Tuesday, September 29, 2009

Fifteenth Pick Up is Today 9.29.2009

Hello Everyone,

Let me start by reminding everyone that you should pick up at your regular location today between 4:30 and 6:30. See you then.

A while back someone left a pair of sunglasses in the cherry tomato field. I should describe them as the currently fashionable variety, you know the kind that cover up almost half of a woman's face. My wife has a pair and I remind her that by wearing them she's really just ensuring that future generations will make fun of every photograph of her from roughly 2007 until this trend ends as with other past fashion styles. So if these are in fact your bell bottom sunglasses let me know and I'll put them in your container.

For the past three weeks I have been brewing Kombucha tea. It is a fermented tea that requires a culture or mushroom. That may sound gross to some of you but I really like it and the commercial version is expensive so I'm brewing my own. The result is that once a week the culture replicates itself so each week I have an extra culture to give away to anyone who would like to try and brew your own. Think of it as the sourdough version of brewing tea and let me know if anyone is interested.

So it seems like several of you would really rather not pick up at the farm for the last two weeks. I understand that week nights are busy for those of you with kids. I really do want to make sure everybody gets out to the farm and I'd like to celebrate the end of the season so I was think about all of us having dinner together.

What if we have a pot luck, using as much of our CSA food as possible, sometime the last week of the CSA pick ups? That's the first week in November. Basically you would still pick up your containers on Tuesday and then later that week we would meet back at the farm for dinner. This is still a rough idea and I have to get it approved with the farm and we would still have to decide on what night to eat (Thursday? Friday? Saturday?) But I thought I would toss the idea out for comment. Let me know what you think.

After the first week in November the CSA will be over but we will still have food for sale. We're not sure how we are going to make it available but for those of you interested let us know.

You should also be aware that the sponsor of the farm tour, Know Your Farms will be operating a winter CSA. You can find out more by clicking here:


Some of that winter food will be coming from Cold Water Creek Farms. Some will be coming from other growers at the Elma C. Lomax incubator farm. By the way the winter CSA starts the third week in October but Know Your Farms is willing to prorate your participation since Cold Water Creek Farms CSA will still have several weeks left at that point. It might all sound complicated but really it's not. Talk to us today or send me an email if you're interested.

This week we planted more cabbage, bok choy, kholorobi. The cooking greens and the salad greens are still one week away but we've ordered our salad spinner and we'll be ready for next week. Then on to sweet potatoes.

This week you will be getting:

okra (enjoy it while it lasts)
sweet peppers (green, red and/or chocolate)
hot peppers
mizuna (full share only)



Applesauce Cake (from Jessica)


2/3 cup cooking oil
1 cup sugar
1 cup raisins
1 cup chopped nuts
2 cups flour
1 1/2 cups hot applesauce
1 tsp cinnamon
1/4 tsp salt
1/2 tsp cloves
1/2 tsp nutmeg
2 tsp soda

Mix together sugar, nuts, flour, and spices. While applesauce is heating, mix cooking oil into dry ingredients. Add soda into applesauce. After hot, stir fast, put into rest of mixture. Add raisins last. Bake 35 minutes at 350 in a 9x13 pan.

Icing: (Approximates)
1 cup confectioner's sugar
1/8 tsp almond or lemon (my mom's favorite)
3/4 tsp vanilla
1 TBSP milk--add by TBSP as needed to make glaze (need approximately 2 TBSP).

Red Wine Carmel Apples


8 small apples, stemmed, washed well and dried
1 1/2 cups red wine
2 cups sugar
1/2 cup water
6 Tbsp heavy cream


8 wooden popsicle sticks
candy thermometer

Insert a wooden stick halfway into each apple at the stem end
Line a tray with wax paper and slightly grease the paper
Boil wine in a saucepan over medium heat until reduced to 1/2 cup - 8 to 10 minutes - then remove from heat
Bring sugar and water to a boil in a 2 1/2 to 3 qt saucepan over medium heat, stirring until sugar is dissolved, then wash down and sugar crystals from side of pan with a pastry brush dipped in cold water. Boil without stirring, swirling the pan occasionally so caramel colors evenly, until dark amber.
Add reduced wine (it will bubble and steam) and swirl pan. Add cream and simmer, stirring occasionally until incorporated, then continue to simmer until the thermometer registers 238 degrees F.
Remove from heat and cool to 200 degrees F.
Holding apples by the sticks, dip them in the caramel and swirl to coat, letting excess drip off, then hold apples up (stick end down) for about 15 seconds to allow more caramel to set on apples.
Put caramel apples, stick side up, on greased wax paper and let stand until caramel firms up, about 30 minutes. If your caramel gets to thick you can reheat for remaining apples.

