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Fall is whispering in, just around the corner. We're keeping a close eye on our pumpkins, and getting them ready to pick. September 21 is the soft opining for Pumpkin Patch. Fall always makes us think of home, of the hearth, and of the warmth of family. There's a reason we signal it with pumpkins on the steps, broom corn by the banister, and a wreath on the door. All of those little fall touches welcome visitors, and make your home a beacon as the nights come earlier and earlier.⠀


Tomato Slicer - 3

Homemade Roasted Tomato Basil Soup

Cucumbers - 3 

Creamy Italian Cucumber Salad 

Leeks - one bunch 

Potato Leek Soup

Bell Peppers - 4
4 large bell peppers
1 1/2 lbs lean ground beef
1 cups cooked brown rice
8 ounce tomato sauce
1 cup ketchup 
1/2 teaspoon garlic minced 
1 cups shredded Mozzarella cheese

salt and pepper, to taste

Preheat the oven to 350 degrees. Remove the tops, core, and seeds from each bell pepper and arrange in a baking dish. Set aside. In a large skillet, brown the ground beef until no longer pink, then drain. Season with salt and pepper and mix in the tomato sauce, ketchup, minced garlic and rice, heating through. Stir in 1/2 cup of cheese until melted. Spoon the ground beef mixture into each bell pepper, filling them completely. Bake for 30 minutes. Sprinkle each bell pepper with the remaining cheese and bake for just a couple more minutes until the top cheese is melted. Remove from the oven to cool for 5-7 minutes. Enjoy!

Artichokes - one bag

Spinach Artichoke Dip

Zephyr Squash - 4 

Squash Skewers

Tatsoi - one bag

Tatsoi Salad

Peaches - 3 lbs

Peach Crisp

Pumpkin Butter - one jar 

Mini Pumpkin Cinnamon Rolls

Rolls - one bag 
Stone Ground Bakery

See you next week!
-The Simple Share Team