by FattyPepper

In this week’s share:
- Sunshine Winter Squash
- Carrots
- Bell Peppers
- Mustard Mix
- Nicola Potatoes
- Toscano Kale
- Savoy Cabbage
- Curly Cress
- Baby Arugula
More squash to experiment with!
More peppers, too… not sure what to do with them. (I will not be stuffing them, that’s for sure!)

by FattyPepper

My parents never made stuffed vegetables when I was growing up.
Now I know why.
Some people like their veggies filled with rice, ground meat, and onions – maybe even a little crunchy topping – but this does nothing for me, especially when the stuffed vegetable in question is a pepper. I think it comes down to two things: seasoning the pepper itself (it usually isn’t), and its texture after being roasted twice (or parboiled and roasted).
The filling may be tasty, but the pepper remains bland. I have yet to find a recipe that asks for it to be seasoned. (Any leads on this phantom recipe are welcome.) Additionally, cooking the pepper twice – once to make sure it finishes “tender,” and a second time with the filling inside – leaves it flaccid.
The only possible redeeming factor in this sad, sad dinner was a balanced, well-seasoned stuffing: and unfortunately, the one I used from saveur.com was lackluster. (You can find the recipe here, anyway.)
Thankfully, the squash turned out much better – probably because its firm, thick flesh naturally lent itself to roasting. Here’s our acorn squash, post-roast:

More adventures in stuffing to come in the future…
by FattyPepper
In this week’s share:
- French Breakfast Radishes
- Romaine Lettuce
- Baby Salad Turnips
- Green Bell Pepper
- Green Beans
- Zucchini
- Red Kale
- Cherry Tomatoes
- Curly Cress (officially, “wrinkled crinkled crumpled cress”)
The curly cress has a peppery flavor and leaves that resemble a cross between curly and flat-leaf parsley. It adds a nice spicy bite to some otherwise mundane salad greens!
by FattyPepper

In this week’s share:
- Arugula
- Lettuce Mix
- Baby Salad Turnips
- Bell Pepper
- Green Beans
- Keuka Gold Yellow Potatoes
- Acorn Squash
- Cherry Tomatoes
- Green Kale
- Cabbage
The first squash of the season has arrived, and it’s tiny – about the size of a baseball. I’m excited for more autumn crops to arrive.