As the summer winds down, we are working hard transitioning in to fall. We are excited about the potential of the fall season. Our fall produce is looking awesome. I am most excited about our Brussel Sprouts! We have never grown them before, but they are looking awesome! We also have some fall squash and beautiful pumpkins forming up nicely.
Pepper time is full on and I absolutely love it! We have a great selection of bell peppers, yummy peppers, poblanos, and shishitos. This past weekend I made stuffed poblano peppers. They were awesome!
I took some poblano peppers and roasted them on the grill. I then used some chorizo sausage we got from Real County Sausage at market and added some onion, red peppers, and a tomato to it and cooked it up. I stuffed the peppers with it and baked it in some enchilada sauce. I have to say it was delicious and with the seasonings in the sausage I did not need to add any other spices. I highly recommend trying this out.
This week, our Farm Share Members will be receiving kale, leeks, salad, peppers, summer lettuce, green beans and a melon.
Here is my recipe picks for this week:
Monday: Santa Fe Stuffed Peppers
This is a recipe I look forward to making when the peppers start rolling in! The great thing is, I can usually get two nights out of this meal. I always serve it with a dalop of sour cream on the top!
Picture Courtesy of Skinnytaste
I especially love the addition of black beans and corn. The ground turkey lightens up the dish, one serving is just 160 calories!
Tuesday: Pepper SteakI just can’t get enough peppers! This recipe from Skinnytaste is so easy and fast to make on a busy weeknight. I always use brown rice, which takes 40 minutes to cook, so I start it right away. I heat a can of chicken broth to boiling and then put in a cup of brown rice first thing. When it finishes, it is seasoned so nicely. You will never cook rice any other way.
Picture courtesy of Skinnytaste
Because you cut the meat in thin slices it cooks up super fast so it is ready just in time! As I am working to get the school year started, this is just what I need for dinner! When our broccoli comes in, I use this same recipe but substitute the peppers for broccoli.
Wednesday: Crock Pot Potato Leek Soup
Can you tell, I am getting ready for the school year to start? It is this time of year I look for more and more crock pot recipes. This one is one of my favorites and is such a comfort food! Many of our customers buy our leeks for this soup!
Thursday: Better than Chipotle Burrito Bowls
We live in the country so there is no Chipotle for us! That doesn’t stop me from copying my favorite meal there, burrito bowls! As always, I use a cup of brown rice cooked in a can of chicken broth. It is awesome! I have even made this wonderful dinner for my “healthy lunches” I bring to work. It is a family favorite.
Image courtesy of Damn Delicious
The dressing is top notch and you really don’t need much. This is such a clean, healthy dish and is awesome with our summer lettuce!
Friday: Grilled Chicken and Herb Mediterranean Salad
This recipe calls for romaine lettuce, but the field green salad mix in your Farm Share bag is awesome with this. This is another easy recipe. It does ask that you marinate the chicken, so start that part first!
Picture courtesy of Cafe Delites.
This is an easy, clean recipe that will leave you satisfied. This is also a great recipe to make for “healthy lunches” meal preps!
So what is coming to market? We look forward to seeing you at the South of the James Farmer’s Market from 8-12 this Saturday!
- Garlic
- Tatsoi
- Kale
- Lettuces
- Radishes
- Baby Arugula
- Field Greens
- Spicy Micro Greens
- Basil Micro Greens
- Tropea Onions
- Red, Yellow, and White Onions
- Beets
- Tomatoes
- Melons
We will see you at market from 8-12 each Saturday!
I have to say, I cheat when I make this, I will used either the sauce I have canned or if I haven’t canned any, I will use jar spaghetti sauce.
Black Creek Farm 