Despite the cooler- and wetter-than-usual weather, it’s getting to be prime season at both of our farmers markets.

The Uptown Mt. Lebanon Farmers Market has had more than its share of rainy Saturday mornings (it’s open 9 a.m. to noon), including this past week. But the ladies from Zrimm’s farm set up under the cover of Citizens Bank and their table was filled with a beautiful spread, including a variety of peppers. They said that while the weather has slowed down the tomatoes a bit, most everything else is doing great. 

Here’s an exceptionally simply and good recipe from a new book that makes delicious use of red peppers and other summer bounty. You also will find a plethora of peppers and corn at the Mt. Lebanon Lions Farmers Market on Wednesdays, when — speaking of bells — the sales don’t start until the bell is rung at 4 p.m. Here’s Lion Lou Wasserman getting the action started.

GREEN SALAD WITH CORN,

PEPPERS AND SMOKY

RED PEPPER DRESSING

This recipe, one of many good ones from the new “Heather Christo’s Generous Table,” makes an extra 1/2 cup of dressing, which you can use on another salad or on roasted vegetables. It’s really good.

For the dressing:

1/4 cup olive oil

1/8 cup plus 1 tablespoon red-wine vinegar

2 ounces roasted red peppers (packed in water, drained)

2 tablespoons fresh cilantro leaves

1 peeled garlic clove

1 teaspoon smoked paprika

1/2 teaspoon salt

For the salad:

8 cups green lettuce, torn in bite-size pieces

1 cup fresh raw corn kernels

1 red bell pepper, small diced

1 yellow bell pepper, small diced

1 shallot, small diced

In a blender, combine the olive oil, vinegar, roasted peppers, cilantro, garlic, paprika and salt. Puree until the dressing is smooth. Taste to adjust with salt. Pour into airtight container and refrigerate for up to five days.

In a large bowl, combine the lettuce, corn, red and yellow peppers and shallot and toss to combine. Add 1/2 cup dressing and gently toss everything to coat. Serve immediately.

— “Heather Christo’s Generous Table: Easy and Elegant Recipes Through the Seasons” (Kyle, May 2013, $29.95)