During spring, several student groups and volunteers helped plant garden beds at the Cuyahoga Valley Environmental Education Center’s (CVEEC) Learning Garden and Hoop House. This was part of a larger project aimed at revitalizing these spaces (learn more about the project in our Spring/Summer 2023 Conservancy magazine).
![A photo of a group of students and a man planting leafy vegetables in an outdoor garden bed.](https://www.conservancyforcvnp.org/wp-content/uploads/2023/08/Untitled-design-7.jpg)
This summer, the harvest is amazing! Culinary Program Manager Wes Patterson and Sous Cheff Tom Harff recently shared a seasonal recipe for fried green tomatoes, using tomatoes straight from the garden. The duo is back with another delicious dish: Lentil Stuffed Roasted Peppers, made with peppers grown in the Hoop House (below).
![Two side-by-side photos. The first photo is of purple bell peppers on a vine. The second is of plated lentil stuffed roasted peppers. The peppers are stuffed, topped with shredded cheese, and sitting on a red sauce spread on a bright yellow plate.](https://www.conservancyforcvnp.org/wp-content/uploads/2023/08/Untitled-design-11.jpg)
If you’re interested in trying this recipe, download it below! To source local, seasonal ingredients, visit a local farmstand or farmers’ market. The Cuyahoga Valley Farmers’ Market, located in Cuyahoga Valley National Park’s Howe Meadow, is a great choice. It’s open on Saturdays from 9:00 am-12:00 pm. Enjoy!
![A recipe card for lentil stiffed roasted peppers.](https://www.conservancyforcvnp.org/wp-content/uploads/2023/08/Fried-Green-Tomatoes-Recipe-1024x683.jpg)