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Stuffed Peppers

Peppers are in season and plentiful at the farmers market right now in many varieties and colors. In the spirit of shopping for the season, what could be better than a good old stuffed pepper recipe? These are great for an easy weeknight recipe or to meal prep for work the next day as well. They can be stored in the refrigerator in an air tight container for up to 2-3 days, but anything beyond that the pepper might be a little soggy and make the filling have a bitter taste.

Recipe

Ingredients

2 large peppers of your choosing (I used orange bell peppers)

1 cup cooked brown rice

1 small yellow onion chopped

1 teaspoon olive oil

1 cup diced tomatoes

1 tablespoon tomato paste

1/4 pound cooked ground beef or ground sausage cooked (nutrition facts reflect ground beef)

1 teaspoon oregano

Salt and black pepper to taste

Your choice of cheese to sprinkle over the top (nutrition facts reflect mozzarella)

 

Directions

Preheat the oven to 400 degrees Fahrenheit.

Prepare rice according to packing directions and brown ground beef.

Sauté chopped onion in a pan with olive oil until translucent.

Mix together diced tomato, tomato paste, oregano, salt and black pepper in a bowl (You can blend together if you want a smoother sauce).

Add onion, ground beef, rice, and tomato mixture to a bowl and mix together.

Chop the tops of the peppers off (don’t throw away) and remove the seeds.

Stuff the peppers with the tomato sauce, beef, and rice mixture (it’s okay if you have extra, because you can enjoy that on the side).

Line a baking dish with parchment paper.

Place peppers in the dish and put the tops back on.

Bake for 25 minutes, and then remove the tops.

Sprinkle with cheese and bake for an additional 10 minutes.

Serve with tops on and enjoy!

Photo of peppers taken from: Hollister Family Farm’s tent at the Portsmouth Farmers’ Market.

 

Vendor Spotlight: Hickory Nut Farm

Hickory Nut Farm out of Lee, New Hampshire is a small family owned and operated farm founded in the year 2000. Two married architects became goat farmers and the rest was history. Goat milk products have been used by humans for up to 10,000 years, and contain protein, vitamins, and minerals like phosphate and calcium. Goat milk also has shorter fatty acid chains than cows milk making it easier to digest. All Hickory Nut Farm products are individually crafted in small batches, and include goat milk cheese, soap, yo-goat-gurt, and candy.

Hickory Nut Farm states the benefits of consuming goat milk cheese include but are not limited to it being lower in fat, having metabolism boosting properties,  being higher in calcium, containing probiotics, and that it is higher in minerals. When creating a cheese, it is formed into cheese rounds and stored in the Hickory Nut Farm cheese cave for up to 2 months (how cool does a cheese cave sound?)! The underground environment gives the cheese the perfect conditions including temperature and humidity. The milk is not pasteurized so expectant and nursing mothers should not consume. Soaps are made with goat milk, coconut, palm, canola, and olive oils and scents can be added. They allow custom orders for soaps for special occasions and only ask for 2 months notice prior to you wanting it complete.The fudge is made with a 6 ingredient base including sugar, goat milk, cocoa, butter, vanilla, and salt (special flavors or varieties are available as well). The yogurt made from goat milk, or as they call it “yo-goat-gurt,” is created without any additives, flavorings or sweeteners. You can also come to the farm between February and May to bottle feed the little baby goats, which would be a great family outing!

Soaps, cheeses, and candy are available at the stall store, online, and local farmers markets. The summer farmers’ markets you can find them at include Lee, Exeter, Portsmouth, York ME, Concord NH, Copley MA, Amesbury MA, and Needham MA. In the winter they can be found at markets as well in Exeter, Rollinsford, and York. You can find Hickory Nut Farm online on their website , and Facebook. Next time you are at the farmers market make sure you stop by their tent to say hello and check out all their products.

Apple Chips

Apples are finally at the farmers markets and I have been thinking of ways to incorporate them into my daily diet that are a little different than just having an apple on its own. These apple chips are super easy to make but do require a time commitment. They are so worth it in the end though!

 

Ingredients

2 apples of your choosing

Cinnamon or Pumpkin Pie Spice for sprinkling (You can use what ever seasonings you desire)

 

Directions

Set the oven to 200 degrees Fahrenheit.

