Tag Archive for: ‘peppers’
Ready to Plant?

I’m hot to start my organic garden but I can’t decide what to plant.  So many good vegetable and so little time and space.  The following are 10 easy vegetables and when to plant them

10 Easy Vegetables from Lowe’s Creative Ideas magizine

  1. Beans – so the seed directly in late spring once the ground has warmed to around 70 deg.  Provide support for the plants to grow up or just let them trail down from a raised bed or flower box.
  2. Beets:  Plant the seed in the spring or late summer while it is still cool.  Havest before the beets get thick and woody
  3. Carrots:  Sow the little bitty seeds in the spring or late summer like the beets.  Till or turn your soil deeply and amend with peat or spagnum moss and sand to allow for good drainage and a easy growing space for the carrots, which are of course just a big root.  A tip in planting is to mix a table spoon of sand into your carrot seeds to help space them when planting.  I hate to thin fresh little growths.  It seems like a waste.
  4. Leaf Lettuce:  Plant the seed or starts in the cool spring.  Harvet before the weather turns hot to have the most tender lettuce.  Protect from rabbits and chipmunks.
  5. Onions:  Plant onion starts just about any time.  Harvest when the foliage begins to yellow.  Dry them out for a week before storing.
  6. Peppers:  Plant after the last danger of frost.  Support the plants by staking or with cages as you do tomatoes.  Banana peppers are the earliest to pick.  Bell peppers are later.
  7. Radishes:  Some radishes are ready to pick in 20 days.  Sow the seeds directly in the spring or fall and thin tight groups.
  8. Spinach:  Plant in the spring or fall and harvest before the heat of summer or the first frost.
  9. Tomatoes: Plant as soon as the fear of frost has passed or plant starts when the ground has warmed to 70 degrees.  Stake or cage the plants to keep the fruit off the ground and water consistently to prevent cracked fruit.  Mulch to prevent soil-borne diseases from splash up on the foliage.
  10. Zucchini:  Sow seeds in late spring.  The plant needs lots of sun and room to grow.  Harvest while the skin is still shiny.

Stuffed Jalapeno Pepper Poppers

Stuffed Jalapeno Pepper hors d’ouvres.  These meet all the qualifications of a great hors d’ouvre, starter, or appetizer.  They can be eaten with your hands in one or two small bites, they aren’t too messy and they are very good.  In fact, the spiciness stimulates the appetite.  Don’t worry too much about the heat of the pepper.  Capsaicin, the active chemical that causes the the “fire”, is reduced when cooked.

You’ve heard me talk about all the good food we eat when we visit our Alabama relatives.  Well, that inspired me to ask Brent if I could release his stuffed jalapeno pepper recipe to the world and he graciously said yes.

I’m going to have a separate post for Brent’s recipe, but in this blog I’m going to talk about the different variations and components you can use to create great poppers.


The Cut-

the peppers can be cut in a varitiey of ways.  I’m going to post some pictures below to show some of those great ideas from top cut, half cut, lengthwise cut, cut and capped, end cut to side sliced.




As you can see, there are also many ways to cook them and many things to stuff them with

Ways to cook –

After market devices like the holders shown in the pictures above allow the peppers to be grilled, baked and broiled.  You can also deep fry the little buggers, breaded or not. If your stuffing is just cheese all you have to do is cook the peppers until the cheese melts or gets crusty.  If you use meat, you should either partially precook the meat or cook the peppers until the meat is done.

Ways to stuff them-

Peppers can be stuffed with hard cheese, soft cheese, rice, sausage, quinoa or a mixture of any of those.  I sometimes cut cheddar cheese into long square pieces just large enough to push up into the bottom of a pepper when the end is cut off.  Brent cuts his peppers in half lengthwise then stuffs each half with a cream cheese mixture and finishes by wrapping them in bacon.

To wrap or not to wrap –

Many people like to add flavor and texture to the peppers by either coating them or wrapping them.  The most popular wrap is with bacon.  The coatings could be egg wash then dredged in  flour and bread crumbs or other things like grated hard cheese and cornmeal.





When you are cleaning the peppers, ALWAYS, DID YOU READ THAT, ALWAYS, WEAR GLOVES.  You may not write to thank me if you follow my caution, but you will most definitely think of me if you don’t and then either rub your eyes or use the bathroom.  Don’t laugh, it is hard to explain that your “junk” is on fire and you need help putting it out because when you touch it with your pepper hands, it just gets worse.


Look for the recipes I’ll be posting in the near future, or better yet, please send me some of your own.  Thanks again to Brent for his inspiration and great recipe variation – Jughandle




Freezer Items to Keep on Hand 11-14

These are items to stock in the freezer. Most will keep 6 months to a year or more and are a great source of last minute meals or an add-on to a meal in progress.

Freezer Items to Stock 11-14

1. orange juice concentrate
2. corn
3. green beans
4. spinach
5. peas
6. mixed vegetables
7. ground beef
8. chicken breasts
9. shrimp
10. dinner rolls or bread
11. ice cream
12. pie crust
13. nuts
14. peppers


11. ice cream – this kind of speaks for itself.  Ice cream is very high in fat and sugar and we all know what that leads to.  I don’t recommend stocking the freezer with this item.

12. pie crust – now pre-made frozen pie crust can come in hand for many legitimate needs.  A crust can be one of the most time consuming things to make when making a quiche or other savory crusted dish.

13. nuts – all kinds of raw nuts store best when kept in the freezer.  As with everything else, try to avoid freezer burn by removing all the air from the package before freezing.

14. peppers –  peppers of all kinds store will in the freezer.  It is time consuming to blanch and cut up or roast and clean peppers for a dish.  This can be done on a slow day and frozen to be used when time is short.

That’s it Farmers, hope you can benefit from the lessons on pantry items.  Let’s start cooking. – jug