Sweet bell peppers, to be exact. After a few days of rain my green peppers have burgeoned! They’re so big, they actually look like I purchased them from the supermarket. Well, the organic section, anyway. Nice, firm, medium sized. They definitely haven’t been pumped with any growth boosters, or super duper color enhancers (if such a thing exists) which makes this bounty all the more exciting. Because they are huge, relatively speaking.
Huge and homegrown! Now, the question, what do I do with them? I’ve already given a couple away to family, but I still have a bowl full. And while I love a good salad, green peppers are not one of my favorite ingredients. I prefer them cooked, in black bean soup, maybe a little paella…even meatloaf! But once I get through these dishes – three nights, four bell peppers, five more back in the garden about to pop – seems to me I better get cooking, as in, trying to figure out some new and exciting ways to serve these babies up!
It’s a good thing I staggered my garden, otherwise I’d be talking fourteen instead four. Green peppers will keep in the fridge for up to a week, but after that, they make better compost. Any suggestions? I’m all ears.