Jalapeno Poppers


My two little jalapeno pepper plants were VERY good to me this year. TWO POUNDS OF PEPPERS good to me. The first pound went to jalapeno pepper jelly which quickly became a favorite with the husband. The most recent pound was waiting for me in the fridge since I wasn’t sure quite what to do with that many jalapenos. Someone suggested jalapeno poppers, but since I’m not a big fan of frying and have never really been able to get that whole breading thing right, the idea was pretty much abandoned.  Then I happened upon this recipe and decided to give it a go. The process involves cutting and de-seeding all of the peppers, dipping them in milk, then flour and after a quick dry, two rounds through milk and bread crumbs. It’s time consuming (especially when there are 56 poppers to make), but the result is a PERFECT jalapeno popper. I’m really kind of shocked that these came out so well. Served up with a little sour cream, they make a great snack.  I plan on freezing most of them to save for later since there are 56!

Torta di Mele

Last week, Abbie and I went to the Hopewell Furnace and found that they had a small apple orchard open for apple picking. We picked about 5lbs of apples which have been sitting on my kitchen table, waiting for inspiration. Today, inspiration struck. During my last year of college, I spent a semester abroad, in Italy, and lived with a wonderful host family. Every morning for breakfast, there would be hot espresso, warm milk, and this delicious Torta di Mele or Apple Cake. I quickly fell in love with the cake and requested that my host mother walk me through making the cake so that I could write down the recipe and bring it home with me. Her recipe uses olive oil (I’d suggest a ‘Lite’ olive oil instead of the more flavorful Extra Virgin variety) in place of butter and while we use baking powder, she used, “lievito per dolci.” There doesn’t seem to be a difference between the two and I’m not sure if the chemical composition is the same, but it rises and tastes exactly as I remember. For apples, feel free to use whichever type you like, though a tart, firm apple such as the Gala or Granny Smith seems to work best.

Torta di Mele (Apple Cake) Print Print

2 Eggs 300 g (2.25 cup) All-Purpose Flour
200 g (1 cup) Sugar 1 tsp Baking Powder
1/2 cup Olive Oil 4 Apples, peeled and sliced thinly
1 cup Milk 1 tbsp Confectioners Sugar (optional)

  • Preheat oven to 350F.Break eggs into a mixing bowl and add sugar.
  • Add oil and milk and slowly add flour.
  • Mix together until smooth, and be careful not to over-mix.
  • Add baking powder and mix in well.
  • Pour mixture into an 8×10 baking pan and layer apples on top or press under batter.
  • Bake at 350F for 30 minutes or until golden brown.
  • Sprinkle confectioner’s sugar on top while still warm.
  • Serves up to 16.
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    OLS: Week 11


    And another week down, bringing us to week eleven of the One Local Summer challenge. This week we decided to attack the pulled pork sandwich. I wasn’t able to find locally baked rolls that would work for sandwiches, so we found Vermont Bread Company rolls at Kimberton Whole Foods that worked out well, even if they’re not really that local. It’s probably the biggest non-local item I’ve used, but I really, honestly tried to find local rolls that would work and just couldn’t find any. Oh well! We did go the extra mile with the barbeque sauce and made that from scratch. The dinner was delicious and while the pork butt took all day to cook in the smoker and then crock pot, it was WELL worth it. Non-local ingredients used (other than the rolls) were in the barbeque sauce: pepper, salt, cider vinegar.  The rest of the ingredient run down follows.

    Corn: Kimberton Whole Foods (locally grown)
    Peaches: North Star Orchards
    Feta Cheese: Apple Tree Goat Dairy
    Pork Butt: Countrytime Farm
    Maple Sugar: Miller’s Maple
    Tomatoes: Jack’s Farm
    Garlic: Jack’s Farm
    Onion: North Star Orchards

    Zucchini Week: Day 2

    Day two of zucchini week brings us to Stuffed Zucchini. As usual, I used the recipe as a guideline and substituted a few things using ingredients found locally. For the ground turkey, I used hot italian turkey sausage. Instead of Parmesan Cheese, I threw in Sharp II Chevre. Tomatoes were both from a local source and even last year’s garden in the form of sun-dried roma tomatoes. Mushrooms are also local mushrooms of the Crimini variety, bought from my favorite farmer’s market. The zucchini used here is a monster zucchini, probably a little past its prime, and a result of a neglectful gardener who didn’t want to go out picking through her garden during the heat, humidity, and thunderstorms we’ve been having lately. However, those three things have given me quite the harvest, so I suppose I shouldn’t complain too much. Now if only I could find a way to combine both zucchini and cucumbers into one dish! Stuffed Zucchini – Recipe on SimplyRecipes.com
    Ingredients Used:
    *Zucchini – my garden
    *Basil – my herb garden
    *Egg – Mt. View Organics
    *Sausage – Mt. View Organics
    *Onion – North Star Orchard
    *Tomatoes – North Star Orchard
    *Cheese – Shellbark Hollow Farms
    *Mushrooms – Oley Valley Mushrooms