photos by Shannon Richardson

Eat What You Grow

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Location courtesy of Carrie Thompson
Photos by Shannon Richardson
Recipes provided by T and Andy Price, Real Food Café

Picadillo Stuffed Peppers
Use whatever peppers you like: Poblano, Anaheim, red or green.

1 lb ground beef *
1 tablespoon olive oil
Salt and pepper to taste
1 large clove garlic, minced
1 small onion, diced
1 tomato, seeded and diced
½ cup golden raisins
2 tablespoons capers, drained
2 tablespoons tomato paste
1 tablespoon Dijon mustard
1 teaspoon cumin
1 teaspoon chili powder
1 - 1 ½ cups water
4 - 6 poblano peppers, roasted and peeled
¼ pound white cheddar cheese

Brown ground beef in olive oil. Add salt and pepper to taste. Add garlic, onion and tomato, cook on medium heat a couple of minutes. Add raisins, capers, tomato paste, Dijon, cumin and chili powder. Add 1 cup water and simmer until thick. Repeat with ½ cup water until the meat is tender (about 20 minutes). Place peppers in a shallow glass baking dish. Stuff with Picadillo mixture. Cover with foil and bake at 350 degrees for about 30 minutes. Top with cheese immediately and let rest about 10 minutes.

Makes 4 - 6 servings

*We use Pai-Dom Meat (locally raised, grass-fed beef).

Roasted Corn with Chili Lime Butter

6 ears of corn in husks
1 stick butter, softened
2 tablespoons chili powder
Juice of 1 lime

Mix soft butter, chili powder and lime together. Roast corn in husks in 350 degree oven or on grill until hot ( 20-30 minutes). Pull back husks and silk, removing both. Toss corn with Chili Lime Butter.

Cantaloupe with Mint Syrup

1 cantaloupe, peeled, seeded and sliced
1 cup water
½ cup sugar
½ cup fresh mint leaves, chopped

Boil water and sugar together until syrup consistency. Let cool to room temperature, add mint and let steep for a couple of hours or overnight before using.

Use syrup for fresh fruit, iced tea or cocktails.

Rustic Peach Tart with Brandied Whipped Cream

1 unbaked 9-10-inch pie crust
4-5 large ripe peaches, sliced
2 tablespoons flour
½ cup sugar
1 teaspoon pumpkin or apple pie spice
2 tablespoons butter, melted
1 tablespoon sugar

Preheat oven to 375 degrees. In a bowl, mix peaches (no need to peel), flour, sugar and spices. Let sit about 10 minutes. Line baking sheet with parchment paper. Lay pie crust on paper. Pile peach mixture in center of uncooked crust, leaving a 2-inch border. Fold dough toward center, pleating and pinching together; brush dough with melted butter and sprinkle with sugar. Bake 20-30 minutes until golden brown. Let rest 15-30 minutes before cutting. Serve with Brandied Whipped Cream or vanilla ice cream.

Brandied Whipped Cream

½ cup heavy cream
1/3 cup powdered sugar
1 tablespoon brandy

Whip cream with powdered sugar to desired consistency. Stir in brandy. Serve immediately.