After a couple of cool days, we’re ready for another warm dry week at the farm. Aside from routine harvest tasks, the main jobs for this week are bringing in a beautiful crop of storage onions and scouting the fields for weeds that eluded summer’s cultivation and hand weeding.
In your share this week:
Basil – Green Beans – Carrots – Cucumber – Lettuce – Melons – Green Peppers – Hot Peppers – Sweet Onion – Red Potatoes – Tomato – Zucchini
Classic Stuffed Peppers
- 4 large green bell peppers or about 5 small ones
- 15 ounce can tomato sauce
- 1/2 pound ground beef or turkey
- 1/3 cup chopped onion
- 1 cup cooked brown or white rice
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper
- 1/8 teaspoon garlic powder
- Place minced garlic and chopped cilantro in a large bowl and set aside.
- Bring water to a boil and plunge in green beans. Cook just until tender, about 5-10 minutes, do not overcook. Drain well and place beans back in hot pan, turn on stove burner and shake for 30 seconds to dry the beans out. Pour hot beans in the bowl with the garlic and cilantro mixture and stir briefly, then let sit untouched for ten full minutes. Add olive oil, toss and place in refrigerator overnight or for at least 4 hours.
- Before you are ready to serve, remove beans from refrigeration and let sit for 45 minutes at room temperature. Add lemon juice, vinegar and pepper. Toss, taste for seasoning and serve.
Recipe from Feast and Farm.
Fruit Dip to serve with your melon!
7oz marshmallow fluff
8oz cream cheese, softened to room temperature
2 Tablespoons frozen orange juice concentrate, thawed
- Spoon marshmallow fluff into a large, microwave safe mixing bowl then microwave for 15 seconds. Add softened cream cheese and orange juice concentrate then whisk or beat with an electric hand mixer until very smooth. Chill for several hours or overnight. Serve with assorted fruit.
Based off a recipe from iowa girl eats.
For the farm crew,