WEEK 21

Reminder: One more week left in the CSA season

In this week's share:
2 pounds potatoes
1 quart Brussels sprouts
2 bulbs garlic
1 head of red leaf lettuce
1 large head of bok choy
1 bunch kale
1 onion
1 bunch radish
1 bag mixed peppers
2 delicata or sweet dumpling squash

Re: peppers.
At a farmers' market last week a customer bought half a dozen peppers. Her friend looked stumped, then proceeded to ask what she planned to do with all those peppers. The reply: "I slice them up and eat them for lunch." The friend then grabbed 5 as well. It was a good reminder that these peppers are crispy and sweet enough to enjoy raw; nothing like the thick, leathery peppers with half the bright flavor we often find at the grocery store.
If you haven't been able to make your way through the last 2 weeks' worth of peppers quite so efficiently, chop and freeze them. There's no need to blanch or parcook. Just chop and seal in a freezer bag. Pull them out this winter when making a stir fry, pasta sauce, homemade pizza, among many other possibilities. Or if you've got the time and inclination, roast the peppers and then freeze them.