Pepper roasting at the farmers market

Yesterday at the Santa Monica farmers market, market manager Laura Avery -- undeterred by the heat and the faint smoke blowing in from the north -- was roasting peppers.  "Don't worry, we got it approved by the Fire Department," she assured the folks who gathered around the giant roaster as the peppers began to char over the propane-fed flames. 

Avery, who picked up the roaster in Santa Fe, New Mexico --where outdoor pepper roasting is a kind of public sport -- has been roasting peppers since the beginning of September at the Saturday Pico market, but this was the first time she's done it on Wednesday. Today Laura (shown here with Ted Galvan, the Pico market manager) was roasting Tutti Frutti Farms' organic Anaheims and pasillas.  After five minutes of flame, the peppers came out, charred and unbelievably fragrant.  Laura's done roasting at the Pico market, but next Wednesday she'll have her roaster out again. 

Roasted peppers, $5 for a 2-pound bag.  Wednesday Santa Monica farmers market, 8:30 a.m.-1:30 p.m., Arizona Avenue and 2nd Street, Santa Monica. 

-- Amy Scattergood

Photo by Bill Johnson

Comments

[Merna]

Daily Dish is great, such good information and personal stories.

I got so excited when I read that peppers were being roasted at the Sunday SM market. Roasted peppers are a mainstay at many farmers' markets in the Southwest.

I went to the market early as usual (missed last week though), and was disappointed to find that the pepper roaster wasn't even started. I asked at the market booth and was told it would start at 10am, hung around until 10:15, and the roaster still wasn't fired up. I had to leave without roasted peppers.

Please tell us what hours the roaster will be going. Thanks.

[Laurie]

Hi Amy,
I love making Ratatouille. Would you suggest placing peppers directly on the flame or are there roasting baskets for peppers that can be used?
I can just smell the fragrant aroma of the peppers as you shared with us Miss Avery's talent for roasting!