- This is a biweekly odd distribution as well as a weekly one.
- Please bring all your return boxes to your distribution site; we are running low again!
- Our annual CSA potluck and farm tour is back this year. We scheduled it a week later on Sunday, the 17th of October; watch for details in the coming newsletters.
Farm News from Jane
As the daylength has shortened to less than twelve hours and the angle of the sun is lower the days take longer to warm up and then cool down faster. The fields don’t dry off very early so we are now in “boot” weather. Last week we were able to complete the winter squash harvest. It is so early this year; we are usually finishing in October watching the weather, concerned about a “frost on the pumpkin”. Some varieties of winter squash will be damaged with a frost stain and not keep as well if this happens. We are sharing a new (to us) variety of squash which we trialed this year. It is called Autumn Frost and is a real keeper! It almost looks too pretty to eat. It will keep for well for months in storage and so can be utilized as a table ornament until you are ready to eat it. The last of the bell peppers and tomatoes in the high tunnels will be picked this week. Immediately after we will begin to pull out the plants and begin to renovate the beds for the spinach, kales, celery and Swiss chard plants that will take their place. And speaking of kale, we are having a great harvest quite early as well. We have red kale this week and we will have Dinosaur and Starbor kale coming also. Starbor is a “clipping” kale so the whole plant is harvested.
If you are a “Leaf Peaker” you’ll notice that the leaves are slow to change color this season. Peak color is predicted for mid-October. Hopefully our first frost will be later as well as there are quite a few frost sensitive crops to harvest before that time. The carrots continue to thrive in this weather and there are more radishes that are growing quickly. The cauliflower and Romanesco are sizing up and it’s time to “top” the Brussel sprout. When we remove the growth point then all the energy is put into growing the sprout. All the crucifers are enjoying the weather and growing nicely. It is very gratifying to see plants come to maturity before the cold weather comes. But for now, we will enjoy these beautiful autumn days and evenings. Time enough for wool sweaters and hats! Have a great week and some great meals, Jane
Produce: Autumn Frost squash Red Kale Bell peppers Napa cabbage
Purple Kohlrabi Carrots Adirondack red potatoes Red Onions Garlic
Fruit: Cortland apples Asian pears – Look for pear and apple dishes ideas in recipe section.
– Autumn Frost squash is similar to butternut and stores very well. Toast, bake or even steam and use for your favorite recipes. Think delicious soups too!
– Bell peppers are smaller and the last from the high tunnel. There will be more harvested from the field.
– Adirondack potatoes are red inside as well as out and have a moist creamy texture. Great for boiling or salad recipes.
– Kohlrabi, the alien vegetable! It is not a root but a swollen from the cabbage family. It needs to be peeled and then be eaten raw with a dip, grated for a slaw, or cooked like a potato, stir fried or roasted. It is one of the most versatile veggies. Think carrots!
SIMPLE ROASTED SQUASH RECIPE
Autumn Frost squash, sub for acorn, butternut, Delicata squash; 1 tbsp olive oil, pinch of sea salt and pepper, to taste, pinch paprika, dried herb mix such as Italian, oregano, thyme
Pre-heat oven to 400F degrees. Line a baking sheet with parchment paper or spray with cooking oil
Wash squash skin thoroughly. Slice in round, then slice round in half. Season with oil, salt, pepper, paprika and herbs and place in baking sheet. Roast for approximately 40-45 minutes or until edges start to turn golden brown. Garnish with fresh herbs and serve. Recipe from https://gardeninthekitchen.com
