Today was a peppery kind of day. I bought a bushel of sweet peppers at the farmer’s market today and combined it with some other delicious pasilla peppers from Alchemy Gardens. I added to that peppers from my CSA at Evening Song Farm and my own poblano peppers. What does one do with all those peppers?
First, I washed seeded and cut up a bunch to freeze for later in the winter, when we need some homegrown peppers. These will remind us of the warm weather when gardening is but a dream.
Then I roasted a whole lot of the peppers. Some of them were fixed with garlic and extra virgin olive oil. We will have these with some homemade bread from the farmer’s market for dinner tonight.
Finally, I took some of the roasted peppers and canned them for use later on, much like you would buy in the store. These will be added to pasta or soup, or some other goodies in the coming weeks.
- Roasted Padron Peppers (cali-zona.com)
- Baked Stuffed Poblano Peppers w/ Mini Ears of Corn with Chili Lime Butter (beatcancer2010.wordpress.com)
- Chile Rellenos (chamoritamommaskitchen.com)
- Anaheim and Poblano Peppers (blogs.mcall.com)