Peppers in the garden continue to produce until frost. In fact they love the return of cool weather. A neighbor gave me some beautiful sweet red peppers. They’re not bell peppers. They look more like fresh pimento peppers — thick-skinned and sweet. I’ve used the heck out of them, because there are more where those came from.
Even if you make pimento cheese from scratch with good ingredients, you’re doing no favor for your lipid profile, what with the cheddar and the cream cheese. The New York Times ran a classic recipe for pimento cheese earlier this year. Yum.
I make a vegetarian version with mashed tofu and seasonings such as brewer’s yeast (also called food yeast) and turmeric or curry powder. There’s no substitute for the mayonnaise, though, I think.
Next time I’ll roast the pepper on the grill before I chop it.
Yum!
Did you grow this tomatoes on your dish? Deep red and I bet sweet tasty
Hi Henry. The neighbor gave me the tomato as well as the peppers. A few months ago, the deer knocked down a section of the fence, and they can get into the garden. I was in no hurry to repair the fence, because I never imagined that deer would mess with tomato and cucumber plants. But they ate them! That was during the long hot drought of July, when the deer were so hungry for anything green and moist that they ate things they otherwise would never touch. Thus I had no tomatoes in late summer. The neighbors’ garden fence was still good. 🙂