Many small red peppers, halved covered in seeds, laid out on a metal sheet

Recipe: Italian Sausage with Crushed ‘Ausilio’ Pepper Flakes

Italian Sausage with Crush ‘Ausilio’ Pepper Flakes by Chad Ogle-Riccelli, donor of the ‘Ausilio Thin Skin Italian’ pepper; submitted by Michele Ogle-Riccelli. “Our family has many warmhearted memories of spending time with Grandpa Nicholas Domenico ‘Nick’ Riccelli in the kitchen making Italian sausage,” says Michele. “Grandma Theresa (Ausilio) Riccelli (97 years old) remembers all the times her family would spend together stuffing sausage into casings and later adding it to their pasta sauce. She will tell you that her children and grandchildren loved shaping the Italian sausage into patties and having them as a sandwich topped, of course, with fried ‘Ausilio Thin Skin Italian’ peppers and provolone cheese.

Chopped tomatoes with basil leaves on top of a long slice of bread on a white plate

Recipes

Recipe: Bruschetta

Bruschetta submitted by Louise Quigley, Seed Savers Exchange member “I only make this recipe in late summer/early fall when the tomatoes, basil, and oregano are all ready in my garden and the harvested garlic is ready to use,” says Louise. “I use organic whole wheat bread baked by my husband.”

A white bowl with a mash of multicolored long beans and spices

Recipes

Recipe: Great Grandma’s Sour Dill Yellow Beans

Great Grandma’s Sour Dill Yellow Beans submitted by Liz Belina, Seed Savers Exchange member. “This old family recipe has been passed down without being written down,” says Liz. “It was made often in the summer to go along with panfish Grandma would catch in the pond with her cane pole. Since she was here as a first-generation Bohemian, I like to think the recipe came from that region.”

Lifestyle