Eating Your Farm- with recipes

 

Here, in New Orleans, I have what many neighbors (and a few homeless men) call a little City Farm and everyone wants a piece of me it.

 

That makes me smile.

I’m happy to swap a few war stories while sharing the bounty.

 

If you have ever ‘read’ me (HERE- on the blog PERV) you know that I LOVELOVELOVE to grow things- and I’m kinda good great at it.

 

But there was a learning curve.

 

I come from a Zone 6 and I’m now I’m in a Zone 9 ( and we all know that’s a hoot ’cause I’m really a 10 but the USDA Plant Hardiness people don’t know me-yet).

 

Up North, you set your seed by late May and harvest in September/October. That’s it. One growing season.

 

Down South, you set your seed any damn time you want to ’cause you can grow nearly all-year-long.

 

Fabulous!

 

But, I need a break now and again, and I usually take it right about now- July/August.

 

Why?

 

Because it’s so freakin’ hot out my veggies and I are usually floating in the pool until sunset with a rum cocktail in our hands.

 

‘What to do? What to dooooo?’ you might ask.

 

Why, gather ye harvest while one still has full A/C and electrical service before the inevitable ‘brown-outs’ on our ancient grids (did I say that right?) that’s what!

 

And so I do.

 

And it is Good…

 

 

And the belly of the beast is filled.

 

Namaste farmers.

 

Stuffed PeppersPINIMAGE

Stuffed Blue Peppers

 

Ingredients

1 pound ground meat (it doesn’t matter what kind, or even a combination)

5 large red/ orange/ yellow peppers

1 large green pepper

1 small onion

1 whole egg & one additional egg yolk.

1 cup crumbled blue cheese

1 teaspoon Old Bay seasoning

1 teaspoon course ground black pepper

1 Tablespoon salt

3 Tablespoons Worcestershire Sauce

Your favorite tomato sauce

 

Directions

Preheat oven to 350

 

Cut the tops off of the red peppers and core, removing all of the seeds and the tough inner ribs (There’s a joke here but I just can’t seem to put my hands on it- THERE it is). Put aside.

 

Core the green pepper and dice. Set aside.

 

Dice the onion. Set aside.

 

In a small bowl, whisk the eggs together.

 

In a large bowl mix the ground meat with all of the dry and wet seasonings. Add the eggs. Mix well. Add the diced green pepper and onion. Fold in the blue cheese.Combine but don’t over mix, or the meat won’t be as fork tender as it should be. (Am I right Ladies?)

 

Stuff the peppers to the top- with your hands. Don’t be afraid.

 

Place the stuffed peppers in a shallow baking dish, cover loosely with foil and bake for 45 minutes.

 

Remove the foil top and continue to bake another 15-20 minutes.

 

Before serving, drizzle with your favorite tomato sauce and sprinkle with a few more crumbles of blue cheese because your awesome.

 

With your hands...PINIMAGE

With your hands…

 

 




  • Carol Cassara - So here I am, wondering, where did she find BLUE peppers? LOL I got up too early.ReplyCancel

  • Foxy Wine Pocket - These sound absolutely amazing. Going to pin this and make them very soon.ReplyCancel

  • Lana - Yummy! My family will love these.ReplyCancel

  • Suzanne Bluth Robertson - YUM pretty much covers it. ReplyCancel

  • Eve Gaal - Unfortunately, blue cheese doesn’t grow in any zone but I love this!!!!!ReplyCancel

  • Sarah Cartwright - wow what a fascinating post! thanks for sharingReplyCancel

  • Gary Sidley - As Dick Emery (an old British comedian) used to say: “You are awful, but I like you.” And your stuffed peppers would sustain me throughout a cold, wet British winter. ReplyCancel

  • Vashti Q - Cheryl, you are just too funny. Great recipe! I live in Florida and I think we’re a zone 10 or 11. I need to learn to grow stuff dam it!ReplyCancel

    • Cheryl - How’s that Irish prayer go. lord give me the courage to change the things I can and the wisdom to know the difference….ReplyCancel

  • Rena McDaniel - Loved stuff peppers, can’t to try this recipe! I’ve had the same problem went from zone 6 to zone 9 but we’re still trying to work out the kinks in our new gardening dilemma!ReplyCancel

    • Cheryl - It’s a journey am I right? Things -melt-.ReplyCancel

  • Carollynn Hammersmith - I don’t normally like stuffed peppers, but I think you may have just made me a convert! ReplyCancel

  • Cristy Stern Zdenek - Sounds wonderful, thanks Cheryl!ReplyCancel

  • Kristi Campbell - YUM YUM YUM> thank you for sharing. I was actually looking for a stuffed peppers recipe and saw this on G+ so you ROCK 🙂ReplyCancel

    • Cheryl - I hope u try it! Then let me know what u think!! Promise.ReplyCancel

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