In this week’s share:
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!)
In this week’s share:
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…
In this week’s share:
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!
In this week’s share:
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.