When sauntering around the fair, I started to imagine what it looked like 50 years ago. One thing for sure is that "Machinery Hill" actually had machinery on it instead of pickup trucks and riding lawn mowers. When looking around all I saw were deals on campers, 4-wheelers, and various "toys" for grown-ups and collectors. Call me a grump, but I get the impression that we're just trying to amuse ourselves to death. It's no wonder my grandparents' generation just gets so disgusted with the way things are...there's an ethic about work and usefulness we seem to have lost. Although I get as sick of work as the next person, there's a real pride that comes with doing some tangible work like growing produce for yourself instead of just idling away my time.
In the box:
Green stuffing peppers: the really big ones are King Arthur. Most are paired with a smaller one since there just weren't that many really big ones around. See recipe below.
Italia Pepper: This is a frying pepper which is typically used in recipes where you sautee at a high heat. Really a nice sweet pepper
Couple Jalepenos
Broccoli
Parsley
1 Canary Melon (yellow)
1 Sunshine Watermelon: This is a yellow watermelon. I'm a big fan.
1 Canteloupe: Your standard variety called Athena
A few Red Tomatoes
A couple Heirloom Tomatoes: The really wrinkly one is an Italian Heirloom called Piraform and the dark green/purple one is called Cherokee Purple. You may have one or another or both. they are ugly, but tasty.
Sweet Corn: Again, a yellow variety called Bodacious
A Couple White Onions
Purple Beans: A bit deceiving since they turn green when you boil.
Mexican Stuffed Peppers
From Simply in Season
4 green, yellow, orange, or red sweet peppers
Cut top off pepper and discard seeds. Steam whole peppers in 1 inch boiling water until tender, about 5-8 minutes. Remove peppers from water and set aside.
1/3 cup onion, chopped
2 cloves garlic, minced
In a large frypan saute in 1 T. oil.
2 cups tomatoes, chopped
1 jalapeno pepper, minced
2 T. fresh parsley, chopped
1 T. fresh oregano, chopped; or 1 t. dried
1 t. ground cumin
1/2 t. salt
1 bay leaf
Add and cook 5 minutes.
2 cups corn
1 1/2 cups cooked black beans
Add and simmer 10 minutes. Place peppers in oven-proof dish so that they stand upright. Stuff peppers with vegetable mixture. Any extra filling can be placed in dish next to peppers.
1/4 cup cheese, grated
Sprinkle on top. Bake at 350F to heat through, 20 minutes.
