Storage: Peppers store well in a storage bag in the crisper of the fridge. Peppers are so easy to freeze: slice into strips and freeze raw. The strips can be added to sautes and sauces; they will defrost mushy so need to be cooked.
Uses: Green peppers are unripe fruit of red or yellow peppers. Our purple peppers (Islander) are also immature red peppers. They tend to be less sweet but crisper in texture. Late in the summer, red and yellow peppers are abundant. They can be eaten raw or cooked. Mature peppers are especially delicious roasted over an open flame and peeled. Pair peppers with green beans, tomatoes, onions, garlic, and potatoes.
- Broccoli and Sweet Pepper Sauté
- Celeriac Dumplings in Tomato Broth
- Hot Wax Bean Chef’s Salad
- Julianne’s Coleslaw
- Pimiento Salad
- Szechwan Noodles with Peanut Sauce