Farmers Market Love
August 14, 2007 By 2 Comments
Reviving Traditional Foods
Learn to Cook Real Food

The Thing About Blueberries . . . is that they don't grind their Harleys over the hot desert tarmac, … [read more]

Confused about grains? You're not alone! It seems that everyone is telling you - to either get … [read more]

I love my immersion blender. No, really. I love my immersion blender. You see, broth … [read more]
for real food lovers
for real food lovers
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.