What’s hitting its peak in September? Bell peppers

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There is nothing at the farmers market that sums up the late summer-early fall season like the mounds of brightly colored peppers that seem to be everywhere. Their colors -- red and yellow, even purple and brown -- are so saturated they seem to have been designed for the painterly golden light at this time of year. And they taste as good as they look. Click here for details about how to choose, store and prepare bell peppers -- including recipes from the L.A. Times Test Kitchen.

Plus: Take a spin through our photo gallery guide to cooking through the seasons.