To Freeze Peppers: Halve sweet peppers (green, red, yellow or purple), remove the core and seeds, and slice into julienne strips or small 1/4" chunks. Pack them into a freezer bag, squeeze out the air and throw them in the freezer. That's it! Frozen peppers are best used in a dish that gets sauteed, such as a stir-fry, or added to onions and potatoes for a tasty omelet.

To Pickle Peppers: Prepare peppers as above. Fill a clean pint or quart jar to within an inch of the top with the chopped peppers. Pour in white vinegar to cover all peppers. Cover with a plastic lid if possible, as the vinegar will gradually corrode metal lids. Store the jar in the back of your refrigerator for up to 12 months. The peppers will stay crunchy for a few months but will gradually soften. Spoon them out of the jar as you need them. The vinegar is flavorful, too. My favorite pickled peppers are a colorful

Mizuna Cooking Tips

As a salad green mizuna can be steamed, boiled, stir-fried or used to complement other greens mixed together for a salad, especially Red Asian Mustard greens. When cooked it shrinks to about half its size so it takes a large amount to make a cooked vegetable dish containing only mizuna. Mizuna can be found in well-stocked grocery stores or produce markets but is most readily available in early spring to late summer. Select fresh crisp leaves, avoiding those that are slightly discolored. They will keep four to five days when wrapped in plastic and stored in the vegetable drawer of the refrigerator.

Friday, September 25, 2009

No Volunteering This Saturday

Hello Everyone,

The last few days have seen tremendous progress on the high tunnel project at the Elam C. Lomax Incubator Farm. That coupled with the fact that it is suppose to rain all day means no work is going to be done at the farm on Saturday.

Also we will all be picking up our containers next week at our prescribed locations. We WILL NOT be picking up at the farm except for the 6 families who regularly pick up there each week.

Best Wishes,



Thursday, September 24, 2009

Tuesday, September 22, 2009

Fourteenth Pick Up Is Today 9.22.2009

Hello Everyone,

Don't forget to pick up your vegetables *and fruit* this afternoon from 4:30 until 6:30 at your respective pick up location. This week we're including lots of apples so a bit about what to do with them- eat them of course but also consider refrigerating them. They will hold longer that way. Consider a baking project or making applesauce to eat this winter. There are recipes below.

When I was younger my family would visit my maternal grandparents in Philadelphia a few times each year. The evening meal was always a big deal and almost always it started with a plate of raw carrots, celery and radishes. My grandmother was a good cook and I remember that the meals were always very good but I don't remember specific dishes she served as much as I remember eating off of the plate of raw vegetables- the crack of the carrot as I broke it in two before eating it, the strings of the celery that would get stuck in my teeth and that curious moment after biting into a radish waiting to see how spicy it would be. This week we have beautiful radishes included in your containers. If you think you don't like radishes I implore you, try them again. Maybe raw with a sprinkle of salt or try the recipes below.

The first annual Charlotte Regional Farm Tour was a success. Thanks to everyone who helped and to everyone who attended. Apparently about 500 people participated and the rain held off.

Speaking of rain, thanks for the rain dancing last week. We got about 2 inches at the farm which was just what we needed. It meant we didn't get much transplanted last week because the fields were too wet to work but the plants already in the field really needed it.

The high tunnel at the Elma C. Lomax Incubator Farm is partial complete. A picture is above. This Saturday volunteers are needed to help try and get the rest of it erected. Let me know if any of you are interested. 704/305.6654

Here's a question, would everyone be willing to pick up your last two containers at the farm instead of downtown at Two Leaves and a Bud? The farm is only 5.5 miles from downtown Concord and we're hoping to give everyone a chance to see the Lomax Incubator Farm before our 2009 CSA program ends for this year. I thought I'd ask to see how many of you would be willing to make the trip for the last couple of pick ups.

This week:

Sweet Peppers (red and green)
Hot Peppers
Chery Tomatoes

Have a good week.



