Linda Marrone: Roasted peppers and garlic in olive oil (recipe)

Last month marked the 20th year since I started writing food articles for the Nevada Appeal. Charlie Abowd – Adele’s, Molly Gingell – Molly’s Catering and myself from Somethin’s Cookin’ wrote for quite a few years until Molly moved and Charlie retired. I’m still writing just not as often and more as a fill in basis. Abowd, however, has written a great book called “Recipes and Rambles.”

It’s 40 years of cuisine and history that made Adele’s a Nevada hot spot. It’s a great read even if you don’t cook and a must have if you do. You can meet him at the Farmer’s Market the end of August and in September for an autographed copy. Start thinking about Christmas and get some gifts out of the way. He is donating all the proceeds from the sale of his book after cost to The Green House Project.

Last Saturday started National Farmers Market week nationwide. There is no better time to visit the Carson Farmers Market in their new location at the Marv Teixeira Pavilion on the east side of Mills Park. There is plenty of shade and parking, lots of vendors and the fruit and veggies are at their best right now. The watermelons from Minton Farms right before you enter have been so sweet and juicy, peaches and nectarines from Bravo Farms divine.

I love the cucumbers and tomatoes from Holley Farms and the lettuce and herbs from Pleasant Valley Farms. Chuck Vue’s blackberries are big and sweet, they also have some great cherry tomatoes. Pickling cucumbers and eggs from First Fruit Sustainable Farms and most any vegetable you can think of from Rodriquez Ranch plus you can’t miss with their organic berries.

The Farmers Market is half over and we still have two more months of some great produce and fruit. If you qualify, ask about the senior coupons they still have available at the information booth. SNAP recipients can swipe $20 on their card and get an additional $20 to spend.

This recipe I’m going to share is a standard at our house in the summer. Ralph has been making these peppers for over 50 years and his mom before that. They are a must on an eggplant sandwich and Ralph makes peppers sands and eats them just plain. I like them on a cracker with some smoked gouda cheese. They last a couple of weeks in the refrigerator, just take them out before you want to use them because the olive oil solidifies.

Buy a selection of green, red, and orange bell peppers or any color you prefer. Char the peppers on a barbecue until they are blackened then put them in a paper bag to sweat and cool. Be careful because the bag will be wet on the bottom. You can buy one each or two green and red and one each of orange and yellow. Take the peppers out of the bag and scrape off all the blackened skin and seeds. Slice the peppers in strips and put them in a bowl. If you use 4 peppers use about 4-6 cloves of minced garlic and if you use more peppers increase the garlic to 8 cloves, minced. Now drizzle EVO over the mixture and they are ready to eat.