We grow a mix of sweet Italian roasting peppers and sweet bell peppers. Storage Peppers like to be cool but not cold. Ripe peppers will keep for about five days in the a plastic bag in the refrigerator. Since they are ethylene sensitive, try to store them away from ethylene-producing fruit which will make them spoil faster. Once roasted, put them in a jar with olive oil and keep them in the refrigerator for weeks, if not longer. Roasted peppers also freeze well in ziploc bags. Cooking Tips Roasting peppers are delicious raw or cooked. You can stuff peppers with seasoned whole grains or meat; stew them as a topping for toast, tacos, or a grain bowl; or roast or grill them before making a Romesco sauce or homemade pimento cheese. They’re also delicious in Shakshuka or in an Italian egg & pepper sandwich. Recipes White Beans with Grilled Peppers, Rosemary and Oregano Stuffed Peppers Roasted Pepper Panzanella Stewed Sweet Peppers (Pepperonata) Romesco Sauce How to Roast Peppers Vegan Creamy Roasted Pepper Soup Homemade Pimento Cheese Shakshuka (North African Style Poached Eggs in Tomato Pepper Sauce) Italian Egg & Pepper Sandwich Fresh Salsa Burnt Eggplant with Pepper and Red Onion Ricotta & Roasted Pepper Tartine Farro & Roasted Pepper Salad Tahini Yogurt Sauce for Red Peppers & Eggplant Sweet Pepper & Onion Salad Marinated Pepper Salad with Capers & Pecorino How to store, prep, & make the most of pepper bounty Portuguese Sweet Red Pepper Paste

Here's a few recipes for the summer vegetable that just keeps giving! Zucchini Garden Chowder Zucchini Brownies Lemon Rosemary Zucchini Bread

All the kale varieties we grow are tender, deep-green, and ready for a kale salad or a quick saute. Storage Store kale in the fridge for a week, if not longer. Unwashed greens last longer, so only wash right before you plan to cook. If you want to store greens in the fridge for longer, wrap them in a damp paper towel. Greens also freeze well. Blanch in salted boiling water for several minutes, drain and plunge into ice water. Chill for two minutes; drain. Pack in freezer containers or bags. Cooking Tips Kale is a versatile leafy green -- it's great blanched, sauteed, or dressed raw as a salad. Kale is also delicious in soups, on pizza, in whole-grain salads, or even roasted as ‘chips.' To prepare kale, pull the leaves off the stems, stack and roll the leaves, and chop into whatever sized pieces you like. If eating it raw, slice it very thinly, in a chiffonade . Recipes The Kale Salad that Started it All Garlicky Sauteed Kale Kale Chips Kale & Quinoa Salad with Ricotta Salata Paula Wolfert’s Knife & Fork Kale Beans & Greens Soup Ruth Reichl’s Spicy Tuscan Kale Suzanne Goin’s Slow Cooked Tuscan Kale Baked Chilaquiles with Black Beans & Kale Kale (and/or lettuce) Caesar Salad