BUTTERNUT SQUASH-BARTLETT PEAR SOUP
3 Tbs. olive oil, 2 medium leeks, white and tender green parts finely chopped (3 cups), 1 small butternut squash, peeled and cut into 1-inch pieces (2 lb.), 3 Bartlett pears, peeled, cored, and cut into 1-inch pieces (11/2 lb.), 5 cups low-sodium vegetable broth, 1 14-oz. can light coconut milk, 1 tsp. chopped fresh thyme
Heat oil in saucepan over medium-low heat. Add leeks, and cook 10 minutes, or until soft, stirring often. Add squash and pears, and sauté 5 minutes. Stir in vegetable broth, and bring to a boil. Reduce heat to medium-low, and add salt, if desired. Simmer 20 minutes, or until squash is fork-tender. Remove from heat, and stir in coconut milk. Purée soup in batches in blender or food processor, or use immersion blender in saucepan; blend until smooth. Return soup to saucepan, and stir in thyme. Reheat over medium-low heat 2 to 3 minutes, or until warmed through. Season with salt and white pepper, if desired. Serve garnished with pumpkin seeds, if using. Recipe from
1 C pureed squash; 2 Eggs, lightly beaten; 1/2 Cup all-purpose flour; 1/4 Teaspoon baking powder; 1 1/4 Teaspoons salt; 1/2 Teaspoon granulated sugar; 1/4 Teaspoon cinnamon; Pinch cloves; 3/4 Cup finely chopped pecans; 3/4 Cup bread crumbs; Vegetable oil for frying
Beat together the puree and eggs. Sift together the flour, baking powder, salt, sugar and spices. Stir the dry ingredients into the squash mixture. Mix the nuts and bread crumbs, and spread them over a sheet of waxed paper. Spoon a tablespoon of the batter onto the nuts and bread crumbs, turn to coat the other side and flatten the pancake slightly. Fry in 1-inch hot (375 degrees F.) oil until golden on both sides.
BUTTERNUT SQUASH AND SAGE PIZZA
1/2 teaspoon active dry yeast; pinch of sugar; 4 cups white bread flour; 1 teaspoon salt; 2 tablespoons olive oil; 1 tablespoon butter; 2 tablespoons olive oil; 2 onions, finely chopped; 1 butternut squash, peeled, seeded and cubed, about 1-pound prepared weight; 16 sage leaves; 2 x 14-ounce cans chunky tomato sauce; 4 ounces mozzarella cheese, sliced; 4 ounces feta cheese; salt and freshly ground black pepper
Put 1 1/4 cups warm water in a measuring cup. Add the yeast and sugar and let sit 5-10 minutes, until mixture is frothy. Sift the flour and salt into a large bowl and make a well in the center. Gradually pour in the yeast mixture and the olive oil. Mix to make a smooth dough. Knead on a lightly floured surface for about 10 minutes, until smooth, springy and elastic. Place the dough in a floured bowl, cover and let rise in a warm place for 1112 hours. Preheat the oven to 400°F. Oil four baking sheets. Put the butter and oil in a roasting pan and heat in the oven for a few minutes. Add the shallots, squash and half the sage leaves. Toss to coat. Roast for 15-20 minutes, until tender. Raise the oven temperature to 425°F. Divide the dough into four equal pieces and roll out each piece on a floured surface to a 10-inch round. Transfer each round to a baking sheet and spread with tomato sauce, leaving a l/2-inch border all around. Spoon the squash and onion mixture over the top. Arrange the mozzarella over the squash mixture and crumble the feta cheese on top. Sprinkle with the remaining sage leaves and season with plenty of salt and pepper. Bake for 15-20 minutes, until the cheese has melted and the crusts are golden. Serves 4
3 medium kohlrabi, trimmed of stalks and leaves; 2 T unsalted butter; 1/4 cup parmesan cheese; salt and pepper, to taste; 1 T minced parsley
Peel kohlrabi 1/8 in deep. Shred with grater or food processor. Cook kohlrabi in butter over medium heat, stirring often, until tender, about 8 minutes. Sprinkle with the cheese, salt and pepper. Toss and cook just until the cheese melts, about 1 minute. Garnish with the parsley and serve immediately. 4 servings.
