I can’t believe it but we had peppers still thriving well into October! We’ve been letting our jalapenos turn red most of the season so we had a myriad of red peppers left on the plants. Before we pulled the plants up for the season, we tried to harvest and make use of every single pepper possible. Since I don’t think our pigs would be a fan of hot jalapenos, I needed to think of something creative to do with these spicy guys. I immediately thought of hot sauce! Duh! But not just any hot sauce, the most amazing, most special hot sauce there is… Sriracha Hot Sauce. We love the heat, the flavor and the extra punch of sirracha. We put that ish on everything! Eggs, pizza, burgers, chilli… hell, I’d even have a sriracha birthday cake if I could. The only thing that’s better than sriracha itself is homemade sriracha, which turned out to be really easy to do.
I’m not gonna lie to you, friends. Sometimes I get in a canning rut. I look at a pile of peppers and think… this is boring. But I need to can. But I know I’m not going to want two gallons of pickled jalapenos. I mean, I love nachos and all but do I love them enough to make two gallons worth of jalapeno pepper toppings? Maybe for football Sunday. But we’re not sports people, per say. We don’t follow the sports balls. Maybe we could invite all of our friends over and have a nacho party. But 1) I don’t think we have enough friends to warrant a nacho party and 2) can adults even have a nacho party? Maybe if there’s an e-vite. That would be legit. But I digress. Basically, I don’t want a boring old pickled peppers canning recipe. If I’m going to slave over a hot stove for a few hours, it better be worth it. And lemme tell you friends, this here pickled peppers with shallots and thyme is worth it. And it sounds fancy.
Sorry that we haven’t been posting lately, friends! But if you’ve been following us on facebook or instagram, you know that we’ve been super busy in the garden (Dave calls it “the field” so it sounds cooler but I just think it makes him sound like a Baba O’Reily lyric. 10 points for The Who reference). Right now we’re knee deep in peppers, cucumbers, zucchini and bush beans. Here’s a look around the garden, a.k.a. the field, show you what we have going on and what we’re doing with our harvest.
It’s finally time to put all of our greenhouse starts into the ground and start direct sowing! We’ve been waiting and waiting and waiting for the weather to cooperate with us, but now that we finally have the garden tilled and the beds made, we’re ready to get into the garden.