Peppers to Dry
This year I grew two new varieties of peppers just for drying. We’ve eaten a few of them fresh, but they are two varieties specifically developed to dry. One is ‘Red Ember’ and the other ‘El Eden’, both from Johnny’s Seeds.
Since I only have one plant of each, I’m not keeping them separate. Both are getting trimmed and dried with plans to grind them into pepper powder. Neither pepper is very hot, so I’m hoping that mixing them will be a nice chili powder to use in the kitchen. So far, I’m pleased with both varieties and will continue to grow them each summer.
Do you grow any items to make spices from?
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Tomatoes….
I always plant a lot of tomatoes, mostly because we LOVE tomatoes. There are always cherry tomatoes, beefsteak tomatoes, drying tomatoes, canning tomatoes, and roma type tomatoes. They come in all colors, shapes, and sizes and we eat them with glutenous abandon for the two months they are in their prime. The ones we can’t eat fresh, are dried, roasted, canned, and turned into soups, sauces, and paste.
One of our favorite ways to preserve tomatoes is to roast them. I discovered the delicious jammy intensity of roasted tomatoes years ago when I made Roasted Tomato Passata from the River Cottage Preserves Handbook. Some of the batches of roasted tomatoes we put through a food mill, but many of them dont’ make it that far. We layer these tasty treat on toast in the morning. These also freeze well and can be used in frittatas and other recipes straight out of the freezer.
What garden bounty are you preserving this week?
