Hello again my little minions--- Here I am again today. For the last month we have been going to the Farmers Market in town.... I'm hooked. There is just something about walking up and down the aisles and seeing all of the differnt colors and the pretty little fruits and veggies they just start calling to you. It gets pretty scary. Currently we are addicted to peaches,blueberries and red reliance grapes-- no longer can live without these things being in our house at all times of the day. We started by buying half a bushel splitting it with a co-worker-- no good it only lasted a few days. We have purchased a larger amount every week and this last week we are now up to a full bushel and a half bushel--- now I did give several to my mother in law. (No -- in case you are wondering I have none of the normal M.I.L issues like others-- mine is absolutely fabulous and I love her dearly-- even shared our peaches for goodness sakes-- that speaks volumes.) This week I made a large cobbler-- I'm a cobbler girl, pie is for sissy's in my book. I'm not sure what I am going to do with my husband when the peaches are gone-- it will be unbearable for all involved.
Easy Peach Cobbler-- Cut up a bunch of peaches, add sugar and let sit for a bit to bring out some of their juice. I used 2 boxed pie crust"s this last time and it tasted just like homemade. Made crust to directions on box. Placed half as a bottom crust and then added peaches, sprinkled with a mix of flour, cornstarch and touch of cinnamon over the top of the peaches-- this will thicken the juices-- sprinkle just enough to cover the peaches, but don't drown them or it will taste gross. Top flour with half a stick of butter-- chopped into slices, and then cut slices in half-- dot all over. Roll out top crust and cover peaches. I usually cut some pretty design in the top layer-- I'm artsy like that. Bake in oven for 45 min to an hour-- just keep an eye on it--- when the middle of the cobler is not "wet looking" and slightly browned get it outta there. Let cool serve warm with ice cream. Make sure to keep cobbler in fridge after it cools or it will mold-- disgusting. Sorry, but had to warn you.
We have been trying new stuff insead of just the normal zuchini, squash, onion & pepper stir fry. We have purchased purple carrots, purple bell peppers and apple pie flavored honey.... yummo. This week our new stuff was something called a jelly melon-- which it seems is actually a spikey oblong cucumber-- I'm not a cucumber person-- my husband loves them. The Heirloom stand had this new alien veggie-- he said that it is kinda sweet, kinda tangy--- it's being eaten this evening so I'll have to just let you know. Sorry for the tease. The other new veggie this week is another oddity called the pattypan squash. I've never seen one of these and had no idea what to do with it.... I have scoured the web and found some great ideas and this is what I'm gonna do with it.
Just a reminder-- I have issues with actually measuring things unless I'm baking or it just has to be done--
Stuffed Pattypan Squash Extrordinaire (yes you could use yellow squash or zuchinni, but not as cute)
Ingredients:
6 smallish pattypan squash
half pound pepper bacon (plain if desired)
4-6 cloves garlic to taste - minced
1 red or vidalia onion -- medium size- chopped
1/2 of a pepper-- I love red and yellow-- use your favorite or combo of colors-- chopped
1 TBSP real butter -- room temp is best ( I use unsalted either is fine)
1 1/2 cups give or take bread crumbs-- I have Italian flavored- any kind would do
1/4 cup more to taste freshly ground parmesan cheese (I think cheddar would be great as well)
salt and pepper to taste
garlic salt
garlic and herb KC masterpiece seasoning
And now for the down and dirty --
1> Preheat the oven to 350 degrees -
2> *** most recipes said to do the following- bring one inch of water to a boil in a saucepan over med-high heat. add squash, cover, and cook for 10 minutes, or until a fork can pierce the stem with little resistance. Drain. (Now I'm not sure that the whole boiling water thing just absolutely has to be done, but it does make it easier to cut and get the middle out-- (wait for it -- it's coming.) If you find it not needed just skip this part.)
3> Slice off the top stem of squash- use melon baller or spoon to remove the ceters of the squash. DONT throw them away-- you will use them in a bit.
4> Place the bacon in a large skillet. Cook over Med heat until browned. Remove and drain on a paper towel lined plate. In the bacon grease (yes I said leave it in there -- you can drain some if there is just a ton though) add garlic, onion, and peppers. Once these have started sizzleing and smelling yummy add the bits of middle you scooped out. Season with the salt, pepper, garlic salt and garlic and herb seasoning.
Cook until soft, not completely done though. You don't want to end up with mush do you....
5> Remove skillet from heat, and stir in the breadcrumbs and butter. Crumble the bacon and stir into stufifing along with the cheese. Taste and season more if needed.
6> Stuff each squash fully with the stuffing mix (what else) and place them in a baking dish. Cover the dish loosely with aluminum foil.
7> Bake for 15 minutes in the preheated oven, cooking until squash is heated through and stuffing is browned a bit.
This is super yummy and not that hard to make--- I think the next time am also gonna add 1-2 ears of corn, sliced off of the ears and just add it when I add the bit of middle squash-- it will add color and be yummy too.
