Savoring the these last beach days, we can’t help but think of other ways to savor the season and the heat! Not to push it, but peppers are in peak season and ripe for the taking.

Coming to us from the Sutherland, MA, Kitchen Garden Farms has peppered our shelves with organic habaneros, poblanos and feisty ch-ch-cherry bombs. In fact, this family farm has been systematically converting retired commercial farmland to certified organic lands for the benefit of the community. Through rotating crops and focussing on biodiversity, they are are committed to improving the health of the soil. All of this makes for a much more nuanced pepper! Their serranos are intensely herbaceous, habañeros are fruitier, and the poblanos maintain the earthy undertones of the rich river bottom soil within which they are grown!

Cherry bombs, a crew favorite, are an exceptional lesser noticed pepper. This small round red pepper related to the jalapeño, cherry bombs are cute and just small enough to stuff with your favorite cheese to make poppers. This quick, easy and eye catching snack is great for Saturday brunch or 3am Netflix binges!

The serrano peppers are divinely herbaceous. While they pack a lot of heat, they can also add fresh green flavors to your dishes. Shave slivers of these peppers over you tacos or some grilled fish accompanied by a wedge of lime to accentuate their bright flavors. These slender green peppers would also make a great candidate for your next home made guacamolé.

Bright orange habaneros might look pretty, but they pack a serious punch. Not to worry, these chili peppers won’t give you scar tissue, but they will add a nice fruity and floral flavor to your dish. Mince it up and add it a burger to take it to the next level. Going for asian inspired dishes? Kitchen Garden Farm organic sriracha sauces give a fresh and zesty kick that pairs perfectly with our emerald fire noodles. Peppers are the perfect vegetable to end the summer and kick start the fall with, the heat might wind down but not for your tastebuds!