Archive for October, 2012

October has arrived!!!

Everyone giving Emily High-Fives in Heaven!!

It’s crazy to believe that October has arrived!  We had such an amazing turnout for our Fight For Your Life 5K!!!  We are so blessed that so many people came to take part in remembering Emily!  Here’s a great photo from the start line…MORE TO COME!  We had 207 people sign-up for the race and we had around 200 run!! We had some amazing sponsors that helped make the day possible.  We also had some amazing volunteers which we couldn’t have done it without you!!


This is the last week for Harvest Boxes!  It’s crazy that the season is already over!!  This week I had a recipe for Stuffed Peppers and Beef and Tater Casserole.  Two great recipes for cooler nights and busy days!!

Beef & Tater Casserole Photo & Recipes Courtesy of All

1 pound ground beef

2 (10.75 ounce) cans condensed cream of

mushroom soup
2-2/3 cups skim milk
2 teaspoons garlic salt
1 lb French style green beans
1 (32 ounce) package tater tots

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. In a large skillet over high heat, brown the ground beef and drain fat. Stir in condensed cream of mushroom soup, skim milk, garlic salt and green beans. Pour the mixture into a medium-sized casserole dish and layer with the tater tots.
  3. Bake in preheated oven for about 30 minutes, or until tater tots are browned and crispy.

Crock-pot Stuffed Peppers 

Photo & Recipe Courtesy of:

2 pounds ground pork (or a combination of pork and beef)
4 large green peppers
1 large onion
2 carrots
4 cloves of garlic
1/2 head of cauliflower
6 ounce can of tomato paste
1 tablespoon dry oregano
1 tablespoon dry or fresh tarragon
Salt and pepper to taste


Cut the tops of the peppers and clean the seeds out.

Arrange peppers in the Crock-Pot standing up and make sure they fit securely.

Grate onion, carrots, garlic and cauliflower in the food processor. You can also just chop them into small pieces with a knife if you don’t have a food processor.

In a big bowl, combine ground pork, shredded vegetables, seasonings and tomato paste.

Add salt and pepper to taste. Stuff the peppers with the mixture and arrange leftover meat between the peppers. Add half a cup of water, cover and cook on low for 8-10 hours.

If you don’t have a slow-cooker, the dish can be cooked in the oven, covered, for 1-2 hours.


Thanks to those of you for participating in the 2012 CSA Program!!  If you are interested in joining for next year please let us know!!