Goats Horn Chili adds a little spice to the box this week along with onions, cabbage, green chard, collard greens, magenta spreen, epazote, mint, oregano, rosemary, and a lovely cardoon flower arrangement. No eggs today as the chickens took an unexpected break in production.

The Goats Horn chili is a flavorful and picante compliment to any dish that requires a kick. The brilliant red color is not deceiving; the seeds are very hot, so carefully take them out after cutting them in half. (Don't touch your eyes after touching the chili.) They can be dried and used later too.

Once smoked and dried, this pepper transforms into a Chilean spice blend called Merquen and is put on everything from eggs and potatoes to soups and meats. We are giving it to you fresh and will soon have our version of the blend for you to try.

Using the fresh chili, deseed it, chop it finely and add it as part of a sofrito ( recipe below) as the base for any Spanish or Italian dish.

Sofrito (spicy)

yield: For 2 1/2 cups

ingredients

8 garlic cloves
1/2 cup extra-virgin oil
1/2 to 1 goats horn chili ( depending how spicy you want it)
4 cups onions, finely chopped
3/4 tsp oregano
3/4 tsp rosemary
1/2 dried bay leaf
8 oz pureed fresh tomatoes or canned tomato puree
1/2 tsp salt

preparation

Put the garlic into a tall jar or beaker, then process to a paste using a hand-held blender. Put a saucepan over medium heat and add the oil. Fry the garlic until browned. Add the chili to flavor the oil. Meanwhile, process the onion in the blender. Add to the pan with the garlic. Lower the heat, add the herbs, then fry, stirring frequently, until the onion has browned. Add four-fifths of the tomatoes and cook for 30 minutes. Add the remaining tomato, cook for 30 more minutes, then season with salt and pepper.

Sofrito and Mussels Tapas recipe

(4 servings)

2 pounds mussels

1/2 cup white wine

1/2 cup of water

1/2 cup sofrito

1 teaspoon chopped parsley

fresh olive oil

1 lemon or lime

plenty of bread to soak up the sauce

In a large pot over medium, steam the mussels with the wine, 1/2 cup water and sofrito Cover, and cook until mussels open, about 6 minutes, stirring once. (Discard any unopened mussels.) Remove from heat and stir in fresh olive oil. Season with salt, pepper and lime and serve with bread.