It was approximately 7:15 a.m. when the reality of how hard our day was going to be sunk in. We were halfway through our swiss chard harvest when I realized my jeans were literally slipping off my body.
Nothing like 90 degree weather plus 100 percent humidity to start your day on the right foot. Gotta love the east coast!
At least we have chard.
With a few minor cases of heat stroke, cranky farm workers (including me!) and endless chores to do, we actually got a lot done.
There were even a few smiles.
Okay, so kale always makes us smile. But trust me, these girls were hot!
Despite the heat I couldn’t stay away from the kitchen. We finally have tomatoes, corn, and sweet peppers. There was only one thing I wanted to do.
I haven’t had stuffed peppers since last season and I was so excited to finally cook them up again.
All of my harvested goods stuffed into one perfect sweet pepper.
And since we are keeping it classy, a can of Coors to cool us down.
Roasted Bell Peppers with Black Beans and Millet
4 bell peppers, tops removed and seeded
1 cup cooked millet (or grain of your choice)
1 cup black beans, drained and rinsed
1 small yellow onion, diced
1 medium-sized yellow summer squash
a handful of cherry tomatoes, quartered
1 jalapeño pepper, seeded and diced
1 cup fresh corn kernels
1/4 cup chopped fresh cilantro
2 tsp siracha sauce
dash of red pepper flakes
salt and pepper to taste
Pepper jack cheese for topping.
Sautee up your onion over medium heat in a little olive oil. After about 5 minutes add summer squash, jalapeño, tomatoes, and corn kernels. Cook for about 2-3 more minutes. Add beans, millet, cilantro, and spices. Cook for about 5 more minutes. Transfer mixture to hollowed out peppers.
Sprinkle peppers with pepper jack cheese and bake in a 400 degree oven for about 25 – 30 minutes. Checking often to make sure it doesn’t burn.