Niemczyk Gardens

09/03/2026

🌶️🔥 PEPPER LOVERS, THIS ONE’S FOR YOU! 🔥🌶️

Things are getting HOT at Niemczyk’s Farm!

We’ve got Carolina Reapers, Ghost Peppers, Habaneros & Serranos ready to bring some serious heat to your kitchen! 🌶️

🔥 Making hot sauce?
🔥 Canning up some spicy goodness?
🔥 Looking to challenge your taste buds?
🔥 Or just want to make your husband regret saying, “That’s not even spicy!” 😂

Only $1 each! 🙌

Come grab a few before they disappear! And remember… you can’t say we didn’t warn you. 😂🔥

🌶️ Niemczyk’s Farm — where the produce is fresh and the peppers are HOT! 🌶️

Text 651-429-0484 for availability

09/03/2026

Chicken & Spinach Stuffed Spaghetti Squash

Ingredients:

2 cups cooked chicken, shredded
1 cup grated Parmesan cheese
1 medium spaghetti squash (about 3 pounds)
2 cups fresh spinach (or 1 cup frozen, thawed and drained)
4 cloves garlic, minced
1 tablespoon olive oil
1 teaspoon Italian seasoning
Salt and pepper to taste
Red pepper flakes (optional)

Directions:

1. Preheat your oven to 400°F. Slice the 3-pound spaghetti squash in half lengthwise, carefully removing all seeds with a spoon.

2. Drizzle 1 tablespoon olive oil across the cut sides.
Season generously with salt and pepper.

3. Place squash halves cut-side down on a baking sheet. Roast for 40-45 minutes until the flesh becomes tender when pierced.

4. Heat the same 1 tablespoon olive oil in a skillet over medium heat. Add 4 minced garlic cloves and sauté for 1 minute until fragrant.

5. Add 2 cups fresh spinach to the skillet. Cook for 2-3 minutes until completely wilted.

6. Incorporate 2 cups shredded chicken into the spinach. Sprinkle 1 teaspoon Italian seasoning, salt, and pepper. Stir thoroughly and remove from heat.

7. Allow roasted squash to cool slightly. Use a fork to separate the interior into spaghetti-like strands directly into a mixing bowl.

8. Fold the chicken and spinach mixture into the squash strands. Mix in 1 cup grated Parmesan cheese.

9. Redistribute the mixture evenly back into the squash halves. Optionally, garnish with extra Parmesan.

10. Return stuffed squash to the 400°F oven. Bake for 15-20 minutes until completely heated through.

11. Optional: Sprinkle red pepper flakes on top for added heat before serving.

09/03/2026

Buffalo Chicken Gypsy Peppers

Ingredients:

2 lbs sweet Gypsy peppers, washed and dried, cut in half and stems, seeds and membranes removed
1 cup low sodium chicken stock
¾ cup Frank's Red Hot original sauce (more for garnish)
½ teaspoon garlic powder
8 ounces cream cheese, cubed
2 tablespoons fresh chopped parsley (more for garnish)
1½ pounds chicken breast cooked and shredded
8 ounces shredded cheese (I like a mix of sharp cheddar and Mozzarella)
3 chopped green onions for garnish
Other garnish options… chopped jalapeño, crumbled blue cheese or your favorite shredded cheese.

Directions:

1. Preheat oven to 400 degrees and adjust your rack to the middle position.

2. Wash and dry the baby bell peppers, cut them in half, and remove stems, seeds, and membranes.

3. Heat the chicken stock, hot sauce, and garlic powder in a large saute pan over medium high heat until it simmers.

4. Add in the cream cheese and whisk until you have a smooth creamy sauce.

5. Add the chopped parsley.

6. Fold in the shredded chicken until all the sauce is absorbed and the chicken is completely coated.

7. Fold in the shredded cheese and cook on medium until it melts, about 3-5 minutes. Then remove from the heat.

8. Spray a baking sheet with cooking spray then arrange all the peppers cut side up on the pan. Using a spoon or ice cream scoop, fill each pepper with the chicken mixture, packing it in enough to keep it in the pepper. (You may need to wait for the chicken to cool a bit before filling the peppers.)

9. Bake the peppers for 15 minutes. Then remove from the oven and sprinkle with remaining cheese and cook in the oven for 2-3 minutes until the cheese is melted.

10. Garnish with chopped parsley, chopped green onions and anything else your heart desires.

09/02/2026

Philly Cheesesteak Stuffed Bell Peppers

Ingredients:

1 pound ground beef
2 tablespoons butter
1 small yellow onion, diced
8 ounces crimini mushrooms, minced
2 tablespoons ketchup
1 tablespoon Worcestershire sauce
1/2 teaspoon kosher salt
1/2 teaspoon coarse ground black pepper
3 bell peppers , split in half and de-seeded through the stem
8 ounces shredded cheddar cheese , divided
1 cup beef broth

Directions:

1. Preheat the oven to 350 degrees.

2. Add the ground beef to a large cast iron skillet (this browns very well) and brown until a deep brown crust appears before breaking the beef apart.

