Newsletter for August 27 – September 2 (Stuffed Peppers with Corn, Black Beans, and Quinoa)

We picked a few bushels of our own apples this week, so fall must be on the way! We planted our apple trees in 2011, and are not expecting our first big harvest until next year, but this year we will have some to sell on the stand, and perhaps even enough to give out to CSA members in coming weeks. Our watermelons and cantaloupes are also looking good too, but need another week or so to ripen up. We’re hoping to have them for CSA members next week.

The share is a big one again this week, so you might want to bring two bags! It’s a great week for some stuffed peppers, or a tomato and cucumber salad with fresh arugula. You make a great late summer vegetable soup with the squash, tomatoes, peppers, and corn.

Small Share:

(As always, feel free to double up on options and to ask to swap out any item you might not want)

1 head lettuce or 1 bunch arugula ($2)

1 lb. tomatoes ($3)

1.5 lbs. pickling cucumbers ($3)

2-3 cubanelle (sweet) peppers ($2)

Coupon for $$ off peaches or nectarines

Choose 4 options ($12)

1 lb. carrots

3-4 green bell peppers

5 ears corn

1 bunch chard

1.5 lbs. summer squash (and probably zucchini)

1 $3 PYO voucher

Possibly some of the following: white eggplant, grape tomatoes, cabbage, beans

Total retail value: $22

Large Share

1 head lettuce and 1 bunch arugula OR 1 of each ($4)

1 lb. tomatoes ($3)

1.5 lbs. pickling cucumbers ($3)

4 cubanelle (sweet) peppers ($3)

1 pint grape tomatoes ($3.50)

Coupon for $$ off peaches or nectarines

Choose 5 options ($15)

1 lb. carrots

3-4 green bell peppers

5 ears corn

1 bunch chard

1.5 lbs. summer squash (and probably zucchini)

1 $3 PYO voucher

Possibly some of the following: white eggplant, grape tomatoes, cabbage, beans

Total retail value: $31.50

Single Share:

1 head lettuce or 1 bunch arugula ($2)

1 lb. tomatoes ($3)

1 lb. pickling cucumbers ($2)

1 cubanelle (sweet) pepper ($1)

Coupon for $$ off peaches or nectarines

Choose 3 options ($9)

1 lb. carrots

3-4 green bell peppers

5 ears corn

1 bunch chard

1.5 lbs. summer squash (and probably zucchini)

1 $3 PYO voucher

Possibly some of the following: white eggplant, grape tomatoes, cabbage, beans

Total retail value: $17

Bread

Back by popular demand: Red Hen’s chewy ciabatta. The best bread for dipping in olive oil and enjoying with sliced ripe tomatoes, hearty late summer veggie soup, or just about anything else!

Pickling Cucumbers

Everyone gets pickling cucumbers this week. These sweet little cucumbers are the best for pickling, but they also can be eaten as you would a regular cucumber. Many people actually prefer them, since you don’t have to peel them and they are super sweet and crisp.

Arugula

Our spring arugula didn’t do so well due to the rain, but the arugula we planted at the beginning of August is thriving. Arugula is a spicy green that’s great in salads and on sandwiches. You can also add it to hot dishes (like pasta with vegetables), or even make a spicy pesto out of it.

Stuffed Peppers

You can stuff just about anything in a pepper and top it with cheese and bake it any it will be tasty! I like this healthy combo of corn, black beans, and quinoa. Feel free to add some browned ground beef or ground turkey, and to use rice instead of quinoa. You can also use bell peppers or cubanelles (sliced lengthwise).

Stuffed Peppers with Black Beans, Corn, and Quinoa

  • 2 tablespoons oil
  • ½  onion, diced
  • 1 jalapeno, seeded and diced
  • 3 cloves garlic, minced
  • 1 can black beans, drained and rinsed
  • Kernels from 4 ears cooked corn
  • 1 cup quinoa (or rice)
  • 2 tablespoons fresh lime juice
  • 1/2 cup fresh cilantro leaves
  • 3 bell or cubanelle peppers, sliced lengthwise and seeds removed
  • 1 cup shredded cheddar (or more if needed!)
  1. Heat the oil in a large skillet over medium-high. Add the onions and sauté until they start to soften, about 4 minutes. Add the jalapeno and garlic; sauté another minute, until fragrant.
  2. Add the black beans and corn; cook for 5 minutes, until warmed. Add cooked quinoa, lime juice, cilantro leaves, and a good pinch of salt and pepper.
  3. Stuff the mixture into each pepper half, and sprinkle the cheese on top. Bake for 30 minutes, or until the peppers have softened, and the cheese is melted and starting to bubble.
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