Stuffed Banana Peppers

Recipe and image - https://www.wholesomeyum.com/stuffed-banana-peppers/

Ingredients:

• 4 large Banana peppers

• 1 tbsp Olive oil

• 1 lb Ground Italian sausage

• 2 cloves Garlic

• 2 small Tomatoes  (seeded and diced)

• 1 tbsp Fresh parsley  (chopped)

• 1/2 tsp Sea salt

• 1/2 tsp Black pepper

• 4 oz Cream cheese (at room temperature)

• 1/4 cup Grated parmesan cheese

• 3/4 cup Mozzarella cheese (shredded)

INstructions:

• Preheat the oven to 375 degrees F (191 degrees C). Line a baking sheet with parchment paper.

• Cut each banana pepper into half lengthwise.  Remove the seeds and white flesh from the center. Arrange them on the prepared baking sheet, open side up.

• Heat the olive oil in a large skillet over medium-high heat. Add the Italian sausage and cook for 8-10 minutes, breaking apart with a spatula, until browned.

• Reduce heat to medium. Add minced garlic and stir for 1 minute, until fragrant.

• Stir in diced tomatoes and fresh parsley. Cook for about 2 minutes, until the tomatoes are soft.

• Stir in the cream cheese, breaking apart with a meat chopped or wooden spoon. Stir in the parmesan cheese, and season with salt and pepper to your taste.

• Fill banana peppers with the sausage filling. Top with shredded mozzarella cheese.

• Bake stuffed banana peppers for 18-20 minutes, until the peppers are soft and the cheese is melted and golden.

Heirloom Tomato Pie - A Southern Staple

Picture credit - https://lifeloveandgoodfood.com/southern-tomato-pie/

Ingredients:

• 3 pounds assorted medium to large heirloom tomatoes

• 1 teaspoon kosher salt, divided

• 6 thick-cut bacon slices, diced

• 2 large shallots, chopped

• 2 garlic cloves, finely chopped (2 tsp.)

• 6 ounces aged extra-sharp white Cheddar cheese, grated (about 1 ½ cups)

• ½ cup mayonnaise

• ½ cup chopped fresh basil

• ¼ cup thinly sliced fresh chives

• 1 tablespoon Dijon mustard

• 1 large egg

• Fresh basil leaves

• Minced fresh chives

• 1 store bought deep dish pie crust - blind baked

DIRECTIONS:

Preheat oven to 400°F. Cut tomatoes into ½-inch-thick slices. Place about 7 or 8 slices (enough to cover top of pie) on a baking sheet lined with paper towels, and sprinkle with ¼ teaspoon of the salt. Cover with additional paper towels, and reserve.

Arrange remaining tomatoes in a single layer on a lightly greased wire rack set on a large baking sheet. Sprinkle with ½ teaspoon of the salt. Bake in preheated oven until wilted and slightly dried out, 40 to 45 minutes. Cool completely, about 1 hour.

Cook bacon in a skillet over medium-high until fat is beginning to render, 4 to 5 minutes. Add chopped shallots, and cook until bacon is crisp and shallots are caramelized, 6 to 7 more minutes. Stir in garlic; cook until fragrant, about 1 minute. Using a slotted spoon, transfer bacon mixture to a plate lined with paper towels to drain. Cool 20 minutes.

Stir together cheese, mayonnaise, basil, chives, Dijon, and egg until combined. Sprinkle with pepper and remaining ¼ teaspoon salt. Fold in bacon mixture.

Gently spread a third of cheese mixture onto cooled pre-baked pie crust; layer with half of the roasted tomato slices in slightly overlapping pattern. Spread another third of cheese mixture on top of tomato slices. Repeat with remaining roasted tomato slices and cheese mixture. Top with reserved sliced fresh tomatoes, pressing filling gently into crust. Shield edges of pie with aluminum foil.

Bake in preheated oven until filling is set, 40 to 45 minutes. Transfer to a wire rack, and let stand 1 hour before serving. Sprinkle with basil and chives.

Kohlrabi APPLE Slaw

Kohlrabi is an amazing treat - try it in a slaw

Ingredients

• 1/4 cup extra-virgin olive oil or hazelnut oil

• 1 tablespoon apple cider vinegar

• 2 teaspoons honey

• 1 teaspoon whole grain mustard

• 1/2 teaspoon fine sea salt

• 1 large apple, cored and cut into matchsticks

• 1 medium kohlrabi, peeled and cut into matchsticks

• 1/4 cup thinly sliced red onion

• 1/4 cup toasted chopped hazelnuts

• 1/4 cup finely chopped parsley, more for garnish

• Freshly ground black pepper

Instructions

• In the bottom of a large bowl, whisk together the oil, vinegar, honey, mustard, and salt.

• Add the apple, kohlrabi, onion, hazelnuts, and parsley, and toss to coat.

• Season to taste with salt and pepper, garnish with additional parsley, and serve.

