Week #21, 2026

Written By Lyn Jacobs

  • Cabbage or kale or chard

  • Tomatoes

  • Cherry tomatoes

  • Hot peppers

  • Sweet peppers

  • Stuffing peppers

  • Zucchini

  • Cucumbers

  • Green beans

  • Green onions

  • Garlic

  • Potatoes

  • Basil

  • Herb (parsley ,sage or thyme)

  • Eggplant or padrón peppers

  • Fruit- grapes, plums, apples

The rain brought new life to the farm. There is green where it was once brown. All the brassicas look dusted off. The lettuce and radicchio took off as did the weeds. The flowers got  a second wind.

I seeded for winter yesterday. Spinach, lettuce, green onions, beets. The previous flats are almost ready to transplant; they include fennel, celery, spinach and overwintering onions. We plan to get them into greenhouse #4 and cover them with light remay to ward off the white flies and aphids that seem ready for attack. We use organic sprays to try and keep them at bay but this hoop house was basically left to its own devices since the failure of the Chinese Broccoli and early kale. It was like we were breeding the flies instead of growing vegetables.

We are excited for the farm to table dinner next Saturday 9/12. There may still be seats available. Check out the website here: https://www.kitchentablemagazine.com/shop/p/farm-dinner

Our own harvest festival is coming up as well. We plan to fire up the pizza oven and enjoy the best of fall on October 11 from 2-6, so mark your calendars and get ready for some fun. We are planning some activities and cooking competitions and we are open to ideas and volunteers. Please reach out if you are interested in helping out.

Here are some recipes to enjoy this week:


Vegetarian Stuffed Peppers 

Ingredients 

  • · ▢ 4 bell peppers seeded and halved lengthwise 

  • · ▢ 1/2 cup uncooked quinoa rice blend*see note  

  • · ▢ 1 tablespoon olive oil 

  • · ▢ 1/2 medium yellow onion chopped 

  • · ▢ 1/4 teaspoon chilli powder *see note 

  • · ▢ 1/4 teaspoon garlic powder 

  • · ▢ 1/4 teaspoon onion powder 

  • · ▢ 1/2 teaspoon oregano 

  • · ▢ 1/4 teaspoon paprika 

  • · ▢ 1/4 teaspoon cumin 

  • · ▢ 14 oz can black beans 

  • · ▢ 1 1/2 cups crushed or strained tomatoes 

  • · ▢ 1/2 teaspoon kosher salt 

  • · ▢ 1/4 teaspoon freshly ground black pepper 

  • · ▢ 2 tablespoons cilantro chopped, plus more for garnish 

  • · ▢ 2 cups grated Monterey Jack cheese 1 cup for filling and 1 cup for topping 

Instructions 

  • 1. Preheat the oven to 400 F. Grease a 9 x 13 inch baking dish with olive oil.  

  • 2. Cut the peppers in half from top to bottom, stem and seed them. Place cut side up in the prepared baking dish. 

  • 3. Cook the rice and quinoa blend according to package directions 

  • 4. In a large skillet, heat the olive oil over medium heat. Add the onion and cook until softened and beginning to brown, about 5 minutes. 

  • 5. Stir in the chilli powder, garlic powder, onion powder, oregano, paprika, and cumin and cook for an additional minute. 

  • 6. Add the beans, tomato sauce, salt and pepper, and stir to combine. Cook for 5 minutes, stirring occasionally. Taste and adjust salt and pepper as needed. Remove the pan from the heat. 

  • 7. Stir in the quinoa rice blend. 

  • 8. Add 1 cup of the cheese and 2 tablespoons chopped cilantro and stir to combine. 

  • 9. Divide the filling between the 8 pepper halves. 

  • 10. Sprinkle with the remaining cup of cheese and cover the dish with foil. 

2 / 7

  • 11. Bake in the preheated oven for 30-40 minutes until the peppers are tender. Remove the foil and bake for an additional 10-15 minutes until the cheese is golden and bubbly. 

  • 12. Sprinkle with chopped cilantro and serve. 

