One week from today we will be at the Pa Herb and Garden Festival at the York Fair Grounds. The festival is Friday and Saturday. We are excited to be attending! We will have herbs, succulents, planters, flower pots, vegetable and flower seed packets and more! Elizabeth will be there selling Usborne children’s books.
The herb of the year this year is hot peppers. Did you know we have 26 different varieties of hot peppers? We have peppers as mild as Publanos and as hot as the Ghost Pepper, We have one to fit your needs whether you like them with a little bite or A LOT of bite! One of my favorite recipes with hot peppers are Jalapeno Poppers. I always make sure to use the Jalapeno lite! ( They are a lot less hot. My mouth can’t take much lol) We also have regular Jalapenos for those of you who are lot tougher. smile emoticon

Baked Jalapeno Poppers Recipe

Yield 50 poppers
Ingredients:
25 jalapeno peppers, medium sized
1 (8 ounce) package cream cheese, softened
3 cups cheddar cheese, shredded
1 1⁄4 teaspoons Worcestershire sauce
4 slices bacon, cooked & crumbled

Directions
Put a pot of water, large enough for all of the peppers to boil, on. Preheat oven to 400 F
Cut jalapeno peppers in half lengthwise; remove seeds. Place peppers in boiling water for 5 minutes. Drain well.
Combine cream cheese, cheddar cheese and Worcestershire sauce, stir well. Place one heaping teaspoon cheese mixture on each pepper half. Sprinkle with bacon. Place on a baking sheet.
Bake at 400 F for 5 minutes or until cheese melts.

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Stay tuned for some exciting new from the greenhouse!