Stuffed Peppers

12 Green, Red, Orange Assorted
color Peppers
2 Tablespoons butter
2 Tablespoons olive oil
1 cup chopped onion
1 cup chopped celery
8 oz sliced mushrooms
2 cans diced mexican tomatoes
2 cans 8oz tomato sauce
4 cloves of garlic crushed
2 teaspoons dried leaf oregano
1 teaspoons dried leaf basil
4 teaspoons salt, divided
1 teaspoons ground black
pepper divided
2 eggs lightly beaten
1 Tbsp worcestershire sauce
3 lbs lean ground turkey
2 packages taco seasoning mix
3 cups cooked whole long grain rice
2 cups shredded cheddar cheese
optional

Preparation:
Cut tops off peppers, remove
seeds and membranes.  Chop
edible part of tops and set aside
Rinse peppers under cold water.
Place peppers in a large pot
cover with salted water. Bring
to a boil; reduce heat, cover
and simmer for 5 minutes. Drain
peppers and set aside.

Heat olive oil and butter in a
large skillet over medium heat
until hot.  Saute chopped
peppers (from tops) chopped
onion, chopped celery, garlic
and mushrooms for 5 minutes
or until tender.  Add tomatoes
tomato sauce, oregano, basil,
2 tsps of salt, 1/2 tsp pepper
Simmer for about 10 minutes

Brown Ground Turkey, drain and
rinse.

In large mixing bowl, whisk eggs
and remaining salt, pepper and
worcestershire sauce.  Gently
stir to blend; add ground turkey
cooked rice and 2 cups of the
tomato mixture. Mix well. Stuff
peppers with meat mixture
and place in a baking dish. Pour
remaining tomato mixture over
the stuffed peppers.  Bake at
350 for 60 minutes.  If desired
top stuffed peppers with
shredded cheddar just before
peppers are done; bake until
cheese is melted.

Fall Scaping

Extending your garden season into autumn. There
are true fall blooming perennials that are naturally
at their glory into fall, waiting until early or even
mid-fall to open their blooms.  Upright Sedums
Autumn Joy and Neon produce their flower-heads
several weeks earlier and may start coloring
up in late summer but don't usually come into full
flower until September.  If you want to enjoy
glorious anemones in your fall garden, be sure
to buy those labeled as Anemone x Hibrida,
A. hupenhensis or A. tomentosa robustissima.
Ornamental Grasses Miscanthus sinensis and
Japanese silver grass have many late flowering
selections that are ideal for autumn display.  (For
example morning light and strictus are just a
couple names that come to mind).  As always
there are mums in a wide variety of colors and
asters.  Lovely late flowering trees and shrubs.
Buddleia or commonly known as butterfly bush
has showy scented blooms in an array of colors
of white, to pink, to purple to yellow to black to
fuchsia.  Rose of Sharon also will bloom until frost.
The flowers of the Blue Mist Shrub (Caryopteris)
usually wait until late summer to open and
continue through each fall, supplying a rich blue
color not normally seen this late in the season.
Hydrangeas have a stunning fall color and many
hold up well unto winter.  Need some shade
tolerant shrubs?  Look no further than
Fothergillas, or Henrys Garnet Itea.  Exceptional
fall reds are Burning Bush, Barberries,
Blueberries, and Viburnums.  Oakleaf Hydrangea,
and Diablo Ninebark take on a mix of deeper red
and burgundy shades.  Maples, Dogwoods,
Hawthornes, Amelanchier (Serviceberry), Pears,
Oaks, and Sasafrass make great addition to any
ones yard not only for shade but great fall color.
Great Yellow fall color would be the Ginkgo,
Katsura, Birch, Ash, Honeylocust, Yellowwood,
Dawn Redwood and Bald Cypress.  Soak up
some warm September sun while planting some
of these to give your home some curb appeal
and great fall texture and color.




GROW and GIVE PROGRAM

We are still accepting donations of your
excess fresh fruit and vegetables from your
garden.  Monday - Friday.  Donations are taken
to Feed America West Michigan Food Bank.

So far over 300 lbs have been dropped off.  Lets
set our goal to 750 lbs by the end of the month
Bring it in West Michigan!