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From the Garden this Week, August 26, 2021...

From the Garden this Week…

Corn, Green Beans, Tomatoes, Sweet and Hot Peppers, Green Onions, Melon, Summer Squash, Cucumbers, Basil, Eggplant, and Lemon Balm


Coming Soon…Pumpkins and Mixed Greens



Using your Produce… by Julie Moreno


This week I have been stretching my imagination to use all of our peppers. So, guessing that some of you are in the same boat, here are my ideas. The first thing I like to do is to cut and freeze them to use for chili recipes through the fall and winter. I vacuum pack them after cutting to avoid freezer burn and portion them so that they are ready to go from the freezer. My favorite way to eat the hot peppers is to cut them in half, scoop out the seeds and then fill them with cheese and cook the halves on the grill until the cheese is melted. Cooking the peppers takes away a bit of the spicy heat. The rest of my sweet peppers I used in the recipe below. It’s known as Shakshuka, a Mediterranean dish where you cook peppers, onions and tomatoes and then poach eggs right in the simmered vegetables. Serve this with toasted bread or tortilla chips to give the dish some crunch and to scoop up any of the remaining sauce.


Shakshuka


2 tablespoons extra virgin olive oil

1 large yellow onion, chopped, about 1.5 cups

5-7 small sweet peppers, chopped, about 1.5 cups

2-3 hot peppers, minced

1 teaspoon salt

2 garlic cloves, peeled, chopped

1 tsp ground coriander

1 tsp sweet paprika

½ tsp ground cumin

4-6 tomatoes, chopped, about 2 cups

2 cups tomato sauce

6 large eggs

¼ cup chopped fresh herbs, parsley, basil, lemon balm or mint leaves


In a large sauté pan over medium cook the oil, onion and peppers, season with the salt and stir occasionally until the onions are translucent about 8-10 minutes. Add the chopped garlic, paprika, and cumin and stir for 1 minute. Add the tomatoes and sauce, bring to a boil and simmer for 10 minutes. Taste the sauce and adjust the seasoning if needed. Break each egg into a small bowl and gently pour it into the sauce, spreading them through the pan. Cover and poach until the eggs are cooked to your liking about 5-8 minutes.


Gophers love okra


For a few weeks now, we’ve been teasing you all

with the promise of okra “coming soon!” Well,

unfortunately, the okra we planted was a BIG hit