Mom's Apple Cake
(Seriously, my mom's apple cake)

4 eggs
2 c. sugar
1 c. oil or Crisco
½ c. orange juice
2 ½ tsp. Vanilla
3 c. flour
3 tsp. Baking powder
1 tsp. Salt

Mix Together
3-4 apples – thin slices
4 Tbsp. Sugar
1 Tbsp. Cinnamon

Mix ingredients well. Pour ½ batter into pans.
Mix apple mixture – stir into batter – pour
remaining batter into pan.

Sprinkle top with sugar & cinnamon if desired.

Bake: 1 ½ hr. at 350 degrees (tube pan)
1 hr. at 350 degrees (in 2 loaf pans)
(I use small loaf pans and get approximately 4 cakes
per recipe – they freeze well!)

Broiled Okra
(from Dean Mullis at Laughing Owl)

Coat pods of okra with olive oil and sea salt and toss them into the broiler pan of your toaster oven at 350-400 degrees . Take them out when you smell smoke or 10-15 minutes later. Let them cool and dip in mustard. Awesome.

Radish Crisps

Preheat oven to 375 degrees.
Slice radishes into very thin chips and spread on a cookie sheet that has been sprayed with olive oil.
Lightly mist radish slices with oil and then sprinkle with salt and pepper. (if using other seasonings, now is the time to add them).
Bake for 10 minutes, flip, and bake for another 5-10 minutes or until crisp. Time may vary so watch these after flipping.

Baked Radishes

1/2 lb radishes, cut in half
1 tbl Honey
1 tbl butter
1 dsh cinnamon

Steam radishes for 5 minutes; drain and arrange in a shallow baking dish.
Combine honey, butter and cinnamon in a small saucepan to make a glaze. Pour over radishes and bake uncovered at 350 until tender, about 30 minutes.

Directions for making apple sauce and canning it!


Another great link from Molly


Wednesday, September 16, 2009

Thirteenth Pick Up Was Yesterday 9.15.2009

Hello Everyone,

Last week we planted more fall vegetables and did a lot of watering. If you're so inclined this would be a good time to strap on your rain dancing shoes. Let's hope the weatherman is right and we get some precipitation over the next few days.

Everyone got apples this week and will get more next week. If anyone has paper bags from the grocery store that they'd like to donate please bring them to the pick up next week. We're going to try and do a better job of separating the vegetables and the apples so nothing gets squashed. [I know, I really should warn you before including vegetable puns]

The farm tour is this weekend. If you'd like to volunteer you'll have to sign up today, preferably right after you read this email. Send an email immediately to: info@knowyourfarms.com or give me a call. 704/305.6654.

If you want to buy tickets and visit the farms on the tour you need to do that by midday Thursday or you'll have to buy tickets the day of the event, this Saturday, September 19th and then they'll be more expensive. More info is available here.


The new wash sinks arrived at the Elma Lomax Incubator Farm yesterday. They will get plumbed today along with the ice machine and an old water fountain I removed from a hospital building before the building was destroyed. I salvaged that water fountain more than a decade ago and I've been hauling it around ever since. Most recently it spent some time in the basement of my father-in-law's office. Both he and my wife are happy that I've finally found a permanent home for this antique.

Also construction is continuing on the high tunnel (unheated greenhouse) at the Incubator Farm. I'll have more information on the availability of winter vegetables next week.

This week you'll get:

Sweet Peppers (Green and Red or Brown)
Hot Peppers
Red Slicing Tomatoes
Green Zebra Tomatoes (yes they are ripe)
Cherry Tomatoes

In light of all the apples I'm including recipes for using them. I'm also calling for recipes from all of you to help eat 'em up.


Raw Apple


1 Apple


Bite into apple
Continue to eat apple until you get down to the core
Remove seeds and plant them as a project with your children
Compost apple core

Serves one

Mom’s (but not my mom's) Apple Cake
(Mom I need your recipe)

6 apples, Mom uses McIntosh apples
1 tablespoon cinnamon
5 tablespoons sugar

2 3/4 cups flour, sifted
1 tablespoon baking powder
1 teaspoon salt
1 cup vegetable oil
2 cups sugar
1/4 cup orange juice
2 1/2 teaspoons vanilla
4 eggs
1 cup walnuts, chopped (optional)

Preheat oven to 350 degrees. Grease a tube pan. Peel, core and chop apples into chunks. Toss with cinnamon and sugar and set aside.

