The Food Project: Youth. Food. Community.

Skip to main content

Dudley Farmers' Market News

Intersection of Blue Hill Ave and Dudley Street, Roxbury
Tuesday and Thursdays
3-7pm

At the Market

Green Peppers
Eggplant
Garlic
Beets
Shell Beans
Green Beans
Green Tomatoes
Red Slicing Tomatoes
Cherry Tomatoes
Lettuce
Cucumbers
Carrots
Collard Greens
Swiss Chard
Scallions
Basil
Sage
Parsley
Summer Squash
Corn (Thursday only)
Nashoba Brook Bakery Bread (Thursday only)

EBT/Food Stamp/SNAP, WIC and Senior Farmers Market Coupons, Debit and Cash Accepted! All season, any EBT/Food Stamp/SNAP purchase will be matched up to $10 at twenty Farmers Markets in Boston, including the Dudley Town Common Market.

Vegetable of the Week: Green Bell Pepper

Bell Peppers
Bell Peppers
Sweet Peppers are in the nightshade family along with tomatoes, eggplant, and potatoes. They are a part of the capsicum group to which their close cousins, the hot peppers, also belong. Different varieties of pepper plants produce fruits, which eventually turn into vibrant shades of red, yellow, or orange. Most bell and sweet peppers, however, are consumed in their unripe state when they are still green.

Peppers are native to Mexico, Central, and South America. Today, Mexico remains one of the major producers of peppers in the world. The bell and sweet peppers are the only members of the capsicum group that do not produce capsaicin, a chemical which can cause a strong burning sensation.The lack of capsaicin in bell peppers is due to a recessive gene that eliminates capsaicin and, consequently, the "hot" taste.

Sauteed Bell Peppers

This versatile recipe will add just the right amount of color to any dish in need of some visual pizzazz. What’s more, the lemony cumin in the peppers will pizzazzify the flavors on your plate. It goes great on a sandwich, or as a sprightly bed for grilled fish or meats.

½ cup plus 1 tablespoon extra virgin olive oil, divided
2 red or purple bell peppers, thinly sliced
2 green bell peppers thinly sliced
¼ cup freshly squeezed lemon juice (about 1 large lemon)
2 tablespoons minced parsley
1 teaspoon ground cumin
1 teaspoon honey (optional)
1 clove garlic, minced
¼ cup scallions, finely chopped
salt and freshly ground pepper to taste

Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add the peppers; sauté, stirring until slightly soft. Let cool.

Combine the remaining oil, lemon juice, parsley, cumin, honey, and garlic in a large jar. Secure the lid and shake like you mean it until the oil and vinegar have combined and thickened.

Toss the peppers and scallions with the vinaigrette in a large bowl; add the salt and season with pepper to taste. Cover and refrigerate for 1 hour.
Source: Adapted from Farmer John’s Cookbook. Layton, Utah. Gibbs Smith. 2006 

Share this post: click here to share this page

categories: ,