3. Stir the ground beef and brown until a deep crust appears on about 50 or so percent of the beef.

4. Remove the beef, drain the fat, and add the butter and the onions and mushrooms.

5. Let brown for 1-2 minutes before stirring, then let brown for another 1-2 minutes before stirring again.

6. Add the beef back into the pan.

7. Add the ketchup, Worcestershire sauce, salt, black pepper, and beef broth into the pan.

8. Scoop the mixture into the bell pepper halves and top with half the cheese.

9. Bake for 45 minutes in a covered pan.

10. Uncover, top with remaining cheese and put back in the oven for 5 minutes to melt the cheese.

09/02/2026

One-Pan Potatoes & Green Beans

Ingredients:

1.5 lbs baby potatoes halved
12 oz green beans trimmed
3 tbsp olive oil
3 cloves garlic minced
1 tsp salt
1/2 tsp black pepper

Directions:

1. Toss the halved potatoes with 2 tablespoons olive oil, salt, and pepper.

2. Spread on a sheet pan and roast at 425F for 20 minutes.

3. Toss the green beans with the remaining oil and garlic.

4. Add the green beans to the pan and roast another 10 minutes.

5. Toss everything together and serve hot.

09/01/2026

Fried Banana Pepper Rings

Ingredients:

1 lb banana peppers sliced into rings
1 cup all purpose flour
1/2 cup yellow cornmeal
1 tsp smoked paprika
1/2 tsp cayenne pepper
1 tsp garlic powder
1 tsp onion powder
1 tsp sea salt
1/2 tsp black pepper
1 cup buttermilk
1 large egg
2 cups vegetable oil

Directions:

1. Wash and slice the peppers into rings then pat them completely dry with towels.

2. In a shallow bowl whisk together the flour and cornmeal and all the dry spices.

3. In another bowl whisk the buttermilk and egg until smooth and creamy.

4. Dredge each pepper ring in flour then buttermilk then back into the flour.

5. Let the battered rings rest on a wire rack for 5 minutes to set the coating.

6. Heat the oil in a cast iron skillet to 365°F and fry the peppers in batches.

7. Fry for 2 to 3 minutes until deep golden brown and flip halfway through.

8. Drain on paper towels and sprinkle with a final pinch of sea salt.

9. Serve hot with your favorite creamy dipping sauce for the ultimate crunch.

09/01/2026

🫛 FRESH GREEN BEANS FOR CANNING! 🫛
Last Chance!! This week only!!

It’s time to stock up for the winter! Our fresh green beans are available now and are perfect for canning, freezing, or enjoying fresh. 🫙

Whether you’re putting up a few jars for the family or doing a big batch, we can help you get the quantity you need!

📍 Niemczyk Gardens
7666 170th St. N
Hugo, MN

🕘 Roadside stand open daily 9 AM–6 PM

📞 Need a larger quantity for canning? Give us a call at 651-429-0484 to place an order or schedule a pickup!

🌱 Fresh from the farm and ready for your pantry! ❤️

Tag your favorite canner! 🫙🫛

08/30/2026

We’ve been growing something new at Niemczyk’s!

Check out our new store:
www.NiemczykGardens.com

08/28/2026

Jalapeno Popper Egg Rolls

Ingredients:
Filling -
8 oz 225g cream cheese, softened
1 cup shredded cheddar cheese
½ cup shredded mozzarella cheese
3 –4 jalapeños finely diced (remove seeds for less heat)
3 slices cooked bacon crumbled (optional but recommended)
1 tsp garlic powder
½ tsp onion powder
Salt & black pepper to taste

Egg Rolls -
10 –12 egg roll wrappers
1 egg + 1 tbsp water for sealing edges
Oil for frying vegetable or sunflower oil

Directions:

1. Make the filling

2. In a bowl, mix cream cheese, cheddar, mozzarella, jalapeños, bacon, garlic powder, onion powder, salt, and pepper. Stir until fully combined and creamy.

3. Place an egg roll wrapper in a diamond shape. Add 2–3 tablespoons of filling near the center. Fold the bottom corner over the filling, then fold in sides and roll tightly. Seal the edge with egg wash (egg + water mixture).

4. Heat oil in a pan to 350°F. Oil should be deep enough to fully submerge or partially fry evenly.

5. Fry in batches for 2–3 minutes per side, until golden brown and crispy. Do not overcrowd the pan.

6. Place on paper towels to remove excess oil.
Serve hot for the best creamy, melty center.

08/27/2026