As you may recall, I spent a couple hours most weekday mornings this Summer harvesting, cleaning, processing and freezing vegetables from the garden. For the last several weeks I assumed my job was done for the season, assumed I could relax into the darker months. But this morning I went out into the garden and the peppers said lol, no.
I knew they were having a going-out-of-business sale, but I hadn’t checked in on it for more than ten days. I picked not one, not two, but four large mixing bowls worth of red bell peppers and poblanos, a whole sink worth. Tonight I need a pretty simple dinner because I’ll probably spend an hour or two before bed chopping peppers— there’s only so much chopping one person with joint pain in their wrists can do, ya know? Hopefully E will help.
Luckily I already have the cute little bowl-like bottoms of three honeynut squash peeled, halved and scooped. I’ll pop them into my favorite baking dish, fill them with chili from the freezer, top with a bit of cheddar and bake until the squash is soft and caramelzied. I think I’ll serve them over rice with a dollop of yogurt and cilatnro from the yard.