A great weekend for the Core Ensemble! Performances of “Harvest of Voices: Cuentos de los Campos” at two Florida venues: the Duncan Theatre in Lake Worth and the Dolly Hand Center in Belle Glade. This new music theatre work gave audiences an intimate picture of a misunderstood and underappreciated population: the agricultural workers who put food on our tables every day. Actor Kevin Melendez portrayed a kaleidoscope of personalities and stories. They were heartbreaking, inspiring, funny and thought-provoking. The trio was in great form, providing a vibrant soundscape of Latin American music that illuminated the emotional life of the characters.. 
Now, every time I sit down to consume our wonderful Florida produce, I will think of the “Harvest of Voices” stories, and of all the people who make this bounty appear on my table.
Sausage and Rice Stuffed Peppers
From Martha Stewart
Serves 8
3 ½ t. extra-virgin olive oil, plus more for baking sheet
1/ lb. sweet Italian sausage, casings removed
1 zucchini, diced small
1 medium onion, diced small
1 garlic clove, minced
Coarse salt and ground pepper
½ os. Grated parmesan cheese
4 cups cooked long-grain rice
½ cup fresh breadcrumbs
4 large red bell peppers, halved lengthwise, seeds and ribs removed
- Heat oven to 400 degrees. In large skillet, heat 1 t. oil over medium-high. Add sausage and cook, breaking up meat with a wooden spoon until browned, 5 minutes. With a slotted spoon, transfer sausage to a medium bowl. Add 1 t. oil to skillet along with zucchini, onion, and garlic. Season with salt and pepper and cook until vegetables are tender.
- Add zucchini mixture to bowl with sausage, along with Parmesan, rice, and 1 t. oil; stir to combine and season with salt and pepper. Brush a rimmed baking sheet with oil and arrange bell peppers, cut side up, on sheet. Divide rice mixture among peppers and top with breadcrumbs. Bake until breadcrumbs are browned and peppers are tender, about 30 minutes. Serve warm.