2 kohlrabi; water to cover; 1/8 cup oil; 1/2 tablespoon wine vinegar; 1/8 teaspoon dill seeds; pinch of pepper; salt to taste; 1 tablespoon yogurt
Cook kohlrabi in water until tender. Drain and reserve liquid for soup. Cool, peel and cut into strips. Combine remaining ingredients, pour over kohlrabi and serve as a salad or side dish. 2 servings
2 c. cubed peeled kohlrabi bulbs (2 medium); 3 medium potatoes 1/4 tsp. paprika; 6 drops Worcestershire sauce; 3 to 4 slices bacon; 3 eggs, separated; 1/3 c. milk; 1/8 tsp. ground red pepper (cayenne)
Cook kohlrabi in boiling salted water until tender, about 20 minutes. Peel and halve potatoes; cook in boiling salted water until tender. Drain vegetables; combine and mash, or put through ricer. Add paprika and Worcestershire sauce. Broil or fry bacon until crisp; crumble into the vegetables along with 1/4 c. drippings. Beat egg yolks; add milk and red pepper; thoroughly mix with vegetables, whipping as for mashed potatoes. Let cool slightly. Beat egg whites stiff and fold into vegetables. Heap lightly into greased 2-qt. baking dish, set in pan of hot water, and bake in slow oven (325°) 40 to 50 minutes, or until risen and delicately browned. Makes 8 servings.
KOHLRABI AND POTATO SOUP
3 tablespoons extra-virgin olive oil, plus more for drizzling, 1 medium onion, chopped, 2 cloves garlic, chopped, 2 1/2 pounds kohlrabi (1 large to 2 small bulbs), peeled and diced, 1 large potato (about 12 ounces), peeled and diced, 4 cups homemade or store-bought, no-salt-added vegetable broth
For garnish: 1 small Asian pear, peeled, cored and finely chopped, 1/2 cup pecan halves, toasted and chopped (see note), 2 tablespoons finely chopped flat-leaf parsley leaves
Pour the 3 tablespoons of oil into a medium soup pot over medium heat. Add the onion and garlic, stirring to coat; cover and cook until tender and lightly browned, about 5 minutes. Add the kohlrabi, potato and broth. Increase the heat to medium-high to bring to a boil, then reduce the heat to medium-low so the soup is barely bubbling around the edges. Cover and cook until the kohlrabi and potato are very tender, 15 to 20 minutes. Use an immersion (stick) blender to puree the soup until smooth. (Or transfer it to a blender or food processor and puree it in batches, then return it to the pot to keep warm.) Divide the soup among individual bowls. Top each portion with pear, pecans, parsley and a drizzle of the oil. Serve hot. Note: Toast the pecans in a small, dry skillet over medium-low heat for several minutes, until the nuts are fragrant and lightly browned. Cool completely before chopping.
KOHLRABI AND APPLE SALAD WITH CARAWAY
1 t. caraway seeds, T olive oil, 2T white wine vinegar, 1Tdijon mustard, kosher salt, freshly ground pepper, 2 medium kohlrabi or 1 medium celeriac, peeled, thinly sliced on a mandolin, 2 small heads frisee, torn into bite sized pieces (about 6 c.), 1 crisp red apple, thinly sliced, 4T chopped fresh chives, divided Toast caraway seeds in a small dry skillet over medium heat, tossing often until fragrant, about 3 minutes. Let cool, then coarsely chop. Whisk caraway, oil, vinegar and mustard in a large bowl; season with salt and pepper. Add kohlrabi, frisee, apple, and 2 T chives to bowl with dressing and toss to coat; season with salt and pepper. Top salad with remaining 2T chives just before serving.
