Louisiana Eats: Conservation And Conscience On Gulf Coast Farms
On this week's episode of Louisiana Eats!, we visit two Gulf Coast farms where, through collaboration and innovation, farmers are creating better products that will help preserve the environment and give back to the community.
We begin in Washington Parish at Stoney Point Farm, where farmer Tim Roper is collaborating with Dan Ballister of Smoke Hall Foods to create a new product, the General's Hot Sauce. We learn about the new company's mission to create profits for organizations that support troops, veterans, and their families; and get a glimpse at Stoney Point's greenhouse where Tim has been cultivating a variety of different peppers.
Then, we take a trip to BrickWall Farms in Pass Christian, Mississippi, where innovative young farmer Brian Bricker is growing all sorts of lettuces using hydroponics—a system that gives plants their nutrients without using soil.
Will also visit pepper farmer Tony Accardo at the Crescent City Farmers Market, and speak with award-winning nature writer Gary Nabhan about the connection between hot peppers and climate change. We've got one spicy show, on this week's Louisiana Eats!
Stuffed Bell Peppers
- 1½ lbs. ground beef
- ½ lb. shrimp, peeled and diced
- 3 large bell peppers
- ½ loaf stale French bread
- 6 tablespoons butter
- 1 onion, finely chopped
- 1 rib celery, finely chopped
- 2 cloves garlic, minced
- 3 green onions, finely chopped
- 3 tablespoons flat leaf parsley, minced
- 4 Tablespoons Lea & Perrin Worcestershire sauce
- ¼ cup plain bread crumbs
- salt and pepper to taste
Cut the crowns from the bell pepper, finely chop and reserve. Split the rest of the pepper in half and blanche in boiling water for two minutes, drain and reserve. Brown the ground beef and then add the chopped onion, bell pepper, celery and garlic. Cook together until the seasoning vegetables are translucent. Add the shrimp and cook together until they turn pink. Dampen the French bread with water, until just moist. Add to the mixture to tighten. Add the parsley and green onions and Lea & Perrin. Season with salt and pepper, then fill the bell pepper halves with the stuffing. Top each pepper with bread crumbs and a tablespoon of butter. Bake at 350 degrees for 25-30 minutes until browned and heated through.