Peppers are a summertime staple at Full Belly Farm. The farmers add them to everything- omelets, salads, sandwiches- everything! We grow many different kinds of peppers- flamingo bell peppers, Jimmy Nardello frying peppers, Jalapeño peppers, Padron peppers, and Cayenne peppers. Each pepper can bring different flavors to your cooking.
Bell Peppers: Bell peppers provide an impressive number of nutrients- especially vitamins C and A. Bell peppers can be stored in the refrigerator for a few days -- but not too long. They can be grilled (and then if you want, you can remove the skin), chopped for stir fry, pickled, or roasted.
Jimmy Nardello Peppers: These heirloom peppers are also called sweet Italian frying peppers, great for frying, not really known for roasting. They cook quickly, sautéed in a bit of butter or oil and their flavor is amazing. They are especially good if you take time to split each pepper and remove the seeds and stem. Start them in a high heat in a heavy pan to get a bit of brown color on the skins, then cover them and lower the heat.
Jalapeño Peppers: These peppers pack a punch! Be sure to be careful with your hands -- keep them away from your eyes and mouth while chopping these peppers. They add a great spice to just about anything -- we add one or two to our summer peach salsa!
Padron Peppers: Padron peppers add great flavor to anything you cook, but they are best know as an appetizer, served on their own. We often fry them in a pan with just a bit of olive oil until they are soft and eat them whole. Occasionally, one will be spicy though, so watch out!
Cayenne Peppers: These peppers can be dried on your counter top -- they will last for months. The seeds are the hottest part. If you cut them open, remove the seeds and dice the pods you will find that they are fairly mild -- you may even choose to add several ground up seeds to increase the spice level! As the peppers dry up, they will be easier to use if you soak them in a small amount of hot water before dicing them. You will have to adjust to your taste, but we have found that in a 4- or 5-quart pot of soup you can use 3 or 4 peppers.