With the deficit crisis, federal debt downgrade, potential double-dip recession and tumbling stock market, everyone welcomes a bargain. I went to my local farm stand today on Sound Avenue, and got a big quart of frying peppers — for $2.

Twelve nice big peppers for $2 ... they were "seconds", but it didn't look like there was anything wrong with them. "They're a little wrinkled," said the lady behind the counter, "but fine for grilling."

When I took the peppers home, I ran cold water over them in a big bowl, and the wrinkles disappeared. They were just a little dehydrated, that's all. Who wouldn't get a little dehydrated, sitting out for hours in this hot weather?

I'll be griddling them on my electric tabletop griddle, which I prefer to grilling, since I prefer to capture the juices and oils rather than have it fall through the cracks. You can grill these peppers, put 'em on a baking sheet and bake them, or even cook 'em in a skillet.

Ingredients:

• Frying peppers, seeded and quartered lengthwise
• 2 tbsp grapeseed oil or olive oil
• Fresh oregano leaves

Cut the tops off the peppers, take out the seeds and ribs, cut into quarters lengthwise. Toss with grapeseed or olive oil and fresh oregano leaves. I prefer grapeseed oil with vegetables, because I think it has a lighter taste. Set aside in the refrigerator till ready to grill, griddle, fry or bake. I don't salt and pepper them in advance of cooking.

I plan to serve the peppers with fresh local corn on the cob, tomato halves (cut half up and brushed with oil), local string beans, sliced Vidalia onions, and some meat I marinated in advance with fresh oregano leaves.  All cooked on the dining room table on the electric griddle (that I bought at Tanger Mall for $29.99), and served with a fresh red wine - tonight it's Comtesse Therese First Harvest Merlot, a fresh and young wine with a slightly lighter body.