Serves 4; Recipe from Bonappetit
KALE & CHEESE QUESADILLAS
½ bunch kale, stripped from stalk, chopped into bite sized pieces and rinsed (about 4 cups), 2 c shredded cheese (Cheddar, Monterey Jack or a combination), 1/4 C chopped green chiles (optional), 1t ground cumin, 1/T chili powder, 1 (8-10 count) package flour tortillas, 4 t canola or olive oil
Bring 3 to 4 C of water to a boil in a saucepan. Add kale and cook on high heat, covered for 4 to 5 minutes. Drain in a colander; shake several times to help cool. When cool, squeeze out any excess water, and then break any clumps apart. In a large bowl, combine the cheese, green chiles, cumin, and chili powder with the kale. Heat an 11-12-inch skillet on medium heat and pour about 1 t of oil to coat pan. Place a tortilla in the skillet. Put a generous 1/2C of the cheese mixture in the idle of the tortilla. Place another tortilla on top. When the tortilla is lightly browned, flip over. The quesadilla is done when the cheese is melted, 3-4 minutes. Repeat for the other quesadillas. Cut into wedges and serve – a pizza cutter works great to cut quesadillas. Recipe from Kale, Glorious Kale by Catherine Walthers
RAMEN KALE CRUNCHY SLAW
4 C kale (about ½ bunch), stripped from stalk, rinsed, cut into ¼ in. ribbons, rinsed and dried, 2t olive oil, 2 pinches of kosher salt, 4 C thinly shredded cabbage (a mix of red and green cabbages looks great), 2 carrots, peeled and shredded, 1 (2-3oz.) packet of ramen noodles, 3T sesame seeds, toasted, ¼ C almond slices, toasted
Dressing: 3 T seasoned rice vinegar, 2 T sugar, ½ t kosher salt, 1-2 t tamari or soy sauce, ¼ t freshly ground black pepper, ¼ C olive oil, 2 T dark sesame oil, toasted
Place kale in a large serving bowl or dish and add the olive oil and salt. Massage the kale with your hands to soften and tenderize, about 2 minutes. Add the cabbage and carrots. Crush the ramen noodles in the package and toss with the salad.
Make the dressing: In a bowl, combine the vinegar, salt, tamari, pepper, olive oil and sesame oil and mix well. Add the dressing to the salad 30-60 minutes before serving. Toss the dressing evenly to coat and mix in half of the seeds and nuts. Top with the remaining nuts when ready to serve. Variation: Add shredded chicken.
Recipe from Kale, Glorious Kale by Catherine Walthers
SAUSAGE, WHITE BEAN AND KALE SOUP
1 T olive oil, ½ lb. bulk Italian pork sausage, 2 C diced onions, 3/4teaspoon salt, 1 bunch kale, ribs removed, thinly sliced, 3 cloves garlic, finely chopped, 1 can (28 oz) diced tomatoes, undrained, 2 cans (19 oz each) cannellini beans, drained, rinsed, 1carton (32 oz) unsalted chicken broth, ½ cup grated Parmesan cheese
In a 6-quart Dutch oven, heat olive oil over medium-high heat. Crumble sausage into hot oil; cook until no longer pink. Transfer with slotted spoon to plate; set aside. Add onions and salt to Dutch oven; cook 4 to 5 minutes, stirring frequently, until translucent. Stir in kale; cook about 1 minute or until slightly wilted. Stir in garlic. Stir in tomatoes, beans, broth and sausage; heat to a simmer. Simmer uncovered 5 minutes to combine flavors. Divide among 8 bowls; top with cheese. Recipe from Bettycrocker.com
KALE & APPLES
1 bunch of kale, stripped from its stalk, chopped into bite-sized pieces and rinsed, (10-12 oz., 6-8 cups), 1 T butter, 2 medium shallots, thinly sliced (1/2 c), 2 crisp apples, such as empire, or Crispin, peeled and cored and cut into ½ dice, 2 t brown sugar, ¼ C dried cranberries, roughly chopped, salt, 2 t olive oil, ½ C walnuts, toasted and chopped (optional)
Place about 4 cups of water in a 10–12-inch skillet or soup pot that that a tight-fitting lid. Bring to a boil and add the kale. Cover and cook over high heat, stirring occasionally until tender, 4-6 minutes, depending on the kale. Transfer to a colander to drain. Shake a few times to release the steam and stop the cooking. Dry the skillet and melt the butter over medium-low heat. Add the shallots and apples and sauté until the apples are nicely colored and nearly soft, 5-7 minutes. Add the brown sugar and cranberries and sauté for a few minutes more. Add the cooked kale (squeeze out any excess moisture), a pinch or two of salt and the olive oil and mix well. Top with the walnuts, if using and serve hot. *Try with pears or a combo of apples and pears
CARROT YOGURT SALAD
1 lb. carrots; peeled and coarsely chopped, 2 medium- sized tart apples; grated, 1-2 T lemon juice, 1-2 T honey, (optional), pinch of celery seed, salt and pepper to taste, 1 c. firm yogurt.
