I really enjoy claiming my CSA share each week from Sol to Seed Farm. It’s now week 11 of this year’s 20-week farm share and this box, like every box, represents what’s grown in Western Washington and in season now in early September. This week’s box includes:
Sweet Peppers, Assorted – 3 lbs
Honeydew and Cantaloupe Melon
…and a free loaf of Goldendale Bread from Grand Central Baking Co
While I’m very thankful for this beautiful, locally grown produce, there are only two of us to eat it at our house. I learned how to cook from observing my mom, dad, relatives and other home cooks I’ve met on my life’s journey. I had some culinary training as well as “on the job” training. I’m inspired to cook from watching PBS cooking shows (always have). Nowadays when I’m looking for a different approach to cooking and new recipes, I reference the wisdom of CSA food bloggers throughout the country who are busy chronicling their lives and what they do with the contents of their local CSA shares. In fact, In Her Chucks (a delightful blog) maintains a CSA blogger’s “recipe round-up” on InLinkz each week where CSA bloggers are invited to add web-links to share posts with recipes. I’ve been sharing my Brinylife blogs for about two years and have connected with other like-minded (and like- hearted) people from all over the country–those who are committed to telling a story of what eating local means to them, but often sharing a personal snapshot of “the good life” from their perch. It’s never pretentious.
3 lbs. of peppers…what to do?
This week I have a huge three- pound bag of sweet peppers in addition to last week’s uneaten haul of sweet peppers. One can only make so much peperonata. I’m saving a few bell peppers back for eating raw with salads and I’m roasting the rest. Roasted sweet peppers can be tossed into pasta, atop sandwiches (tuna melts are great with roasted peppers), or mixed into grain salads for color and added brightness. It’s easy to roast peppers and store in the refrigerator.
Roasted Sweet Peppers
- 3-4 lbs. of sweet peppers, halved, stems and seeds removed
- Olive oil
- Sea salt and freshly ground black pepper
Preheat the oven to 350F. Place a sheet of parchment paper on a roasting pan and then place the pepper halves on top of the paper. Drizzle with olive oil and season with salt and pepper. Roast until peppers are dark brown or blackened around the edges, about 1 hour. Turn the pan 180 degrees after about thirty minutes to cook evenly. Let cool.
For an extra flavorful twist, pack roasted peppers into a Mason jar. Bring to boil 1 part water and 1 part red wine vinegar and a teaspoon of sea salt (sliced garlic for more pungency) and pour over roasted peppers. Wait until completely cooled before placing in the refrigerator. This can be stored for up to two weeks chilled.