PEPPERS - SWEET ITALIAN

Just like bell peppers, these are a staple on our farm. Carmen (red) and Escamillo (yellow), despite being named after the lovers in the French opera, are both Italian varieties. The flavor is extremely sweet, the walls thick and juicy. We use them in any way that we would use a bell pepper; grilled, roasted on a fire, sautéed with onions and mushrooms in fajitas, cut into slices and dipped in hummus or baba ganoush, or just eat them like an apple.

STORAGE: Even though most refrigerators are a few degrees colder than the ideal temperature for peppers, we find that these veggies stay crisper inside the fridge inside a closed container or plastic bag, rather than out on the counter.

PRESERVATION: To extend the harvest cut and freeze or pickle with onions. We try not to overload our members with peppers, but if you find them piling up, we highly recommend taking a little time to cut them and freeze them. We never blanch or do anything fancy with our frozen veggies - we simply don’t have time in the height of the summer and the veggies maintain their quality through the winter.