Saturday, October 15, 2011

Slice, Chop, Repeat

Although we try to eat with the seasons, and eat locally where possible, we still use 1-4 peppers a week for much of the year. In winter, they come from greenhouses in Mexico and Holland, and that just doesn't sit right with us.

But it's not quite winter yet: it's harvest time. Even though peppers are supposed to be a summer crop, here in New Hampshire they don't start turning colors until mid-September. We've still got a whole slew that are racing the end of the season with lots of green still showing. But, amazingly enough, we have gotten some from our garden already, and have stocked up when possible at the Farmer's Market. We cut them and freeze them for later use. Break out the whetstone - I like a sharp blade for this kind of work!



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