We’re so excited to announce that we’ve partnered with Harvest Beat to host a Farm to Table Fundraiser Dinner! Come celebrate the harvest with City Grown Seattle. Enjoy a 4 course vegan meal by Harvest Beat prepared with the freshest vegetables in the city! In addition to dinner, there will be a silent auction and live music. The auction will start at 6:30 and dinner will be served at 7. You won’t want to miss such a delicious event! 

Enjoy a spectacular evening of food, music and community while supporting Seattle’s thriving local food movement and sustaining your favorite urban farm. Wine and non-alcoholic beverage pairings available.
You can purchase tickets by going to

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Here’s what’s fresh this week:
-Baby arugula
-Baby lettuce mix
-Spicy salad mix
-Pink beauty radishes
-Japanese salad turnips
-Baby bok choi
-Dino kale
-Rainbow chard
-Green onions
-Green beans
-Patty pan summer squash
-Red lasoda potatoes
-Lemon cucumbers
-Sungold tomatoes
-Stupice tomatoes
-Pink Berkeley tie-dye tomatoes
-Green bell peppers
-Shishito peppers
-Ground cherries
-Nickajack Apples
-Italian plums
Caffe Appassionatto 12oz whole bean Guatemalan 
Veggie of the Week: Peppers!
We grow 2 delicious varieties of peppers, bell and shishito. Shishito peppers are small, mildly spicy, and wonderful when fried in hot oil until brown and lightly salted. And the number of recipes that can include green bell peppers is practically endless. Here’s a twist on stuffed bell peppers that is to die for!
Baked Eggs in Stuffed Peppers with Butternut Squash Hash
  • 3 bell peppers
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 2 cloves garlic, diced
  • ½ cup onion, chopped
  • 1 pound butternut squash, peeled, seeded and cut into a large dice, about 2 cups
  • 1 teaspoon dried thyme leaves
  • Kosher salt
  • ¼ cup brandy
  • ½ cup Ricotta cheese
  • ¼ cup crumbled Feta cheese
  • 6 eggs
  • 2 cups prepared marinara sauce (you can use fresh tomatoes to make marinara as well)
  • Freshly ground black pepper
  1. Preheat oven to 400 F°.
  2. Cut peppers in half and remove ribs and seeds. Place cut side up in shallow microwave safe bowl or dish. Add ⅓ cup water to bowl. Sprinkle peppers with kosher salt and cover with plastic wrap. Microwave on high for 5 minutes. Remove and set aside.
  3. Heat large skillet over medium high heat and melt butter and olive oil. Add garlic and cook for 1 minute, stirring after 30 seconds. Add onion and sauté for 2-3 minutes, stirring occasionally. Add butternut squash, thyme leaves and kosher salt and cook for another 5 minutes. Remove from heat. Add brandy. Return to heat and cook for 4-5 more minutes until brandy has cooked down and squash has softened and is easily pierced with a fork. Keep warm and add Ricotta and Feta cheese. Taste and season with more salt if desired.
  4. Pour marinara sauce in bottom of 9 x 12 inch baking dish. Place peppers cut side up and spoon ½ to ¾ cup of butternut squash mixture into each pepper, creating a hollow for egg. Bake peppers and squash mixture for 10 minutes or until warmed through. Remove from oven.
  5. Carefully break egg into small ramekin or measuring cup and slowly pour into each pepper taking care not to overflow egg. Repeat until each pepper is filled.
  6. Season with freshly ground black pepper and bake peppers for 10-12 minutes or until whites of eggs are set. Serve each pepper with marinara sauce and extra feta cheese if desired.
You can view the original recipe here:
See you at the farm stands this week!
Ellen and Ashley
Your City Grown Farmers

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