October 1, 2023
Peppers Galore!
by Linda Dansbury

Between the farm and what I grow on my own, I have been inundated with peppers the past few weeks. Fortunately, they store well. As I mentioned before, The Roasted Squash and Roasted Pepper Soup is delicious, and I have frozen 2 containers of it. Peppers also freeze well - just cut in half or quarters, removed seeds and white pith; place in single layer on a baking sheet and freeze. Once frozen, place in plastic bags and leave in freezer until ready to use - amazingly, peppers frozen this way are great even in stir fries! And of course chili, soups and stews. I made Sweet Pepper Relish this week too - I am not adding it to the website, because it was very time consuming, but it did turn out great - I added a hot pepper for more depth. If anybody wants the recipe, email me at lindadansbury@comcast.net.

I have been loving the return of the greens - arugula salads and adding the chard and kale to dishes. One delicious dish I made was a spaghetti squash stuffed with sausage, onion, garlic, chopped up tomatoes and chopped kale (dish called for spinach).

Tomatoes are waning, and almost finished at the farm, but the abundance of what I grew along with the farm's bounty inspired me to make tomato juice and even tomato paste - if you haven't tried these and have time, try them - they both are pretty simple to make, they freeze great and are much more tasty than store bought.

I just received an email that has a delicious looking lentil soup that is packed with veggies and greens - hmmm, think I will try that this coming week!

Enjoy the harvest.