Peppers with pop
Peak season
Bell peppers: There is nothing at the farmers market that sums up the late summer-early fall season like the mounds of brightly colored peppers that are everywhere. Red and yellow, even purple and brown, their colors are so saturated they seem to have been designed for the painterly golden light at this time of year. And they taste as good as they look. Roast them on the grill and peel away the charred papery outer skin and you’ve got the makings of a fall feast. Whip fresh goat cheese with slivered basil and spoon that into the peeled peppers. Or do like they do in Italy’s Piedmont region, and stuff them with a quick mousse made by pureeing good canned tuna and olive oil and stirring in some capers. Or simply toss them with minced garlic, olive oil and sherry vinegar.
Various vendors, $2.50 per pound.
-- Russ Parsons
