Newsletter for October 14 (Stuffed Sweet Bell Peppers)

Although some veggies are coming to an end (corn, cucumbers), we still haven’t gotten a hard frost in most of our fields, which means we still have plenty “summer” veggies like zucchini (which we were surprised to discover survived what we had considered to be a hard frost in September), lettuce, peppers, and eggplant. We also have new fields of kale and cabbage coming in, so we will be offering these as well. We will have some type of winter squash every day, as well as some type of apple; these will change from day to day, but feel free to ask at pick-up if you would like more info about the the varieties we have available when you pick up. I will also do my best to include info and basic cooking instructions next to the signs at pick-up!

Bread and Cheese

The bread this week is Waitsfield Common, and cheese is now $1.50 off for CSA members at pick-up! We aren’t planning on buying any more for the season, but we still have plenty of varieties. We especially have lots of pepper-crusted chevre, which is my favorite of the VT Creamery chevres. It isn’t pretty, but it’s incredibly peppery and good, especially with Red Hen bread.

Kale

If you haven’t yet given kale a try, or if you have but you weren’t impressed, this is the time of year to go for it. Kale is sweetest in the fall, since the cold weather brings out the sugars in the leaves. Two great beginner kale recipes are kale and sausage soup and kale chips. These are both recipes that even the kale-skeptical often really like. Besides being incredibly healthy and one of the easiest thing on the planet to grow, kale really can be delicious, too!

Fingerling Potatoes

Fingerling potatoes are creamy little gourmet potatoes. They are long and thin (hence the name), and they are fantastic either roasted or boiled. You don’t need to peel them; just make sure they are clean and cut into equal-sized pieces. To roast just toss with olive oil, salt, pepper, and dried rosemary (if desired). Then cook on a baking sheet at 425 degrees until soft. Make sure to move the potatoes around a few times while cooking so they don’t burn.

PYO

As I mentioned in the Sunday e-mail, PYO apples are done for the season, but there are still plenty of PYO raspberries, and there will be until we get a hard frost. The picking is better in Essex, but there is still picking at both locations. If you have a PYO apple voucher that you didn’t use, or a berry voucher that you don’t plan to use, just bring them in to me at pick-up and you can use the voucher for extra CSA produce.

Stuffed Peppers

I like the following recipe because it’s pretty basic and therefore easy to alter to suit your own tastes. You could sub sausage or ground turkey for the beef and pork, and cooked brown rice or quinoa for the cooked white rice. You could also add cheese or mushrooms to the stuffing or mess around with the spices (I really love allspice in stuffed peppers). Whatever you do, it will probably still be tasty!

Stuffed Bell Peppers (Emeril Lagasse’s Recipe from The Food Network)

6 green bell peppers, tops cut away and seeds removed
2 tablespoons vegetable oil
1 cup finely chopped yellow onions
1/2 cup finely chopped green bell peppers
1/2 pound ground beef
1/2 pound ground pork
1 tablespoon minced garlic
1/4 cup finely chopped fresh parsley leaves
3/4 teaspoon salt
1/2 teaspoon ground black pepper
Pinch red pepper flakes
2 cups cooked long or medium-grain white rice
8 ounces tomato sauce
Water

Preheat the oven to 350 degrees F.

In a large pot of boiling water, parboil the peppers until just tender, 2 to 3 minutes. Remove with a slotted spoon and dry on paper towels.

In a large saute pan or skillet, heat the oil over medium-high heat. Add the onions and chopped bell peppers and cook, stirring, until soft, about 3 minutes. Add the beef, pork, garlic, parsley, salt, black pepper, and pepper flakes. Cook until the meat is browned, stirring with a heavy wooden spoon to break up the lumps, about 6 minutes. Add the rice and tomato sauce and stir well. Remove from the heat and adjust the seasoning, to taste.

Pour enough water into a baking dish to just cover the bottom, about 1/8-inch deep. Stuff the bell peppers with the rice mixture and place in the baking dish. Bake until the peppers are very tender and the filling is heated through, 25 to 30 minutes.

Remove from the oven and let rest for 10 minutes before serving.

Single Share

Choose 5 options:
3 zucchini
2 lbs apples (type to be determined)
1 quart fingerling potatoes
1.5 lbs peppers
3 lbs sweet potatoes
1.25 lbs carrots
1 large or 2 small winter squash (will probably be 2-3 different kinds)
1 large or 2 small eggplant
1 large or 2 small cabbages
1 bunch mixed leaf lettuce
1 bunch kale

Small Share

Choose 7 options:

3 zucchini
2 lbs apples (type to be determined)
1 quart fingerling potatoes
1.5 lbs peppers
3 lbs sweet potatoes
1.25 lbs carrots
1 large or 2 small winter squash (will probably be 2-3 different kinds)
1 large or 2 small eggplant
1 large or 2 small cabbages
1 bunch mixed leaf lettuce
1 bunch kale

Large Share

Choose 10 options:

3 zucchini
2 lbs apples (type to be determined)
1 quart fingerling potatoes
1.5 lbs peppers
3 lbs sweet potatoes
1.25 lbs carrots
1 large or 2 small winter squash (will probably be 2-3 different kinds)
1 large or 2 small eggplant
1 large or 2 small cabbages
1 bunch mixed leaf lettuce
1 bunch kale

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