The abundance of peppers during our summer season means that we get to try each pepper in a lot of different recipes. And each variety has some feature that makes it perfect for a given recipe. Lunchbox peppers are sweet and crunchy and make a satisfying snack. Anaheims are the right size and add a little kick to stuffed peppers. Sweet bananas for pickling. Shishitos and Marconis for grilling. And of course, jalapeños for adding spiciness to a dish.
We’ve been enjoying jalapeño poppers recently as appetizers and side dishes. You can make them fancy or fried or wrap them in bacon, but I find that a simple recipe can be just as tasty. I halve them and remove as much of the inner pepper as I can to keep them from being too hot. Then I simply take cream cheese, whip in a pinch of salt and some garlic powder, and fill up the jalapeño halves. I do fancy it up just a little with a sprinkling of panko, then cook at 400 until the panko is golden, about 20 minutes. Tempered with the cream cheese, these bite size pepper poppers are pretty mild and completely delicious.
Jalapeños from field to poppers
We dug our first bed of Spanish peanuts this weekend and made a batch of boiled peanuts. We staggered the plantings of our peanuts, so we’ll have more boiled peanuts in the weeks to come, as well as dried Spanish and Schronce’s Deep Black peanuts as those beds mature.
We’re chomping at the bit to get the fall veggies planted, but the weather isn’t quite cooperating yet. We’d like for the soil temperature to drop to the mid-70s before we start putting seeds in the ground. It looks like that won’t happen this week, with highs still projected to be in the low 90s and overnight lows in the low 70s, which will likely keep soil temperatures in the upper 70s and low 80s. Nonetheless, this weekend we started amending some of our empty raised beds with chicken manure and vegetable compost so that they’re ready to plant as soon as the weather allows.
Two raised beds, prepped and ready to be planted in carrots