tag: peppers

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A Stir-Fry Garden

Ruth Dobsevage, editor | November 9th, 20092 comments

You probably don't grow rice or ginger or make your own tofu, but you can grow a lot of veggies that are perfect for stir-frying.

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Farewell to the Summer Harvest Season--Fall is Here!

susan belsinger, contributor | October 19th, 2009

Gone are the bright blue skies of autumn, when one looks up through a dazzling palette of colored leaves against the sky. Lime green, bright yellow, golden, orange, red, mahogany, and brown leaves...

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Christmas Peppers

Txladybug, member | October 15th, 20091 comment

There are two important facts that you need to know about me: #1. I have a pale green thumb #2. I endure Texas weather, just northeast of Houston The reason my thumb is pale green is that...

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Whole Pickled Peppers

susan belsinger, contributor | October 9th, 2009

I have made good pickled peppers from Santa Fe Grande, Hungarian hot, red hot cherry, jalapeno, serrano and habanero chiles. Makes about 6 pints. Wash the peppers and cut the stems from the large...

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Peppers

cathycarr, member | September 2nd, 2009

I have many yellow, orange, and red peppers in my vegetable garden. I want to make salsa to can, the tomatoes are ripening very fast. My question is- How can I speed up the process of color change...

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Hot Hot Hot! Get Ready to Preserve the Chile Harvest

susan belsinger, contributor | August 14th, 2009

About midsummer, peppers mature and begin to ripen, and chiles become more pungent. Right now in my Maryland Zone 7 garden, my chiles are coming on strong and we are eating them morning, noon and night. Some of them are almost fiery hot, while some are crisp, slightly sweet with just a hint of heat, and full of flavor.

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Roasted Chile and Herb Sauce

susan belsinger, contributor | August 14th, 2009

This is a recipe using roasted chiles in a delicious South-of-the-Border green herb sauce. It has similarities to both pipián verde from Mexico and pesto from Italy, with a Southwestern touch. It is delicious on pasta, potatoes, squash, fresh sliced tomatoes, or with grilled chicken and fish, on sandwiches and wraps.

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Extend Your Gardening Season Beyond Frost by Growing Produce that Keeps

Ruth Dobsevage, editor | June 26th, 20092 comments

If you grow winter squash, pumpkins, potatoes, garlic, and hot peppers, you effectively extend your gardening season well into the fall and winter.

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Brooklyn Rooftop Container Garden

bucolicbushwick, member | June 17th, 2009

This is my rooftop container garden in Brooklyn, NY. Right now I'm growing broccoli, eggplant, peppers and tomatoes.

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Turkish Stuffed Peppers

KitchenGardener Magazine, archive | March 7th, 2009

A robust Middle Eastern mixture of rice, dried apricots, currants, and nuts seasoned with aromatics is packed into a colorful assortment of peppers.

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Video: When Are My Peppers Ready to Pick?

Vegetable Gardener, editor | September 10th, 2008

The first thing a gardener needs to know about peppers is that they all start off green.

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Stuffed Vegetables

KitchenGardener Magazine, archive | August 7th, 2008

Savory fillings turn garden produce into something spectacular. And the basic technique for making stuffed onions, tomatores, peppers, and squash is surprisingly straightforward.

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Pickled Pepper Relish

KitchenGardener Magazine, archive | August 6th, 2008

Green, yellow, and red peppers along with chipotle chilies and red onion make up this relish.

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Creamy Red Pepper Grits

KitchenGardener Magazine, archive | August 6th, 2008

A red pepper purée with some cream and Parmesan cheese gives grits elegance and appeal you never dreamed possible.

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Zucchini with Roasted Peppers, Corn, and Cream (Calabacitas con Crema)

KitchenGardener Magazine, archive | August 6th, 2008

Roasted poblano chiles and cream—one of the showstoppers of Mexican cuisine—welcomes zucchini and corn into the classic mix. As is, it’s an unbeatable taco filling; with grilled or broiled chicken, the combination becomes an unforgettable main dish.

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