On a lovely blue sky day there is nothing more beautiful then a field of peaches in bloom.
It’s time!!! We are now accepting new members to our Community Supported Ag (CSA) program. Boozer Farms’ CSA members receive a box of fresh fruits and vegetables each week during the program season. We are excited to be expanding our “farm family” this year and hope you will consider joining us. Please see the attached form for more information or to sign up. If you have any questions don’t hesitate to contact us. Remember that there are a limited number of spots available on a first come basis so don’t delay.
Thank you so much Mollie Brown for such a wonderful article about our farm! http://www.shelbycountyreporter.com/2013/07/22/boozer-farms-is-growing-healthy-communities/
I came across this recipe the other day and I wanted to share it. I love growing jalapenos because we use them in our different pepper jelly recipes. They are also one of those crops that always seem to do well. It doesn’t appear to phase them whether it is wet or dry and they have very few disease and insect problems. Last year we had jalapenos almost until Thanksgiving it seemed. We typically plant quite a few and because they are prolific I like to try to find different ways to use them. This recipe looks too wonderful not to share. I’m hoping to get to try it myself this weekend but I wanted to go ahead and pass it along.
Here is the recipe for one of the best soups I have ever eaten and without a doubt the best soup that I have ever made!
In a large stock pot, saute two medium onions, chopped, and one bell pepper, chopped, in 1 tablespoon olive oil until they are starting to brown. Add one large garlic clove chopped (or 1 tablespoon garlic powder) and cook for one more minute. Pour in 32 oz of chicken stock and add 8 cups cubed eggplant, 6 cups cubed tomatoes, 1 tablespoon chopped basil, 1 tablespoon chopped oregano, 1 tablespoon salt, and 1 tablespoon cracked black pepper. Bring to a rolling boil and cook with the lid on for 20 minutes. Puree in a blender or with an immersion blender. Cook with the lid off at a simmer for 30 minutes. Serve with shredded mozzarella cheese and sour cream.
This soup is also wonderful cold and can be served over pasta as a sauce! And don’t worry about your non-eggplant eaters…they will never know it’s in there :-)
It has been fun watching the bell peppers grow in size and waiting for our colored bell peppers to start developing color. We were surprised a few weeks ago to see our unusual purple bell peppers were already a deep eggplant purple. They are beautiful.
In honor of our growing crop, I wanted to share one of my family’s favorite recipes. We make this stuffing up in a large quantity and freeze the extra for a quick supper another night.
Stuffed Bell Peppers- Fills 8 Peppers
In a skillet, with one tablespoon of olive oil, saute one medium chopped onion and one chopped bell pepper until they are translucent. While that is sauteing, cut the tops off the bell peppers and clean out the seeds and membranes inside. Boil them until they are beginning to soften. Let these cool and drain while you finish the stuffing. When the peppers and onions have cooked, add in one clove minced garlic and one tablespoon chopped fresh oregano (or one teaspoon dried) and cook for one more minute. In a large bowl mix one pound ground beef, two cups cooked brown rice (white rice works, too), the pepper mixture from the skillet, two tablespoons soy sauce, one cup ketchup, and one tablespoon salt. When this is thoroughly mixed, place your peppers in a baking dish and drizzle a little olive oil over them. Stuff each pepper to the top. Top the peppers with a sauce made from two cups ketchup, four tablespoons soy sauce, and a splash or two of hot sauce if you like a little heat. Bake the peppers at 350 degrees for one hour. They are finished when the internal temperature is 150 degrees.
If you want to make extra, double the stuffing ingredients and freeze half of it. Just thaw the stuffing, boil your peppers, and make your topping sauce when you are ready for an easy meal.
Often the fodder for jokes due to its abundance, squash is an incredible gift of summer. High in anti-oxidants, it partners perfectly with the summer sun, helping repair damage from sun exposure. It is an excellent source of manganese, vitamin C, and vitamin A, but is also packed with other lesser know antioxidant nutrients. The B vitamins squash contains help regulate blood sugar and can help manage or treat diabetes. Squash is a natural anti-inflammatory food especially helpful for the cardiovascular system and the GI tract. The seeds also help protect against microbes, parasites, and can benefit the prostate gland. WOW! This is one powerhouse of a healthy food!
Consider trying this recipe as you eat yourself healthy this summer.
Recipe Courtesy of Curtis AikensIngredients
2 tablespoons olive oil
1 1/4 pounds zucchini, crookneck or pattypan squash, roughly chopped
1 large onion, chopped
6 cups Summer Vegetable Stock
1/2 cup julienned basil
1 1/2 tablespoons butter, softened
1 1/2 tablespoons flour
Salt and freshly ground pepper to taste
Juice of 1 lemon
Sour cream or plain yogurt as an accompaniment
Heat the oil in a large saucepan or stockpot, add zucchini and onion. Saute for 5 minutes or until onions are translucent and zucchini is crisp tender. Then add stock, bring to a boil, reduce heat and partially cover and cook for 25 minutes. Add basil during the last 5 minutes of cooking. Mix the butter and flour together into a paste. Remove 1 cup of simmering stock and whisk in butter mixture until smooth. Add back into soup, stir until thickened. Remove soup from heat to a blender and puree until smooth. Taste and season with salt and pepper. Add lemon juice and serve with a dollop of sour cream or yogurt.