GARDEN ABUNDANCE - A RECIPE FROM THE PAST

 The first of August is upon us, and that means an abundance of produce from the garden - at the moment it is green bell peppers.  This is a recipe from the 1950s that I use every year when the green peppers start to take over my refrigerator!  It also uses up extra homegrown tomatoes, onions, and corn.

STUFFED PEPPERS

4 large (or 5-6 small) green bell peppers

1/2 onion, chopped

1 lb. ground beef

2 medium tomatoes, chopped

3/4 cup corn, cut from cob (or use frozen or canned)

salt and pepper

fresh bread crumbs and butter

Remove tops and seeds from green peppers.  Brown meat and onions; add tomatoes, corn, and seasonings.  Stuff peppers; stand upright in greased dish and spoon remaining meat mixture around the peppers.  Top with crumbs dotted with butter.  Cover and bake in 350 degree oven for 1 hour.

We had ours with a lettuce salad, a toasted bagel thin, and a slice of world-famous Rocky Ford cantaloupe.

 This cantaloupe was purchased at the farm stand where it was grown in Rocky Ford, our childhood hometown.  It doesn't get any fresher than that.  Just had a reminder from a blogging friend -- always wash your cantaloupe before cutting into it.
The last few days I've been searching autumnal decor ideas on Pinterest -- I'm excited.  Not too long now until Fall!

I'm joining the following link parties this week.  Please check these blogs out for a myriad of inspiration.
Common Ground for Be Inspired Friday
Rattlebridge Farm for Foodie Friday
Townsend House for What I Am Eating Friday
Pieced Pastimes for Saturday Sparks
Funky Junk Interiors for Saturday Nite Special
Creative Home Expressions for The Creative Home and Garden Hop Sunday
Creatively Living for Monday Funday
Smiling Sally for Blue Monday
A Stroll Thru Live for Inspire Me Tuesday
No Minimalist Here for Thursday Open House