Tuesday, October 11, 2016

What to Do With Your Share---Week 23

The peppers were plentiful this morning during our final harvest of the year. It is always a treat to participate in a bountiful day, and the afternoon sweet potato harvest didn't disappoint.

So the question is what to do with all of these seasonal beauties. With the sweet potatoes it is important to make sure that for any that you accumulate, to store them at between 55 and 78 degrees F. Do not put them in the fridge. With proper storage they can keep well into the new year.

The peppers need more immediate attention and can be used right away, or preserved for future use. The recipe of green tomato and pepper relish gets you a condiment for burgers and dogs, and an ingredient for homemade salad dressings and deviled eggs.

You can also store the peppers by freezing. No need to blanch or otherwise process the peppers. Just cut the cleaned pepper into large chunks, put them into a freezer bag, and freeze. Easy.

Our 48 hours off the farm that Rebecca talked about also included some short walks. North of Atchison we checked out Independence Creek and tromped the same ground as Lewis & Clark and the Kanza Indians. 


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