Define “Glut”

Oh buddy, I think ALL the peppers in Georgia ripened this last week. Seriously, every email and text has been “I’ve got peppers!” 

We think of peppers as an accent: a few spicy slices as a garnish, an overlooked dice in trinity (that’s the Cajun/Creole aromatic blend, not the religious concept). Maybe the wrapper for a flavorful stuffing, like a couple weeks ago. 

But this week I’m doing a deep dive on all peppers’ possibilities. First is a seriously exciting soup. Deep-roasted peanuts, boiled and pureed with charred sweet peppers, ginger, garlic and onion. Black rice, greens, basil, maybe some coconut milk. You’ll be forgiven for thinking you’re in a restaurant with nice napkins, it’s so pretty. And yeah, it’s vegan and gluten free.

The salad is NOT gluten free, because I got ahold of some wheat berries from Dayspring farm. They’re springy and nutty, and they’ll be in the bowl with creamy lady peas, tomatoes (of course), cucumbers. Toasted walnuts, olives, parsley, that giardiniera vin. 

The manicotti is making an appearance again: braised sweet onion and caramelized fennel filling, with creamy pesto sauce, local chevre, buttery/crispy breadcrumbs. 

And some more peppers for your pantry: on the sweet side I’ve got a roasted pepper relish with shallots, ginger and pickled mustard seeds. Perfect on a nice sausage, or spooned over noodles with herbs, or a baked, crispy-skinned chicken breast. 

On the spicy side: Thai chilis, coconut meat, sesame seeds, charred ginger and onions, lime, cilantro, basil. The perfect starting point for a soup or curry. 

Looking for a link to your favorite, always-in-stock regular menu items? That’s here.

Have a great week y’all.