To fuck or to cook?

[Mmmm, Burger (C.J.)]

Originally posted by tmdiva
I'm generally a red pepper person over green, too, but the fajitas is a good suggestion.

One thing is that peppers freeze really well. Cut them into whatever size you're going to be eventually using (strips for fajitas, diced for other recipes) and freeze in recipe-sized increments.

All good points. I prefer red, too.

Omelettes are another alternative. But, again, you have to eat the pepper.

[Sparklehorse]

Originally posted by ltl/fb
If you do that thing where you char the skin off, are they easier to digest? It seems like it to me. You could make very green peppery gazpacho -- it's not like it's a baking recipe, where if you don't keep the measurements proportional, disaster ensues.

I believe it's practically unpossible to remove the skins from them by charring. I would if I could. I would also let them ripen on the vine but Farmer Steve has not yet asked my opinion.

I also haven't been able to give them away, which is generally what I do with the yellow squash and beets. Green peppers have been a harder sell.

Cutting them up and freezing them is probably my best. At least it will postpone the throwing away.

Thanks for all the suggestions.

[Mmmm, Burger (C.J.)]

Originally posted by Sparklehorse
I believe it's practically unpossible to remove the skins from them by charring. I would if I could. I would also let them ripen on the vine but Farmer Steve has not yet asked my opinion.

I also haven't been able to give them away, which is generally what I do with the yellow squash and beets. Green peppers have been a harder sell.

Cutting them up and freezing them is probably my best. At least it will postpone the throwing away.

Thanks for all the suggestions.

Shouldn't a farmshare have a swap mechanism? So you can unload those peppers? And, if no one takes them, you know not to plant them for next year.

Oops. That would be a free market.

But, you know, in theory communism works.

[ltl/fb]

Originally posted by Sparklehorse
I believe it's practically unpossible to remove the skins from them by charring. I would if I could. I would also let them ripen on the vine but Farmer Steve has not yet asked my opinion.

I also haven't been able to give them away, which is generally what I do with the yellow squash and beets. Green peppers have been a harder sell.

Cutting them up and freezing them is probably my best. At least it will postpone the throwing away.

Thanks for all the suggestions.

You could do what I do when I buy vegetables -- let them sit in the veggie crisper until they are really sort of dissolving, and then throw them away. No one says you HAVE to eat them.

I have not had trouble removing skins by charring, but I may have only done it with red peppers, not green, and it may be different.

[Flinty_McFlint]

Originally posted by Replaced_Texan
Pasta sauce with italian sausage? Or roast them, slice them fairly thinly, and marinate them in olive oil. The red ones are usually better for that but green will be ok.

One of my favorite, favorite dishes in the world is something my family calls "fork wars" because everyone's fork is reaching for something at the same time. Basically, you take a shitload of whatever vegetables happen to be in season, cut them into bite sized chunks, throw them in a roasting pan, drizzle them with olive oil and salt and pepper and maybe throw some rosemary sprigs in there, cover with tin foil, and roast. Usually there are green peppers in there.

The more I hear about your family, the more I want to be adopted.

[Replaced_Texan]

Originally posted by Flinty_McFlint
The more I hear about your family, the more I want to be adopted.

We get that a lot, yet somehow we manage not to attract new members.

[Mmmm, Burger (C.J.)]

Originally posted by Replaced_Texan
We get that a lot, yet somehow we manage not to attract new members.

they bail out when you start to drive them home?

[Replaced_Texan]

Originally posted by Mmmm, Burger (C.J.)
they bail out when you start to drive them home?

Something like that.

[Sparklehorse]

Originally posted by Mmmm, Burger (C.J.)
Shouldn't a farmshare have a swap mechanism? So you can unload those peppers? And, if no one takes them, you know not to plant them for next year.

Oops. That would be a free market.

But, you know, in theory communism works.

We have a different version of communism going on: We line up at the back of a truck and are given bags of produce. Some of us bring our own bags but the only part where we pick stuff out ourselves is the beans and tomatoes, which we weigh out ourselves, and the corn.

[Sparklehorse]

Originally posted by ltl/fb
You could do what I do when I buy vegetables -- let them sit in the veggie crisper until they are really sort of dissolving, and then throw them away. No one says you HAVE to eat them.

I have not had trouble removing skins by charring, but I may have only done it with red peppers, not green, and it may be different.

I'm pretty sure that the skins don't really come off the green ones when you try char them, since they are effectively unripened red peppers. They just kind of disintegrate.

Last season, we did get some red peppers at some point. I charred the skins off and put them in oil. They are yummy. It's the green ones I can't really abide, both from taste and indigestability.

[ltl/fb]

Originally posted by Sparklehorse
I'm pretty sure that the skins don't really come off the green ones when you try char them, since they are effectively unripened red peppers. They just kind of disintegrate.

Last season, we did get some red peppers at some point. I charred the skins off and put them in oil. They are yummy. It's the green ones I can't really abide, both from taste and indigestability.

You DID NOT SPECIFY in your original post that your problems were limited to green ones. You just said that the recipes you found were for red ones.

[Sparklehorse]

Originally posted by ltl/fb
You DID NOT SPECIFY in your original post that your problems were limited to green ones. You just said that the recipes you found were for red ones.

WHAT is the headline?

[ltl/fb]

Originally posted by Sparklehorse
WHAT is the headline?

I UNDERSTAND that you were asking about green peppers, but it seemed to be because that was WHAT YOU HAVE. You did not SPECIFY that only GREEN ones upset your WIDDLE DEWICATE FWOWER TUM-TUM. So you were WRONG WRONG WRONG.

PS most people I know who have problems have it with bell peppers of all colors, you greenist fuck.

PPS how did I end up in back-to-back meetings with someone I really can't stand????

[tmdiva]

Originally posted by Sparklehorse
I'm pretty sure that the skins don't really come off the green ones when you try char them, since they are effectively unripened red peppers. They just kind of disintegrate.

I've never had a problem roasting my green peppers along with my red, yellow and orange ones. I typically will just roast them all, then chop them and toss them in at the end of my black bean/chicken chili with the corn. Very pretty colors.

My preferred roasting method: line baking pan with foil. Halve peppers and remove seeds and membranes. Flatten in foil-lined pan. Broil as close to element as you can get until skin is turning black and bubbly. (Unless I'm doing a LOT of peppers, I use my toaster oven for this--works like a charm.) Pull out of oven and transfer with tongs to Pyrex dish with airtight lid. Let cool, then remove skins and chop flesh. Save exuded liquid to add to whatever recipe you're using them in.

tm

[Hank Chinaski]

Originally posted by ltl/fb
You could do what I do when I buy vegetables -- let them sit in the veggie crisper until they are really sort of dissolving, and then throw them away. No one says you HAVE to eat them.

I have not had trouble removing skins by charring, but I may have only done it with red peppers, not green, and it may be different.

ACTUAL FOOD QUESTION!!!!!

Donut snack- before of after cleaning the crisper of those nasty vegetables? Before-during -after?