Flowers, Butterflies and Fruit

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Below are the jalapeño peppers that Preston started for us in June. They have finally started to grow and give us peppers. Did you know that jalapeño peppers left on the vine until they turn red are the peppers for Chipotle?

We modified a recipe from the internet for a pumpkin rice dressing. This is a fun project when you have a child and a pumpkin. (It is not the ‘fine dining’ experience that you wish to serve your dinner guest, but still fun to try once.) Also note, both decorative and pie pumpkins (sweet) are edible. However, the decorative pumpkins do not have as much flavor or sweetness as pie pumpkins. Most of the pumpkins we purchase in the store and/or grew this year fall in the ‘decorative’ category. Next year we will look for a ‘pie’ pumpkin to grow.

Our ingredients included 1 onions, 1 bell peppers, 1lb ground meat, 1 can shoe peg corn, 1 can mushrooms, 1 can Rotel tomatoes, 1 can mushroom soup, 1 C raw or 2C cooked rice, 1 tsp cinnamon, 2 tsp sugar, and season with salt and Tony’s to taste. Sauté the onion and bell pepper in a little butter or bacon grease, add ground meat and cook, add all other ingredients and cook for ten minutes. Mix with cooked rice, and stuff into pumpkin. Bake at 350 degrees for 2 hours (or until pumpkin is soft) on a cookie sheet lined with aluminum foil. This is a dressing and pumpkin to serve with fish or meat. The picture below is before the rice is added. If you have too much dressing for the pumpkin, freeze the dressing to serve with another meal.