We have the following items in the Basket
4 large pickling Cucumbers
2 Lemon Cucumbers
3 Yellow Crook Neck squash
1 bunch Swiss Chard
4 Bell Peppers
1 large Cantaloupe
4 Cherry Peppers or Green Anaheim Chiles
4 Green Tomatoes
4 ears of Peaches & Cream Corn
$20 Special! (normally $25) Approximately ½ Bushel of Produce
Because of limited supply, please call 731-225-0456 to reserve your basket ASAP.
At the present time we are unable to do any substitutions.
Other News from the Dixie Chile Ranch
We’ve discovered the Purple Hull Pea growers in the area aren’t having any success with the pea crops they planted back in late May and early June, so we’ve planted 16 rows of Purple Hull Peas this last weekend – and ‘if the creek don’t rise’ and Mother Nature works with us, we should have a limited supply by the last part of August or first week in September.
Okra should be plentiful within a few weeks; all plants are in the ground and growing each day.
Tomatoes are looking better every day. The same is true with our peppers. We should start having an ample supply in a couple of more weeks. The Roma Tomatoes are especially looking prolific. (Ah, spaghetti sauce coming up.)
We have also planted over 150 Magic Lantern Pumpkin plants (great for Jack-O’- Lanterns and fall displays), along with our Heirloom Pumpkins for purée and cooking. They should be ready for early to mid-October harvest.
This Week’s Dixie Chile Ranch Recipe:
Green Chile Summer Squash Casserole :
1 lb. pork sausage
1 clove garlic; finely chopped
4 cups sliced summer squash
½ cup dry bread crumbs
½ cup grated Parmesan cheese
½ cup milk
1 TBSP lightly chopped fresh parsley
½ tsp. salt
½ tsp. crushed dry oregano
4 large, roasted green Anaheim Chiles; chopped
2 large eggs; beaten
1 cup grated cheddar cheese
Cook garlic and sausage until meat is brown.
Drain off excess oil. Save 2 TBSP of oil for next step.
Sauté squash in 2 TBSP of sausage oil on a medium flame until tender (cover while cooking, stirring occasionally). Drain excess liquid and oil.
With a wooden spoon or rubber spatula, fold in the squash and the next 7 ingredients (NOT the grated cheddar cheese or egg); then fold in the beaten eggs. Place everything into a 10” x 6” glass baking dish. Sprinkle the top with the grated cheddar cheese.
Bake at 325 degrees for 25 to 30 minutes. Serves 4 to 6 people.