Optional additions: 1T poppy seeds or toasted sesame seeds, ¼ c. minced almonds or cashews; lightly toasted, ½ c. very finely minced celery, a handful of raisins or currants, ¼ c. shredded unsweetened coconut, lightly toasted, ½ c. finely chopped pineapple (or crushed canned in juice). Combine all ingredients and mix well. Chill. (This preparation goes fast if you use a food processor with a grater attachment.) Yield 4-5 main dishes for lunch; more if serving as a side dish. Recipe from The New Moosewood Cookbook.
SICHUAN CARROT SOUP
1 medium onion, chopped, 1 celery rib, chopped; 1 garlic clove, minced, 1 teaspoon vegetable oil, 1 lb. carrot, cut into 1-inch pieces, 3/4 inch fresh gingerroot, peeled and sliced thin; 1/8 teaspoon hot red pepper flakes, 3 cups chicken broth, 1 1/2 tablespoons soy sauce, 1 1/2 tablespoons creamy peanut butter, 1 teaspoon sugar, 1 teaspoon sesame oil, 1 cup milk
Garnish, 2 tablespoons heavy cream, 1/4 cup sour cream, mixed with the cream
In a large heavy saucepan cook onion, celery, and garlic in oil over moderately low heat, stirring, until onion is softened. Add carrots, ginger root, red pepper flakes, and broth and simmer, covered, until carrots are very tender, about 20-30 minutes. Stir in remaining ingredients and, in a blender or food processor, puree mixture in batches (use caution when blending hot liquids). Return soup to pan and heat over low heat until hot, being careful not to let boil. Serve soup drizzled decoratively with sour cream mixture.
Serves 6; Recipe from Eating Well in Season
BALSAMIC ROASTED CARROTS
1 T olive oil, ¼ tsp salt, ¼ tsp ground black pepper, ½# carrots, 2T balsamic vinegar
Preheat oven to 425 degrees F. Line a 9×13-inch baking pan with aluminum foil. Combine olive oil, salt, pepper, and carrots in a bag or bowl; toss to coat. Pour the carrots into the prepared baking pan. Bake in the preheated oven until tender, about 30 minutes. Sprinkle the balsamic vinegar over the carrots; shake the pan to coat evenly. Return to oven and bake until the liquid is absorbed, 5 to 10 minutes. Serve hot.
Recipe from Allrecipe.com
CHINESE CABBAGE SALAD
5 cups chopped Chinese cabbage; 3/4 c. sliced or shredded radishes, 11/2 cups chow Mein noodles (the crunchy ones); 1 cup crushed peanuts; 1/4 cup sesame seeds (black, if available); 2 tablespoons rice vinegar; 4 tablespoons sesame oil; 3 tablespoons soy sauce; 1 tablespoon honey; 1/2-1 teaspoon dry mustard
Combine cabbage, radishes, chow Mein noodles, peanuts, and sesame seeds. Mix remaining ingredients. Toss with cabbage, using just enough dressing to suit your taste. Makes 6-8 servings.
Recipe from Dog Hollow Farm
GERMAN-STYLE APPLES AND CABBAGE
4 packed cups thinly sliced red or green cabbage, (3/4-1 pound); 3 cups peeled, sliced tart apples; 1 cup sliced red onion; 1/2 cup apple cider or beer; 1/4 cup cider vinegar; 1 teaspoon caraway seeds (optional);1/2 teaspoon salt; coarsely ground black pepper to taste
Place cabbage, apples, red onion, and cider or beer in heavy saucepan or skillet. Cover and cook over medium heat until vegetables become slightly tender, about 8 minutes. Add remaining ingredients; cook another 7-8 minutes. Add more cider if necessary to keep vegetables from sticking. Serve with ring bologna, bratwurst, kielbasa, or sautéed mushrooms. Makes 6 servings Recipe from MACSAC
SALAD GREENS WITH CHINESE SALAD DRESSING
1/3 cup sesame or olive oil; 1 teaspoon minced garlic, pressed to a paste; 1-2 teaspoons grated fresh gingerroot or 1/4 teaspoon powdered ginger; dash of cayenne; 2 tablespoons fresh lemon juice; 1 teaspoon sesame seeds; 1 tablespoon chopped green onion, salad greens or Chinese cabbage
Mix all ingredients (except greens); toss with greens. This is also good with Napa cabbage, bok choy, snow peas, or cucumbers. Makes 1/2 cup dressing. Recipe from Oak Ridge Farm
SCANDINAVIAN CABBAGE SOUP
2 C. cabbage, chopped; l C. onion, sliced; l C. celery slices; 1 C. peas; l C. thin sliced carrots; 2 C. creamed corn; 1 stick butter; 21/2-3cps milk; 1 tsp salt; 1/4tsp pepper; 1 tsp thyme; 1/4tsp garlic powder or fresh garlic to taste; 11/2-2cps shredded cheddar cheese.
