I have a shopping addiction, and it involves my CSA. While some women pine for new bags and shoes (who am I kidding; I’ve been there, too), I generally sate the shopping bug with weekly add-ons from our CSA’s web store. The web store, a members-only online catalogue of artisanal foods, bulk produce, locally-roasted coffee, and other goodies (Monterey Bay sea salt with kelp? Yes, I needed that), is available for three days each week. Shopping these limited-time offerings is as exciting for me as it is for a normal person to score a great deal via Groupon or Gilt.
In recent weeks, summer’s bounty has made the offerings in the web store unbearably attractive. I have no self-control with pints of organic blueberries, hearth-baked breads, and, my newest addiction, grab bags of mixed sweet peppers. The sweet peppers, which range from the size of my pinkie to the size of my whole hand, come in a kaleidoscope of colors. Although I’ll crunch on one like an apple, I prefer them grilled or roasted.
Despite my desire to eat them all whole, I convinced myself that I could spare one of the two bags of peppers I bought last week for a recipe in which their sweet flavor would really shine. I thought soup would be nice, but the reality of slaving over a hot stove in a hot house is always unappealing. Instead, I sent my favorite grill master out to the Weber with said peppers, an equal amount of dry-farmed CSA tomatoes, sliced sweet onions, and a handful of unpeeled garlic cloves wrapped in foil. Coated in olive oil and smoky spices, the grilled vegetables form the base of a soup that requires very little subsequent time on the stove.
Topped with sliced radishes and a cold and creamy avocado pesto, this soup – served hot – still fit the bill for a warm summer night’s meal. I lamented the disappearance of yet another bag of peppers, but the good news is that I only have to wait two more days to re-up my horde.