The eye-popping thing about homegrown peppers—beyond the sheer volume—is the vast spectrum of heat and flavor they span.
This sweet bell pepper starts out green and then turns purple-brown as it ripens. Intensely sweet when ripe, it's versatile
enough to eat raw, grill, roast, or sauté into pasta sauce.
Chocolate chip, sugar, or biscotti: no matter what you're craving, we've got the perfect recipe for you.
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