Our first Anaheim pepper from the garden!
It was about seven inches long, not counting the stem. It had a little heat in it. It was really, really slender.
But we wanted to stuff it anyway.
We figured the best way would be to slice it completely in half, and each of us would get a little boat filled with good things.
Everything except the avocado drizzle was local (and the avocado drizzle had loads of local items, including homegrown onions, tomatillos and peppers from the farmers market, and Marin County rain-reservoirs tap water — avocados and tomatillos contain a lot of pectin, and can take the addition of a splash of H2O).
Purty little black beans are from Full Belly Farms. The feta is made with goat's milk, by a local company. I don't know where they get their goat's milk (and they have no Web presence), but I'm happy to have it because it's not made from cow's milk, which I'm avoiding.
It wasn't enough food for a full meal, so we had to (had to!) eat fresh corn on the cob, also.
Very New World.
I'm changing my name to Stands with a Fist. (Hey, she was mad, too!)