Posts Tagged pepper


Last week when we arrived at the farm to pick up our CSA share, just after experiencing our first earthquake, our farmer asked me if I wanted more tomatoes. I said I did but not that day. I could immediately tell by the look on her face that she had already set some aside for me so I quickly added unless you have some ready. Of course they did.

I had hit the wall when it came to tomato canning and needed a break but our farmer told me that she thought it was the last really good tomato week so I took them anyway. And they sat in my kitchen, and they started to ooze, and then they started to smell. Sunday I was going to deal with them but it was the urchins’ last day of summer before school so we played outside instead. Monday morning though I went through those tomatoes, pitched a whole bunch, and cut up the good ones for salsa.

DATE: 08/29/2011
FRUIT: celebrity tomatoes, italian hot peppers, and jalapeño peppers
SOURCE: CSA farm and the garden
RECIPE: from a friend
YIELD: 8 pints


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A Peck of Pickled Peppers

I was sure the can jam ingredient for this month would be apples — it is October after all — but it turns out that chile peppers were more what Kaela had in mind. And while I do have apples sitting on the counter waiting to be sauced, peppers — specifically jalapeño peppers — are finding their way into my larder this month.


Last week at the farmers market one of my regular produce booths gave me a whole bunch of jalapeño peppers, along with a handful of cayennes and habeñeros, to pickle. I had purchased a number of jalapeños from her a few weeks ago that we diced and pickled — perfect for nachos — and canned in quarter pints. I gave her a jar last week and she commented that it was enough for one taco but she also told me that when they get a real freeze they will pull their jalapeño plants and pick all the peppers they can so I should expect a bunch then. It sure pays to know a farmer.

We’re expecting a frost tonight and are hoping to put the garden to bed next week so after dinner we went out back and pulled the yellow jalapeño plant — the Jaloro variety — from our garden. We’re slicing ours, along with the ones from the market, because the colors will show better in slices. Plus, half of these jars will be headed back to the farm as a thanks for their generosity and they are big fans of heat.

DATE: 10/28/2010
FRUIT: 3.5 pounds jalapeños
SOURCE: farmer’s market and the garden
COST: $0

Wash and then slice or dice up to 6 pounds of jalapeños.
Combine 5 c. white 5% vinegar, 1 c. water, 4 tsp. salt, 2 Tbsp. sugar, and 2 cloves of garlic in a pot and heat over high heat. Bring to a boil and simmer for 10 minutes and turn off the heat.
Pack the peppers into sterilized quarter-pint or half-pint jars leaving .5 inch headspace.
Remove the garlic and pour the hot brine over the peppers, again leaving the .5 inch headspace. Run a non-metallic utensil around the edge of the inside of the jar to get rid of any air bubbles and top off with more brine if necessary.
Process the jars for 10 minutes in a boiling water bath.

YIELD: 14 half-pints
TASTE: so pretty and I know they’ll be great.

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Pickled Jalapeños

DATE: 09/19/2010
FRUIT: 5 pounds jalapeños
SOURCE: farmer’s market
COST: $3.75
RECIPE: Pickled Jalapeños
YIELD: 25 quarter-pints
TASTE: I’m sure they’ll be delicious

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Fiesta Soup

Every time we order a bushel of fruit from the farm we always get to the point where we have fruit left but can’t figure out what to make with it. So it was with the tomatoes. These were not romas so I didn’t want to just can them but I needed the tomatoes for the August can jam — romas won’t be ready until September probably — which is why I ordered the bushel in the first place. Barbecue sauce was done, one round — I’ll do another round with the romas — of pasta sauce was done, ketchup was even done on a whim. Still, almost 8 pounds of tomatoes left. So I started scrounging the cookbooks. It seemed like tomato soup was the best bet except neither Papa or I really like tomato soup. Then I found a recipe for garden vegetable soup from the cookbook Putting Up: A Seasonal Guide to Canning in the Southern Tradition but we don’t really like okra or lima beans. However, we do like bell peppers and black beans and with the corn called for in the recipe that’s starting to sound like the beginning of tortilla soup. I was sure I could sub out the lemon juice for lime and add cilantro instead of basil. It sounded like a great plan.

Fiesta Soup

Perhaps it was too good to be true. I did end up with a soup that I’m sure we’ll enjoy this winter but I have never stuck more pH strips in a boiling pot before today. I could not get that pH low enough without an extreme amount of lime juice and citric acid. I still have to do the final pH test to make sure the 4 quarts I got are shelf stable. Otherwise they’ll be going in the freezer which as I’ve mentioned before is getting very full.

DATE: 08/22/2009
FRUIT: almost 8 lbs of celebrity tomatoes
COST: $20
RECIPE: Garden Vegetable Soup from Putting Up: A Seasonal Guide to Canning in the Southern Tradition
YIELD: 4 quarts, and a half-pint tester jar
TASTE: good

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Bell Peppers

Bell Peppers

DATE: 08/17/2009
FRUIT: a half bushel of mixed bell peppers
SOURCE: CSA farm stand
COST: $25.00
RECIPE: core, slice, and freeze on cookie sheets
YIELD: about 3 gallon zip top bags
TASTE: yummy

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Bell Peppers

FRUIT: 40 red peppers
SOURCE: CSA farm stand
COST: $16.00
RECIPE: core, slice, and freeze on cookie sheets
YIELD: about 2 gallon zip top bags
TASTE: yummy

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Marinated Roasted Red Peppers

Roasted Red Peppers

DATE: 09/20/2009
FRUIT: 36 red peppers
COST: $14
RECIPE: Marinated Peppers
YIELD: 4 three-quarter-pints
NOTES: this makes way less than the recipe says but we don’t use too many of these anyway so what we have will probably last us until next year.

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