Week 16







3/4 lb.


1.25 lb.


Juliet tomatoes

1 pint


1 pint


Japanese Eggplant

1 lb.


2 lb.


Mixed peppers

1.5 lb.


2.5 lb.


Butternut Squash

1 lb.



2 lb.







Summer Squash






1 head


2 heads












Recipe Of The Week

        Stuffed Peppers (Of Course!)

A little oil

2 cloves garlic

2 onions, chopped

3 cups raw brown rice

6 cups water, chicken or vegetable stock or tomato juice

½ teaspoon allspice

1 cup chopped tomatoes

3/4 pound cheddar cheese, grated

½ cup almonds, chopped

salt and pepper

9 large peppers, tops cut off, seeds removed

Heat oil in a large skillet; add and saute garlic and onion. Add rive and brown about 5 minutes. Add desired liquid and allspice. Cover and cook until rice is done, about 40 minutes. Toast almonds in dry skillet or hot oven several minutes, tossing often. Stir in tomatoes, cheese, almonds and salt and pepper to taste. Cook peppers in boiling water for 2 minutes. Drain and stuff peppers with rice mixture. Bake at 350 degrees for 30 minutes. Makes nine servings.

WhatÕs Going On?

IÕve got to tell you guys, if you havenÕt taken one of the cooking classes yet, you are missing out! Not only is Kevin hilarious, but he is also an excellent teacher with tons of knowledge about all the food you receive each week. Who would like in on a pepper class for Saturday the 18th at 10am at ACME in Carrboro? Email me. We have ten spots and it will be only 8-10$ for a two hour class. If I was not selling at market during this time, I would be there.  Produce Info:

Attack of the peppers! Refrigerate peppers in the hydrator drawer unwashed for 1-2 weeks. Peppers may also be frozen, you should wash and dry them, cut unto small pieces and place in an airtight container or freezer bag. You can add peppers to soups, omelets, quickes, casseroles, stir fries or try raw layering slices into a sandwich or salad. Peppers have high levels of Vitamins A, C and E as well as iron and potassium. In your mixed pepper bag you have an assortment of the following varieties: The really small bright red slender peppers are Serranos, a hot pepper that is comparable to a Jalapeno (a 6 on the heat scale of 1-10). The all green peppers are Poblanos, although a few of them where turning red. They are sort of tear drop shaped and are about a 3 on the heat scale of 1-10. This is the pepper usually used in the dish Chile Rellanos, a popular Mexican dish. Then, we have some red bells and yellow bells, which you are all familiar with I am sure. These are not hot at all.

Butternut squash is here! Do you all feel like it is too hot to cook some days? Well, I agree. The great thing about winter squash though is that it holds for months. So, if you can hold yourself back from the sweet and yummy taste of Butternut, go ahead and store it in the refrigerator (no bag necessary) or even on the counter for a couple of months. It will actually continue to ÔcureÕ and even become sweeter as time goes on. That is not to say it would not be good now as well though.

What To Look Forward To....

The Sungold cherry tomatoes, everyones favorite, is going to leave us here for a time being. The first planting is done, and the second doesnÕt look so hot. The third looks okay, weÕll have to see. At least we wonÕt get sick of them by the end of the season to look on the bright side? We have watermelons looking good right now, getting large despite the dry weather due to our constant irrigation. We will see leeks next week for the first time, and more basil again as well. I think we will give you a week off from eggplant, but we do have a lot and it looks so nice. I would hate to overwhelm you all though so we may go to every other week at this point unless I get many emails saying no to that idea. Peppers are here and we should have them for a good bit. The crop looks great. We still have more potatoes, and I am planning on giving them to you all every other week for the rest of the season (that would be 5 more times). So, expect them next week. There is another planting of cucumbers and cantaloup we will have to wait a bit for, and then of course tomatoes but we are going to be light on those guys for a while. There is spaghetti squash and acorn squash waiting to come your way as well. This is it for the onions although there is more garlic. Fall crops go in the ground next week......lets cross our fingers for those guys!!! That is it for now, send me your thoughts, concerns, feedback of any kind as I love to hear from you! Elise.