This week is all about peppers!
We are growing a lot of different types this season. Let's break it down.
Snacking Peppers: these are miniature bell peppers that are very sweet (no heat at all) and are perfect for kebabs, salads, and of course, snacking.
Banana/Hot Wax Peppers: these are moderately spicy, yellow/green peppers perfect for frying or turning into pepperoncini (see last week's newsletter)
Aji Rico Peppers: these are small red peppers that pack a lot of heat, but also a subtle sweetness that makes you want more. They are a paprika pepper, so try drying them and grinding them up to use as a spice.
Cayenne Peppers: these are long red peppers with a lot of heat that we always dry for year round use. Just snip off the top, then cut with scissors into whatever dish you're making that calls for dried red chile flakes.
Bell Peppers: Though we've grown more in the past, the bell peppers we have this year are stunning! Thick walled, sweet and juicy. We eat them raw and we also roast them and turn them into romesco sauce.
Carmen Peppers: These are new this week and new to us this year. They are amazing! They are a corno di toro type, meaning long and slender, red and sweet. Use them as you would a bell pepper.
Bell peppers as big as a dump truck!
Enjoy the peppers (and everything else) this week!
Katherine and Spencer and Crew
