinate for at least 4 hours.

Pour bulgur into a 1-quart heatproof measuring cup and add water to cover. Heat in microwave for 2 minutes, then let sit until water is absorbed. After about 10 minutes, check texture of bulgur and repeat with a little more water if necessary to completely soften the wheat. Season to taste with salt and set aside.

When ready to serve, combine bulgur, cucumber, mozzarella, basil and raisins. Season to taste with salt, pepper and sherry vinegar. Top with the peppers.

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Also at the Morningside market this summer, Robert Gerstenecker of Park 75 made this yummy hummus with pink-eye peas. Yes, those any of those field peas will make delicious hummus, and it’s just too easy. If you've run out of ideas for your weekly bag of crowder peas, give this a try.

Field Pea Hummus

1/2 pound field peas, cooled in salted water and drained
3 cloves garlic
1/3 cup tahini
2 teaspoons salt
1/2 teaspoon black pepper
pinch cayenne
3/4 cup extra virgin olive oil
1/4 cup fresh lemon juice

In the bowl of a food processor, combine peas, garlic, tahini, salt, pepper and cayenne. Pulse until mixture is finely chopped. Add olive oil and lemon juice and puree to a smooth texture. Taste for seasoning and add more salt or cayenne if needed.

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