September is upon us and my garden has gone wild with offering an abundant harvest for our table. Sunflowers adorn my beds with their cheerful dispositions, and the fairies have taken residence in them for the rest of the season. Tomato vines with tiny red and yellow balls of sweetness have woven their way around the cucumbers. The butternut squash promises bowls of creamy soup on crisp October nights. Green peppers string beans, and carrots have graced many a salad at our family dinner table, and are now ready to be cooked in warm entrees as the days and nights become cooler.
Early Fall Harvest
Spending time in my garden is a delight on these cooler days of September. The string beans are plump and ripe, and there are millions of bright red cherry tomatoes to eat straight from the vine.
Rich Herbs for Seasoning
The chives grace their bed with white blossoms and season our food with their tasty stems. They are often used in my kitchen as a substitute to onions in stir fries, or in Italian vegetable and herb sautés.
Rosemary is the ideal herb for adding to roasted potatoes or home-made pizza dough. It is a cozy, comforting herb that also works well in baked stuffed peppers.
Below are a couple of recipes that I have used to serve my home-grown vegetables and herbs in meals. It is my pleasure to share them with you.
Red cabbage leaves
(about 1/2 a head)
Green cabbage leaves (a few)
1. Cut cabbage leaves to shreds.
2. Add mayonnaise and seasoning packet and stir well.
3. Chill in refrigerator for 15-30 minutes.
4. Serves 4-6 people as a side to a meal.
Baked Stuffed Peppers
4-8 Bell Peppers of any color
1 cup of chives
2 or 3 cloves of garlic
1 tspn thyme
1 tspn rosemary
1 small pkg of ground meat (beef, pork, or turkey)
1 cup of string beans, cut into 1-inch pieces
1 stalk of celery, cut small
1 carrot, peeled and grated
2 cups of brown rice or couscous
1 Cup white wine (optional)
1. Cut the tops off the peppers and wash out all of the seeds from both tops and bottoms.
2. Boil the peppers and their tops for 15 minutes, or until their turn lightly golden brown.
3. While the peppers are cooking, also cook the rice or couscous.
4. While the peppers and rice/couscous are boiling, heat 2-3 tablespoons of the olive oil in a skillet pan and add the chopped garlic and chives.
5. When the chives and garlic have a golden edge to them, add another tablespoon or two of olive oil. Then add the beans, celery, carrots, and herbs. Stir well.
6. Add the rice/couscous and the cup of white wine. Stir until all of the stuffing ingredients have been blended.
7. Pour the peppers in a colander to strain the water, then place the bottoms in a baking pan. Preheat oven to 350°F.
8. Stuff the peppers with the filling and place their caps on.
9. Bake the stuffed peppers for 30 minutes and serve warm.
10. Serves 4 people.
If you have enjoyed this blog, you are invited to visit my home page and order my book, The Complete Guide to Growing Your Own Fruits and Berries: Everything You Need to Know Explained Simply.