Meet William Sparks, one of our local farmers and vendors. William is a Fannin County native. He and his wife have 3 children and 3 grandchildren.
William was a diary farmer like his father and grandfather before him. After he quit the diary business he began to grow vegetables. He now grows squash, corn, peppers, onions, beans and more. His favorite vegetable to grow is squash, but his wife says she doesn’t like picking it!
William is a great addition to our Farmers Market bringing fresh produce to his customers. Below you will find a recipe from William.
This is a recipe they claim will make you fall in love with jalapenos and they swear it takes some of the heat out. I have not tried it but I am going to. I will make some suggestion on the side that will make it healthier.
Stuffed Grilled Jalapeno with Bacon
12 – Jalapenos Washed & top cut off with all seeds removed (wear gloves, it takes forever to get the juice off your hands.
8oz – Cubed cheeses. They get the cubed Colby & Monterey jack
(You can use low fat cheeses here)
6- Slices bacon cut in half. (Ingles has turkey bacon that is excellent with no msg or nitrates. It is called Applegate)
Take a pepper and stuff 2 cubes of cheese inside. Poke one end of the bacon on top of the cheese and wrap the bacon around the outside of pepper in a spiral. Secure the bacon with a toothpick thru the pepper. Go back to the top and pinching the top of the pepper closed secure it with another toothpick (this is so that the cheese doesn’t run out as it melts).
Lay the peppers on the grill and let them cook, turning as the bacon cooks. They are done when the bacon is cooked and the cheese melted. You could also do these in the oven on a broiler pan. Bake at 425. Just watch them closely.