Stir together flour, baking powder and salt in a large mixing bowl. In a separate bowl, whisk together oil, orange juice, sugar and vanilla. Mix wet ingredients into the dry ones, then add eggs, one at a time. Scrape down the bowl to ensure all ingredients are incorporated.

Pour half of batter into prepared pan. Spread half of apples over it. Pour the remaining batter over the apples and arrange the remaining apples on top. Bake for about 1 1/2 hours, or until a tester comes out clean.

Apple Pie


1 recipe pastry for a 9 inch double crust pie
1/2 cup unsalted butter
3 tablespoons all-purpose flour
1/2 cup white sugar
1/2 cup packed brown sugar
1/4 cup water
8 Granny Smith apples - peeled, cored and sliced


Melt butter in a sauce pan. Stir in flour to form a paste. Add white sugar, brown sugar and water; bring to a boil. Reduce temperature, and simmer 5 minutes.
Meanwhile, place the bottom crust in your pan. Fill with apples, mounded slightly. Cover with a lattice work of crust. Gently pour the sugar and butter liquid over the crust.
Pour slowly so that it does not run off.
Bake 15 minutes at 425 degrees F (220 degrees C). Reduce the temperature to 350 degrees F (175 degrees C), and continue baking for 35 to 45 minutes.

Somebody's Mom's Baked Apple Slices Recipe


4 cups of peeled, sliced apples - use apples that cook up well (like the Golden Delicious you got this week)
3 Tbsp sugar
A sprinkle of cinnamon
1 Tbsp maple syrup


As you slice up the apples, check for their flavor.
Put apple slices in a glass bowl. Sprinkle on top the 3 Tbsp of sugar. Add a light sprinkle of cinnamon. Bake in microwave oven for 5 minutes on high heat. Adjust the time for your microwave and how many apples you are doing. Ours has a powerful high setting so 4 cups of apples only takes 5 minutes. If you use more apples, you will probably need to cook it a little longer. I suggest starting with 5 minutes and testing for doneness with a fork. If it needs more cooking time, give it more. When done, remove and mix so the sugar coats well all the apple pieces. Add maple syrup to taste, about 1 Tbsp.

Delicious with whipped cream on top, or with vanilla ice cream on the side.

Thursday, September 10, 2009

Wednesday, September 9, 2009

Concord Chicken Vote Coming Up Thursday

I would have shaved if I'd known they were coming.

Tuesday, September 8, 2009

Twelfth Pick Up Is Today 9.8.2009

Hello Everyone,

This past week we planted more root vegetables and greens including radishes, spinach, lettuce, mizuna and more. We also planted a lot of broccoli. We now really need some rain.

Thanks to Kim and her family as well as Colleen for coming out last week and picking cherry tomatoes. There are plenty more if any others of you are interested in helping this week. Also thanks to Christy and Ruthie for helping pick peppers yesterday.

Remember the first annual Charlotte Farm Tour is September 19th. We encourage you to go and take a look at all of the other participating farms throughout our region. Also if you have a working share with us at the Cold Water Creek Farms CSA you're welcome to put in your four hours for this season by volunteering to help with the farm tour. If you're interested let me know soon. This can't be a last minute thing.

A high tunnel is being built at the Elma C. Lomax Incubator Farm Park where we grow most of our vegetables. A high tunnel is basically an unheated greenhouse used to extend the season and provide vegetables in the winter. There are lots of people at the Incubator Farm participating in this project. I thought I asked how many of you would be interested in purchasing winter vegetables- lettuce, spinach, greens, radishes, etc. throughout the winter? Also if you're interested in the construction of this high tunnel come out and take a look. It's being built from scratch right now.

This week:

Maybe More


Gnocci w/Zucchini Ribbons & Parsley Brown Butter

1 lb fresh or frozen gnocchi
2 TBS Butter
2 med Onions
1 lb Zucchini, very thinly sliced lengthwise (I used veggie peeler)
1 pint cherry tomatoes halved
1/2 tsp salt
1/4 tsp nutmeg
Fresh ground Pepper to taste
1/2 C grated Parmesan Cheese
1/2 C chopped fresh parsley

Cook gnocchi according to package instructions or until they float. Drain.
Melt butter in pan. Cook until butter is beginning to brown (2 min). Med Heat - Add onions & Zucchini & cook, stirring often, until softened, 2-3 min.
Add tomatoes, salt, nutmeg, & pepper & keep cooking, stirring often, until tomatoes are just starting to break down (1-2 min).
Stir in Parmesan Cheese & parsley. Add gnocchi & toss to coat.
serve immediately.

