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Red peppers, get em' while they're fresh

So, I'm a nut for red peppers, as the result of my trip to the Nashville Farmer's Market last weekend show. Here's my rationale for buying 20 peppers shown here: $1.50 for 2, support local farmers in Ridgetop, TN (northern Davidson County), 20 minutes of chopping in summer = hours of enjoyment in deep winter (or however deep winter can really be in Tennessee).

Think about it. If you want red pepper in the fall, winter, etc. they're usually grown in Mexico, or a greenhouse, and cost $4-5 per pepper. Given, you're paying the luxury price of having a summer vegetable out of season, so that goes back to my getting LOTS while they're fresh, local and cheap, and then freezing them.

If you think peppers are a pain to cut, you might not be cutting them the easy way. Simply take a chef's knife and it's "off with their heads."

Next, you can halve or quarter the peppers for freezing, which at first looks a bit violent or medical, kind of like a bag o' bloody somethings. : )

Erin swears these peppers are watery and nasty; I insist that if you're stir-frying, sauteeting, etc., simply defrost them and they're fine .. and TASTY!


  1. Not joking around with the red peppers!

  2. I love the red peppers big brother, I don't blame you for stocking up. Yummy!

  3. I'm just relieved they're off our kitchen counter. 20 peppers take up too much space and that stuff is a precious commodity in a small house!
    But Scott misrepresented me - I don't think they're nasty...just a little freezer-burnt!

  4. That's what I did last week too. Only I roasted mine first. I meant to do it to last summer's batch but it was far too hot. With the cool down of this week (ha!) I decided to go ahead with it. It took some extra work but I think I'll be more pleased with the results. I'll let you know. ;)

    One of the 2 J's


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