This week's farm note is all about one of my favorite vegetables of the summer: PEPPERS!
End of August is pepper time, it's when all the sweet peppers are turning color and are ripe for raw eating, cooking or preserving for colder months. We have 1/2 bushel boxes of peppers available for your preservation projects, and lots of ideas below for how to use them :)
Raw Peppers
Bell Pepper Salad - fresh and easy to put together
Cream Cheese Stuffed Mini Peppers - a crunchy, simple appetizer
Cooked Peppers
Roasted Red Pepper Sauce - this can also be frozen for easy winter meals!
NYT's 19 Colorful Bell Pepper Recipes - lots of options from stuffed peppers to tartine to stir fry
Preserving Peppers
The Best Way to Freeze Sweet & Bell Peppers - they retain their flavor and much of their crispness without blanching
9 Ways to Preserve Peppers - in oil, pickled, dehydrated...so many pepper possibilities!
