We were thankful for the rain last week. It really made a difference for us. Things were really dry and I just dreaded the idea of setting up and moving drip tape to cover the whole garden. With little rains here and there, we should be fine on moisture as we move into fall…it’s hard to believe, but fall is right around the corner.
Harvest Party Invitation: Please make the trip to attend our harvest party on Sunday, September 16 from 1-4pm at our farm. It’ll be a real informal pot-luck thing, which will be a good opportunity to see where all this food comes from and mingle with other members. Details: We will supply pork and beef BBQ sandwiches and beverages. As a pot-luck, we would request you bring a salad, side, or dessert to pass. All members and your families are welcome to attend. Please RSVP at our home number (218-342-2619) or my e-mail (email@example.com) so we get some numbers of attendees. Our farm is about half-way between Vergas and Pelican Rapids right off County Highway 4.
P.S. I am still posting newsletters online at www.lidafarm.com. I also put a number of pictures there too, so you can “see” the farm.
IN THE BOX:
The little green ones are an heirloom called Green Zebra. We’ve grown them for the first time this year. Smaller than I thought they’d be, but they have good flavor.
A Couple Yellow Onions
If you can’t get to using it soon, just let dry in your kitchen. We’re still using the stuff we dried last fall. If dry, you can put into a ziplock bag and knock around so all the leaves fell off the stems.
Sungold Cherry Tomatoes
You’ll notice these beans are flat. They are a variety called Romano Bush and belong to a family of beans people call Italian beans, which are typical throughout the
Green Stuffing Peppers
A Couple Colored Peppers
The red ones are called cherry bombs—really mild when you remove the seeds and membranes.
The light-colored one is a yellow variety called Sunshine and the other is a red variety called Sugar Baby.
5 tbsp extra-virgin olive oil
1 medium yellow onion, peeled and chopped
1 clove of garlic, peeled and chopped
1 lb of lean ground beef
1 1/2 cup of cooked rice
1 cup chopped tomatoes
1 tbsp chopped fresh oregano or parsley
Fresh ground pepper
1/2 cup ketchup
1/2 tsp of Worcestershire Sauce
Dash of Tabasco sauce
1 Bring a large pot of water to a boil over high heat. Meanwhile, cut top off peppers 1 inch from the stem end, and remove seeds. Add several generous pinches of salt to boiling water, then add peppers and boil, using a spoon to keep peppers completely submerged, until brilliant green (or red if red peppers) and their flesh slightly softened, about 3 minutes. Drain, set aside to cool.
2 Preheat oven to 350 degrees F. Heat 4 tbsp of the oil in a large skillet over medium heat. Add onions and garlic, and cook, stirring often, until soft and translucent, about 5 minutes. Remove skillet from heat, add meat, rice, tomatoes, and herb, and season generously with salt and pepper. Mix well.
3 Drizzle remaining 1 tbsp. Oil inside peppers, arrange cut side up in a baking dish, then stuff peppers with filling. Combine ketchup, Worcestershire sauce,