Peppers Galore

It is such an abundant part of the season, it is difficult to figure out what to do with everything! Last week, full & half share members received 4 pounds of sweet peppers on Thursday and Saturday!!

So, what do you do with all of them? First, don't panic, they keep pretty well in plastic in the fridge. Here are some ideas to help you enjoy your peppers for weeks or months to come:

Stuff and freeze - There are endless pepper stuffing recipes on the internet. Find your favorites and stuff the peppers and freeze them. It will make for an easy weeknight meal.

Freeze - They freeze beautifully. Just cut them in half, remove the seeds and like with other veggies, lay them in one layer on a cookie sheet and place in freezer. Once frozen, place in a freezer bag where they will keep nicely for months - enjoy them in chili, stir fries (when frozen this way, they are not soggy when used in a stir fry), add to pasta and veggie dishes, etc.

Pack in oil - Place on grill or under broil until the skins are blackened. Place in a paper bag to cool. Remove skins and seeds and slice into strips. Place in a bowl and add a bit of chopped garlic (a little goes a long way). Add a good amount of olive oil - enough to cover peppers - add salt and pepper to taste and a drizzle of balsamic vinegar. If you want to add some heat, add a hot pepper to the mix. Place in a sealed container and refrigerate. They will last for over a month and are delicious as a bruschetta topping, added to sandwiches, pasta dishes, on a platter with grilled veggies, part of a cheese and charcuterie plate, and more.

Canned and/or pickled - If you want to get more adventurous and make more of a time commitment, sweet pepper relish (again, add a hot pepper or 2 to the mix) and canned peppers are great in so many applications and enable you to enjoy the harvest well into the winter.