2025 Rootsfarmshare- Week 22

jennifer clark
Oct 14
4 min read

Updated: Oct 17

2025 Roots Farmshare – Week 22

What’s in Your Share This Week

Sweet Peppers

Jalapeños

Red Mizuna

Arugula

Carrots

Daikons

Carnival Squash

Pears

Herb Bunch

Recipes & Kitchen Inspiration

Roasted Carnival Squash with Garlic–Herb Drizzle

Roasty, caramelized wedges with a bright, savory finish.

• Halve squash, scoop seeds, rub with oil, salt, pepper.

• Roast cut-side down at 425°F until tender (35–45 min).

• Blend olive oil, grated garlic, chopped herbs, lemon, salt; spoon over to serve.

Mizuna & Arugula Pear Salad with Toasty Seeds

Peppery greens meet sweet, crisp pear.

• Toss mizuna and arugula with thin-sliced pears and shaved carrots.

• Add toasted sunflower or pumpkin seeds.

• Dress with olive oil, apple cider vinegar, a dab of mustard, salt, pepper.

Daikon–Carrot Quick Pickles

Crunchy, tangy, and ready the next day.

• Matchstick 1 daikon and 2 carrots; pack in a jar.

• Warm 1 c water + 1 c rice vinegar + 2 Tbsp sugar + 2 tsp salt; pour over.

• Cool, refrigerate; enjoy on bowls, wraps, or tacos.

Pepper & Jalapeño Skillet (Great over Rice or Cauli Rice)

Sweet heat in one pan.

• Sauté sliced sweet peppers (and onion if you have) in oil.

• Add minced jalapeño to taste, salt, cumin, splash of vinegar; cook till tender.

• Finish with chopped herbs and a squeeze of lime. Serve over rice or cauli rice.

Pear–Jalapeño Salsa

Sweet, bright, and a little spicy.

• Dice pears, jalapeño (seeded), sweet pepper, and a little red onion if handy.

• Stir in chopped herbs, lime juice, and a pinch of salt.

• Spoon over roasted squash or grilled protein.

Herby Daikon–Carrot Slaw

Crisp, juicy slaw that keeps well.

• Shred daikon and carrots; toss with chopped herbs.

• Dress with rice vinegar, olive oil, pinch of sugar, salt, pepper.

• Optional: add toasted sesame seeds.

On the Farm

Peppers in the PNW: Why They Show Up Late—and Why We Have So Many Now

Peppers are heat-loving, long-season crops. In Washington’s cool, short growing season, they need a serious head start and a bit of pampering to thrive. Here’s how we make it work at Roots Farm—and how to make the most of your pepper bounty at home.

Why peppers are “late” in Washington

Long-season crop: Most sweet and hot peppers need 70–100+ warm days to mature.

Cool nights: Our spring and early summer soil and night temps run cool, which slows growth and flowering.

Result: Even with careful management, peppers here typically don’t hit peak production until late

September into early October.

How we grow peppers at Roots Farm

Extra-early start: We sow seeds months ahead of planting time so seedlings are robust when it’s finally warm enough.

Under cover: Plants go into protected beds/tunnels to raise temps, shield wind, and speed ripening. We didnt this year but plan to next season for an earlier harvest!

Season-end marathon: As soon as freezing temps

threaten, we harvest everything—including green fruit—then ripen peppers indoors so we can keep supplying you with fresh, local peppers for weeks.

Fun fact: In warmer climates, peppers are perennials and can live for years. In our climate they’re grown as annuals because frost is fatal.

Why you’re seeing lots of peppers right now

A light frost can wipe out a pepper field overnight. To beat the freeze, we do a final, whole-plant harvest. Many fruits are fully colored; others are green but physiologically mature enough to color up off the plant. Ripening indoors lets us stretch the local pepper season without losing the crop to cold.

How indoor ripening works (and how you can help at home)

Peppers don’t churn out lots of ethylene like tomatoes, but mature green fruits can color and sweeten off the plant if kept warm and dry.

At home:

Sort by ripeness: Keep any showing a “blush” (streaks of red/orange/yellow) together—they’ll finish fastest.

Warm, dry spot: Countertop out of direct sun (65–75°F) works well.

Ventilation matters: Use a shallow box or tray; avoid sealed plastic (traps moisture).

Speed it up: Place near (not touching) a banana or apple for a gentle ethylene boost.

Check daily: Remove any that soften too much.

Green vs. fully ripe peppers

Green peppers: Firmer, grassy-sweet flavor; great for sautés, stir-fries, stuffed peppers, and pickling.

Colored peppers (red/orange/yellow): Higher sugars, thinner skins, deeper flavor; ideal for raw salads, roasting, and sauces.

Storage & simple preserving

Fresh storage: Keep dry in the fridge crisper (bagged but vented). Use within 1–2 weeks.

Freeze (fast & easy): Slice or dice, spread on a tray to pre-freeze, then bag. No blanching required for most kitchen uses.

Roast & freeze: Char under a broiler or on a grill, peel, portion with a little olive oil, and freeze for instant flavor bombs.

Pickle: Quick-pickle rings in vinegar, water, salt, and a pinch of sugar for tacos, bowls, and sandwiches.

Drying (hots): Thread chilies into a ristra or use a dehydrator; store airtight. Grind for house-made chili flakes.

Cooking ideas for this week’s share

Sheet-Pan Mix: Toss sliced sweet peppers with onion and olive oil; roast at 425°F until edges blister. Finish with salt, lemon, and herbs.

Pepper & Jalapeño Skillet: Sauté peppers with cumin and a splash of vinegar; serve over rice or cauliflower rice with lime and herbs.

Pear–Pepper Salsa: Dice ripe peppers with pear and jalapeño, add lime and herbs—amazing over roasted squash or grilled protein.

Green Pepper Slaw: Thinly slice green peppers with carrots and daikon; dress with rice vinegar, olive oil, and sesame seeds.

Troubleshooting at home

Wrinkling: Use wrinkly peppers first; they’re losing moisture but still great roasted or sautéed.

Soft spots: Trim generously and cook immediately.

Won’t color up: Some varieties are meant to be green; others need more warmth/time. Use green in cooked dishes and hold the rest a few more days.

Bottom line: Peppers are a labor of love in Washington. With early starts, protective cover, and a last-minute frost dodge, we can bring you lots of local peppers right when nights turn cold. Enjoy the abundance—while it lasts!