Driftless
organics
PEPPERS
Good Stuff to Know:
We grow LOTS of different types of peppers, each with their own set of unique characteristics.
Storage Tips
Peppers will store for a surprisingly long time (a couple of weeks) in the crisper drawer of your fridge.
We grow LOTS of different types of peppers, each with their own set of unique characteristics.
Storage Tips
Peppers will store for a surprisingly long time (a couple of weeks) in the crisper drawer of your fridge.
RECIPES
Cooking &
Eating Tips
Sweet Italian peppers are some of the best peppers around. They have a lot of the same quialities of a bell pepper and sometimes even taste better.
When you are cooking with hot peppers like jalapenos or even the Budapest Banana, it is a good idea to wear gloves or at the very least, wash your hands after chopping.
Eating Tips
Sweet Italian peppers are some of the best peppers around. They have a lot of the same quialities of a bell pepper and sometimes even taste better.
When you are cooking with hot peppers like jalapenos or even the Budapest Banana, it is a good idea to wear gloves or at the very least, wash your hands after chopping.
Zucchini & Pepper Frittata
6 eggs
2 Tbsp. butter
2 fajita peppers
1 medium zucchini
1 medium sweet onion, sliced
2 cloves fresh garlic, minced
1 Tbsp. fresh thyme, chopped
salt & pepper to taste
1/2 cup feta cheese. crumbled (optional)
Lightly beat eggs in a bowl with salt & pepper to taste. Set aside. Turn on broiler & set a rack about 4” below.
De-seed peppers & slice thinly lengthwise. Cut zucchini in half lengthwise & slice into long strips on the bias. Heat 1Tbsp. of butter in a 10” cast iron/oven proof skillet. When butter is foamy, add peppers, zucchini, & onions & saute over medium-high heat, stirring frequently, until softened & starting to brown. Add garlic, thyme, salt & pepper to taste & stir a few more times. Add remaining 1 Tbsp. of butter & once it’s melted, add eggs all at once, swirling to coat pan evenly if necessary. Turn heat to low, sprinkle feta over the top, & cook until sides are just starting to set. Put pan in broiler for 1-2 minutes, until top is lightly browned & eggs are set. Serve immediately or at room temperature. Serves 3-4.
______________________________
Chile Rellenos
4-5 poblano peppers
1 small onion, thinly sliced
4 oz. Monterey jack or queso blanco cheese, cut into long sticks
sauce:
5 roma tomatoes
1 medium onion
4 cloves garlic
1 jalapeno, seeds removed (optional)
1 tsp. marjoram
1/8 tsp. ground cloves
pinch of sugar & salt
2 Tbsp. oil
1 c. chicken broth
Roast poblanos, either over gas burners or in the broiler, turning, until skin is blistered & blackened all over. Place in a bowl with a lid & set aside for 10 minutes to steam and cool. Remove blackened skin under cool running water. Make a slit down half of each chile, starting at the stem end. Carefully remove seeds (you may want to wear gloves to prevent chile-burn) & stuff each pepper with 1/4 of the cheese & sliced onions. You can close the opening with a toothpick if you wish.
Meanwhile, make the sauce: Combine all ingredients except the oil and broth in a blender & blend until smooth. Heat oil in a medium skillet & add sauce. Simmer over medium heat for about 10 minutes, stirring occasionally. Add broth & simmer for another 10 minutes or so.
At this point you can leave chiles as is & simmer them in the sauce until cheese is melted. Serve with warmed corn tortillas.
6 eggs
2 Tbsp. butter
2 fajita peppers
1 medium zucchini
1 medium sweet onion, sliced
2 cloves fresh garlic, minced
1 Tbsp. fresh thyme, chopped
salt & pepper to taste
1/2 cup feta cheese. crumbled (optional)
Lightly beat eggs in a bowl with salt & pepper to taste. Set aside. Turn on broiler & set a rack about 4” below.
De-seed peppers & slice thinly lengthwise. Cut zucchini in half lengthwise & slice into long strips on the bias. Heat 1Tbsp. of butter in a 10” cast iron/oven proof skillet. When butter is foamy, add peppers, zucchini, & onions & saute over medium-high heat, stirring frequently, until softened & starting to brown. Add garlic, thyme, salt & pepper to taste & stir a few more times. Add remaining 1 Tbsp. of butter & once it’s melted, add eggs all at once, swirling to coat pan evenly if necessary. Turn heat to low, sprinkle feta over the top, & cook until sides are just starting to set. Put pan in broiler for 1-2 minutes, until top is lightly browned & eggs are set. Serve immediately or at room temperature. Serves 3-4.
______________________________
Chile Rellenos
4-5 poblano peppers
1 small onion, thinly sliced
4 oz. Monterey jack or queso blanco cheese, cut into long sticks
sauce:
5 roma tomatoes
1 medium onion
4 cloves garlic
1 jalapeno, seeds removed (optional)
1 tsp. marjoram
1/8 tsp. ground cloves
pinch of sugar & salt
2 Tbsp. oil
1 c. chicken broth
Roast poblanos, either over gas burners or in the broiler, turning, until skin is blistered & blackened all over. Place in a bowl with a lid & set aside for 10 minutes to steam and cool. Remove blackened skin under cool running water. Make a slit down half of each chile, starting at the stem end. Carefully remove seeds (you may want to wear gloves to prevent chile-burn) & stuff each pepper with 1/4 of the cheese & sliced onions. You can close the opening with a toothpick if you wish.
Meanwhile, make the sauce: Combine all ingredients except the oil and broth in a blender & blend until smooth. Heat oil in a medium skillet & add sauce. Simmer over medium heat for about 10 minutes, stirring occasionally. Add broth & simmer for another 10 minutes or so.
At this point you can leave chiles as is & simmer them in the sauce until cheese is melted. Serve with warmed corn tortillas.
 |
 |
Hot Banana Pepper - mildly spicy; great for fajitas or chili.
Driftless Organics
50561 County Road B Soldiers Grove WI 54655
608 624 3735
mike.lind@driftlessorganics.com
50561 County Road B Soldiers Grove WI 54655
608 624 3735
mike.lind@driftlessorganics.com
Sweet Mini - a great single-serve sweet pepper. They come in three colors: red, orange and yellow.
Yellow Bull Horn- an sweet Italian frying type that we are trialing this year. Very sweet!
Red Bull Horn- an sweet Italian frying type that we love to grow (and eat!)
Sweet
Spicy
Pimiento - a sweet pepper great for stuffing full of cheese and grilling!
Red Bell - The classic sweet pepper.
Poblano - Poblanos can range from slightly spicy to quite spicy. When dried, they are know as ancho peppers.