Ashlea, I hope this changes your mind. Thanks for your comment and welcome to The Endive Chronicles!

Thanks Rainey. It’s funny you mention Katz, I was just reading about them a few days ago. I’ll have to give them a try!

Weird? No, a food lover!

Sounds delicious and I’m picking zucchini about every other day. So I’m looking for new things to do with them.

I really love seasoned rice vinegar. Another new favorite is the pomegranate vinegar that Whole Foods is carrying. It’s so light and balanced sometimes I just sip it — yes, I am weird but for some reason wine hardly interests me at all but vinegar cleans my clock.

You might also ask Donna — now that you’re practically neighbors ;> — where she got the Katz Sauvignon Blanc vinegar. That stuff is nothing short of awesome and would play real nice tossed with fresh picked veggies. One of the things I’ve done with it is seed small tender zukes, salt them and let them sit upside down to give up their juices. Then I pat them dry and shred them so I can toss them with a really balanced, flavorful vinegar and some olive oil.

I’ve you’re finding a lot of them, you might try preparing

When you have blackened your pepper, I recommend placing it (or them) in a glass bowl and place a plate over the top to allow the skin to loosen further by trapping the leftover warmth from the roasting process. Some recommend using plastic wrap or paper bags, but this way is far less wasteful and works just the same.

When the peppers have cooled, remove the blackened skin with a spoon or back of your knife, before slicing open to de-seed.

I highly recommend you roast your own peppers, it is incredibly simple and the flavor is far superior to those in a jar. I love this time of year because of it!