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Wondering what to do with all those tomatoes and bell peppers you harvested from your garden or found in your CSA box? Here’s a simple recipe adapted from one of our regular customers. Thanks for the idea, Kenya!
Slow Cooker Tomato Stuffed Bell Peppers
6 Bell peppers
Bunch basil, finely chopped
1 cup chicken/veggie broth
4 ounces cheese, grated
5 medium tomatoes
1 onion, chopped
2 cloves garlic, thinly sliced
2 tablespoons olive oil
Freshly ground black pepper
1 cup Quinoa/Couscous, cooked
Remove tops, membranes and seeds from peppers. In a medium bowl, mix together garlic, basil, pre-cooked quinoa/couscous, onion, cheese, and tomatoes. Pour broth in the bottom of the slow cooker and place peppers with the filled sides up in the cooker. Top with ground black pepper and more cheese.
Cook for three to three and half hours on high in a slow cooker or 6 to six and half hours on low in a slow cooker.
by Ashley Cheng
It’s been credited for the fall of man, the theory of gravitation and the attempted assassination of Snow White. So intrinsically grafted onto our national identity, it’s the namesake for our largest city and most patriotic dessert. The one in your eye is your beloved, yet the one in your throat is just Adam’s. It’s both a gift of gratitude to our favorite schoolteachers and a daily defense against doctors, but be careful…one bad one can spoil the whole bunch.
Yes, Henry David Thoreau said it best, “Surely the apple is the noblest of fruits.”
October happens to be National Apple Month, so what better time to stop and take stock in this special fruit and the many ways we can enjoy them this season?
Here in the store we already have Fuji, Gale Gala, Crimson Crisp, and Honey Crisp; but there are more than 7,500 varieties of apples worldwide. Apples are also incredibly healthy as many studies suggest they:
- Are a fantastic source of fiber
- Contain vitamins A, B1, B2, C and niacin
- Provide nutrients phosphorous magnesium, iron and potassium
- May help reduce cholesterol, prevent cardiovascular disease, slow the growth of colon and liver cancer cells, reduce the risk of stroke, improve lung function and strengthen bones
No wonder they’ve been a part of our diets for as far back as 6500 B.C.
Keeping it local is at the heart of everything we do at Farm to Family, so in that spirit here is a simple recipe plan for the perfect fall dinner (featuring apples from start to finish!) with a collection of posts from some of our fave RVA bloggers. Let us know what you think, or post your own recipe and photos on our Facebook page.
Butternut Squash Soup by One Couple’s Kitchen
Apple Down Slaw by Richmond Food Collective
Turkey Burgers with Brie, Granny Smith Apples and Arugula by Tim Vidra Eats
German Apple Cake by Finding Delicious
And for breakfast the next morning:
Paleo Apple Cinnamon Streusel Muffins by Gabby’s Gluten-Free