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.
Find the perfect ending to your Easter feast with these light and fresh springtime desserts.
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