It’s the last week of April (hooray!) warmer weather and sunny days must be around the corner, right? It has been a slow start for produce this year but we should be seeing some more fresh greens, rhubarb and maybe fiddleheads in the coming weeks!
This week’s large subscription includes:
English Cucumber (1 large) – Greenhouse Grown by Stokdijk in Truro, NS
Fingerling Potatoes (2lb) – Grown spray free by Elmridge Farm in Centreville, NS
Peppers (3) – Greenhouse Grown by Stokdijk in Truro, NS
Cluster Tomatoes (1lb) – Greenhouse Grown by Stokdijk in Truro, NS
Empire Apples (1lb) – Grown conventionally by Noggins Corner Farm in Greenwich, NS
Lettuce – Certified organic grown by Cochrane Family Farms in Upper Stewiake, NS
Onions (1lb) – Grown conventionally by Country Magic in Centreville, NS
Frozen Butternut Squash (1lb) – Grown spray free by Elmridge Farm in Centreville, NS
This week’s small subscription includes:
English Cukes (1 small) – Greenhouse Grown by den Haan in Lawrencetown, NS
Fingerling Potatoes (1lb) – Grown spray free by Elmridge Farm in Centreville, NS
Peppers (2) – Greenhouse Grown by Stokdijk in Truro, NS
Cluster Tomatoes (0.5lb) – Greenhouse Grown by Stokdijk in Truro, NS
Empire Apples (1lb) – Grown conventionally by Noggins Corner Farm in Greenwich, NS
Lettuce – Certified organic grown by Cochrane Family Farms in Upper Stewiake, NS
Onions (0.50lb) – Grown conventionally by Country Magic in Centreville, NS
Meal Plan – April 28 to May 4
| Sunday | BBQ Chicken Burgers with lettuce, tomato, onion and green salad |
| Monday | Out for dinner |
| Tuesday | Stuffed Peppers |
| Wednesday | Leftover Peppers |
| Thursday | Panfried Haddock with blue fingerling potatoes and sliced cucumbers in vinegar |
| Friday | Homemade Pizza with onions, peppers, Snowy River Pepperoni and Ciro’s fresh mozzarella |
| Saturday | BBQ Snowy River Pork Chops with butternut squash, caramalized onions and stewed apples |
- 2 peppers, sliced in half lengthwise remove seeds and stems
- 1 pepper, diced
- 1 onion, diced
- ½ cup quinoa, dry
- ½ cup salsa
- 3 tsp cumin
- 2 tsp garlic
- 1 tsp chili powder
- ½tsp cayenne
- ½ cup cheese, grated (I use Foxhill's Jalepeno Gouda for a little extra spice!)
- Cook quinoa according to instructions on package - about 20 minutes
- Preheat oven to 375F
- Lightly grease a baking sheet, set aside
- In a large bowl, mix cooked quinoa with diced pepper and onion, salsa and spices - season to taste with salt & pepper
- Place peppers on baking sheet, skin side down
- Spoon quinoa mixture into halved peppers until full
- Cover peppers with foil and bake for 30 minutes
- Remove foil and top with grated cheese then bake for another 20 minutes uncovered
- Serve with salsa, sour cream and/or guacamole
