Archive for the ‘peppers’ Category

green pepper jelly


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pickled red peppers


Too many peppers in your garden? No problem! Peppers are amenable to all sorts of preservation.  You can freeze them, dry them and also grill them before processing. Pickled peppers are almost as versatile as garden fresh. Use them in stir fries, soups, stews, salads and sandwiches.
Here is another fast and easy way to preserve them by water bath canning in a pickling brine.

8 cups hot peppers (cayenne, jalapeno, habanero, etc.)
6 cups white vinegar
2 cups water
4 tablespoons kosher salt
3 tablespoons celery seed
3 tablespoons mustard seed
3 tablespoons black peppercorns

Wash peppers thoroughly and snap off the stems. Peppers may be left whole or chopped.
Pack peppers into sterilized pint jars and set aside.
Combine vinegar, water, salt, celery salt, mustard seed and peppercorns in a large saucepan and bring to a boil.
Pour boiling brine over peppers in the pint jars, leaving ¼” of head space at the top.
Seal jars with lids and bands and process in a water bath of boiling water for 10 minutes.
Store at least one week before using. Store up to one year.


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pepper plant leaves salad

IMG_4105A few weeks ago was the first time I ate pepper leaves. My mom’s caregiver, Maila, made a Filipino dish called Tinola.  This is a soup made with chicken, ginger and pepper leaves. The soup was delicious, and the pepper leaves were fabulous. Very similar to spinach only better. I have a few pepper plants in my garden this year that did not produce many peppers, which is great because I am using the pepper leaves instead. The leaves you see here are from a “Peruvian Pepper Plant”. When I plan my garden next year, I will definitely plant more pepper plants so that I can harvest more of the leaves.


I cooked the leaves a few times wanting to use them in different recipes, but they were so good we just ate them alone with a little salt, olive oil, balsamic vinegar and some chopped garlic.



pot of boiling salted water

bunch of pepper leaves (bell peppers, peruvian, chili, shepherd)

1 or 2 chopped garlic cloves


place the leaves in the boiling water and cook until the leaves become a deep dark green

drain and add more salt if needed and garlic


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For a quick side dish or a full meal, stir fries are the quickest and most delicious way to cook your meal, especially at this time of year when you don’t want your fresh vegetables to cook for very long. These vegetables could have easily been served alone as a side dish. Here I cooked some noodles, but could have been rice, quinoa, couscous or amaranth. All would have been equally delicious. I love using ping tung eggplants for stir fries because they have no seeds and cut very easily into bite size pieces. Ping Tungs are the best Chinese eggplants you can buy. They are sweet, tender, superbly delicious and available at Herbivor Farm. Also because they are organic you can leave the peel on and benefit from all the great nutrients. Planning to buy more Ping Tung eggplants this week to make a few jars of eggplant preserves.

Ping Tung Long Eggplant

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3 tbsp olive oil

3 chopped shallots

3 chopped cloves garlic

5 yelllow peppers cut in medium size strips

2 ping tung eggplants cut in slices (be sure to leave the peel on – this is where most of the nutrients are)

1 cup mushrooms cut in bite size pieces

1 cup pea shoots

a handful of parsley, basil, celery leaves (add at the end)


Place oil in a wok or large frying pan over medium-high heat

Add the onion and half of the garlic  (reserve the rest of the garlic for later)

Stir fry until onions are wilted and beginning to brown

Add peppers and cook for a few minutes, add eggplant and continue cooking for a few more minutes

Add mushrooms and continue cooking until eggplant and mushrooms are soft

Add a little water if pan becomes too dry

Add the rest of the garlic and stir fry to incorporate

Add salt and pepper to taste

Now add 3/4 of the fresh basil mixture stirring briefly to incorporate

Slide onto a serving plate and sprinkle the rest of the basil over top

Add to rice, noodles, quinoa or etc…


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roasted peppers squash 2

ingr. for stuffing

stuffed peppers and squash

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