The “Show” – Springdell Summer CSA Pickup #9


Summer pick-up #9 and another batch of beautiful produce to share with you.  The colors in this week’s box were amazing!  A rainbow of food offering tons of nutrition.  There are many books available about the benefits of including a rainbow of colors in your diet, it balances the vitamins and minerals in your diet without supplements.  So, onward we go with another week of colorful food from our homes to yours.

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  • 12 silver king corn
  • 1 cabbage
  • 2 eggplant
  • 2 stuffing squash
  • 2 zucchini
  • 3 bell peppers
  • 3 banana peppers
  • 8 tomatillos
  • 1 heirloom cherry tomato box
  • 4 heirloom tomatoes
  • 5 squished peaches
  • 5 classic nectarines 
  • 5 classic peaches
  • 1 bunch of basil

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  • 6 silver king corn
  • 1 cabbage
  • 6 tomatillos
  • 3 bell peppers
  • 2 banana peppers
  • 1 eggplant
  • 1 stuffing squash
  • 1 heirloom cherry tomato box
  • 2 beefsteak tomatoes
  • 1 heirloom tomato
  • 1 golden zucchini
  • 1 bag of shell beans
  • 1 bunch of basil
  • 5 peaches
  • 5 squished peaches

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Please remember to to return your egg cartons!

 

 

image    Golden peaches and donut peaches

image     So beautiful!

image     Three types of kale

Now a word from Sarah’s kitchen…

Sometimes you need to be a little naughty in the kitchen and cook up something that may not be too healthy but, man does it taste good.  This is one of those items, it’s inspired by the halapeno popper.  For this one I used my banana peppers.

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Start by giving them a good wash and slicing them down the middle, but only on one side, you are making a slit so you can stuff the pepper.

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What are we stuffing it with?  A simple mix of half ricotta cheese and half shredded sharp cheddar.  You can choose to play with any combination of cheeses that interest you.  Add a little bit of freshly ground pepper and give it a good stir together.

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Stuff the peppers pretty full, some will spill out when cooking but you can always just spoon it back inside the pepper.

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Next you wrap them in bacon.  Yup, I did just say that.  Wrap them in bacon.  I used two pieces per pepper because I had some good sized peppers in my share.

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I made a little tin foil boat for my peppers and placed them on the grill.  They cooked for about 4-6 minutes.  They will be gooey and delicious.  Enjoy a sinful pepper tonight, it’s so worth it!

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About Sarah

Sarah is a trained chef and owner of Whisk Baked Goods. She lives in Chelmsford with her husband and two active boys. Sarah is passionate about food, loves eating local, and cooking gluten free foods.

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