Feb 23 and we're cooking

A quick update with a recipe I just can't get enough of. My wife got me started on stuffed Jalapenos but one thing I dislike is spicy food. They were kind of addicting but the heat I could do without. Some tmes one would be particularly hot and that would end it for me. I know I'm a whimp but that is just how it is.

Anyways I found a hybrid Jalapeno called Fooled You which peeked my interest. It has all the taste of the peppers but none of the heat. I'll try it I figured and yes it lives up to it's description. The plants are extremely productive and produce beautiful and abundant Jalapenos without even a hint of heat. The flavor is fantastic!!

So what do we do with a bowl of them? We stuff them of course. Here they are in all their glory rinsed and ready to be processed into sausage stuffed Jalapeno goodness.

The recipe I found calls for 22 peppers, 1 8oz pkg of cream cheese, 1 lb of sausage, and 1 cup of shredded fresh Parmesan cheese. Since this isn't a science experiment I used

1 lb pkg of Tennessee Pride mild sausage.
1 8oz pkg of cream cheese and what was left of an opened pkg which was about 4 oz
what was left in the Parmesan container which was a little more than a cup.
Enough peppers to use up the mixture.

It says to put one tbsp of mixture into each pepper but I put less because I really like the flavor of these peppers cooked and don't want it to get drowned out from the stuffing flavor.

I halved the peppers and removed the seeds from them. Then placed them on a foil lined cookie sheet.

I let the cream cheese get warm and then mixed in the Parmesan cheese.

Then added the browned and drained sausage.

Mixed it well. Maybe not well but pretty good any way.

Then put just enough in each half pepper to cover the bottom of the half.

The recipe says to bake in the oven at 425 for 15 to 20 minutes so I opted for 15 since I don't fill my peppers too full.
15 minutes later here is the awsomeness that comes out of the oven!!

Needless to say most get eaten before they go into to fridge for later.

Next for tonight we are going to steam some Broccoli fresh from the garden. Here is what we have to harvest:

One not quite ready...

And the next crop won't be too far off...

February 19 Update

Things are coming along nicely in the garden. We have been harvesting Pak Choi and making stir fry along with carrots, lettuce, onions, peppers and radishes. Here are a few pics of what we have now.

Here we have a few Vita Rich Carrots and Easter Egg Blend Radishes I just pulled up.

Next we have the Packman Broccoli almost ready to pick.

Next my potatoes are really growing quickly. They have all been hilled up with the furrows filled in so the tubers grow under ground. I am thinking they will be ready to harvest around the end of April.

Here are a few of the seedlings waiting to be transplanted. The larger ones are melons and the ones on the left are a green variety of Kale.

Though kind of hard to see my Mr Big Peas are pushing through the soil. They germinated pretty quickly.

Here the onions are doing fantastic. I pulled one and added it to the stir fry which was fabulous. These were really easy to start from seed and I am real happy with them. We love Vidalia onions and this is the same variety used to grow them though they cannot be legally called Vidalias. They taste just as good if not better.

A pic of the Brussels Sprouts with the Pak Choi in the left fourth of the bed.

The latest Red Butter Head Lettuce recently transplanted.

Here we have the strawberry towers set up. They now need soil with crowns and then I have to install the drip irrigation for them. I have the crowns ordered which should be shipped out soon. Each tower holds 24 plants so that is a total of 144 plants. Tribute is the variety which we did real well with in the bed I had.

This bed now has new transplants of zucchini squash here...

and spaghetti squash here which will be trained up trellises when they get larger. This is my first attempt at spaghetti squash.