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Drowning in Poblano Peppers

September 14th, 2017

I always love growing poblano peppers, they are one of my favorites to use in chili, salsa, and other Mexican inspired dishes. I like to have a gallon or two of cut up poblanos in the freezer ready to use all winter long. This year I planted four ‘Baron’ plants, expecting a semi-decent harvest (seed was purchased from Johnny’s Seeds). Little did I know that these peppers would do better than any other pepper in the garden and I’d be drowning in them.

We’ve been harvesting them and roasting them on the grill, which is working beautifully. At least half of them will be preserved this way. After grilling, they are peeled, seeded, cut in half, then frozen.

The rest will be processed in the usually fashion, just like green peppers. I’ll seed then, slice them, and freeze them on a cookie sheet then transfer them to bags. This way I can scoop out what I need each time, not premeasuring needed.


Since we also have quite a stockpile of ground venison in the freezer from last year, it looks like venison chili will be on the menu quite often this coming winter.

What vegetables seem extra productive in your garden this year?

The End

September 26th, 2016

Well, we have our first frost advisory for tonight (Sunday night, which was last night). Luckily, I’ve been out all week harvesting all the remaining peppers, tomatoes, and beans. I’m amazed by the amount of green peppers I had on my plants, they totaled about a bushel. I had about the same amount of tomatoes.
first-frost-2
The peppers already made their way into the freezer, the green tomatoes are laying in wait till they ripen. I may make some green tomato chutney if I have the time.
first-frost-3
The hot peppers (cayenne and Korean bird peppers) are going to be dried for crumbling into curries and stews to add a little heat this coming winter. There’s actually something nice about having a frost, it’s a definite end to the season. Sometimes I need that to get me to finally rip out the tender plants and prepare for the coming winter.

When is your typical first frost?

Potting up Peppers

November 19th, 2014

I harvested all my peppers almost two months ago, they’ve been living in containers on the back porch. This time of year my back porch is like a walk in cooler, it keeps things fresh forever. We’ve been eating fresh peppers almost daily. The time had come for the rest of them to go into the freezer.
picking peppers 2
freezing peppers 3
So I chopped, and chopped, and chopped some more. I fried, and fried, and fired some more. Pretty soon all the peppers were prepped and ready to be saved for eating this winter.
freezing peppers 2
freezing peppers 1
I ended up with a nice little stockpile of peppers to enjoy this winter. No doubt they’ll be enjoyed in omelets, on pizza, and in fajitas.

What are you preserving from the garden this week?

Picking Pecks of Peppers

September 25th, 2014

This year I had a bumper pepper harvest. I could have left them on the plants longer, but I wanted to clear out that spot in the garden to move the strawberries. Thus I ended up picking mountains of peppers. Most of them will be roasted over a fire and canned, some will be stuffed and frozen (here’s my recipe if you’re interested).
picking peppers 2
Some of them were given to neighbors, others have already been used for delicious meals. There are still a good many to process, looks like I’ll be busy tonight!
picking peppers 1
The small peppers are the Mini Bells I talked about last week, I’m thinking I’ll make mass quantities of bite sized peppers stuffed with sausage, onions, garlic, herbs and cheese. I made a batch of ricotta earlier this week just for them. I think popping a few of these beauties out of the freezer for a quick breakfast or dinner will be so convenient.

Do you like green peppers? What’s your favorite way to enjoy them?

Baby Bells

September 18th, 2014

This year I grew baby bell peppers from seed thinking they’d ripen before the big one, I was correct in my line of thought. When I checked on the garden after being away for 10 days, there were beautiful red baby bell peppers.
mini bells
Look how cute they are, I’m thinking I might use them to make stuffed peppers because I always though big green peppers were way to big when stuffed. I have to admit, I didn’t used to be a pepper fan. The problem is more peppers from the store, I think it’s actually the preservative they put on them. When I eat store bought peppers I get indigestion, not so with homegrown ones. Now we eat them in the fall when they’re in season.

Did you like pepper?

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This is a daily journal of my efforts to cultivate a more simple life, through local eating, gardening and so many other things. We used to live in a small suburban neighborhood Ohio but moved to 153 acres in Liberty, Maine in 2012.

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