Whenever we start getting armfuls of peppers in our box, I know that the peak of the harvest season is upon us. There's something really decadent about these deeply colored peppers. I almost never buy them out of season because they're wicked expensive. So having a half dozen of them in the 'fridge (and more on the vine!) makes me feel rich beyond words. They are so beautiful in their simplicity.
In this week's box: melon, tomatoes, potatoes, eggplant, peppers, carrots, cucumbers, patty pan squash, and strawberries (already eaten!)
It's been awhile since we've had a good egg dish and this Tortilla Española was the perfect way to end that slump. With potato, onion, peppers, provolone cheese, and a few grinds of freshly cracked pepper, it was a wonderful and easy dinner.
We are so ready for some fall greens! I cut our collards into ribbons and tossed them with slivered fennel, red pepper, and wild rice for a simple salad, dressed with lemon and olive oil.
Last week's summer squash, peppers, onions, and tomatoes were chopped, roasted and served over a polenta "crust" to make polenta pizza. With a sprinkle of Monterrey Jack on top, this one is so good. And Silas was even kind enough to cooperate with its preparation so I could get it all in the oven before Steve got home, letting us eat dinner at a reasonable time and making us freer to do a little post-dinner playing instead of rushing right into the bedtime routing. Wonderful.