Peppy Peppers!

VEGGIE OF THE WEEK:
PEPPERS!

Sweet Green/Red Varieties: Carmen, Round of Hungary, Jupiter, Peacework
Hot Varieties: Jalepeno

SAY WHAT?

"The misleading name pepper was given by Christopher Columbus upon bringing the plant back to Europe. At that time peppercorns, the fruit of Piper nigrum, an unrelated plant originating from India, were a highly prized condiment; the name pepper was at that time applied in Europe to all known spices with a hot and pungent taste and so naturally extended to the newly discovered Capsicum family." ***wikipedia.org

WHAT'S IN YOUR BOX?

Sweet Potato Greens
Multi-Colored Pole Beans
Soybeans
Parsley and Mint
Tomatoes
Cucumbers
Eggplant
Peppers
Okra
Garlic
Marinated Roasted Peppers

Farmer John's Cookbook is chalked full of delightful recipies and information about tasty tasty vegetables. Below is one such example. He recommends putting these on sandwiches, pizzas, pasta dishes, hummus or omelette dishes and I completely agree.

6 bell peppers
1/3 cup olive oil
1 TB sherry or red wine vinegar
2 tsp scallions or onions
2 tsp minced fresh parsley
2 tsp minced fresh oregano or marjoram
2 tsp honey (optional)
1 clove garlic, crushed
1 tsp Dijon mustard
1/2 tsp salt

Roast peppers and let cool. Peel and seed peppers. Cut them into thin strips and place them in a bowl.

Combine the remaining ingredients in a large jar, cover with a lid and shake shake shake.

Pour marinade over the peppers and let sit for at least 2 hours.

These will store in the fridge for about a week.