Peppers
From black to purple to scarlet, from pointed to round to twisted, from tangy to hot to fruity, peppers display a stunning array of characteristics. Whether sweet or hot, a pepper will spark up almost any dish.

Storage
Place whole, unwashed peppers in a plastic bag, seal, and refrigerate for a week or more. Dry hot peppers by hanging a string of them in a dark, warm, nonhumid corner (not over the stove).

Handling
Rinse peppers just before use. For sweet peppers, cut around the stem with a small knife and lift out the core. Slice down the side to open it up and then cut out the inner membranes. When handling hot peppers, be sure not to touch your eyes or nose, and wash your hands well afterward. For milder dishes, cut out the heat-filled seeds and inner membranes and use just the flesh.

Bell peppers


Bell Peppers Lemonly Dressed and Cumin-esque
This versatile recipe will add just the right amount of color to any dish in need of some visual pizzazz. What’s more, the lemony cumin in the peppers will pizzazzify the flavors on your plate. Angelic Organics Kitchen (adapted from Recipes from a Kitchen Garden).
Serves 4

• 1/2 cup plus 1 tablespoon extra virgin olive oil, divided
• 2 red or purple bell peppers, thinly sliced
• 2 green or yellow bell peppers, thinly sliced
• 1/4 cup freshly squeezed lemon juice (about 1 large lemon)
• 2 tablespoons minced parsley
• 1 teaspoon ground cumin
• 1 teaspoon honey (optional)
• 1 clove garlic, minced (about 1/2 teaspoon) (optional)
• 1/4 cup finely chopped scallions or red onion
• 1/2 teaspoon salt
• freshly ground black pepper

1. Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add the peppers; sauté, stirring until slightly soft, about 3 minutes. Let cool.

2. Combine the remaining oil, lemon juice, parsley, cumin, honey, and garlic in a large jar. With the lid tightly screwed on, shake the jar vigorously until the oil and vinegar have combined and thickened.

3. Toss the peppers and scallions or red onion with the vinaigrette in a large bowl; add the salt and season with pepper to taste. Cover; refrigerate for 1 hour.

Roasted Red Pepper Soup
Served hot or cold, this soup is packed with a savory-sweet roasted pepper flavor that might have you skipping the main course and opting for a second bowl of soup instead. It’s preferable to use homemade roasted red bell peppers in this soup; to make your own, see the recipe for Roasted Bell Peppers above.
Serves 4 to 6

• 3 tablespoons butter
• 1 medium onion, chopped (about 1/2 cup)
• 1 small potato, quartered
• 2 to 3 cloves garlic, minced (1 to 1 1/2 teaspoons)
• 1 bay leaf
• 1 tablespoon fresh oregano or thyme, or 1/2 tablespoon dried, plus more for garnish
• 1 tablespoon tomato paste
• 4 large red bell peppers, roasted, skinned, chopped
• 2 teaspoons paprika
• 1 teaspoon salt
• 4 cups vegetable or chicken stock or water
• 1 tablespoon balsamic vinegar or more to taste
• freshly ground black pepper
• salt
• freshly grated Parmesan cheese croutons (optional)

1. Melt the butter in a soup pot over medium-high heat. Add the onion, potato, garlic, bay leaf, and herbs; sauté until potato and onion begin to brown, 8 to 10 minutes. Add the tomato paste and cook for 1 minute. Add the roasted peppers, paprika, and 1 teaspoon salt; cook for 30 seconds.

2. Pour in stock or water and scrape up any of the flavorful caramelized pieces stuck to the bottom of the pot. Bring the soup to a boil, then lower heat to a gentle simmer; cook, partially covered, for 30 minutes.

3. Purée soup in a blender or food processor or run it through a food mill. Return it to the pot and heat until warmed through. Add the balsamic vinegar and a few grindings of fresh black pepper. Taste; add salt if desired.

4. Garnish each serving with some Parmesan, a little fresh herb, and croutons if desired.


The above information is excerpted from Farmer John’s Cookbook: The Real Dirt On Vegetables: Seasonal Recipes and Stories from a Community Supported Farm by Farmer John Peterson & Angelic Organics (Gibbs Smith Publisher). Available at bookstores. Additional recipes, charts, signed copies of this book, and quantity discounts available at www.AngelicOrganics.com.


Harissa (hot pepper sauce)

Harissa is hot pepper sauce from North Africa.
From Vegetarian Recipes From Around the World

• 8 oz. fresh hot chilies
• 1/2 teaspoon yellow asafoetida powder (or garlic to your taste)
• 1 tsp. ground caraway seeds
• 1 ts[Cp. salt
• 1 1/2 tsp. fresh ground pepper
• 1 1/2 tsp. ground cumin
• 1 tsp. ground coriander

Place the chilies in a processor and chop until coarsely ground.
Add the other ingredients (except oil) and process until smooth.

Easy Vegan Jalapeno Poppers
Recipe from Tofutti

• 12 jalapeno peppers, sliced in half lengthwise, tops and seeds removed
• 8 ounces Tofutti Better Than Cream Cheese vegan cream cheese
• 1 cup soy milk
• 1 cup flour
• 1 cup bread crumbs
• oil for frying

1. Fill the jalapeno peppers with the Tofutti Better Than Cream Cheese.
2. Put the soy milk and the flour into two separate bowls.
3. Dip the stuffed jalapenos into the soy milk and then into the flour, making sure that they are well-coated.
4. Allow the coated jalapenos to dry for about 10 minutes.
5. Dip the jalapenos into the soy milk again and roll them through the breadcrumbs. Allow them to dry then repeat the process to ensure that the entire surface of each jalapeño is coated.
6. In a large skillet or deep fryer, heat the oil. Deep fry the jalapenos for about 3 minutes or until golden brown then transfer them to paper towels to drain.