This may have been the smartest thing I did all last year. I know, that sounds pretty extreme but true. Here is the story, it was late summer, just when all the peppers and tomatoes are coming off the vines. We have a short growing season and these precious fruits of summer are only ripe when Jack Frost is just up the road. We were leaving for Sunny San Diego to see my brother and the sea. We had just received our CSA allotment as well as the stock up I did at the Farmer’s Market. Around here you just never know if this is the last week for summer’s best.
It was nearly time to leave to catch the plane and I was afraid that they would be rotten by the time we arrived home. No time to roast, peel, slice, etc. I shoved them into zipper freezer bags and left for the airport. In winters past I have bought frozen sweet peppers from the Coop. Fresh peppers in the winter are outrageously expensive and full of pesticides. So why not? Oh, let me tell you on this frigid January day I am so glad I did.
They are fabulous, just pull one out at a time, slice and add to what ever dish you are preparing. Perfect for fajitas, stew, almost anything that you would cook. I am not sure about that Greek Salad though?
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Thanks for mentioning this! We’ve got paella to make next week, and perhaps we can pop peppers in the freezer until then. Fab!
duodishes, give it a try! I was surprised how well they are preserved.