In Your Share
·
Green Beans
·
Yellow and Red
Onions
·
Peppers –
Green and Jalapenos
·
Broccoli
·
Tomatoes-
Amish Paste Roma and Rose
·
Eggplant
·
Cucumbers
·
Zucchini
·
Melon
·
Basil
Recipe
This one of my favorite
recipes, but unfortunately it is like a casserole that bakes, so I find it hard
to prepare and eat on these really hot summer days! But, it is really good. I don’t really measure the ingredients so
bear with me. It’s basically chicken
stuffed with herbed cream cheese, wrapped in bacon baked over the top of a
sliced onion, two zucchini and three roma tomatoes.
Chicken breasts (as
many as you want/need) I usually use
4. I try to flatten them and thin them
by pounding as much as I can. Set these
aside.
Bring to room
temperature as much cream cheese as you’ll need to stuff the chicken (about 1 ½
tablespoons for each breast). Chop up
the basil and garlic and mix in the cream cheese.
Spoon the herbed cream
cheese onto the chicken pieces and roll the chicken up. Wrap with a piece of bacon.
Meanwhile, in a greased
casserole dish, slice the onion, zucchini and tomatoes. Sprinkle with salt and pepper and drizzle
with olive oil. Place the chicken rolls
on top. Bake at 350 until chicken is
cooked and vegetables are tender (about an hour).
What’s Happening on the Farm
Hot and dry, what else do I need to say? We have been watering the outdoor new lettuce
plants, tomatoes and soon to water is the green beans. Everything is getting dry. The spinach seeds have yet to sprout – too hot
for germination? There is some lettuce
sprouting in the greenhouses as well.
Most of the zucchini plants have dried up – no bumper crop this year,
but the tomatoes, eggplants and peppers are loving this heat! I’m waiting for the jalapenos to cool off a
bit – I think this year they are the hottest they have ever been. I’m not sure if it is the temperature, sun or
precipitation that are causing them to be so hot
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