Wash the apples.

Using a mandolin slice the apples starting at the base so that the core is center. If you don’t want seeds in your chips (very easy to pop out of the chip while eating) you can core the apple before starting.

Prepare a baking sheet with parchment paper or a silicon sheet.

Lay the apple slices flat on the baking sheet (you may need more than one sheet).

Sprinkle with your choice of spices.

Bake for 1 hour and then flip, sprinkle the other side with your chosen spices.

Bake for another 1 1/2-2 hours.

Let sit for 5 minutes and enjoy!

 

Photo taken of apples from: Applecrest Farm’s tent at the Portsmouth Market.

Photo of apple chips from here.

Vendor Spotlight: Fat Peach Farm

Fat Peach Farm out of Madbury, New Hampshire is a small scale, mixed production farm with 100 different varieties of fruits, vegetables, herbs, and flowers. They also offer a large variety of maple syrup that is harvested from trees on the property and then produced in their Sugar Shack. Fat Peach Farm uses no synthetic chemicals and follows organic production methods in the growing of their crops. They have a focus on healthy soil and resource conservation and use permanent raised beds to grow their crops, to learn more click here. You can find them at the Dover Farmers’ Market in Henry Law Park on Sundays, and in their farm store that is open for one more date this season (September 12th from 2:00pm to 8:00pm). Next time you attend the Dover Farmers’ Market in Henry Law Park make sure you stop by their tent to say hello and check out all the amazing things they have to offer.

Fat Peach Farm also hosts a series of events called Films on the Farm. There’s one more film on the farm scheduled this year for September 12th. A donation of $5 to support the network of Free Little Libraries is suggested, and the film that is scheduled to be shown at 8:00pm is A Tuba to Cuba. They have popcorn, but you can bring your own snacks and it is suggested to bring a blanket because the event is outdoors. You can also show up early at 6:00pm to socialize, or for beer and badminton.

You can find Fat Peach Farm online on their website, Instagram, and Facebook.

Easy Slow Cooker Beef Pot Roast

As we make our way into fall and say goodbye to summer, cooler weather is just around the corner. Many families become busier with school and work around this time of year, so I thought I would share a recipe that takes minimal time and can cook in the slow cooker all day with out any worry. A beef pot roast was used for this particular recipe, but this can be modified to suit any other meat as well.

 

Ingredients

1 small pot roast (about 2 pounds)

1/4 cup diced tomatos

5 small potatoes cut in chunks

2 medium carrots cut in chunks

1 small yellow onion chopped

3 small garlic cloves

1 teaspoon rosemary

1/2 teaspoon sage

1/2 teaspoon thyme

Salt and pepper to taste

Water

 

Directions

Place the pot roast in the slow cooker.

Add the chopped vegetables and garlic to the sides of the pot roast.

Pour the diced tomatoes over the top and sprinkle over the rosemary, sage, thyme, and a little salt and pepper (you can add more salt and pepper after the meal has been prepared).

Fill the pot with water or a broth of your choosing ( try to look for a low sodium option) so that it is just covering the vegetables but not the entire pot roast.

Put on high for 7 hours then for the last hour reduce to low.

The meat should be pull apart tender and can be enjoyed as is or with rice for a meal.

 

 

Vendor Spotlight: Dani Lee Pottery

This week’s vendor spotlight is a little different, because we are not discussing a farmer or food producer, but a potter. Dani Lee Pottery can be found at farmers markets including Portsmouth, Derry, and Dover (Sundays), for more information on dates and locations you can click here. Dani Lee is 24 years old and has been doing pottery for 5 years. She owns her own wheel and kiln and her studio is located in Exeter Station Properties. Creating pottery can be a lengthy but rewarding process but you can tell she truly loves her craft. The process starts with the clay that comes in boxes that are 50 pounds! Dani Lee then separates them into smaller pieces in the shape of a ball that will eventually become mugs, bowls, and other creative things.

