Tuesday, June 21, 2016

Lots Of Veggies Hiding At The Bottom

The box is so full you can't see what all is in there from the picture.
lettuce, tomatoes, zucchini, yellow squash, peas, leeks, radishes, green beans, green pepper

The recipe that Anna shared this week is one of my husband's favorites, stuffed green peppers.  Check it out in the blog entry below.  

Sounds like everything is going great on the farm.  The warmer weather has the vegetables really responding.  Greenhouse tomatoes are coming...they are always good on anything!  And here is a little tidbit about peppers that I didn't now.  Anna is such a smart farmer!  Sweet or bell peppers add wonderful flavor to dishes also add nutritional value.  Hardly anyone would have guessed that bell peppers are among the highest nutrient dense veggie or that a single bell pepper has more vitamin C content than a cup of orange juice.  To store peppers you can wrap them tightly closed in a plastic bag in the crisper drawer of the refrigerator.  They should last for about two weeks.  To freeze peppers with tough skins, you can blanch them for three minutes before freezing to prevent the skins from becoming even tougher.

Anna says o enjoy the veggies and don't forget to smell the roses.

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