Recipe from Love and Lemons

Roasted Fairy Tale Eggplants with Mint and Feta

Ingredients

• 8 ounces Fairy Tale eggplants, trimmed and halved lengthwise

• Pinch kosher salt

• 2 tablespoons extra-virgin olive oil, divided

• 1 tablespoons finely chopped fresh mint

• 1 1/2 ounces feta cheese, crumbled

• Pinch zaatar

Instructions

Preheat the oven to 425 F. Arrange the eggplants cut-side up in a baking dish just large enough to hold them in a single layer.

Sprinkle the eggplant halves with a pinch of salt. Drizzle evenly with half of the olive oil. Sprinkle evenly with the chopped mint then the feta cheese. Drizzle with the remaining olive oil.

Roast the eggplants in the preheated oven for 30 to 35 minutes, or until the eggplant is tender and the feta is golden brown in spots. Serve warm.

Author: The Spruce Eats https://www.thespruceeats.com/roasted-fairy-tale-eggplants-4068515

Braised Romano Beans with Spicy Tomato Sauce & Lemony Ground Walnuts

Ingredients

• 2 tablespoons olive oil

• 1 medium shallot, small dice

• 1 tablespoon fresh thyme leaves, minced

• ½ – 1 teaspoon dried chilli flakes or ground chillies (I used Diaspora Co.'s ground Guntur Sannam Chillies)

• ¼ teaspoon smoked paprika

• 1 tablespoon capers, minced

• 2 cloves garlic, minced

• 2 tablespoons tomato paste

• 1 lb cherry tomatoes, halved

• sea salt and ground black pepper, to taste

• ½ cup water

• ¾ lb green Romano beans, cut into 2-inch pieces

• ¼ cup walnut halves

• ½ teaspoon finely grated lemon zest

• ½ teaspoon tamari soy sauce

• ¼ cup chopped fresh parsley

• chilli oil for garnish (optional)

Instructions

• Heat a large sauté pan over medium heat. Once the pan is hot, pour in the olive oil and swirl it around. Add the shallot and thyme to the pan and stir. Cook until the shallots are translucent and soft, stirring often, about 3-4 minutes. If the shallots are browning on the edges, lower the heat.

• Add the chilli and smoked paprika to the pan and stir for about 30 seconds. Then, add the capers and minced garlic. Keep stirring until the garlic is very fragrant, about 30 seconds. Add the tomato paste to the pan and break it up with the back of your spoon. Keep stirring and mashing the bits of tomato paste until it has darkened a shade or two. Again, if you’re experiencing rapid browning/drying of the pan here, just lower the heat.

• Add the cherry tomatoes to the pan and stir. Season with salt and pepper. Once the cherry tomatoes let off some juices and start bubbling, keep the heat at this level. Simmer the cherry tomato sauce base for 5 minutes. Then, add the water to the pan and stir. Let the sauce simmer another 5 minutes. The sauce should be slightly thick but still fluid enough to move around the pan easily.

• Add the cut green Romano beans to the pan along with some extra salt and pepper. Stir to coat the beans in the sauce. Bring the sauce and beans to a boil and then lower the heat to a simmer. Cover the beans and continue to simmer until they are tender and the sauce has thickened around the beans, about 15-18 minutes. I like to lift the lid and check in on the beans here and there, giving it a stir each time.

• While the beans are simmering, finely chop the walnuts and mix them together in a small bowl with the lemon zest and a pinch of salt. You could also grind this mixture up in a mini food processor if you like.

• Once the Romano beans are done simmering, stir in the ½ teaspoon of tamari soy sauce. Check the dish for seasoning and adjust if necessary. Serve the braised Romano beans warm with the lemony walnut mixture and parsley sprinkled on top. Garnish with chili oil if you like.

Author: Laura Wright - https://thefirstmess.com/about/

Kohlrabi and Napa Cabbage Salad with Maple Lemon Dressing

This recipe comes from thekitchn.com

SERVES

6 to 8

INGREDIENTS

• 4 medium bulbs kohlrabi

• 3 cups shredded napa cabbage

• 1/4 cup dried cranberries

• 1/4 cup sunflower seeds

• 1/4 cup coarsely chopped fresh dill

• 1/4 cup extra virgin olive oil

• 3 tablespoons pure maple syrup

• Zest of 1 lemon

• Juice of 2 lemons

• 1 garlic clove, minced

• 1/4 teaspoon kosher salt

• 1/4 teaspoon freshly ground black pepper

INSTRUCTIONS

1. Using a sharp knife, remove the long stems and greens from the kohlrabi. Using a

peeler, trim away the thick green skin until you reach the light green to white part

that is free of tough fibers. Shred on the medium holes of a box grater or in a food

processor fitted with the shredder disk.

2. Combine the kohlrabi, cabbage, cherries, sunflower seeds, and dill in a large serving

bowl. In a small jar with a tight-fitting lid, combine the olive oil, maple syrup, lemon

zest, lemon juice, garlic, salt, and pepper. Shake to thoroughly combine. Pour the

dressing over the salad and toss to coat well. Let sit for about 20 minutes before

serving.

