Local, organically grown mixed color bell peppers, a rainbow mix of red, yellow, orange, and green peppers grown nearby without synthetic pesticides or fertilizers. Every bell pepper starts out green and shifts color the longer it stays on the vine, so the red, yellow, and orange peppers in this mix are simply riper versions of the same fruit, left to mature longer and building more sugar as they do. That range of colors comes in handy in the kitchen: slice them raw for a crunchy, colorful addition to salads and slaws, char them on the grill or under a broiler until the skins blister, or roast whole and peel for a smoky base in dips and sauces. They hold their shape well in a stir-fry or fajita mix, and halved peppers make a natural vessel for stuffing with rice, grains, or ground meat before baking. Pairs well with onion, garlic, cumin, and a squeeze of lime.