A Thursday Howdy to all!

No doubt about it, summer is over and fall seems to be moving out quickly too.  We had our third frost this morning and it isn’t even Thanksgiving yet!  Just to let you know, Basil does not like cold temperatures…we know cause we left a plant outside and we now have an ugly bunch of brown leaves in a pot.  You’d think we would know better!  It’s not like we are beginners at this herb thing.  Oh well, guess we were concerned more about getting the giant plants into the house and just overlooked the poor darlin.

Hope everyone had a great Halloween and got more treats than tricks.  We never see any kids at our farm…guess most kids nowadays are too lazy to hike up to our door.  Drew always buys a bag of candy just in case.  Truthfully I think he does it so that he has candy to eat! HaHa!!!

Today I’m going to share a crowd favorite at the farmers market.  Our Chili Season’n isn’t just for chili!

CHILI QUESADILLA

2 lbs. ground beef

1 cup diced onion

1 cup diced green pepper

2 Tbsp. CHILI SEASON’N

1 14.5 oz. can petite diced tomatoes

1 12 oz. can of beer (the fake stuff works too!)

shredded cheese

flour tortillas

 

In a skillet, brown the beef breaking it apart as it browns. Drain and return to the skillet. Add onions & peppers; saute’ for 2-3 minutes. Stir in next 3 ingredients. Bring to a boil; reduce heat and simmer, stirring occasionally, until liquid is gone. It takes about an hour. Brush one side of the tortilla with olive oil. Turn the tortilla over and layer cheese, meat mixture and then more cheese on half of the tortilla. Fold in half and brown in skillet or on a griddle on both sides until golden and crispy.

Enjoy!

 

I’m off to the shop to start on our usual Thursday routine, packaging the seasoning and getting everything ready for the Saturday market.  This Thursday is a bit different…we’ll be taking holiday gift baskets with us so I’ll be tied up in ribbon and shrink wrap all day!