Tom grew up in Milwaukee, bartended in Wauwatosa in the '70s and moved here in 1984.
Commentary, observations and musings about the outdoors, life in general and maybe Tosa politics and personalities will be the order of the day. He savors a lively debate as much as terrific cooking.
No possible way to describe it.
Four rows of Stuttgarter (my birthplace) yellow onions forked-up from the earth and cured for a day in the summer sunshine. From the garden they've gone to the machine shed to finish curing on tarps spread across the floor. The stalks will dry-off, the dirt will fall-away, the skins will harden and these onions will store for a year if kept at 40 degrees with the correct humidity. Hundreds and hundreds of onions.
You gonna eat all of those Gas? Whatcha gonna do with all of those onions? Onion soup?
Soup maybe. Aside from personal consumption the rest will go to some friends and some to the crew at the day job. Most will go to the Wauwatosa Community Food Pantry at St. Bernard Parish just like the last huge batch of green beans. Hungry people hafta eat and fresh, organic produce comes at a premium at the food bank. For you backyard homesteaders out there you might consider planting an extra row of two for the hungry.
I've been struggling with an avalanche of peppers lately. Seriously. On the advice of my lawyer the other day I made stuffed green peppers. Lawyer said - Stuff those peppers! So I did.
Venison Stuffed Peppers
5 – large garden peppers
1 – package ground venison
1 - small garden onion (chopped)
½ c – brown rice (cooked)
1t – chopped garlic
1 – 15 oz can of tomato sauce
Grated cheese of your choice
Red wine for the cook
Slice the top off of your peppers and remove the innards. You will want to blanch your peppers in boiling water for a couple of minutes. Since I was canning tomato juice it was a simple matter to submerge the cored, whole peppers in the water of the enameled canner and then remove and rinse them under the cold tap. Sip wine.
Brown your ground venison in olive oil, add the garlic and onion and cook. Add a cup of the tomato sauce, the cooked rice along with a splash or two of red wine. Sea salt and fresh cracked pepper to taste. Cook until thick. Set aside. Sip wine.
Preheat oven to 350. Refill wine glass.
Arrange your peppers in a baking dish. Spoon the stuffing into each pepper and then pour the remaining tomato sauce over the top of each. Return to the oven and bake for 10-15 minutes. Remove and top with the cheese. Return to the oven and bake for another 10 minutes – finish under the broiler to brown the cheese. Sip some more.
Remove and allow to rest for a bit before serving.
Serve to your sweetie along with a bold red wine. Yum!
Unbelievable year for gardening, What could possibly go wrong...