In your farm share this week:

1. Carrots/Beets
2. Broccoli/Cabbage
3. Leeks/Celery/Celeriac
4. Peppers/Eggplant/Radishes
5. Head Lettuce
6. Spinach/Arugula
7. Tomatoes
8. Cilantro
9. U-pick Cherry Tomatoes
The heat this month has been a little crazy, but it has helped to extend our tomato, pepper, and eggplant season a little longer than usual. Here are a few recipes to try with your peppers this week, or if you decide to take eggplant instead check out the recipe link below!


Turkey Stuffed Peppers
-courtesy of

  • 1 lbs lean ground turkey
  • 1 garlic, minced
  • 1 onion, minced
  • 1 Tbsp fresh cilantro or parsley, minced
  • 1 tsp garlic powder
  • 1 tsp cumin powder
  • 1 tsp salt
  • 4 sweet peppers, washed
  • 1 cup vegetable or chicken broth
  • 1/4 cup tomato sauce
  • 1 1/2 cups cooked brown rice
  • 6 tbsp shredded cheddar cheese

Heat oven to 400°F. Lightly spray olive oil spray in a medium nonstick skillet and heat on a medium heat. Add onion, garlic and cilantro and saute about 2 minutes, add ground turkey, salt, garlic powder, cumin and cook meat for 4 to 5 minutes until meat is completely cooked through. Add 1/4 cup of tomato sauce and 1/2 cup of chicken broth, mix well and simmer on low for about 5 minutes. Combine cooked rice and meat together. Cut the bell peppers in half lengthwise, and remove all seeds. Spoon 2/3 cup meat mixture into each pepper half and place in a 9 x 13-inch baking dish. Top each with 1 tbsp cheese. Pour the remainder of the chicken broth on the bottom of the pan. Cover tight with aluminum foil and bake for about 45 minutes. Carefully remove the foil and serve right away.       

Additional Recipes this Week:

Red Pepper Bruschetta

Mini Eggplant Pizzas