Another bumper week! I may be off on some of these counts, so consider them approximate: 6 beefsteak tomatoes, a quart of Juliet tomatoes, 1 cucumber, 6 ears of corn, 1 eggplant, 2 jalapenos, 2 banana peppers, 1 bell pepper, 5 red peppers, gorgeous swiss chard, basil, and parsley.
I am overrun with peppers, since I still have several from last week. I asked for suggestions on how to use them up on Facebook, and got a wide range of responses, including roasted pepper soup or gazpacho, stuffed with rice and cheese, and pepper-heavy chili. But the best suggestion of all came from my friend Joanna, who reminded me that we’re headed her way this weekend for fajitas on the grill. I told her not to buy a single pepper, and I’ll bring a bagful of mine! I’m also going to make my Corn, Avocado & Tomato Salad to go with that meal.