Woodstock Farm Festival: Last days of summer and the weather's fine.

Ok, so, we're just going to come out and say it: summer's almost over. BUT, that means a whole slew of fall vegetables coming to the market, as well as a couple more weeks of tomatoes and other summer favorites. Try some delicious Asian pears, raspberries, winter squash, tomato juice and tomatillos. And, in homage to the vegetable we'll personally miss the most, here's a red pepper jam recipe from Eve at The Garden of Eating.

Eve Fox, The Garden of Eating

Red Pepper Jam
Makes roughly 2 pints (or 4 half-pints)

Ingredients

* 12-15 large, sweet red peppers, rinsed and with the stems, ribs and seeds removed
* 2 cups apple cider or white vinegar (I used apple cider)
* 3 cups sugar
* 2 Tbsps salt

Directions

1. Chop or blend the peppers in a Cuisinart or blender. Remove to a bowl, sprinkle the chopped peppers with the salt and let stand for 3 to 4 hours then drain.

2. Place the peppers in a pot, add the sugar and vinegar and simmer gently until thick and jammy, about 40 minutes to one hour.

3. If you plan to can any of this delicious stuff, use this time while the jam is simmering to sterilize your canning jars and lids and get your canner pot ready to go. If you don't want to preserve any, just kick back.

4. Once the jam has reached the desired consistency (it should thicken a little when it cools, mind you), if you're canning, ladle the jam into the sterilized jars, wipe the rims clean of any drips, apply the sterilized lids and bands and process in a boiling water bath for 15 minutes. Let cool in a draft-free place then test the seals. If good, you can store for up to a year. Any that have not sealed properly should go into the fridge and get used within a week or two. If you're not canning it, let it cool a bit, then pour it into an airtight container and store in the fridge for up to two weeks.

Our Daily Bread has some delicious new semolina bread with fresh corn (hard to explain, ya gotta try it)