Stewed Okra

1 small sweet onion, chopped (about 3/4 cup -- sometimes it's hard to find a small sweet onion, so use half a medium onion)
2 cups okra, rinsed, trimmed and sliced (see below)
3 medium tomatoes, peeled and chopped (or 1 14-ounce can whole peeled tomatoes with juice)
2 tablespoons bacon drippings (or 1 tablespoon bacon drippings and 1 tablespoon olive oil)
1/2 teaspoon salt
freshly ground black pepper to taste

In a saucepan or sauté pan with a close-fitting lid, sauté the onion in the bacon drippings over medium heat until softened, not browned.

Reduce the heat to low, and stir in the okra and tomatoes. Add the salt, cover and simmer for 15 minutes. Remove from heat and stir in the pepper. Makes about 4 servings.

Southern Fried Okra

1 pound fresh okra
2 eggs, beaten
1/4 cup buttermilk
1 cup all-purpose flour
1 cup cornmeal
2 teaspoons baking powder
1 teaspoon salt
Freshly ground pepper to taste
Vegetable oil

Wash and slice okra; pat dry with paper towels. Combine eggs and buttermilk; add okra, and let stand for 10 minutes. Combine flour, cornmeal, baking powder, salt and pepper.
Drain okra, small portions at a time, using a slotted spoon. Dredge okra, small portions at a time, in flour mixture. Pour oil to depth of 2 to 3-inches in a Dutch oven of deep-fat fryer and heat to 375*F (190*C). Fry okra until golden brown. Drain on paper towels and serve immediately.

Fried Okra Salad


1 1/2 cups self-rising yellow cornmeal
1 teaspoon salt
1 pound fresh okra
1 1/2 cups buttermilk
Peanut oil
1 head Bibb lettuce
1 large tomato, chopped (about 1 cup)
1 medium-size sweet onion, thinly sliced (about 3/4 cup)
1 medium-size green bell pepper, chopped
Lemon Dressing
3 bacon slices, cooked and crumbled


Combine cornmeal and salt. Dip okra in buttermilk; dredge in cornmeal mixture.

Pour peanut oil to a depth of 2 inches into a Dutch oven or deep cast-iron skillet; heat to 375°. Fry okra, in batches, 2 minutes or until golden, turning once. Drain on a wire rack over paper towels.

Arrange lettuce leaves on a serving platter; top with tomato, onion slices, and bell pepper. Add Lemon Dressing, tossing to coat. Top with fried okra, and sprinkle with crumbled bacon. Serve immediately.

Tuesday, September 1, 2009

Elevnth Pick Up is Today 9.1.2009

Hello Everyone,

Just a reminder for those of you who pick up at the farm, Brad will not be there today. Your container will be just inside the walk in cooler on the left. It will have your name on it and of course it will be full of yummy vegetables. Please leave your empty container just outside the cooler. If you pick up in downtown Concord please remember to bring your empty container as well. A few of you have been slacking off. ;-)

Speaking of slacking off, several of you have forgotten to pick up your full container entirely during the last few weeks. If we have someone who forgets to pick up a container we take it back to the walk in cooler at the farm. We leave it there until Saturday. If it is still unclaimed we donate the food as hunger relief. You are welcome to come and pick up your container at the farm. It's about 5 miles from downtown Concord. Here's a link for directions. Just give me a call to make sure someone is out at the farm before you stop by. 704/305.6654 It is quite a bit easier on us though if everyone picks up at the right time and the right place. If you know ahead of time you're going to miss the pick up give me a call and I'll try to work something out with you.

Yesterday we got our first taste of cooler weather. I put on a long sleeve shirt so I could pick okra comfortably (okra is covered with little itchy hairs) and I left that shirt on all day without getting hot. Last night we opened up the windows and cooled the house down quite a bit. I like summer but I admit I'm ready for fall.

This past week we transplanted broccoli, collards, cabbage and kohlrabi into the field. I seeded radishes, lettuce, spinach, kale, mizuna, turnips, and beets. I would like a little rain now please.

We might have a few slow weeks coming up as we transition from summer crops to fall crops. We put extra vegetables in last week's containers and this week you'll get extra as well; partly because we have so many frickin' tomatoes and partly because we might have less in coming weeks. We're also going to pick apples this week which will help fill up the containers during the next few weeks.

