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The Hands That Got It Here
The farm is hot!
But with it being September, there is hope for fall to come… maybe, in Missouri, I guess you might never know! As summer winds down, we’re trying to make the most of these long, hot days and take every opportunity to learn more about the farm, from the everyday tasks to the many decisions that the Millsaps make look so easy.
This month, it’s a little easier to look back and appreciate all the work it took to get here. September feels a little more manageable because of everything that was put in over the summer and spring, long hours of planting, tending, harvesting, and everything in between.
As we move towards fall, I hope we can all take a moment to appreciate the hard work and remember to be thankful for the food we choose to eat and for all the hands that helped get it to our tables.
And here’s a little poem for you: Mary Oliver’s “When I Am Among the Trees.” It’s a short one about walking slowly, bowing often, and letting the trees remind you to go easy — which feels about right for this stretch of the season. Worth looking up if you don’t know it.
—Millsap Farm Crew
Tomato Basil Stuffed Peppers
Ingredients
Prep time: 15 mins | Cook time: 60 mins | Servings: 6 people
3 bell peppers
8 small tomatoes
2 garlic cloves, thinly sliced
1 small bunch fresh basil
1 1/2 tablespoons extra-virgin olive oil
3/4 teaspoon fine sea salt
1/2 teaspoon fresh ground black pepper
3 ounces goat cheese or feta cheese
1 bakery-style bread loaf or focaccia bread, warmed for serving
Instructions
1. Preheat the oven to 350°F (177°C). Line a shallow sheet pan with foil or parchment paper.
2. Cut each pepper in half lengthwise through the stem. Remove the membrane and seeds, but leave the stalk intact. Lay the pepper halves in the sheet pan with the insides facing up.
3. Cut the tomatoes into quarters, evenly divide, and add to each pepper half.
4. Divide the garlic slices and fresh basil leaves between the pepper halves.
5. Drizzle the pepper halves with olive oil and season with salt and pepper.
6. Bake until the peppers are tender, about 50 minutes. Transfer the cooked peppers to a serving dish, pour any juices left in the pan over them, crumble feta or goat cheese into each pepper, and serve alongside warmed bread.
Recipe from Inspired Taste.