|SugarBaby Watermelon, Cantaloupe, Red Cubanelle Peppers, Green Tomatoes, Red Tomatoes, Yellow Peaches, Sweet Corn, (not pictured PYO flowers, herbs, hot peppers)|
Here we are WEEK #16.
We are enjoying this mild August weather! To quote Pop-Pop Buzby, "This is good weather for WORKING!" To quote Farmer Andy, "Man, it is a beautiful day, I think you all should pay me for letting you work outside today!" Haha. Can you tell we love our job! What a privilege to work out in this wonderful world we live in, the sun, fresh air, dirt. We wouldn't want it any other way.
We have gotten about 5 inches of rain so far this August. The corn is loving it, I just hope the pumpkins make it through this wet spell.
This originally came to me as a Jalapeño popper recipe. Recently we have started filling cubanelles with it. Both ways are amazing!
This is what my father-in-law, Farmer Andy has to say about Stuffed Cubanelles, "I could eat about 10 feet of the that!"
One 8 oz block of cream cheese
2 cups shredded cheddar cheese
1/2 cup bread crumbs
dash of chili powder
dash of garlic powder.
Mix the above and use to fill all kinds of peppers. For cubanelles bake at 400 until cheese is melty and the peppers are getting some browned edges, about 20-30 minutes. Feel free to use what ever cheese you have, switch out the cheddar for monetary, YUM!
Farmer Andy prefers this filling in red cubanelle peppers. I cut them in half length wise and take the seeds out, and then smoosh some filling in.
I enjoy using the cheese mixture to make my own jalapeño poppers. I bake the jalapeños at 300 for little bit longer, 40-50 minutes.
It is amazing in any hot pepper!