Week 10 - August 22, 2018
And it just keeps raining….
Shelling peas this week, these are the kind that you have to pop out of the shell. They are so delicious they are definitely worth the extra work. My personal favorite farm snack…. The potatoes are Yukon Gold. The peppers are green but I decided we had better start harvesting them all the same in case the sun decided to stay away for good!
OK enjoy! And pray for sunshine…..
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Shelling Peas Shelling Peas Tomatoes Tomatoes Potatoes Potatoes Carrots Carrots Onions Onions Green Peppers Green Peppers Zucchini Kale Cucumbers Herb – Basil Choi Snow Peas Spring Mix Hot Pepper Herb - Basil
1 1/2 tablespoons vegetable oil 1 small onion, diced 1 teaspoon minced fresh ginger root 4 cloves garlic, minced 2 potatoes, cubed 4 carrots, cubed 1 fresh jalapeno pepper, seeded and sliced 3 tablespoons ground unsalted cashews 1 (4 ounce) can tomato sauce 2 teaspoons salt tablespoons curry powder 1 cup green peas 1/2 green bell pepper, chopped 1/2 red bell pepper, chopped 1 cup heavy cream 1 bunch fresh cilantro for garnish Heat the oil in a skillet over medium heat. Stir in the onion, and cook until tender. Mix in ginger and garlic, and continue cooking 1 minute. Mix potatoes, carrots, jalapeno, cashews, and tomato sauce. Season with salt and curry powder. Cook and stir 10 minutes, or until potatoes are tender. Stir green bell pepper, red bell pepper, and cream into the skillet. Reduce heat to low, cover, and simmer 10 minutes. Add fresh green peas and simmer for 1 minute more. Garnish with cilantro to serve.
Stuffed Green Peppers (Be creative about stuffing ingredients and amounts – this is just a place to start!) 2 cups water 1 cup uncooked white rice 3 large green bell peppers, halved and seeded 1 pound lean ground beef 1 onion, diced garlic powder to taste salt to taste ground black pepper to taste 1 (15 ounce) can tomato sauce or spaghetti sauce 2 cups finely shredded mozzarella cheese In a medium saucepan, bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Preheat oven to 350 degrees F (175 degrees C). Place green bell peppers in a medium saucepan with enough water to cover. Bring to a boil and cook for 10 minutes. Remove peppers from the water and set aside in a 9x13 inch baking dish. In a large saucepan over medium heat, brown the ground beef; drain. Return to heat and mix in onion, cooked rice, garlic powder, salt and pepper. Pour in tomato sauce and mix thoroughly. Let simmer for about 10 minutes. Remove from heat. Spoon the meat mixture onto each half of the green peppers. Bake in the preheated oven for 45 minutes or until mixture begins to turn golden brown. Sprinkle mozzarella cheese over the top of each stuffed pepper. Return to the oven and bake until cheese is lightly browned, about 5 to 10 minutes.