Tomatoes
Red bell peppers
Cantalope
Sweet corn
Carrots
Basil
Kale
Peaches
Pears
We had stuffed peppers again tonight. Our farmer has just had a bumper crop of peppers this year, so we’ve had them a ton. The bummer is that we love peppers on salad, but we haven’t gotten normal peppers and lettuce the same week, and I’m always leery of saving up too much into the next week because then I end up throwing food away. So our favorite way to use up peppers is stuffing them. Heavens, kale seems to be not only the best superfood for you, but the most hardy vegetable we’ve gotten this year. If only we appreciated it enough…I think we’ll be doing eggrolls again! Fortunately, we love fruit, so it won’t be hard to use everything up, even though we’ll be gone in Detroit this weekend…
Emily,
Do you ever freeze the extra peppers? I’ve been doing that for several months now and it’s worked great (esp. red peppers, buying them in bulk when they’re $0.99/lb.). I clean them, cut them into strips, and throw them in the freezer in ziploc bags. Then I use them in fajitas, casseroles, omelets, etc. Just an idea in case you hadn’t thought of it (and get tired of eating so many peppers)!
Kelly
I had thought about it but didn’t know how well it would work–I’ll definitely have to do that now that I know they turn out okay when you thaw them later!