Let us know if you can come out to the farm this week or weekend to pick cherry tomatoes. We'll send you home with plenty and sadly we can't get them off the vine fast enough. I picked 25 lbs yesterday evening and it was hard to tell I had even been in the field!

If you're feeling slightly overwhelmed by the tomatoes I suggest making sauce as if you're going to feed 15 people and then freezing it or canning it in small containers so you can have a taste of summer during the colder months ahead. I've heard that some of you are already doing this. Don't wait, the tomatoes won't last many more weeks, at least not in quantities like this. I'm including a glut sauce recipe below that will help you if you're not used to making sauce from scratch. It's from El at her blog, Fast Grow the Weeds.

This week:

Tomatoes! (slicing and cherry tomatoes)
Peppers (green, red and maybe brown- remember brown is good)
Grapes (last week on the grapes)

Hummm, tomatoes, okra and garlic... can anyone say gumbo?

By the way the garlic will hold for many months if its kept in a dry location so don't feel the need to use it right away. You can stockpile a little for use later this fall and winter.




Joan's Tomato Glut Sauce (adapted from the NYTimes)

Preheat oven to 400*.
Put into a large roasting pan:
6 pounds tomatoes cored and quartered
1 1/2 cups coarsely chopped carrots (optional)*
1 1/2 cups coarsely chopped celery (optional)*
1 1/2 cups coarsely chopped onions
9 cloves garlic, coarsely chopped
6 tablespoons balsamic vinegar
1 bay leaf
1 1/2 tablespoons each fresh thyme, oregano, basil, parsley
1 1/2 teaspoons salt...or less
1 tablespoon freshly ground black pepper

Roast 45 minutes, or until veggies are soft. Process briefly to leave slightly chunky, and freeze in 2-cup portions. Makes 2 quarts (4 pounds).

* Very optional. I used pepper, eggplant and yellow squash in mine (it's a color thing) and I used all the tomatoes that happened to be fresh TODAY. It's Glut Sauce, you know...

Vegetarian Gumbo


3/4 - 1 lb. fresh okra, sliced
1 lg. onion or 6 green onions, chopped
2 fresh tomatoes, diced
2 or 3 cloves garlic
Salt to taste
Pepper to taste
Other spices to taste
Sm. amount olive oil
1/2 c. rice, uncooked


Start cooking the rice while preparing the Gumbo mixture. Wash and cut okra. Clean and chop onions, also garlic. Wash tomatoes and dice. Use a non stick skillet. Add olive oil. Stir fry the above. Add a small amount of water. Add seasonings. Cook until tender. Serve over cooked rice.

Chicken Gumbo
(yes local chicken is available and really yummy)


3 1/2 pounds frying chicken
1 onion, cut in chunks
celery leaves
1 teaspoon salt
5 cups reserved broth
6 slices bacon, diced
1 pound smoked andouille or smoked sausage, sliced 1/4" thick
1 1/2 cups chopped onion
2 green bell peppers, chopped
2 celery ribs, chopped
3 cloves garlic, minced
3 tomatoes, peeled and chopped, or 1 (14.5 ounces) can diced tomatoes
1 can (approx. 15 ounces) tomato puree
1 package (10 ounces) frozen corn kernels, thawed
1 package (10 ounces) frozen sliced okra, thawed
1 tablespoon fresh chopped thyme or 1 teaspoon dried leaf thyme


Combine chicken, the onion chunks, celery leaves, and salt in a Dutch oven or large kettle; add water to cover. Bring to a boil; cover, reduce heat, and simmer about 45 minutes. or until chicken is tender. Remove chicken, reserving 5 cups of the chicken broth; discard onion and celery leaves. Remove chicken from bones; cut into bite sized pieces. Set aside.

Cook bacon and sausage in a large Dutch oven over medium heat until bacon is crisp. Remove bacon and sausage, reserving 1 tablespoon drippings in Dutch oven. Crumble bacon; set bacon and sausage aside. Add onion, pepper, celery, and garlic to Dutch oven; cook over medium heat, stirring constantly, until vegetables are tender. Add chicken, bacon, sausage, reserved broth (should be approximately 5 cups), tomatoes, and remaining ingredients. Bring mixture to a boil; reduce heat, and simmer, uncovered, 1 1/2