Local, organic purple bell peppers, a striking violet variety with the same sweet, crisp flesh as a standard green or red bell pepper. The purple color comes from anthocyanins layered over the pepper's underlying chlorophyll, the same pigment family that colors purple cabbage and blueberries; the color fades to green once the pepper is cooked, since heat breaks the anthocyanins down, so they're best used raw or added late in cooking if the color is the point. Sliced raw, they hold their crunch and color for crudité platters, salads, and slaws, and their thick walls make them sturdy enough for stuffing or roasting whole. They also stand up well to a quick char on the grill or under a broiler, then peeled and dressed with oil and vinegar. Pairs well with feta, basil, lemon, and toasted pine nuts.