Temperatures on the prairie have been triple digits for most of July. Rain, too, has been almost non-existent. It is the way of the prairie during July and August -- lots of heat and little rain and we're used to it.
And even considering that, we do like to garden but I must admit that even prairie plants tend to wilt when the temperatures have been way too warm and there has been little moisture.
So my morning chore during most of July has been . . .
To water the garden -- the method I prefer is a sprinkler . . . it may not be the best but it is an old fashioned way of getting water to thirsty plants.
And during the heat wave that we've had the last week or so, we leave the hose and sprinkler in place for we know that we'll have to water tomorrow!!!!
We did get a bit of rain yesterday and we noticed that the lilacs and other plants that we don't normally water looked perkier this morning.
We also noticed that although the plants are not growing at the rapid rate that they did in spring they are surviving and once we get cooler temperatures, I'm sure that they will once again thrive.
We grow herbs and flowers in our garden but we do love fresh vegetables. Tuesday night is Farmer's Market and off I went with my wire basket . . . and came back with it full of good produce including . . .
tomatoes, potatoes, zucchini and green peppers, onions and garlic and the best peaches which are so juicy and smell like peaches!!!
We promptly turned the green peppers into . . .
stuffed green peppers. It's a meal for summer and it is the summer fare of our childhood. My recipe is my mother's adaptation of the stuffed peppers served at The Forum Cafeteria in Kansas City -- one of our Sunday After Church Dinner places. And I always thought that they had the best food -- especially the strawberry shortcake which cost 75 cents and I always whined until I was permitted to get it (with the understanding that I would eat all of my dinner before I could even take a bite of shortcake!)
MOTHER'S FORUM'S CAFETERIA STUFFED PEPPERS
1 pound ground beef
1 small onion
1/3 c. chopped green pepper
1/2 t. chili powder
1/8 t. salt
16 ounce can whole tomatoes
16 ounce can tomato puree
1 cup cooked rice
6 whole green peppers
Prepare Creole Sauce and allow to simmer while preparing stuffed peppers. Mix beef and onion, chopped green pepper. Add chili powder, salt, tomatoes and cooked rice and mix well.
Cut 6 whole green peppers in half lengthwise and remove seeds. Spoon stuffing mixture into each pepper half. Place stuffed peppers in a single layer in large shallow baking dish. Sprinkle with paprika and pour can of tomato puree over and around peppers.
Bake at 350 about 30 minutes until browned and meat and peppers are done. Spoon hot Creole Sauce over peppers and serve.
1 large onion
1 t. minced green pepper
1 clove garlic, minced
1/4 t. chili powder
1 can tomatoes
1/2 t. salt
1/8 t. sugar
Mince onion; combine onion, green pepper and garlic in a skillet to which you've added olive oil. Saute over medium-high heat, stirring frequently until vegetables are tender. Add tomatoes and continue to simmer. If it thickens too much, add water. Serve over stuffed peppers.
It's Wednesday and time for Outdoor Wednesday -- please join Susan at A Southern Daydreamer to see what everyone's been doing outside this Wednesday!