Tropical Storm Beryl

Glad to report that the greenhouses remain unscathed from Beryl!  We were holding our breath, but none of the plastic was affected.  We are thankful!  Makes us exceptionally grateful that we got the big pine trees down last month.

We have harvested just a few cherry tomatoes this week.  We tasted the first one and it was delicious!  Hopefully, this good sun will ripen more.  The vines are loaded with fruit.

Stuffed Peppers

With the peppers coming on now, we enjoyed stuffed peppers last night.  I use the recipe from my good old standby Betty Crocker cookbook.

6 large bell peppers (any color)
1 pound lean ground beef
2 tablespoons chopped onion ( I put in more because we really like onion.)
1 cup cooked rice
1 teaspoon salt
1 clove garlic, finely chopped
1 can (15 ounces) tomato sauce
3/4 cup shredded mozzarella cheese (3 ounces)

1. Cut thin slice from stem end of each bell pepper to remove top of pepper. Remove seeds & membranes; rinse peppers. Cook peppers in enough boiling water to cover in 4-quart Dutch oven about 5 minutes; drain.
2. Cook beef & onion in 10-inch skillet over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain. Stir in rice, salt, garlic & 1 cup of tomato sauce; cook until hot.
3. Heat oven to 350 F.
4. Stuff peppers with beef mixture. Stand peppers upright in ungreased square baking dish. Pour remaining tomato sauce over peppers.
5. Cover & bake 45 minutes. Uncover & bake about 15 minutes longer or until peppers are tender. Sprinkle with cheese.

Photo: wizardrecipes.com

May 19th Market

We were not able to harvest our normal amount of lettuce this week so supplies are limited.  Please come early or email an order (fbacon2@comcast.net).

Stoplight Peppers

Sweet Bell Peppers are coming to Market this week.

See you there!

Slow-Roasted Salmon

Here is a recipe that we made for Valentine's Day & then again for Mother's Day.  It is delicious!!  We have carried the rice part over to other recipes, using whatever fresh herb we have on hand that sounds good.  The recipe comes from the Jan/Feb 2012 issue of Clean Eating.

Serves: 4  Hands-on time: 20 minutes  Total time: 25 minutes

INGREDIENTS:
4 4-oz boneless, skinless wild salmon fillets
4 tsp olive oil, divided
1/4 tsp sea salt
1/4 tsp ground cayenne pepper (opt--if you like a punch, add it.  Great without it too!)
1/2 tsp fresh ground black pepper
2 cups cooked brown rice
1/2 cup low-sodium chicken broth
2 tbsp coarsely chopped fennel fronds
2 green onions, finely chopped

SALSA
2 tbsp coarsely chopped fennel fronds
1 large fennel bulb, trimmed, halved lengthwise and cut into 1/4-inch dice
3/4 cup pomegranate arils (we used dried cherries, since the other isn't in season)
1 jalapeno pepper, seeded, de-ribbed and minced (does not make it hot)
2 green onions, finely chopped
1/4 cup chopped fresh cilantro (or culantro)
2 tbsp fresh lime juice
1/2 tsp sea salt
Fresh ground black pepper, to taste

INSTRUCTIONS
One: Preheat oven to 275 F. Line a rimmed baking sheet with parchment paper. Arrange salmon on baking sheet and rub tops of fillets with 2 tsp oil, 1/4 tsp salt, cayenne and 1/2 tsp black pepper, dividing evenly. Transfer to oven and bake until salmon is opaque at thickest part and flakes slightly when tested with a paring knife, 17 to 20 minutes. (Alternatively, bake until an instant-read thermometer registers 125 F when inserted in the thickest part of fillet.)

Two: Meanwhile, prepare salsa: In a large bowl, combine fennel fronds and bulb, pomegrante, jalapeno, green onions, cilantro, lime juice, 1/2 tsp salt and black pepper. Set aside.

Three: About 5 minutes before salmon is done cooking, prepare rice: In a wok or large saute pan with curved sides, heat remaining 2 tsp oil on medium-high, swirling to coat bottom of pan. Add rice and cook, stirring constantly, until grains are coated with oil, about 1 minute. Add broth and bring to a boil. Stir until most liquid is absorbed about 3 minutes. Add fennel fronds and green onions and toss to combine. Cook until heated through, about 30 seconds; immediately remove from heat. Divided rice among serving plates, top with salmon and spoon salsa over top, dividing evenly. Serve immediately.

DELISH!!

Fernandina Farmer's Market Resumes

We are home again and in the saddle!  The Fernandina Farmer's Market will resume this Saturday, May 12th.  We will also continue to have produce at the Riverside Art's Market in Jacksonville.

Looking forward to seeing everyone again!  Will try to pick up on my blogging now!