Lamb and zucchini stuffed peppers

 As one of 14 markets nationwide to be picked and the only one is New York, this is quite an honor and also will be quite an event to attend if you love local food. Market vendors' booths will be full of delicious fresh veggies, fruit, cheeses, milk, eggs, meat and breads. There will be 9 local chefs cooking market product for the public to sample. There will hybrid cars to test drive. And there will be lots of give-aways in the nature of culinary plants/herbs (all grown by our market vendors). It's a wonderful event where every food lover is a winner. Hope you can join us!
While I am not sure what the chefs will be cooking up Saturday, the recipe here today is a wonderful reflection on all that is available at our market now. The recipe is from Diane Whitten, Cornell Cooperative Nutrition Educator, who demos frequently at our market.
Ingredients
1 cup chopped onion*
1 teaspoon minced garlic*
1 pound sweet lamb sausage
  (you can substitute beef
  Italian sausage)*
1 cup peeled chopped tomatoes*
11¼2 pound diced zucchini*
1¼4 cup sherry (optional)
1 tablespoon each fresh thyme
   and oregano*
2 tablespoons fresh parsley*
6 large sweet peppers*
Directions
On medium heat, cook onion and garlic 3 to 5 minutes. Add zucchini, cook for 5 to 10 minutes. Remove lamb sausage from casing, add to onion and zucchini, cook until lightly browned, pour off excess fat. Add chopped tomatoes and sherry, if desired. Cover and simmer for 10 minutes, uncover, and cook for 10 to 15 minutes longer to evaporate liquid. Add herbs and ground pepper to taste during last 5 minutes of cooking. Slice top off peppers, remove seeds, stuff with lamb and zucchini mixture. Bake in a preheated 375 degree oven for 20 minutes or until heated through.
Ingredients noted with * are available at the Saratoga Farmers' Market. The market operates on High Rock Avenue from 3 to 6 p. m on Wednesdays and 9 a.m. to 1 p.m. on Saturdays.