11.05.2008

Green peppers & dip

It always startles me how late in the season green peppers come in. They rush onto the tables of the last farmers' markets, harried and out of breath but stunning just the same.

I bought my last two over a week ago, on the streets of Provincetown, while a dog fight played out at my feet. I picked them carefully from the finale table, and tucked them atop storage onions and winter squash in my well-laden bag.
















They sat at home until just yesterday. Still perfectly crisp, their skin cool and green, they split without caving beneath the weight of the knife. I cut them into slices and arranged them carefully on a plate next to my computer. Word after word I typed, crunching through the sweetest of peppers as the afternoon slipped by.

HERB DIP

Serves 6 to 8

Beat together 1/2 cup mayonnaise and 1/2 cup sour cream. Add 1/4 cup parsley, chopped, 1/4 cup chives, chopped, 2 cloves garlic, minced, 1 tablespoon lemon juice, and salt and pepper to taste. (The herbs in my garden are still hanging on. If yours are not, try your own blend of dried herbs in place of the fresh ones). Mix well and enjoy with veggies.

2 comments :

Bie said...

Elspeth; the dip sounds biegreat .perfect for crisp geen peppers.enjoy!Biee

Legal Translation Company in Dubai said...

Superb post, we enjoyed each and everything as per written in your post. Thank you for this informative article because it’s really helpful, I really like site.

English to Swahili Translation
English to Turkish Translation
English to Amharic Translation
English to Bulgarian Translation
English to Danish Translation
English to Finnish Translation
English to Gujarati Translation
English to Japanese Translation

LinkWithin

Related Posts Plugin for WordPress, Blogger...
All text, photographs, and other original material copyright 2008-2010 by Elspeth Hay unless otherwise noted.