Tag Archives: peppers
Happy 4th of July Friends!
It sure looks as though we are in for another week of steamy temperatures in the Tennessee valley. We hope you are being careful if you must be outdoors in this heat, it can be very dangerous. (Look out for your pets too).
This week, I will cut right to the chase to let you know “what’s in your shares” this week – our best guess anyway as of today. It’s always kind of “dicey” making a guess this early in the week but we try so you can menu plan with a base at least. Cucumbers, Onions, Tomatoes, Green Beans, Redskin potatoes (aka new potatoes), squash, zucchini, eggplant and bell peppers.
Here is a link to a few recipe variations from U-tube using eggplant that look and sound delicious. Be sure to click on the “more” text below the video to see the three recipe’s posted and not just the video.
Let us know if you try any of these and how you like them!
It will soon be time for “freebies” to begin showing up at your pick up locations, so hope and pray that we have some this season. Some seasons it’s sparse, but we always try to bring them when we have them. I don’t know of any stores that ever give you anything free from their veggie-produce departments, so we love to share our extras with you. Please remember we ask you to get your CSA shares loaded into your car first, then pull away from the line of cars waiting to pick up their shares, then come and get “freebies”. We want everyone to be safe when picking up your shares.
Home Delivery members, don’t forget to put out those coolers with last week’s ice block in it – your veggies won’t last long out in this heat if they are outdoors!
Picking up at your workplace? Be sure to keep a cooler and and ice block or two in it if you must take your CSA share to your car while at work.
We hope you’ve had nice holiday weekend.
Until next week,
1 ½ lb. sweet Italian sausages
6 tbsp. olive oil
2 medium yellow onions, thinly sliced
1 red bell pepper, stemmed, seeded, and cut into ½″ strips
1 green bell pepper, stemmed, seeded, and cut into ½″ strips
½ tsp. crushed red chile flakes
4 cloves garlic, finely chopped
1 cup chicken stock
½ tsp. dried oregano
Kosher salt and freshly ground black pepper, to taste
2 tbsp. finely chopped parsley
Bring sausages, 3 tbsp. oil, and ⅓ cup water to a boil in a 12″ skillet over medium-high heat; cover, and simmer until sausages are half-cooked, about 8 minutes. Uncover and cook, turning, until sausages are browned all over, about 5 minutes. Transfer to a cutting board and cut into 4 pieces each; set aside. Return skillet to heat along with remaining oil. Add onions and bell peppers; cook until soft, about 6 minutes. Add chile flakes and garlic; cook until fragrant, about 2 minutes. Return sausages to skillet along with stock, oregano, and salt and pepper; boil. Cover and cook until sausages are cooked through, about 10 minutes; uncover and cook until sauce is slightly reduced, about 4 minutes. Sprinkle with parsley.
Source: Savour – Sausage and Peppers