Pasta with Roasted Eggplants and fresh tomato sauce

(serves 4-6)

1 3/4 lbs eggplant, cubed

1 to 2 banana or Italian frying peppers, halved, seeded and thinly sliced

4 tablespoons extra-virgin olive oil, more for drizzling

Kosher salt

12 ounces pasta, such as campanelle or farfalle

2 pounds very ripe heirloom tomatoes, halved through their equators

1 to 2 fat garlic cloves, grated on a Microplane or minced

Large pinch crushed red pepper flakes

2 tablespoons brine-packed capers, drained

2 tablespoons unsalted butter (optional)

Grated ricotta salata or Parmesan cheese, for serving (optional)

Fresh mint or basil leaves, for serving

  • Step 1

  • Heat oven to 450 degrees. Spread out eggplant cubes and peppers on a rimmed baking sheet. Toss with 3 tablespoons oil and season well with salt. Roast, turning everything, until eggplant and peppers are very soft and deeply golden brown, 30 to 40 minutes.

  • Step 2

  • Meanwhile, cook pasta in well-salted boiling water until about 1 minute shy of al dente. Drain.

  • Step 3

  • Using the large holes of a box grater, grate tomatoes over a large skillet so the pulp falls into the skillet. To do this, hold on to the curved side of the tomato in your hand and slide the cut, flat side across the holes. Stop grating just before you reach the skin.

  • Step 4

  • Add the garlic, red pepper flakes and 1 tablespoon olive oil to the pan with the tomatoes and bring to a simmer. Simmer until tomato pulp is reduced by half, then season to taste with salt.

  • Step 5

  • Add the pasta, capers and butter, if using, to the pan with the tomatoes and bring to a simmer, tossing until butter melts and pasta finishes cooking, about 1 minute. Turn off the heat and toss in eggplant and cheese, if using.

  • Step 6

  • Serve pasta drizzled with a little more oil and the herbs.

GREEN TOMATO CURRY

2 c. Cubed green tomatoes

1 tsp cumin seed

1/2 tsp mustard seed

2 Tbs ground coriander

2-3 green chiles (jalapeños) seeded and finely chopped

1 tsp grated fresh ginger

1/2 tsp ground turmeric

1/2 tsp red chili powder

1 Tbs brown sugar 

1 tsp neutral oil

In a heavy bottom pan,  add 1 tsp oil and heat.  Add cumin and mustard seeds,  and heat until the seeds start to splutter.  Once the seeds splutter add the chili and ginger and sauté for a few seconds.  Add the turmeric and chili powder and give a quick stir.  Add the chopped tomatoes, coriander and  salt to taste.  Mix well and then cover and cook,  stirring periodically.  Once the tomatoes are mushy,  add the brown sugar,  stir well and take off the heat.  Let sit for 10 minutes for flavors to blend,  then serve with/rice or roti.

Farro WITH BLISTERED TOMATOES AND PESTO

Yield:4 servings

  • Salt and black pepper

  • 1 cup farro, rinsed

  • 2 pints cherry or grape tomatoes

  • 1 small red onion, peeled, quartered and cut into 1-inch wedges

  • 2 tablespoons olive oil, plus more for the farro

  • ½ teaspoon red-pepper flakes

  • ¼ cup store-bought or homemade pesto, plus more to taste

  • Zest and juice of 1 lemon

  • 2 packed cups baby spinach

  • 1 (4-ounce) ball fresh mozzarella, torn into chunks, or ½ cup ricotta salata, crumbled (optional)

  • ¼ cup fresh flat-leaf parsley or basil leaves and tender stems, roughly choppedPREPARATION

    • Step 1

    • Heat the oven to 400 degrees. Bring a large covered pot of well-salted water to a boil. Add the farro and adjust the heat to maintain a medium boil. Cook uncovered, stirring occasionally to make sure nothing is sticking to the bottom, until tender and not too chewy, about 30 minutes.

    • Step 2

    • Meanwhile, on a sheet pan, combine the tomatoes and onion wedges with the oil, making sure everything is well coated and glistening, then season with salt, pepper and the red-pepper flakes. Roast until the tomatoes blister and slightly deflate, 25 to 30 minutes.

    • Step 3

    • When the farro is done, drain, then pour into a serving bowl or back into the pot. Toss with some olive oil, then mix in the pesto. Add the lemon zest and juice, then stir in the spinach. Set aside to cool slightly.

    • Step 4

    • Scrape the onions, tomatoes and their juices into the farro; season with salt and pepper as needed. Add the cheese, if using, then garnish with herbs and serve.


Lyn Jacobs
Next

Week #20, 2026