We survived the unseasonable cold, though we weren’t too happy about it! Luckily we were able to cover all the important plants and empty the high tunnels of their remaining eggplant and peppers before they froze. All the plants are slowing down, especially now that we’re below 10 hours of daylength, but there’s still plently of work to do and we’ll actually begin to plant some crops in our low & high tunnels for early CSA harvest NEXT year, including garlic, onions, carrots, and spring greens. Two more weeks to go- next week, then we skip the week of Thanksgiving, and the following week is the last for the season. Thank you for supporting us and our farm.

Stuffed Pepper Soup

In a Dutch oven over medium heat, cook and stir 1 lb ground beef until no longer pink; drain. Stir in 6 cups beef stock, 1 28 oz can tomato sauce, 3 cups diced tomatoes, 2 cups chopped green peppers, 2 Tbsp brown sugar, 2 tsp salt, 1 tsp pepper. bring to a boil. Reduce heat; simmer, uncovered, until peppers are tender, about 30 minutes.

Add 2 cups cooked rice; simmer, uncovered, 10 minutes longer. If desired, sprinkle with chopped fresh parsley.


Fried Green Tomatoes

Beat 2 eggs and 2 Tbsp water in a shallow bowl. Place 1 cup flour and 1 cup cornmeal in 2 separate shallow bowls. Season cornmeal with salt and pepper.

slice all of the tomatoes and dip each tomato slice into flour, then dip into egg mixture. Press tomato into cornmeal mixture, shaking off excess. Transfer tomato to prepared baking sheet. Repeat with remaining tomato slices, arranging tomatoes in a single layer.

Heat about 1/4 inch oil in a large skillet over medium heat until oil begins to shimmer. Fry tomatoes in batches until golden and crisp, 3 to 4 minutes per side. Drain on paper towel-lined plates. Repeat with remaining tomatoes.


Eggplant Soup

Roast Eggplant: Preheat oven to 400 degrees Fahrenheit. Place eggplant on baking sheet. Rub with olive oil and, 1 to 2 Tbsp ground cumin. Roast eggplant for 25-35 minutes, until it can be easily pierced with a fork. Using spoon, remove eggplant meat from skin. Set aside


Heat 2-3 tablespoons extra virgin olive oil in large soup pot over medium-low heat. Add 1 onion chopped and sweat until translucent and soft. Add chopped 1/2 cup celery chopped and continue to cook, stirring occasionally, until soft.

Pour in 1-2 cups chicken stock. Add 1 cup diced tomatoes, 3 garlic cloves minced, 2 Tbsp cilantro minced, 1/4 cup parsley minced, and eggplant. Add just enough stock to cover the surface of the contents of the soup (you can always add more stock later to thin down, if necessary!). Season with ground cayenne, salt & pepper. Bring soup to a low simmer and cook for 20-25 minutes.Using an immersion blender or stand blender, blend soup until smooth. Place soup back in pot and reheat to serve.

Season once again with salt and pepper to taste. Garnish with fresh cilantro leaves! Serve hot.


Arugula and Corn and Roasted Pepper Salad With White Beans

Combine arugula with 1 cup canned sweet corn drained in a large bowl. Drain and rinse 1 can white beans. Mince or finely chop 2 cloves garlic. Finely chop 2 Tbsp green onions. 

Cover peppers with a thin layer of olive oil, then roast in an oven at 400F until the skins have blistered. When the peppers are done roasting remove the seeds and membranes and cut into 2 inch strips. Place in another bowl and add the beans and leeks. Toss together.

In a small bowl whisk together 2 Tbsp red wine vinegar, 1 tsp balsamic vinegar, 1/4 tsp dijon mustard, 1 Tbsp olive oil salt to taste.

To serve toss the dressing with the arugula and corn. Split amongst four salad plates and top with peppers and bean mixture. Enjoy!


Swiss Chard Chimichurri

In a food processor or blender, combine 1 cup packed Swiss chard leaves, 1/4 cup olive oil, 2 Tbsp red wine vinegar, 4 cloves garlic, 1 1/2 teaspoons dried oregano, 3/4 teaspoon salt and 1/4 teaspoon crushed red pepper. Cover and process until smooth. Store, covered, in the refrigerator for up to 3 days.


The first table shows the ingredients that come in the share. The table after that shows the ingredients you would need to make the recipes.

Stuffed Pepper Soup Fried Green Tomatoes Eggplant Soup Arugula and Corn and Roasted Pepper Salad With White Beans Swiss Chard Chimichurri
Green tomatoes all
Swiss chard all
Mixed hot peppers
Arugula all
Parsley 1 tsp 1/4 cup
Sweet peppers 2 cups 2 to 3
Eggplant all
Stuffed Pepper Soup Fried Green Tomatoes Eggplant Soup Arugula and Corn and Roasted Pepper Salad With White Beans Swiss Chard Chimichurri
ground beef 1 lb
beef stock 6 cups
tomato sauce 28 oz can
tomatoes 3 cups 1 cup
brown sugar 2 Tbsp
rice 2 cups
eggs 2
flour 1 cup
cornmeal 1 cup
oil 1/2 cup 4 Tbsp
ground cumin 2 Tbsp
onion 1
celery 1/2 cup
chicken stock 2 cups
garlic 3 cloves 2 cloves 4 cloves
cilantro 2 Tbsp
ground cayenne 1 pinch
canned sweet corn 1 cup
can white beans 1
green onions 2 Tbsp
red wine vinegar 2 Tbsp 2 Tbsp
balsamic vinegar, 1 Tbsp
dijon mustard 1/4 tsp
olive oil 1 Tbsp 1/4 cup
dried oregano 3/4 tsp
crushed red pepper 3/4 tsp