peppers

A friend of ours in New Mexico, Colin Dyck, is a potter and culinary wizard – he’s shared an excellent recipe for fermented hot sauce that, as it turns out, is a great accompaniment to our South Dakota winters. If you are in the market for a quality crock for all your fermenting adventures, we highly recommend Colin’s work – he’s makes beautiful cocks of various sizes and he ships.

Despite a variable success rate, we really like to grow peppers. This year (2015), we are growing 10 different varieties of hot and sweet peppers. Here is a bit more about a few of the different types of peppers we grow.
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Jimmy Nardello

Don’t let their looks fool you. Bright red and fierce, these are actually a delightful sweet-savory pepper. Great for frying, roasting or grilling. Officially called the Jimmy Nardello Sweet Italian Frying Pepper, this variety is listed in the US Ark of Taste at Slow Food, the vegetable version of the endangered species list.

 

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Shishitos

Deborah Madison has a great write up on shishitos here. We prepare them just like she does, because she’s brilliant –

“Heat a little olive oil in a wide sauté pan until it’s good and hot but not, of course, smoking. Add the peppers and cook them over high heat, tossing and turning them frequently, until they blister. It takes about 10 minutes or possibly longer for a pan full of peppers. When they’re done, add some sea salt and toss again. Some like a squeeze of fresh lemon, too. Slide them into a bowl and serve them hot. Pick them up by the stem end and eat the whole thing — minus the stem, that is.” from Summer’s Best New Bite, Deborah Madison.

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Jalapenos

Hot Pepper Noodles, a quick Thai rice noodles dish from Bon Apetit.

 

 

 

 

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