Welcome to the Autumn season, everyone. I hope everyone got to their drop-off.
I’m not sure I have the list correct, but the pictures should illustrate what you have. While these peppers can go into most things you cook (eggs, stir fries, soups), you might be getting a few too many of them. You can dice them and freeze them in small ziplocs — then add them to things as the cooler months wear on. I diced a bunch of tomatoes tonight, shredded some basil, and tossed those with some canned artichoke quarters and some mozzarella cubes. That salad will keep in the fridge for a day or so (cut out the cheese to get an extra day or so). The candystripe beet won’t stain your cutting board, but the standard beets make a nice salad tossed with mandarin orange slices.
(Oh, and I put a couple of my favorite cookbooks in the pics to change up the backdrop.)
candystripe beet (light red)
gypsy bell pepper (light green)
chocolate bell pepper (purple)
banana pepper (dark green, slightly hot, possibly another variety)
Asian pears (nashi)
extra gypsy, chocolate, and banana peppers