Reviving Traditional Foods
Lovage Soup for Spring
Moroccan Preserved Lemons
campfire roast chicken with flowering onion and dill
Our Daily Bread: No-knead Sourdough
A Story of Recovery (and a Recipe for Grain-free Carrot Cupcakes with Honey Cream Cheese Frosting)
A Recipe for Beet Kvass: A Deeply Cleansing Tonic
Jenny McGruther is a wife, mother and cooking instructor specializing in real and traditional foods. Her work has been featured on CNN, the Globe & Mail, the Atlantic, the Christian Science Monitor, Denver Post and WebMD. Click here to learn more.
Can you tell me what you are planning for the peppers? I have a bunch I don’t know what to do with.
After eating several in stirfries, stuffed and other yummy ways I decided to dry half and freeze half. Drying is usually best for chilies that have turned completely red, but since we have so many I figured I’d try line-drying them.
You take sturdy thread and a sturdy needle (we use an upholstery needle and thread) and knot the bottom, then you force the string through the thickest part of the peppers stem and hang the peppers outside or in a well-ventilated area. Interestingly, the green peppers are turning red as they dry.
The other batch of peppers we sliced in two, removed the seeds and membranes and froze. They’re not so great for stuffing after being frozen, but they’re great chopped up and added to slow cooker meals.