New this week:
Cubanelles: These peppers matured into a beautiful red to make the peppers sweeter! Compared to bell peppers cubanelles has thinner flesh, is longer, and has a slightly more wrinkled appearance. Here is a link to my favorite way to eat red cubanelle peppers. . . stuffed with cheese.
Red-skinned potatoes: We love potatoes in the Buzby household. I will roast these in the oven with olive oil and salt. They will be gone in no time!
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