They are so sweet and you can do a million things with them (puree them and add them to some stock to make a soup, add the puree to tomato sauce to make the best pasta sauce ever, put them in a sandwich, put them in a food processor with a hunk of feta for the most amazing veggie dip...I'm telling you, they rock!). When you do them in a larger quantity like this, they are ready (without the mess) at a moments notice, they are full of goodness (because they were picked at their nutritional peak) and they are good for the environment (because you got them from a local farm and they didn't have to come to you from Peru where they will come from in February).
But, when I think of roasted peppers, I think of a simple side dish that my mom used to make when I was a kid...strips of roasted peppers with chopped parsley and garlic, olive oil and sliced boiled potatoes...all from her garden! It reminds me of the heat of the summer, playing in the backyard and careless days. Who wouldn't want to eat something that reminds them of that??
So, reminiscing, I called my mom and dad and asked if they wanted to do a bushel with me. My mom is still busy tending her own garden so my dad came to help.
And, on the 27th of September, a gloriously sunny day made this job a very easy one...a day to remember my childhood, spend time with my dad and make some really healthy stuff that I can use in the months ahead.
Today was a good day...