Sunday, October 21st, 2012
I love sautéed peppers and onions. I think must be part of my DNA. We’ll sauté heaps of peppers and onions and put them on or at the side of fish, chicken, or meat.
The pepper plants that are still producing have brought forth an abundance of beautiful peppers that rival the fall colors outside.
These Late picking peppers are deliciously sweet, like the Trokenbeerenauslese of peppers, but without the mold. The Icewine of pepperdom, but without the whole thing of freezing. This pleasing plethora of peppers is made all that more wonderful as they were planted from seed and we know where they were grown, plus supermarket colored peppers in bags cost $6.