The Best Damn Eggplant Recipe

You’ll thank me

Ingredients: 

• One eggplant per person (though we ate two each!!) 

• Panko bread crumbs

• Flour 

• Water 

• Seasoning (we used chicago, paprika, oregano) 

• Oil for frying

For the garnish - you can do what you want BUT this caprese topping was SLAMMIN'

• Tomatoes

• Garlic

• Mozzarella cubed 

• Basil

• Salt and Pepper 

• Balsamic Glaze (used as a topper)

How to do this: 

Don't do ANYTHING to the eggplant - leave their top stem on!! That's KEY!!

Using a fork poke hole in the eggplants (like you do potatoes). Put on a baking sheet and bake for 30-45 mins at 400 degrees. They should be soft when done. Let them cool and pull the skin off. Literally use your fingers.. don't get weird. Once they are skinned - use a fork to flatten them. Don't get crazy on them though - just make them flatter - not FLAT AS PAPER. Use a clean towel or a ton of paper towel to pat these puppies dry dry dry so the batter sticks. 

Mix up 1 part flour to 1.25 part water and some seasoning of choice to make a loosey paste. So if it's just two eggplant use 1/2 cup flour to 3/4 cup water.  If you make more (which you should - see how to use the next day below) just keep the ratio similar. This isn't rocket science.. you should be able to drag the thing in it without it feeling like toothpaste... 

Take your eggplant and drag it through heavily seasoned panko. both sides... pat it in ... 

From there - put it in a shallow frying pan with oil and fry. frying until crisp on both sides. I am a bit of a hippy so I use mediocre olive oil (not the good stuff we usually use) for this so it takes a while because you have to keep the heat down in order to not burn your oil. So if you're frying in veggie or canola - you're good to crank it - that shit is so synthetic you can't burn it!! If you're using more sensitive nut oils - know your smoke point!! 

The topping - Chop all of the shit up and toss in a bowl. We tend to keep the balsamic as a garnish though and not mix that in. Put it on top. VOILA - I have just changed your mind on eggplant!! 

How to eat leftovers the next day: 

I recommend the night before having one too many glasses of wine or beer in order to make the most of the leftovers....Using some of KY Millstones sourdough bread - make an eggplant parmesan sandwich - leftover fried eggplant - mozzarella and parm cheese - tomato sauce. Warm. Eat. Take a Nap.. 

What is a CSA and How Does it Work?

Have you ever wondered where your food comes from? How it was grown? By who? And if it traveled further than you do on a yearly vacation? Community-supported agriculture (CSA) is a system that connects the producer and consumers within the food system more closely by allowing the consumer to subscribe to a farm's harvest.

You know where your food is coming from and you are helping maintain a local farm operation. You are supporting a small local farm while at the same time ensuring you know exactly where and how your food is grown and by whom.

How Does It Work?

Each week Fox Whistle Farm will grow fresh organically grown vegetables harvested weekly for you and your family to pick up at a designated location. Each week we try to switch it up and give a diverse bag of goodies. Sometimes you may even get something you’ve never had or seen before!

If something happens and you can’t make the pickup, alert Farmer Sara ASAP and we can arrange a time for you to pick up at the farm. If you go out of town, or just don’t want to pick up your share that week, you can gift your share to someone else. Pickup time and place remains the same.

What happens if I don’t pickup or gift my share, do I get my money back? The answer is no, the investment you make in the CSA is for all of the weeks regardless if you pickup or not. This initial investment allows the farm to purchase seeds and start of the season materials. Basically, the money is already spent.

What to Expect

Every week I will send a newsletter to let you know how the farm is doing. What’s growing, what’s not and why. How the farm animals are doing and what’s coming in your share that week. Usually there will be a recipe as well. This will give you and your family a peek into the weekly life of a small sustainable farm and what goes into it.

There is also an egg share you can add to your weekly pickup. Free range, pasture-raised, happy hens living their best life and providing us fresh eggs daily. A dozen eggs of multiple colors, brown, green, blue. Never any antibiotics or chemicals. This can be added to your cart on the website. There are a limited number of egg shares available.

We can’t guarantee any one vegetable since Mother Nature has the final say, but here’s a rough idea of what you can expect in your weekly shares:

Month of June:

Radish, kale, lettuces, sugar snap peas, shelling peas, snow peas, herbs, carrots, beets, swiss chard, spinach, arugula, bok choy.

Month of July:

Beets, lettuces, carrots, cucumber, green beans, herbs, summer squash, kale, swiss chard.

Month of August:

Cucumber, tomatoes, sweet peppers, hot peppers, eggplant, okra, carrots, beets, herbs, swiss chard, sweet corn, watermelon.

Month of September:

Tomatoes, eggplant, peppers, carrots, broccoli, cabbage, kale, swiss chard, spinach, lettuces, green beans, herbs.

Month of October:

Butternut squash, spaghetti squash, delicata, acorn squash, kales, swiss chards, lettuces.