Sunday, September 16, 2012

Roasted Golden Belle Peppers

 
These are so...good...
 
Wash, seed and halve the smaller ones, quarter the larger ones.
 
Lay on a foil-lined cookie sheet.
 
Brush or drizzle olive oil  over them and roast in a 400 degree oven
 
for 50 min..then pull foil over and steam them as they cool.
 
Peel the skin ...and you've got roasted peppers...
 
for pasta sauce...for dips...for just eating if you want.
 

Friday, September 14, 2012

More about Stocking the Pantry


Every year I plant almost as many peppers as I do Tomatoes. Sigh
 
Experience has taught me not to get carried away with the hot ones.
 
A garden has to have banana peppers, so this year
 
I tried Sweet Savannah.  The seed catalog said they were sweet and they really are.
 
They are long and beautiful..and I seem to have no market for them.
 
Last year when I had lots of hotter ones...I was intrigued by a Hot Pepper Butter
 
recipe I saw in one of those community cookbooks.  But...typically I couldn't find it
 
this year.  So...on to the internet I came.  At Allrecipes.com I found a recipe...it is different than
 
the original I was looking at.  (I found that one today..AFTER I made this one) and typically me
 
I altered it a bit.  The result is yummy....yummmy...yummy.
 
Here is a picture.



And here is the recipe I used:

 
Mild Pepper Mustard
 
10 Sweet Savannah Banana Peppers plus half of one fresh ripe long red cayenne pepper
 
1 Cup Prepared French's yellow mustard
 
1/4 Cup Sorghum...you can use honey...I just had sorghum
 
11/4 cup white sugar
 
1 Cup apple cider vinegar
 
1/4 Tblsp. salt
 
1/4 cup flour
 
1/4 cup water
 
Directions:
1. Remove the seeds from the peppers and chop coarsely.  Put in a food processor or chopper and chop or blend until smooth. Pour into a large pot and stir in the mustard, sorghum, sugar, apple cider and salt.  Bring to a boil, so that it is boiling so hard you cannot stir it down.
 
2.  Stir together the flour and water until smooth. Pour into the boiling mixture..continue boiling and stirring constantly for five minutes.  Pour into steril 1/2 pint jars and seal with new lids and rings.  Process in a boiling water bath 5 to 10 minutes, depending on your altitude.
 
 
The result was a sweet, mildly warm just right pretzel dipping sauce.


 
 
 
 
 
 
 


Wednesday, September 12, 2012

Stocking up

 
August is over..and September is drawing to a close...
 
The Garden is overflowing..and it is time
 
to continue the farm tradition of
 
Stocking Up for the winter monthes ahead...
 
It used to be a necessity...but now it is more like
 
a privilege..and I am so blessed.
 
 
Stocking up requires plenty of ripe red tomatoes
Thick juicy RIPE SWEET peppers
and of course
GARLIC!