Rhode Island Red

Rhode Island Red

Saturday, July 17, 2010

Mid-Summer Harvest

I made this dish by tweaking my father's string bean recipe. I use the string beans, potatoes, tomatoes, zucchini, onions, and garlic from my garden.

bunch of string beans
1 large ripe tomato
1/2 lg. onion
3 cloves garlic
1/2 of zucchini
3 potatoes
olive oil
bay leaf
Kosher salt
black pepper
1/4 cup dry white wine

You start with about 1/4 cup of olive oil, bay leaf, the garlic and onion. Start to simmer them in the pan. After a few minutes, add the string beans. Add the salt and pepper and let cook for about 5 minutes with a lid on. You can add the zucchini and rough cut potatoes, the tomato and the white wine and place the lid on for 15 more minute on medium heat. Taste and add more salt if needed. This dish is ready to serve once the potatoes are tender. The tomato that breaks down along with the white wine make the sauce for this dish.

Tomato Season


Tomatoes......

The tomatoes are starting to come in. Looks like a great crop this year. The first ripe ones are the grape and cherry tomatoes. I am starting to think of all the tomato recipes I can come up with. I will be making homemade tomato sauce and freeze it for the coming Winter months. I planted so many varieties (Organic and Hierloom) this year. I can not wait to taste every one of them.

Wednesday, July 14, 2010


Stuffed Pepper Recipe

4 green peppers

1lb. natural ground beef (Laura's Lean Beef)

1 can (8oz) organic tomato sauce

1/2 cup bread crumb

1 tsp. salt

1/4 black pepper

1 tbsp. grated (small grate) onion

1/4 cup grated (small grate) organic carrot

chopped parsley

1/4 cup grated Parmesan cheese


Wash peppers and cut tops off. Clean out seeds . Blanch peppers whole in salted water (about 5 min.). place upside down to dry and when cool enough to handle they are ready to stuff. The meat filling is easy just combine the rest of the ingredients. You can serve with a side of rice or add the rice to your filling.

When peppers are filled place them standing up in a pan (I use Amy's Organic tomato soup as the sauce) and cover with foil and bake at 350 degrees for about 45 minutes


Chicken Coop

Started a chicken coop with my kids. We decided that it would be best to get our Organic fresh eggs at home. The kids love collecting eggs everyday .