2012 CSA Week #16

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!"  

The filling:

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!

Enjoy!

Grilled Green Tomatoes with Herbed Cream Cheese

I have a lovely recipe to share with you that is E-A-S-Y and oh so good.

I got it from a new cookbook (Thanks Maggie and Martha).  These two were raving over these grilled green tomatoes,  I had to give them a try!

Grilled Green Tomato with Herbed Cream Cheese  

adapted from "The Gardener & The Grill the Bounty of the Garden meets the Sizzle of the Grill" by Karen Adler and Judith Fertig

One 8oz block of creamed cheese, at room temperature

1 clove of garlic, minced

2 Tablespoons of chopped fresh basil

2 Tablespoons of chopped fresh chives

4 green tomatoes, thickly sliced

Olive Oil

Salt

Pepper

Preheat your grill to a medium-hot temperature.  In a bowl, blend the cream cheese, with garlic, basil, and chives together until smooth.

Lay the tomato slices out on a baking sheet.  Brush with olive oil and sprinkle with salt and pepper, on both sides.

Grill the tomatoes on one side 3-5 minutes, or until the tomatoes have good grill marks.  Then flip and grill on the other side the same way.  Keep the grill open while grilling the tomatoes.  

Take the tomato slices off the grill and then put a dollop of the cream cheese mixture on each tomato.  Serve hot with the melting cream cheese oozing off the tomato!

Enjoy!