Freeze home grown peppers. I’ve got about eight pounds of them so far this year– about eight months’ worth. Ounce for ounce, pound for pound, peppers are higher in vitamin C than most citrus fruits. Peppers are good for you, and quite easy to freeze to use in your fall and winter dishes. If you
Last week’s menu called for a baked stuffed pepper dish Thursday evening. Recall we had no power Thursday– no oven. So Mr. Big Food prepared this stovetop dish instead. Though I could have used the flash for the photo, I thought the beam of the flashlight was a nice touch. They were delicious! Mr. Big
That’s Mr. Big Food’s shop light that he uses to see the grill when he’s grilling after dark. I put it up under the covers on the walkup greenhouse. “They” “say” it will get below freezing tonight– maybe even as low as 28 °F. That’s cold for tomatoes and peppers and eggplant and tobacco
By column back to front: tomatillo, Napoli & ? tomato; black cherry & honor bright tomato, gooseberry; hyssop, marjoram long purple eggplant A closer look at the hyssop which is cute as a button Columns (or rows depending on your perspective) back to front (left to right): society chives, thyme (because you need enough thyme
To veganize, omit cheese BEAN AND RICE STUFFED PEPPERS Serves 4 as a main dish 4 medium sweet bell peppers, with tops, membranes, and seeds removed 1 C cooked rice 15 oz can chili beans with chili gravy OR Ranch-style beans 1 C (4 oz) Monterey Jack cheese, shredded (or use Pepper Jack for a
Dried Tobasco peppers I have so many Tabasco peppers, I don’t think I’ll ever need to plant another seed! We have a quart jar filled with peppers and vinegar; now nearly a quart dried. And there are thousands more to pick! Wonder if Daughter C could sell some at work?
Mr. Big Food made some adjustments. He made one half the recipe, cut back on the cheese, and as we have an overabundance of peppers, he used fresh and just parboiled them.It was very good! CHILI CASSEROLE Serves 6 6 green chilies, canned or roasted, cut into strips 1 lb cheese, grated 1 egg 2
Tabasco There are soooo many. And they are soooo hot!
Did I mention that we have an abundance of fresh peppers? As I recall, Mr. Big Food cut back on the cheese. PEPPER CASSEROLE Serves 10 7 large bell peppers, cut into strips, cooked in water until tender, and drained 1 stick butter 2 C bread crumbs ½ lb sharp cheese 3 eggs, beaten 2
Easy and quite good! POTATOES WITH PEPEPRS Serves 6 1 bell pepper, parboiled 5 minutes, drained, seeded and chopped 6 boiled potatoes, cubed ¼ C cream ¾ C milk 1 tsp salt Grated cheese Preheat oven to 350o. Combine peppers and potato cubes in double boiler (or saucepan), add cream, milk, and salt, and cook
Surprisingly good! Assembled and ready to cook. TACO PEPPERS IN ELECTRIC SKILLET Serves 6 6 bell peppers, each cut in half lengthwise, stem, seeds, and membranes removed, cooked in a large amount of boiling salted water for 5 minutes, drained, insides salted lightly 14 ½ oz jar tamales, drained, wrappers removed and discarded, sliced into
Eat your veggies! BAKED CHILIES RELATOES Serves 6 6 eggs, separated 1 Tbsp flour ¼ tsp salt ¼ tsp pepper 4 oz whole green chilies, seeded, cut down middle to open up (can use canned) ½ lb mild cheddar or Jack cheese, sliced Hot sauce or salsa (for serving, and preferably homemade—see recipes in Appetizers
Yellow to orange to red Up to 100 pods per plant! Mr. Big Food is going to make his own Tabasco sauce! Speaking of Tabasco sauce, from the seed packet, I learned that the name Tabasco comes from the Mexican state. During the 1850s New Orleans and Tabasco traded extensively. The McIlhenny family of Avery
on the left This is the salsa for chips! Or anything else, for that matter. As Mr. Big says, “This is the freshest salsa we make.” Not that all of our salsas aren’t fresh– but this one really tastes fresh! The recipe (below) begins: The combination of tomatillos, chilies and cilantro creates a salsa with
Pepperoncinis are one of our favorite peppers. Should you decide you’d like to grow your own, be prepared for gazillions of peppers. The plants are prolific! I only have two this year and we have so many pepperoncinis…Mr. Big Food went looking for a recipe to make pickled pepperoncinis as you would find on an
I will never eat a store-bought pepper as long as I live. I get a harvest like this about once every three days or so. To give a sense of scale, I’d call the purple bell pepper on the far left “very large.” In addition to the purple peppers, there are jalapenos, Neapolitan (green &
Fresh! Unit for unit, peppers have more vitamin C than citrus. And there ain’t nothing like fresh corn. Recipe below. CORN STUFFED BELL PEPPERS Serves 4 4 to 6 medium bell peppers, washed, tops removed, seeded, parboiled in salted water 3-5 minutes, drained 1 ½ C canned or fresh corn (drained if canned) 1 C
Peppers and tomatoes picked this morning. Corn picked about 10 minutes before Mr. Big Food scraped the kernels from the cobs. Recipe shortly!
All laid out Remember several years ago when peppers were recalled from grocery stores and restaurant food suppliers? That was the year Mr. Big Food and I discovered it is possible to freeze fresh peppers. Naturally, they lose their crispness, but if you cook with a lot of peppers, as we do, they’ll do just
These are cute as the dickens! Since I am not keen on hot peppers (except true Hungarian peppers) Mr. Big Food adapted the recipe and used fresh sweet marconi and immature pablanos I’d picked earlier in the day. They reheat nicely in a skillet. Photo here. Recipe below. “These are the ultimate in hotness.”