Sauté cabbage, onions, celery, peas, and carrots in butter until tender, stirring frequently. Add milk and seasonings. Heat over low; add cheese, stirring until melted.
STEAMED NAPA CABBAGE WITH GREEN PEPPER
One 2-lb. Napa cabbage, thinly sliced; 1/2 tsp. freshly ground black pepper; 1/4 cup cider vinegar; 1 tbsp. dark brown sugar; 1/2 tsp. crushed red pepper; 1/4tsp. salt; 1 green pepper, seeded, deribbed and thinly sliced
Combine the vinegar, brown sugar, black pepper, red pepper, salt and 1/4 cup of water in a small saucepan. Bring the liquid to a boil over high heat, and cook it rapidly to reduce it by half – four to five minutes. Remove the sauce from the heat and set it aside. Pour enough water into a large pot to fill it about 1 inch deep. Set a vegetable steamer in the pot and bring the water to a boil. Put the sliced cabbage and green pepper in the steamer, cover the pot tightly, and steam the vegetables until the cabbage is just barely wilted €about three minutes. Transfer the vegetables to a serving bowl and pour the sauce through a strainer onto them. Toss the vegetables well to distribute the dressing evenly, and let them stand for five minutes before serving. Serves 6
2 tbsp oil; 1 medium-size onion, sliced; 8 cups coarsely shredded cabbage; 1 tsp celery seed; 1 tsp paprika; 1 tsp coriander 1/4 tsp salt. Heat oil to medium-hot in large skillet or wok. Stir-fry onion in oil for a minute or two, then add cabbage and seasonings. Stir-fry for 5 to 10 minutes until cabbage is tender but firm. Pan may be covered briefly toward the end of the cooking process to hasten tenderizing. Serve immediately.
Yield: 4 servings
CROCK-POT CHICKEN PHILLY CHEESESTEAK SANDWICHES
1 white or yellow onion thinly sliced, 2-1/2 pounds boneless skinless chicken breast, 2 teaspoons Italian seasoning, 1 teaspoon garlic pepper, 1 16 ounce jar pepper rings, drained (reserve brine), 1/2 16 ounce jar Bell Pepper Strips, drained, 1 cup low-sodium chicken broth, 1/4 cup reserved Mild Pepper brine, 6 to 8 hoagie rolls, 6 to 8 slices white American cheese or provolone
Place the sliced onions over the bottom of your slow cooker insert. Place chicken over the onions and sprinkle the chicken with the Italian seasoning and garlic pepper. Scatter the drained Mild Pepper Rings and Roasted Red Bell Pepper Strips over the top of the chicken. Pour chicken broth and 1/4 cup of the reserved brine from the Mild Pepper Rings around the chicken. Place cover on slow cooker and cook on LOW for 6 to 8 hours or on HIGH for 4 to 5 hours, until chicken is tender and easy to shred. Transfer cooked chicken to a cutting board and use two forks to lightly shred it, leaving some good bite-size pieces. Transfer shredded chicken back to slow cooker and stir it into the cooking liquid, combining well with the peppers and onions. Serve up on hoagie rolls, top with cheese, and place under the broiler for a minute or two until cheese is melted. https://www.fromvalerieskitchen.com/
CROCK POT CHICKEN PHILLY CHEESE STEAK
1 lb. skinless, boneless chicken breasts, 2 tbsp light butter, 1 large onion (sliced), 2 green peppers (thinly sliced), 6 slices reduced fat provolone cheese, 2 garlic cloves (chopped), 2 tbsp steak seasoning, 6 small rolls (I used Trader Joe’s Artisan Rolls), Salt and pepper to taste
Slice chicken into thin strips. Toss in a bowl with salt, pepper, and steak seasoning. Place butter in crock pot. Place onions and green peppers on top, then add in the chicken. Cover and cook on low for 4-5 hours.
