We have a bumper crop of beautiful peppers this year. That means this week we lucky CSA members are getting 2 pounds of roasted peppers! Most of the peppers will be mild Anaheim peppers, all I have had are very mild with great fruity flavor and very thick juicy walls.

I am going to post a few photos of how I used my roasted chiles this week to maybe inspire a few ideas. But also check out our past recipes here for green chili or green chili sauces, breakfast potatoes, casseroles and more. Remember too, you can stash some roasted peppers away in your freezer to use this winter.

After cleaning the charred skin and most of the seeds off the chiles I have been making sandwiches and salads with them. They are so mild and tasty we have been eating them like we would tomatoes or cucumbers…just eating them. Nothing fancy.

I got some ground beef from Gamma Grass and Livestock. They are selling their grass fed beef at the farmers markets around here and also at some of our CSA pickups (This week on Wednesday at our farm on 63rd St and on Thursday at our store in Lafayette! Pick some up for dinner). I love supporting local food and this is so tasty – like expensive bison. I cooked a burger and stacked two roasted peppers and as many vegetables as I could fit on top! That orange stuff is cheese, it got kind of translucent when I melted it, but darn, it was good. I did the same ‘stack’ a few nights later with a veggie burger (if beef isn’t your thing) and it was so delicious too.

I get home pretty late on nights I work and I’m hungry and I want something fast. Grilled cheese sandwiches are often what we have. I always add some vegetable from the farm to my grilled cheese, kale grilled cheese has always been one of my favorites. This might be my new favorite now, grilled roasted pepper with tomato and cheese.

Fall is sneaking up on us, enjoy the summer vegetables for a few more weeks.

See you at pickup.

Mo