Wednesday, October 10, 2012

To the Farm! Pumpkin Farm that is (and a recipe).

Saturday hailed cool, sunny, lovely!!! We took advantage and drove out to Schramm's.  Ssshhh, that's a secret.  We will be going again with more family members.  After racing through the corn maze a few times, we focused our search for white pumpkins and off-color pumpkins and little orange pumpkins.  We ended our visit with a trip to the grocer/bakery shop that's a huge attraction on the farm.  Afterwards, we stopped at Anthony's Coal Fired Pizza. We shared a single topped with prosciutto. It was delish.  Lovely day, lovely company, lovely, lovely lovely.
The Welcoming Committee

Beautiful sky, rows of pumpkins and people
Into the maze we go
and that's all you see. Everywhere.
White pumpkins
Ooh, this pumpkin comes with a little extra
Orange pumpkins
Looking for the smallest
Resting on a large one
Oh, look! The color's a match!
The loot (remember, this is just the first visit)
Time to shop for veggies and baked goodness!
So shiny and bright! 
 A recipe for those gorgeous green and red peppers you bought.

Roasted Red And Green Pepper Dip

1 Green Bell Pepper
1 Red Bell Pepper
1 ½ cup mayonnaise
½ cup sour cream
2 Tbs. lemon juice
2 tsps. chopped fresh parsley or 1 tsp. dried

Preheat your oven’s broiler.  Coat each pepper with 2 tbs. vegetable oil. Arrange the peppers on a foil covered baking sheet (easy clean-up) and, checking often, broil until dark splotches appear on the skin of the peppers.  Using tongs, turn the peppers and broil until the splotches appear.  Remove from oven and cool.   Once cool, remove stems from each pepper, then gently peel off skin, and dice. Set aside.
In a medium size bowl, blend mayonnaise and sour cream until well blended. Stir in lemon juice.  If you grew your own parsley this summer, use 2 tsps. chopped, or 1 tsp. dried, adding the parsley to mayo mixture.   Blend in peppers. Cover and chill until ready to serve.  This dip is especially good with assorted cheese cubes, carrots, celery, bagel chips.

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