Tag Archives: Anaheim

Today’s Harvest Basket 10/1

Beautiful bells, a few mildly hot peppers, and this seasons best surprise pepper.

Chocolate peppers, named for their color, will go from a chocolate brown and turn green when cooked.

It’s October. The cooler weather is producing more peppers. A little rain could only help.

Several loaded branches of the pepper plants have snapped with the weight of this year’s crop. The heavy foliage protects the pepper from sunburn.

Dark Purple Bells

We grow peppers to freeze and use all winter in stew, chili, fajitas and soup. Chopped or cut into strips, bell peppers are easy to freeze. A couple of trays of stuffed peppers are already in the freezer ready for quick winter meals.

Some of the prettiest bells were the Sweet Purple Beauty, Sweet Cal Wonder and Sweet Chocolate**. Sweet Cal Wonder is the one pepper that should always be in a small space home garden, the thick-walled and juicy bright green bell turns red when ripe.

Padron peppers

Pick when 1″.

Padron chile peppers, Pimientos de Padron*, are the summer’s best garden discovery. My only regret was not growing more of these 1″ to 1-1/2″ surprise peppers. They are delicious. Except maybe 1 out of every 10 is hot.

These peppers are bright green to yellowish-green and best picked small. Size or color is not an indicator of heat.

Padron

The Padron peppers are a tapas bar and restaurant favorite throughout Spain. Padron chile peppers, Pimientos de Padron, are an heirloom non-hybrid variety of chile. Let one or two peppers continue to grow and save some seed for next year.

Picked small, then blistered in a hot, oiled skillet, and finally, salted. They are the perfect appetizer, or tappa.

Mildly hot Poblano and Anaheim peppers

Once charred, peppers easily peel apart from the skin.

The poblano (Capsicum annuum) is a mild Mexican chili pepper. Dried, it is called ancho or chile ancho.

Anaheim and poblano peppers are first roasted then peeled. These chilies are finely chopped and frozen into cubes for easy storage. To use, drop the frozen peppers into what ever dish you are cooking.

You can exchange these peppers for each other in recipes.

A poblano chili ages to brown and has an earthier, almost smoky flavor. When dried, it becomes the ancho pepper with a smoky sweet taste.

The green California Anaheim becomes sweeter as it ages to red. Pick at any stage. These are the pepper I use in salsa. I mix the colors in my salsa, using what ever is available at canning time.

Seed Source:

* The Tapas Peppers,Spanish Padron are from Renee’s Garden and started from seed.

** Organic Bell Peppers, Sweet Cal Wonder, Sweet Purple Beauty and Sweet Chocolate at Peaceful Valley Farm

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Today’s Harvest Basket 7/30

July 30, Harvest Basket

Eggplants, sweet peppers, Anaheim and poblano green chile peppers, giant heirloom tomatoes, cherry tomatoes, sweet onions.

Tomatoes, peppers, eggplant, onion

Eggplant at last!

Finally, the eggplants are plentiful. That completes the ingredient list for ratatouille. Ratatouille is a showcase of summer garden in one main dish. By the time all the ingredients are assembled, the dish is big enough to ensure leftovers. I believe the dish is better the next day.

This vegetable casserole is great served with rice. I make a slightly under cooked version of this and freeze it. One snowy winter day, I’ll enjoy my homegrown taste of summer.

Julia Child’s Ratatouille

Eggplants* grown in a container on the deck.

Tomato Tarte Tatin

Cherry tomato pie

I love cherry tomatoes, they start producing early and just keep on growing till first frost. With the full size tomatoes coming on strong, cherry tomatoes are good for dehydrating.

Mix colors and shapes of cherry tomatoes for a mix of sweet and tart tomato flavors.

Easy, fast, tomato tart suitable for serving at any meal. The tart is a lighter version of tomato pie. Tomato Tarte Tatin is a simple summer-only treat.

This is a great way to use up a lot of cherry tomatoes. I used a mix of red and yellow cherry and pear tomatoes. Caramelize a small onion, and fill the skillet of onions with a single layer of little tomatoes. Cover with a layer of puff pastry. Bake tart until crust is puffed and golden, about 30 minutes.

Cool tart in skillet 10 minutes. Loosen pastry around the outside of the skillet. Place large platter over skillet. Hold skillet and platter firmly together and invert, allowing tart to settle onto platter. Garnish with fresh chopped basil and Parmesan.

*¬†¬† Container Eggplant Little Prince grown from Renee’s Garden Seed.

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