Farmer's market red peppers, plus homegrown orange ones, roasted and peeled. . .
Folded into jars with their researved juices, vinegar and salt, then topped with a slick of greeny extra-virgin olive oil.
I can hardly wait for the winter afternoon when I open a jar, smear some goat cheese on fresh ciabatta, drop a couple of slices of pepper on top, and bite into summer.
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