Bell-Peppers

Shares This Week

(CSA members will receive 6-8 items from the following list)

CANTALOUPE

WATERMELON

NECTARINE – LOOKS LIKE PEACH BUT NO FUZZ

PEACHES

APPLES – RED GALA OR GREEN GINGER GOLD

GREEN BELL PEPPERS – GOOD FOR STUFFING – ALSO FREEZE SOME FOR WINTER

EGGPLANT

ONIONS

CORN

FRESH CUT HERB

CHARD

CARROTS

POTATOES

GREEN BEANS

 


 

 

It’s time to sign up for your Fall CSA.   Please click on this Fall CSA  link to download

 


 

Farmers fork

 

Hope everyone had the opportunity to  ‘ be there’ Monday during the Eclipse – for those of us that did not make Woodstock, it was a groovin’ time. .

 

The temperatures have dropped a bit overnight – so we are busy planting lettuces, spinach, kales and arugula. Getting ready for fall & winter csa takes a bit of planning . We choose veggie varieties that are cold resistant, short maturity rate and will grow well in ‘reduced light’ situation as our day length decreases.

 

As we plan for winter we remind folks to squirrel away a few veggies & fruits in the freezer. Peaches & nectarines can be sliced and frozen for pies, breads & smoothies. I like to take a pie dish , place a zip lock bag on top & insert peach slices till the pie plate is full. The put plate and peaches in the freezer. Leave until peaches freeze –remove plate – you now have peaches ready for pie. You could also make the whole pie & freeze – be sure to reheat from the frozen state to avoid a soggy crust. Some people like to dip their peach slices in a lemon water mixture to prevent browning. Browning is caused by oxidation – we work fast and in small batches so i usually skip the lemon water stage.

 

The weather this summer sure brought on the peppers. You can pre make stuffed peppers, bake & then freeze. When ready to eat – remove from freezer – place in baking dish – in the frozen state & reheat. Serve with your favorite sauce . A quick hearty meal on a winter day.  We like to dice peppers and onions &  put in serving size ziploc and freeze  for easy use . Slice larger slices for  that beef stroganoff dinner and mince others for a quick addition to that morning omelet.

 

There is a lot of interest in plant based diets. Eggplant is often used as a meat substitute. Use diced in place of meat for any dish – it pairs well in spaghetti , stew and chili. Here is an easy recipe to make eggplant ‘bacon’ http://www.thekitchn.com/how-to-make-eggplant-bacon-232874

 

The home gardener still has time to seed a few containers for porch or deck side growing . Leafy greens will reward you many times over this fall. You can also plant tomatoes and peppers in 5 gallon buckets to bring inside when the days turn cold. We do this for our high tunnels and also for our large south facing front porch,

 

As always – please send us your recipes, tips & ideas – we like to use them in the newsletter.

 

Best regards

Farmer Pam

 


 

Watching the eclipse from Calvert farm in rising sun, MD – with welder helmets (not welder goggles) with 18 glass – farmers have such cool tools

 

IMG_20170821_143708991

 


 

Recipes

RATATOUILLE- from A Clean Bake

Yield 4 servingsIMG_9226-683x1024
Calories 109 kcal
Author Nora (A Clean Bake)
Ingredients
1 cup crushed tomatoes
1 Tablespoon extra virgin olive oil
1/4 teaspoon apple cider vinegar
1 teaspoon minced garlic
1 Tablespoon fresh basil
1 teaspoon herbs de Provence spice mix
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon chili powder
1 medium sweet or red onion
1 large zucchini
1 large Japanese eggplant
3 large roma tomatoes
Instructions
1. Preheat the oven to 350F. Lightly grease a 6″x9″ baking dish and set aside.
2. In a medium mixing bowl, combine the crushed tomatoes, oil and vinegar. Stir in the garlic, basil, herbs de
Provence, salt, pepper, and chili powder.
3. Pour the tomato mixture into the prepared baking dish and smooth it into an even layer on the bottom of the pan.
4. Stack the veggie slices in alternating patters (e.g.: onion, zucchini, eggplant, tomato; repeat) and place them on
their side in the pan, leaning against the edge of the pan. Repeat until you’ve formed a couple of rows of veggies,
filled the pan, and used up all of the veggie slices.
5. Optionally, spray or brush the exposed tops of the veggies with oil to encourage browning in the oven. This is
more for appearance, so feel free to skip this step if you want.
6. Bake for about an hour, until the tomato sauce at the bottom is bubbling and the veggies are tender.
7. Garnish with additional chopped fresh basil before serving (optional). Serve hot or cold.
Recipe Notes
The vegetables, including the crushed tomatoes, take center stage in this dish and there is relatively little in the
ingredient list to season them, so flavor is very important. Try to get the absolute best quality vegetables you
can. It really is worth the splurge, and will take this dish from good to great.
Some people have cautioned that Herbs de Provence contains a little bit of Lavender, so if you are especially
sensitive to that flavor, replace the herbs de Provence with a heaping 1/4 teaspoon each: dried or fresh rosemary,
oregano and thyme.
Here are a few other recipes to help use up those Herbs de Provence.
This may seem like a lot but is really enough for 2-3 people. If you’re feeding a family or a crowd, double the
recipe and bake it in a 9″x12″ pan.
Store leftovers in an airtight container in the refrigerator for up to 3 days.

 

Tomato, Watermelon, and Feta Skewers with Mint and Lime- from Southern Living

 

How to Make It

Gently toss together tomatoes and next 7 ingredients in a large bowl. Cover and chill 30 minutes to 1 hour. Thread 1 tomato piece, 1 watermelon cube, and 1 feta cube onto a skewer, and place in a serving bowl. Repeat with remaining skewers. Drizzle with remaining marinade, and serve immediately.

 

 

TURKEY STUFFED PEPPERS- From Skinnytaste.comturkey-stuffed-peppers

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