04 August 2012

Poblano Poppers

The other night when the whole gang was home, we talked about making Chili Rellenos (stuffed poblano peppers).  Brittany found a 5-star recipe online, but it looked too complicated - it called for separating eggs and beating egg whites - yuck.  So instead, we made our own version of jalapeno poppers, super-sized, using poblano peppers instead of jalapenos.

First, we picked 12 poblano peppers, cut off the tops, and cleaned out the seeds, etc. inside.

Then we made a filling with creamed cheese, shredded cheddar cheese, and some cayenne pepper.  

We used an oven-proof baking pan, and as we filled each pepper with the cheese mixture, we sprayed them with olive oil, dipped them in bread crumbs, and stood them up in the pan.  

Then we baked them in the oven for about 45 minutes at 425 degrees.  They were delicious!

03 August 2012

Family Reunion and Pesto Time!

Last weekend, all three of our children ended up at the Farmer's market in Rhinebeck on Sunday, so we waited for a lull in the action, and snapped the following picture.  

I'm not sure when the last time we were all at the Rhinebeck market together, but I think its been at least 6 or 7 years.  Somehow my daughter-in-law, Kim, managed to avoid the picture, but she's been helping us with the market for years, and I wish she was in the shot.  Oh well, maybe next time...

Brittany left for Colorado on Thursday this week; she's starting a Phd degree at Colorado State in Fort Collins in Natural Resources.  We are going to miss her - she did a great job this summer on the farm.  She started this blog, took care of our pick-your-own flower business while Darryl and I traveled in July, planted crops in the spring, and handled the Rhinebeck farmer's market for June and July.  We're going to miss her, but I think she's going to love Fort Collins.  Thanks, Britt!!!  

While the kids were home, I made a big batch of pesto.  I use the recipe from Mollie Katzen's Moosewood Cookbook.  The one ingredient in this recipe that you don't usually see in a pesto recipe is butter, but how can you go wrong with butter?   

Brittany Hollow basil...
and parsley...

Brittany Hollow basil, parsley and garlic ...

Add cheese, nuts oil,salt and butter

I make a double batch for my crew.

Recipe from the Moosewood Cookbook, by Mollie Katzen;  copyright 1977

Pesto - for about 6 servings of pasta of Gnocchi

3 packed cups fresh basil leaves (removed from stems)

2 large cloves fresh garlic

1/2 cup pine nuts, walnuts, almonds or a combination

3/4 cup (packed) fresh chopped parsley

1/2 cup olive oil

1/4 cup melted butter

salt to taste

Combine everything in a blender on low, then medium speed.  (Arrange things so the blender blade will turn efficiently.)  Thoroughly work everything into a smooth paste.  Toss with hot drained pasta or spoon onto hot Gnocchi.

There will be lots of basil, parsley and garlic for sale at the Rhinebeck Farmer's Market on Sunday.  Come by and see us!  

We will also have lots of tomatoes, eggplant, and 6 kinds of potatoes, as well as kale, swiss chard, squash and sweet onions.   

In limited supply we will have okra and tomatillos.

Hope to see you Sunday!!!!