Another bonus to the cooler weather is that roasting, baking, and stewing are no longer a painfully drenching affair. That being so, roast peppers have become my favorite thing in the world. They are so easy to make and th result is a concentrated sweet tang of flavor in a crunchy, chewy package. I don't peel mine (although it is very easy to do after roasting) and love the way the skin crunches like a chip and adds to the texture of the pepper.
Roasting peppers is a super easy thing to do: Preheat the oven to 500. Halve and de-seed the peppers. Place them on a sheet and put the sheet in the oven. Remove when the skin is scorched and place under a tea towel or in a paper bag to steam for 15 minutes. Remove the skin if desired and Enjoy! This is the jumping off point for many other recipes but i never make it that far. If I did, I might try a roasted pepper and tomato soup, a pepper spread, or something with a balsamic reduction. Yum. Check out this recipe for basic roasted peppers.
Volunteer day at the Farm! Come out and help us weed our fall crops! And Boy do they need it! This Sunday from 10am to 3 pm. Please send me an email if you plan to attend and I will send you more details (address, parking, etc)
That wraps it up for me for today! Come get some goodnss at market this week! Beet greens back, chard looking lovely, herbs to spice it up. Peppers to ROAST! Squash to devour!