It’s hard to forget the Peter Piper nursery rhyme and tongue-twister! “Peter Piper picked a peck of pickled peppers…”. I think we picked at least a peck of peppers this year! It was our first year of planting peppers.
Let’s start with a fun fact! A peck is an imperial and U.S. customary unit of dry volume, equivalent in each of these systems to 2 gallons, 8 dry quarts, or 16 dry pints.
This year we planted a variety of peppers. They went in the ground on April 29th, 2020. We have the perfect spot for peppers. Full sun and against a cement wall that really retains the heat as well. Peppers are nice additions to any meal. Adding a bit of heat and texture.
Here’s what we planted:
Ancho Magnifico – perfect for chili rellenos! We put the them in an awesome casserole as well as making true chili rellenos.
Beaver Dam – this is a Hungarian heirloom pepper.
Sweet Heat – which is very much like a pepperoncini – a more mild spicy flavor
Hungarian Yellow Wax – this goes from bright yellow to red and looks very banana like and is fairly hot.
Padron Peppers – so much fun to cook in olive oil and finish with some nice sea salt.
Three Bell Pepper plants
Paprika peppers – this will be used for drying to have our own paprika.
We are fermenting the Hungarian Yellow Wax and the Sweet Heat. We have been using our peppers in salsas, and have roasted many and then froze.
We had so many bell peppers that we filled them and froze them. Taking ground beef cooked with onions and garlic from our garden in a pan. We cooked rice that was done in a separate pot. Then combined the two together into ration we found pleasing and stuffed into the peppers. Now in the winter when we take them out of the freezer to cook, we an add tomato sauce (that we canned), and cheese or anything else we want to make it the flavor profile we wish for dinner.
With the Beaver Dam ad Elephant ear peppers we made Ajvar. This is a Serbian roasted eggplant-sweet pepper mixture. It can be mashed or left chunky, depending on personal taste, and served as a relish, or spread on toast as an appetizer. Its smoky flavor is a great match for grilled or roasted meats, especially lamb. We used it as base for a pizza one night, just like you would tomato sauce and it was delicious, as it has a little heat and is a gorgeous color.
We will definitely plant peppers again next year. They are a great staple in your kitchen.