Oh mid-August, otherwise known as farmer burnout month. There is a certain hecticness to August and a heaviness in the air that we don't experience in any other month. The other day, speaking with our crew leader Savannah, she expressed amazement at just how much there is to do right now. Harvest, seed, plant, wash, pack, clean out old beds, weed, etc. The weeds have not slowed down yet and won't until late September. Our newly planted Fall crops must be cultivated when the weeds are at the white thread stage or we'll lose them to the wildness always on the brink of taking over the farm. Though it doesn't feel like it, frost is about 8 weeks away. We have all turned to each other this past cooler week, almost confused, as we start our days with the sunrise and find for the first time in a long time that we are cold in our shorts and short sleeve shirts. The week has gotten me ready for the cooler, less humid days that are my favorite to farm in. Long sleeves with the leaves on the trees gently falling as they change from green, to yellow and reds, on their way to brown and then becoming the nutrients that feed the trees the following year. There are so many sweet crops right now. Sweet peppers, sweet onions, sweet tomatoes. Our bell peppers are looking gorgeous and we have a brilliant orange bell pepper, some larger then my fist, reminiscent of those late Fall leaves, that we are excited to share with you. We've been planting our salad mix out like crazy, and already planning on growing a lot more next year. So many of you have expressed your undying love of it to me over the last few weeks and we want you to have it as much as possible. I get the love, it really is the best salad mix. Expect it back in a few short weeks.
THIRTY MINUTE STUFFED PEPPERS RICE SKILLET
This 30 Minute Stuffed Peppers Rice Skillet recipe is the perfect dinner for a busy weeknight. This easy dinner comes together in just 30 minutes and you can use Turkey Sausage to make it a healthy option. It's cheesy, delicious and full of flavor- perfect for busy nights when the kids are back-to-school!
5 minPREP TIME
20 minCOOK TIME
25 minTOTAL TIME
Yields 4-6 servings
Author: Jessy @ The Life Jolie inspired by Patty Scuter
2 Tbsp. of olive oil, divided
1 lb. of spicy Italian sausage (I used spicy poultry Italian sausage to make it healthier)
1 cup of onion, diced
1 1/2 cups of red bell pepper, diced
3-4 pressed garlic cloves
Salt and pepper, to taste
1 medium tomato, seeded and diced
1 8 oz. can of tomato sauce
4 oz. of water (use the sauce can, filled half way)
1 tsp. of Italian seasoning
3 Tbsp. of Romano cheese
2 cups of cooked rice
1 cup of mozzarella cheese
Heat 1 Tbsp. of olive oil into your pan over medium high.
Remove the sausage from it's casings and brown it. Drain and set it aside.
Add the other Tbsp. of olive oil to the pan along with the onions, peppers, garlic and some salt and pepper to taste. Saute for about 6 minutes.
Add the tomato, the sauce, 1/2 a can of water (use the can that the sauce was in), Italian seasoning, Romano cheese, rice and the meat into the pan. Saute for 5 more minutes, stirring periodically.
Top with the mozzarella cheese and cover for a couple minutes until it's melted. Enjoy!
Share Options This Week Bell Peppers- 1 point/ 2 peppers Sweet Frying Peppers- 1 point/ 3 peppers Asian Eggplant- 1 point/ 3/4 pound Cherry Tomatoes- 1 point/pint Cocktail Tomatoes- 1 point/pint Shallots- 1 point/ 1/4 lb Onions- 1 point/lb Lettuce- 1 point/ each limit one Potatoes- 1 point/ pound Kohlrabi- 1 point/ 1.5 pounds Parsley- 1 point/bunch Garlic- 1 point/ 1/4 lb Mushrooms- 1 point/pint Beets- 1 point/pound Green Cabbage- 2 points/each Tomatoes- 1 point/pound Hot Peppers- 1 point/6 Fairytale Eggplant- 1 point/pint