On May 17 of this year, as our tiny hot pepper plants were in the ground and waiting for the hot weather to start, the overnight temperature dipped to 39 degrees F. The resulting damage to these heat loving vegetables made us wonder if we would have any hot peppers at all this year. To our suprise many of them not only recovered, but have produced as much as any past season. In particular our jalapenos are going strong, providing the kick to this year's salsa packs.
At this point we have more than we need for the packs and, based on our member survey comments calling for some spiciness, are putting the jalapenos in the shares as an herb choice. We presume that those who want them know what to do with them. For those not as familiar with how to best use them, we provide the following general comments:
- the spiciest part of a hot pepper is the insides...the seeds and the white pulp. See this video if you are a newbie. As they suggest, don't touch your eyes after handling them.
- add them to any dish that you want a little spiciness, from fresh corn relish to a pork roast
- in general jalapenos are hot, but the heat doesn't linger like the really hot ones, so their flavor can come through
- if you own a food mill, like member and Everything Begins With E blogger Emily Akins, you can make your own hot sauce, per the recipe in our August 30, 2006 newsletter. While supplies last, we are including jalapenos on the bulk list.
We also have pepperoncinis for sale on the bulk list. These are the spicy little pickled peppers that some restaurants serve with their pizza. They have a thin, tough skin which makes them good pickling. You do not have to seed them, as they are not as hot as other peppers, and the hotness does not linger too long. Pickling them is simple, and if you make a small batch there is no need to can them, just stick them in the fridge. Try our recipe, or check out the web for other similar ones. There is no salt in our recipe (no particular reason). If you are canning them, give the slashed peppers time to absorb the liquid you add, and then add more. If you don't the liquid will fill the pepper cavities and drop the level in the jar.
Fried Potatoes with Onions, Peppers, Eggplant, Garlic and Green Beans
1 medium onion, sliced thin
1 sweet pepper, cleaned and cut into 1/2 inch pieces
3 cloves garlic, sliced thin or pressed
1 eggplant, cut into dice
1 lb potatoes, sliced thin
1/2 lb green beans cut into 1/2 inch pieces
1 tsp dried summer savory, marjoram or thyme
1 tsp salt
ground pepper or red pepper flakes to taste
1/2 cup water
2 tbsp olive oil
Saute the onions and pepper in the olive oil over medium high heat for 2 minutes, or until onions are translucent
Add the garlic, eggplant, herbs, pepper and salt and cook for 3 more minutes
Add the potatoes, toss, and cook for 3 minutes. Add water, turn heat to medium low, cover, and cook for 5 minutes. Add green beans, more water if necessary, cover and cook for 5 minutes.
Uncover and cook for another 5 to 10 minutes or until potatoes are tender and browned.
Serve hot, lukewarm or cold
Bulk Order Week of 8/24/09
Jalapenos $2.50/pint, $4.00/quart
Pepperoncinis $2.50/pint, $4.00/quart
Tomato seconds (as available heirloom and hybrids) - $2.50/lb; $2.00/lb over 10 lbs
Carrot seconds $2.00/lb
Oregano, basil $2.oo/bunch
Dried herbs $2.00/tin (thyme, marjoram, dried hot peppers, lovage, lavendar flowers, coriander, oregano, rosemary)