 It's really starting to feel like fall now, especially when you hear meteorologists talking about a frost! It feels a little early, but at this point in the season the thought of things slowing down is pretty welcome. Root vegetables and winter squash will start taking over and spinach and arugula will be back in soon. But right now watermelon is super sweet, the corn is amazing, we are fully in the annual tomato glut and we will harvest edamame tomorrow! Still plenty of summer left to enjoy on the farm!  Since we are swimming in peppers right now, I decided to make stuffed peppers tonight. - Most recipes tell you to steam the peppers before you stuff them, but we don't really enjoy soggy veggies so I just remove the tops from the peppers and place them in a 13 x 9 or 8 x8 pan and add a little water to the bottom before I stuff them. For the stuffing I use whatever veggies and grains I have on hand. Tonight I used a mix of brown rice & quinoa. I sautéed -onions, garlic, carrots, broccoli, swiss chard, parsley and tomato just until they were tender and the tomatoes nice and juicy. I added grated parmesan cheese to the vegetables and rice and stuffed the peppers and topped them with mozzarella cheese. Enjoy!  This week in your share-
Edamame! Lettuce, Hakurei Turnips, Garlic, Herbs, Cucumber, Tomatoes, Red Onions Broccoli, Red Watermelon & Sweet Bell Pepper |
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