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Good morning everyone! It's hard to believe that it's already the end of July, but this is great news because our summer crops are in full swing. This week we have the following for you:

Red Beets
Asian Eggplant
Green Bell Peppers
Slicing Cucumbers (the little guys)
Pickling Cucumbers (the big guy)
Baby Spinach
Head Lettuce
Rainbow Swiss Chard


Italian Polenta-Stuffed Peppers (from Moosewood Restaurant Favorites)

Hint: We'll have plenty more green bell peppers at farmers market this week. 

Yields 8 stuffed pepper halves 


  • 3 1/2 cups water
  • 1 tsp salt
  • 1/4 tsp red pepper flakes
  • 2 garlic cloves, minced or pressed
  • 1 1/2 ground fennel seeds
  • 1 tsp tried oregano
  • 1 cup cornmeal
  • 1/4 cup chopped fresh basil
  • 1 1/2 cup shredded provolone cheese
  • 1/2 cup shredded Parmesan cheese

Preheat oven to 400 F. Lightly oil a couple of baking pans or large, rimmed baking sheets. Cut the peppers in half lengthwise. Remove the seeds, but leave the stems on so that the peppers will hold their shape during baking. Brush lightly with oil inside and out. Place peppers cut side down on baking sheets. Bake for 15-20 min until tender. Remove from oven and cool. For the polenta bring the water, salt, red pepper flakes, garlic, fennel, and oregano to a boil. Add the polenta slowly while whisking. Reduce heat to low and simmer for 20-30 min. Stir often until thick and creamy. Stir in the basil and provolone. Add salt to taste. Let the polenta sit for 10 more minutes to allow it to thicken. Fill the baked pepper halves with the polenta cheese mixture. Sprinkle the tops with Parmesan cheese and return the peppers to the oven for 10 min or until the cheese has melted and peppers are hot. 


  • Stir in finely chopped spinach into the polenta with the cheese. 
  • Add chopped sun-dried tomatoes to the polenta while it simmers.
  • Use Fontina cheese in place of provolone.

It's seriously yummy and the best easy lunch meal. Just reheat and enjoy all week. 

Though it's only the end of July I've already got our winter vegetable share in mind. Last Thursday the crew made an incredible post harvest day effort to get all of our garlic out of the ground, a big part of our winter share:

By far the best garlic crop we've ever had. Special thanks to Ryan, Drew, Brian, Jon and Dylan for putting in the extra effort after a long day. 

Winter squash is also a big player in out winter vegetable share. Here is some acorn squash coming along nicely.

Winter squash taking over everything.

Storage crops are looking strong so we expect to have an even bigger and better winter share this year full of things like red and green cabbage, red and yellow onions, garlic, winter squash, carrots, beets, radishes, kohlrabi, kale, spinach, chard, leeks, potatoes, pickled goods and more! We'll have dates and details in next week's news letter. 

Chickens are still for sale!!! Despite a small incident with what we assume was a raccoon we still have plenty of birds. 

2 bird minimum

$6 per pound

$30 deposit

Check or cash payable. You can send checks to our PO box or you can stop by the farm or Farmer's Market. You can also use your Market Share Credit to buy birds.

Birds will be ready sometime during the first week of September. They are red rangers and we expect them to be between 3-6 pounds (dressed weight). They already look nice and plump!

Flowers are exploding. For the share this week you can expect dahlias, cosmos, nigella, zinnias, sunflowers, larkspur, snapdragons and bachelor buttons. We also sell flowers in bulk for special events like weddings. Give me a shout if you need flowers!

Some zinnias and double click cosmos!

We'll be back at market this week on Tuesday and Saturday with all of the food. So far it looks like we'll have: red slicing tomatoes, cherry tomatoes, zucchini, yellow squash, asian eggplant, bell peppers, banana peppers, chard, kale, spinach, baby kale, arugula, lettuce mix, carrots, beets, salad turnips, basil, baby bok choy, and flowers!

No lies this time, STUCKY ROAD IS FINALLY OPEN. Enjoy the shorter less confusing drive to the farm.

As always if you have any questions or concerns please feel free to contact me. 

Thanks again for all of your support this season! 

- The Strike Farms Crew