Peppers
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What is it?
We grow sweet bell peppers and three kinds of hot pepper. They hang on the plant like the fruits they are — look for the largest ones and use scissors to gently snip the stem free.
Sweet bells
All bell peppers start out green and later turn red, orange, yellow, or purple — that last one is the Islander variety. They are high in vitamin C and antioxidants, and one grown in the field tastes like a different vegetable than the supermarket version.
Hot peppers
- El Jefe — traditional jalapeno, hot, typically picked and eaten green
- Fresno — Fresno chile, medium hot, typically picked and eaten red
- Mellow Star — Japanese shishito pepper, mostly mild, typically picked and eaten green
The hot peppers hang under the leaves of the plants, so look low.
How do I clean and store it?
All you need to do is rinse your peppers in cool clean water and you are good to go. Store them in the fridge in a reusable bag or a container with a lid.
Recipes
Bell peppers are great raw or cooked, and the hot ones go into anything that needs more heat.
- Jambalaya — bell peppers are one third of the Cajun holy trinity
- Sausage, Peppers, and Onions
- Blistered Shishito Peppers
- Raw with ranch dip, or cut into scoops for salads
Oh no, we picked too many peppers
Chop and freeze the bells in zip top bags. When you need a handful for a recipe, just shake them out.
- Pickle the shishitos like pepperoncini
- Homemade pickled jalapeños: slice them thin, pack them in a mason jar, pour a hot vinegar and water mixture over them at about one part vinegar to three parts water, and refrigerate about a week before eating