The garden is bursting with an assortment of peppers and still going strong. This week I picked a large quantity of them and started preserving them the best I could. Here I am washing some of them to get started prepping.
First up, was cutting up the Banana and Jimmy Nardello peppers to be fried. Once they were done, I scrambled 4 eggs and mixed that in with the peppers. It made for a fine sandwich for lunch, one of my husband's favorites.
Second job was prepping all the sweet Bell and the Red Marconi peppers for the freezer. After chopping them up, they go on a tray in the freezer for a day, then they are vacuum sealed. This way they don't stick together when frozen and I can use the amount I need for a recipe.
Since I was already cleaning peppers, I decided to put on a pair of gloves and deseed all the Jalapenos. Once they were all chopped, I measured out enough for making another round of Jalapeno "Cowboy Candy" Jam which I've shared in a previous post.
We love using the jam on Porkchops and Chicken for a zippy glaze which happened to be dinner that night. It is also amazing with crackers and cream cheese for an appetizer.
The rest were put on a tray and frozen to use later for "Jalapeno Bread" which you can find that recipe in my previous post. I love using the different variety of Jalapeno's when making the bread which adds a nice color to it.
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I grew Poblano peppers for stuffing, and I picked the largest one's last week and made enough for dinner and for two freezer meals.
My husband thought having corn on the cob with it would be nice before the season for corn was over. He was off to the market and we enjoyed having that and a fresh salad with the peppers.
Two meals for the freezer will be delightful this winter.
As I'm posting this, I can see that next week will be another large harvest of peppers and another round of tomatoes to be processed, and thus the "Oh My"!