One of the formed balls then gets thrown on the wheel to begin the process. It drys for 1 to 2 days to become “leather hard,” dry enough to handle but wet enough to mold. She then trims unnecessary pieces off and allows the piece to dry until “bone dry,” at this stage it’s called greenware. After becoming bone dry, pieces go in the kiln which is set to 1950 degrees Fahrenheit to become what is called “bisqueware.” Once cooled, the glazes get painted on, she then loads them into the kiln which is 2222 degrees Fahrenheit. This stage allows the glaze to become glass and the clay becomes water resistant. This second firing process takes 6.5 hours and the cooling takes 8-10 hours before Dani Lee can open the kiln and see her finished product. Though a lengthy process, the end product is both functional and aesthetically pleasing. Next time you’re at the farmers market make sure you stop by her tent to say hello and look at her art. You can also find her online on her website, Instagram, and Facebook.

Buffalo Cauliflower Bites

Walking around the Portsmouth Farmers Market this morning what really stood out to me was the various color cauliflower. Cauliflower is one of the most versatile ingredients and these buffalo cauliflower bites are one of my favorite recipes to make when it becomes the season for it. This is a great plant based swap for buffalo wings and perfect for an easy dinner or to bring as an appetizer to an end of summer party/cookout. You can swap the sauce for the flavor you desire, honey barbecue or teriyaki would be tasty too!

 

Ingredients

 

Cauliflower bites

1 Cauliflower head

Panko bread crumbs

Flour

Oat milk

Oil to fry (you can bake but the texture closer resembles wings when fried)

 

Sauce

1 tablespoon melted butter (I used Earth Balance)

3 tablespoons of a hot sauce of your choosing

1 tablespoon of mayonnaise (I used Veganaise, an egg-free mayonnaise)

1 teaspoon apple cider vinegar

1/2 teaspoon chili powder

1/2 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon garlic powder

 

Directions

Heat oil up in a pan or pot (Fill half way, enough so the cauliflower bites can be covered by oil).

Wash the cauliflower and drain.

Cut the cauliflower into florets, or just small enough to be bite size.

Pour milk and flour into separate bowls and bread crumbs onto a plate.

Dip the cauliflower into flour and then milk.

Take the cauliflower out of the milk and roll around in the bread crumbs.

Repeat the last two steps for the remaining cauliflower.

To test if the oil is ready dip the edge of a wooden spoon in, if it forms small bubbles it’s ready.

Fry in small batches, making sure to remove cauliflower once golden brown.

Place on a plate with paper towels or a dish towel to absorb the oil.

Let cool for 5 minutes.

While waiting, prepare the sauce by mixing all ingredients in a bowl.

Once the cauliflower is cooled, toss in the sauce.

Enjoy with your choice of dipping sauce!

 

Photo: Riverside Farm tent at the Portsmouth Farmers Market.

 

 

 

Corn on the Cob Two Ways

As we leave summer behind and fall is right around the corner, it’s becoming more common to see corn at farmers markets in Seacoast, New Hampshire. Corn on the cob can be prepared many ways, but today I thought I would share two easy preparations. You can find corn from many different farmers but if you click here it will redirect you to our Seacoast Harvest listing for farms growing corn.

Corn on the Cob #1: Grilled Street Corn

Ingredients

Corn on the cob shucked (amount you wish to serve)

Cooking oil Spray (avocado oil is a good choice due to its high smoke point-for more information on oils and when to use which, click here)

1 teaspoon sour cream per ear

Cilantro

Juice of lime

Feta

Powdered cayenne pepper for seasoning

Salt and pepper to taste

Directions

Light a grill.

Spray corn and surface with cooking oil spray.

Grill corn until cooked and slightly charred (10 minutes).

Mix all other ingredients except salt and pepper and cayenne pepper in a bowl.

Put the mixture on a plate and roll the corn in it.

Season with salt, pepper, and cayenne pepper.

 

Corn on the cob # 2: Boiled Sweet Corn

Ingredients

Shucked corn on the cob (amount you wish to serve)

1/4 cup of milk per ear

Tablespoon of butter per ear

Salt and pepper to taste

Optional: If your feeling adventurous you can also add a tablespoon of a lemon based beer per ear to the boiling water.

Directions

Add water to a pot, you want the water just high enough to cover the corn, and bring to a boil.

Add the milk, butter, and beer (if you want) to the water and let simmer until the butter is melted.

Let simmer for 5 minutes.

Bring the water back to a boil and add the corn by using tongs.

Boil the corn for 8 minutes.

Remove the corn and add salt and pepper to your desired taste.