I learned from Kristin, whose dad Glenn Butler owns Butler Farm in Belchertown, that red peppers are green peppers that have had a long enough season to turn colors. It was a banner year for red peppers here. Otherwise, the market, which wraps up after Thanksgiving, is slowly winding down. No popsicles at Sunset Farm's booth today, sorry to say.
Red peppers peaked last weekend, Kristin said, but pouring rain made last Saturday not a good day for the market.
Gourmet Magazine notes the farm-to-table connection between Am Chi owner Tso-Cheng Chang's Farm and Amherst Chinese downtown, calling the bean curd duck "spectacular."
Chang's Farm greens at the market.
Local brooms.
Here's a thought. A quote from historian Henry Steele Commager, who taught at Amherst College, on one of Amherst's public art plaques downtown: “First rate men and women will not and cannot work under conditions fixed by those who are afraid of ideas.”
Amherst cinema bat fading, fading...
I like to roast cored and rinsed red peppers on a cookie sheet until the outside starts to blacken, place them in a paper bag for a few minutes and the bitter skins will seperate from the vegetable. Toss in olive oil and a sprinkle with salt. Yumm!
ReplyDeleteThat's what I will do, then. (I was surprised to learn you live in Boston; I assumed you were still living here.)
ReplyDeleteMary, I LOVE that top photo of the baskets of peppers. Such wonderful colors! The kind of thing people would frame and hang up in their kitchens.
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