Eating Local

I went to the Farmer's Market on Friday and hit the jackpot. Markets can be tricky. You have to make sure that the vendor actually grew the food or you can end up buying the same thing you can get at the grocery store.  Here's what I made. Everything was local except the cheese, broth, and spices. Try it!

Stuffed 8 Ball Zucchinis

Ingredients (serves 2)
2 8 ball zucchinis (hollowed out like a pumpkin)
1/2 lb ground beef (mine was grass fed from Northstar Farms in Krum, TX)
1/3 cup chicken broth
1/2 small yellow onion (diced)
1/2 red bell pepper (diced)
1 jalapeno (seeded and diced)
1 clove garlic (minced)
1 sprinkle of fennel seed (sprinkle means I didn't measure, just sprinkled over the skillet)
1 sprinkle of oregano
1 sprinkle of white pepper 
salt to taste
1 cup homemade bread crumbs (stale bread, salt, pepper, little olive oil chopped in food processor)
1/3 cup shredded smoked Gouda

Preheat oven to 400 degrees.
Cook onion, jalapeno, bell pepper in olive oil for about 5 minutes. Set aside in mixing bowl.
Brown off meat, and add spices towards the end. Add garlic during last minute. Add to mixing bowl
Add bread crumbs, broth, and cheese to bowl. Stir to combine. 
Stuff zucchinis and bake in a small baking dish for 25-30 minutes until zucchini is tender.