Divide chicken, onions and peppers evenly amongst rolls. Top with a slice of provolone cheese and place in toaster oven for about 2 minutes on toast setting to melt cheese. Serve immediately.
Recipe from: https://www.laaloosh.com/2013/05/14/crock-pot-chicken-philly-cheese-steak-recipe/
STUFFED PEPPER SOUP
2 pounds ground beef, 6 cups water, 1 can (28 ounces) tomato sauce, 1 can (28 ounces) diced tomatoes, undrained, 2 cups chopped green peppers, 1/4 cup packed brown sugar, 2 teaspoons salt, 2 teaspoons beef bouillon granules, 1 teaspoon pepper, 2 cups cooked long grain rice, chopped fresh parsley, optional In a Dutch oven over medium heat, cook and stir beef until no longer pink; drain. Stir in next 8 ingredients; bring to a boil. Reduce heat; simmer, uncovered, until peppers are tender, about 30 minutes. Add cooked rice; simmer, uncovered, 10 minutes longer. If desired, sprinkle with chopped fresh parsley. Recipe from TasteofHome.com
STUFFED PEPPER CASSEROLE
1 lb. extra-lean (at least 90%) ground beef, ½ cup diced yellow onion, 3 cloves garlic, finely chopped, 2cups diced bell peppers, ½ teaspoon salt, ¼ teaspoon pepper, 1 can (14.5 oz) diced tomatoes, undrained, 2 cups beef broth, 1 can (8 oz) tomato sauce, 1 tablespoon soy sauce, 1 teaspoon Italian seasoning, 1 C uncooked white basmati rice, 1 ½ cups shredded Cheddar cheese, or Cheddar blend (6 oz)
In 4-quart saucepan, cook beef, onion and garlic over medium-high heat 5 to 7 minutes, breaking into small pieces as beef browns. Add bell peppers, salt and pepper. Cook 5 to 7 minutes longer or until peppers have started to soften. (If you didn’t use extra-lean beef, drain off some of the fat at this point.) Reduce heat to medium; add tomatoes, broth, tomato sauce, soy sauce and Italian seasoning. Stir until well combined. Heat to boiling. Add uncooked rice. Return to boiling; reduce heat to low. Cover and simmer about 25 minutes or until rice is tender. Remove from heat; sprinkle with shredded cheese. Recipe from Bettycrocker.com
APPLE CHEDDAR SCONES
2 cups all-purpose flour; 1/4 cup granulated sugar; 1 tbsp baking powder; 1 tsp salt; 1/2 tsp dried thyme; 1/2 tsp cracked pepper; 1/4 cup butter or margarine; chilled, diced; 1 apple; cored, cut into 1/4″ pieces; 1/2 cup shredded sharp cheddar cheese; 3/4 cup milk; 1 egg, lightly beaten
Preheat oven to 425-degrees. Coat baking sheet with cooking spray. In bowl, combine flour, sugar, baking powder, salt, thyme, and pepper. With pastry blender cut in butter until coarse crumbs form with some pea-sized pieces. Stir in apple, cheese and milk until ingredients are moistened and dough starts to form. On lightly floured surface gently knead dough until it comes together. Shape into 7″-wide disk. Brush with egg. Cut into 8 wedges. Arrange wedges 2″ apart on baking sheet. Bake 15 minutes or until golden. Cool on pan one minute. Remove from pan; cool on rack. Makes 8 servings
APPLE-ROASTED SWEET POTATOES AND WINTER SQUASH
1&1/2-2 pounds winter squash (butternut, buttercup, etc.); 2 tsp chopped fresh rosemary or 1 teaspoon dried; 2 medium sweet potatoes; about 1 1/2 cups apple cider; 2 tbsp olive oil; salt and pepper
