Tuesday is Farmer's Market at Lakeside.

Drove our golf cart to the Farmer's Market this morning. It used to be just 2 blocks from our house on the "main street," but moved to the old school house a few years ago, about a mile away. I bought a rhubarb pie, some buckeye candy (on sale because the cooks had Covid and lost their sense of taste so couldn't guarantee the quality), a bag of homemade breakfast cookies, a pound of peaches, a half pound of green beans, one ear of corn (Bob hates corn), a bunch of beets with the greens, 2 bananas, and some strawberry jam; now I'm anticipating a great lunch. Every thing was much higher than I expected, but we have to pay for Biden's war on fossil fuel and common sense.

Bella Stuffed Banana Peppers

The September/October 2010 issue of Lake Erie Living is out with an article about the Lakeside/Marblehead Fall Festival (p.50) on October 9, and a recipe for stuffed banana peppers. I don't think I'd ever used many banana peppers until my son began growing them in his garden, and he's so successful, I decided I needed a recipe, and this one looks pretty simple.

Bella Stuffed Banana Peppers
(Serves 6)
8 to 10 large locally grown (from Phil's garden for me) sweet banana peppers, tops removed and seeds scooped out
1 pound mild or hot Italian sausage, sauteed and drained
1/2 cup freshly shredded provolone cheese
1/2 cup freshly grated pecorino Romano cheese (plus extra for top of casserole) [salty Italian cheese, suitable primarily for grating, made from sheep milk--I had to look it up]
2 or 3 eggs
1/2 cup seasoned Italian bread crumbs
2 cups homemade tomato sauce (he makes that too)
1/4 cup olive oil

Heat oven to 400 degrees. Mix sausage, provolone, pecorino Romano, eggs and bread crumbs together in a bowl (mixture should be moist). Stuff into cavity of banana peppers. Lay peppers flat in a large 13" x 9" casserole dish. Pour tomato sauce over peppers. Drizzle with the olive oil and grate a generous amount of pecorino Romano on top. Cover with foil and bake about 1 hour, until peppers are soft. Serve with a green salad and good crusty bread (he makes that, too) to soak up the sauce.

This recipe is on p. 27, along with "Grilled summer peaches with pound cake." I've never grilled pound cake, but sounds good, too!