September 2019, Week 4
Fall on the farm is magical. The change in the air, cooler days, and that melancholy feeling of a change in seasons just seeps into your bones and calls you to the farm with your family. Over the years we have developed a very diversified mix of the best pumpkins around. We grow them bigger, brighter and in more shapes and colors than anyone around. One visit to the pumpkin patch and you will discover a whole new world of pumpkin possibilities.
This week in your simple share...
Corn - 6
Mexican Corn Chicken Soup
Green Beans - one lb
Green Bean Almond Quinoa Salad
Onions - 2
Crock-pot Cheesy Bacon Onion Dip
1 12oz pkg bacon cooked, drained and chopped
1 Large vidalia onion chopped
2 Tablespoons light or dark brown sugar
2 Cloves garlic minced
1/2 Teaspoon kosher salt
1/2 Teaspoon fresh ground black pepper
1 Cup sour cream
8oz cream cheese cubed
1 10.5oz diced tomatoes with chilies
2 Cups shredded mozzarella cheese
In a medium skillet, cook the bacon. Reserve 2 tablespoons of bacon drippings in the pan, discard the rest and chop the bacon. Add the onions, brown sugar, garlic, salt and pepper to the pan and cook until the onions are caramelized. Add the bacon, caramelized onion mixture, cream cheese, sour cream, mozzarella cheese, and the diced tomatoes to a 4 or 5 quart slow cooker and stir to combine. Cover and cook on HIGH for 2 hours or until the cheese has melted. Serve with corn chips or tortilla chips.
Baked Parmesan Zucchini
Cantaloupe - one melon
Sweet and Spicy Grilled Cantaloupe
Poblano Chili Peppers - 5
Chicken Stuffed Poblano Peppers
Apples - 3 lbs
See you next week!
-The Simple Share Team