Summer Pickings

Summer heat can be tough on home gardens, especially during long stretches of high temperatures and dry conditions. With a few simple practices gardeners can help their plants stay healthy, hydrated, and productive all season long. Consistent watering is the most important step. Early morning irrigation allows moisture to reach the root zone before the day heats up, reducing evaporation and helping plants withstand afternoon stress. Adding mulch such as straw, pine bark, or shredded leaves helps keep soil cool and slows moisture loss. Shade can also make a difference. Temporary shade cloth or taller companion plants can protect tender vegetables and ornamentals during extreme heat. Gardeners should also monitor for signs of stress, including wilting, leaf scorch, and slowed growth. With thoughtful care and a few heat smart strategies, gardens can continue to thrive even in the hottest part of the season.

Kyleigh Bass
LSU AgCenter ANR Agent Lincoln and Bienville Parish

Pickin' Fresh

Are you looking for a way to add more seafood to your diet? Try this Louisiana twist on stuffed bell peppers by using shrimp instead of ground beef. Add riced cauliflower and finely diced mushrooms to the stuffing to pack even more vitamins and nutrients into this flavorful, low-calorie dish. For more information about healthy eating and active living, contact your local LSU AgCenter nutrition & community health agent.

Shakera Williams, Dr HSC, MPH
Nutrition & Community Health
(Flavors of Health & CDC-HOP)
Webster, Claiborne, & Lincoln Parish
Webster Parish Chair

Fresh Recipe

Shrimp Stuffed Bell Peppers

Ingredients:

• 5 medium- large green bell peppers
• 1 onion, chopped
• 1/3 cup celery, chopped
• 1 tablespoon garlic, minced
• 1 tablespoon canola or olive oil
• 1/2-pound shrimp, peeled/deveined, cut in half
• 1 1/2 cups brown rice, cooked
• 2 teaspoons Creole seasoning
• 1/4 teaspoon salt
• 1/4 cup seasoned breadcrumbs
• 2/3 cup cheddar cheese, shredded

Directions:

1. Bring a large pot of water to a boil.
2. Chop 1 bell pepper and set aside. Cut the other 4 peppers in half. Cook the halves in boiling water for 3-5 minutes. Remove from water and drain.
3. Preheat oven to 350 F. Spray a 9 X 13-inch baking dish with nonstick cooking spray.
4. Use a skillet, sauté the chopped bell pepper, onion, celery and garlic in oil until soft. Add shrimp cooking until they start to turn pink.
5. In a bowl, mix the sauteed shrimp and vegetables, rice, Creole seasoning and salt.
6. Place the pepper halves in the baking dish. Spoon the shrimp and rice mixture evenly into each half. Sprinkle tops with seasoned breadcrumbs.
7. Bake the stuffed peppers for 20 minutes.
8. Top with cheese and parsley. Bake for another 2-5 minutes or until the cheese is melted.