This light and fluffy scone recipe was created by FDC Member Julianna Thibodeaux, of the Marblehead Depot. If you still have some gooseberries left, toss them into this recipe. Otherwise, Julianna states that any seasonal fruit can be substituted, including this weeks blueberries from the Fruit Share.
Cubanelle peppers are a sweet, not hot, Italian frying pepper. Typically an oblong pepper varying in color from green to red depending on ripeness – all colors are equally edible. This pepper is a powerhouse full of manganese, potassium, and B6 but packs a whopping 200% of the recommended daily value of Vitamin C in just one chopped cup. Last year we featured the Cubanelle as a stuffed pepper. This year we’ll take a more traditional approach with cooking the pepper via it’s namesake – frying.
Almost everyone I know has a great recipe for peach cobbler, peach muffins, and all manner of peach breakfast and dessert recipes. Yet not many consider peaches for dinner. Delicious in a panini, or as a fresh compote over pork, peaches can kick up a basic dinner routine. Or, this delicious twist on the classic quesadilla, fresh peaches paired with unlikely spices and pork are a curious-cooks delight.