We have had the good fortune to grow a bumper crop of sweet green peppers in the special wood vegetable cart, our son created for us. Not only does it save my back from bending over to care and prune these fabulous vegetables, it also protects the harvest from our burrowing friends, the neighborhood gophers. Surely, there is still so much other vegetation for these pure vegetarian critters to consume as they dig their tunnels and eat from the roots upward. Here in Southern California, they are merely searching for something wet and juicy during our extensive 6 year drought. Who can blame these hardy survivors!
Here is a picture of our cart in which we grow all sorts of veggies and herbs: 2 types of peppers, lettuce, arugula, bok choy, parsley, chives, oregano, basil, cilantro,etc. and flowers to keep the bees happy. All these are shallow crops and are well suited to the 24 inches of fine organic soil /peat moss mixture they grow in. Given some water each day makes them grow strong, green, vitally nutritious and beautiful.
Maintaining your own garden space gives you the freedom of growing the vegetables you love and watching them thrive with the right conditions. Back in Nov. ’17, i wrote an article (#31: see archives), about planting a garden in organic bags of soil. That method is still very viable and can be useful to grow other crops that the garden cart can’t accommodate because of it’s limited size. It also protects the crop from the gophers as they search for other means of sustenance. Here is a picture of the peppers growing in the raised cart.
Savory Stuffed Peppers
1 cup brown basmati rice
1 cup white sushi rice
Wash rices and drain, cook together in 4 cups water until all liquid is gone and the grains are tender. Set aside.
Use all fresh herbs if available: Cut finely:
1/2 cup parsley (curly)
1/2 cup Italian parsley
2 scallions, 5 chives
1/2 cup type of oregano mix (Greek and Italian)
4 cloves garlic, pressed
2 small tomatoes, chopped
3 shallots diced
1 cup frozen “Beyond Meat Crumbles” or other brand mock meat granules
Sauté all above in a small spray of olive oil until soft about 10 minutes, adding 1 cup tomato sauce of your choice. Mix well with the rice mixture.
6 fresh medium size green peppers cut in half with seeds and membranes removed.
Parboil in separate pot for 5-7 minutes until slightly soft but still firm. Color will fade a bit but still be vibrant.
Make sure peppers are drained of water and place on a layer of tomato sauce in a casserole dish. Fill each 1/2 pepper gently with rice mixture and cover with a dollop of more tomato sauce. Sprinkle with Vegan grated cheese. Bake covered with foil for about 45 minutes in a 375 degree oven until sauce in the bottom of pan is bubbly.
Enjoy the early Fall bounty!