Pinching Pennies by Pickling (Roasting) Peppers

My favorite grocery shopping experiences happen at Caputo's. I like that it's a family-owned chain of stores. And I like that the produce section takes up about a third of the store, only rivaled by the fresh bread section and the deli that offers homemade Italian sausage. Inside the store, it's noisy and bustling. People call to each other from one end of the deli to the other. The fish market guy will let you select a fish, and he'll ask you if you want him to cut off the fish heads or not (and whether you want the heads bagged to take home).

In the middle of the huge produce section, where stout women are squeezing mangoes and picking the best potatoes and husking their own corn, is what I refer to as the "Veggie Hospice," where vegetables are sent to die with dignity. Boxes are packed with an assortment of veggies that are bruised and sadly, a little past their prime. They are facing the dumpster or the compost heap if someone doesn't act quickly and take them home so they can fulfill their destiny.

This is when I leap into action.

I take my time in the Veggie Hospice. I must choose wisely. The boxes are marked to sell—most of them can be yours for the low price of $1.99—but exactly what does one do with an entire box of wilted lettuce? I have to take into account how much time and energy I'll have once I get home, and which kitchen tool will help me with the salvation of the veggies. Once, I scored a box full of huge Portobello mushrooms, which I immediately put in my dehydrator for future use in delectable soups.

Another time, I brought home a box of oranges and lemons, and I attempted to make homemade marmalade. It didn't go well. Say the word "marmalade," and my cheeks will burn with the memory of that mishap.

But last week, my eye caught a box of big red bell peppers, still in good shape. I snatched them up and took them home. Thank goodness for the internet, where I immediately could call up all sorts of ways to roast red peppers. Laying these red jewels on the baking pan in a hot oven until their skins were blackened was a really fun process. Then, I transferred them to a paper bag, where they steamed. After their veggie sauna, their blackened skins peeled right off. Now I have a huge jar of my own roasted bell peppers. I've been making roasted red pepper hummus and layering cheese and the peppers on some of my homemade bread, then toasting it in the oven.

Tonight, I'm making tabbouleh—my favorite refreshing salad of bulghur wheat, cucumbers and lemon—and I'll be sprucing it up with some more of my red peppers.

I can't wait to see which forsaken vegetables I can rescue next week. Thank you, Caputo's.