If you planted a vegetable garden, participate in a CSA, or pay regular visits to local farmers markets, you may be feeling as though you’re drowning in vegetables! At Heritage Farm & Garden, we love produce – especially when it’s grown by home gardeners or small, local farmers – but the pressure to use all the veggies before they turn can be intense. One can only have so much zucchini bread and caprese salad!

We’ve compiled a list of some of our favorite ways to use the most common late summer offenders – zucchini, tomatoes, and bell peppers – plus a few that use a combo of veggies. We hope this makes it easier to enjoy the season’s bounty. Share your favorite recipe featuring home or locally grown produce!

Zucchini

Tomatoes

Bell Peppers

  • Red Pepper Soup (Smitten Kitchen)
  • Stuffed Bell Peppers (Ree Drummond via The Food Network)
  • Fajitas
    • We like this recipe when we can allot time for marinading. (Tyler Florence via The Food Network)
    • This recipe is great for a last-minute dinner that will use up quite a few bell peppers. (Cooking Light). If you make extra peppers, we suggest eating them for lunch on a slice of toasted sprouted grain bread spread with goat cheese; fancy toast isn’t just for avocados anymore!

A Little Bit of Everything

 

*Observant readers may notice that many of the recipes here are from the Smitten Kitchen blog. Heritage Farm & Garden does not have any relationship with Smitten Kitchen and this is not a sponsored post. We just happen to love Smitten Kitchen’s recipes (and wanted to provide links only to recipes we had tried and loved)!