Heat oven to 350 degrees. Peel squash, cut them open, and remove seeds. Peel sweet potatoes. Cut squash and sweet potatoes into even-size chunks. Place in a baking dish just large enough to hold all the vegetables in 1 layer. Toss with olive oil and rosemary to lightly coat. Pour in enough apple cider to reach about halfway up the vegetables. Season with salt and pepper. Bake until vegetables are tender and juice is reduced to a glaze, 40-50 minutes. Makes 4-6 servings. Recipe from MACSAC
APPLE SALSA WITH GRILLED CHICKEN
2 c chopped apples; 3/4 c chopped Anaheim or green pepper; 1/2 c chopped onion; 1/4 c lime juice; Salt and pepper to taste; 1/4 c dry white wine; 1/4 c apple juice; 1/2 tsp grated lime peel; 4 medium boneless, skinless chicken breasts
Combine apples, chili peppers, onion, lime juice, salt and pepper; mix well. Set aside about 1/2 hour for flavors to blend. Combine wine, apple juice and lime peel. Pour over chicken breasts in glass dish or sealable plastic bag. Marinate 20-30 minutes. Drain chicken; discard marinade. Grill over medium-hot coals, turning once, until chicken is done. Serve with salsa on the side. Makes 4 servings with salsa to spare
AWESOME PEAR OR APPLE PANCAKE
3 eggs; 1/4 cup whole milk; 1/4 cup all-purpose flour 1\4 tsp salt; 1 tsp almond or pure vanilla extract; 2 ripe pears or 2 tart peeled apples, cored and thinly sliced; 2 tbsp sugar; 1/4 tsp cinnamon; 2 tbsp butter; Confectioners’ sugar or pure maple syrup to taste
Warm an iron skillet in a 425-degree F oven. With a handheld blender, whisk together the eggs, milk, flour, salt, and extract until smooth. In a separate bowl, toss together pears, sugar, and cinnamon. Melt butter in the warm skillet. Arrange the pears in a single layer on the bottom of the skillet. Carefully pour the batter over the fruit. Bake for 25 minutes or until puffed and golden brown. To serve, sprinkle with confectioners’ sugar or drizzle with maple syrup. 2-4 servings
PEAR APPLE CRUMB PIE
3 firm pears; 4 tart cooking apples; 3/4 cup sugar; 2 tbsp cornstarch; 1/8 tsp salt; grated rind of 1 lemon; 2 tbsp fresh lemon juice; 1/2 cup raisins; 3/4 cup flour; 1 tsp ground cinnamon; 6 tbsp cold butter, cut in pieces; 1 cup flour; 1/2 tsp salt; 1/2 cup cold shortening, cut in pieces; 2 tbsp ice water
For the crust, combine the flour and salt in a bowl. Add the shortening and cut in with a pastry blender until the mixture resembles coarse crumbs. With a fork, stir in just enough water to bind the dough. Gather into a ball and transfer to a lightly floured surface. Roll out about 1/8 inch thick. Transfer to a shallow 9-inch pie pan and trim to leave a 1/2-inch overhang. Fold the overhang under for a double thickness. Flute the edge with your fingers. Refrigerate. Place a baking sheet in the oven and preheat to 450°F. Peel and core the pears. Put them into a bowl. Peel, core, and slice the apples. Add to the pears. Stir in 1/3 cup of the sugar, the cornstarch, salt, and lemon rind. Add the lemon juice and raisins and stir to blend. For the crumb topping, comb in the remaining sugar, flour, cinnamon, and butter in a bowl. Blend with fingertips until the mixture resembles coarse crumbs. Set aside. Spoon the fruit filling into the pie shell. Sprinkle the crumbs evenly over the top. Bake for 10 minutes, then reduce the heat to 350°F. Cover the top of the pie loosely with a sheet of foil a continue baking until browned, 35 minutes more. Serves 8