New this week:
Red Cubanelles- We had their green counterpart 2 weeks ago. Now the green has matured into a beautiful red to make the peppers sweeter! Here is a link to my favorite way to eat red cubanelle peppers. . . stuffed with cheese.
Adirondack blue potatoes- Deep purple skin with solid purple flesh that hold their color when cooked. Very high in antioxidants. They have a nice thin skinned so peeling is not necessary. Roast 'em, mash 'em, or fry 'em. Yum!
Peaches- Yellow peaches from Larchmont Farm Elmer, NJ. Juicy and sweet!
Sicilian Eggplant- can be used the same way as regular eggplant. Maybe a little sweeter. So beautiful!
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