Peppers

How to harvest, clean, store, prepare, cook, eat and preserve!

HARVEST: We grow mainly sweet bell peppers with a handful of hot banana and jalapeño peppers mixed in. All our sweet bell peppers start off green and mature to red when fully ripe and our hot will turn to yellow (banana) or red (jalapeño). The great thing about peppers is that they can be harvested with either color! Choose the largest peppers you can find for the best flavor and to ensure they are mature. With your snips gently cut the stem free from the plant. Pepper branches can easily snap and break, injuring the plant, so move branches aside gently to avoid damage which then limits the peppers the plant can grow.

CLEAN AND STORE: Simply rinse with water, pat dry and store in the fridge!

PREPARE/COOK/EAT: It is not uncommon to see me walking around outside eating a fresh pepper like it’s an apple! Fresh grown peppers are far superior to taste than what you find in the grocery store. You just might find yourself muching on one while driving home with your freshly picked produce! Slice peppers in half and fill with tuna or chicken salad for an amazing lunch, dip slices in blue cheese (or ranch) or just munch on them without dip! Cut the tops off and stuff with a mixture of cooked rice and lentils, chopped mushrooms, onions and herbs of choice and bake in the oven until warmed through and peppers soften.

PRESERVE: Slice peppers and throw in a freezer bag to use for fajitas, stir fry, etc. When you need them just shake them out of the bag and they’re ready to go. You can also make and can pepper jam with jalapeños or can pepper rings for salads and pizza using the banana peppers!