Posts Tagged With: sweet peppers

Pick a Peck of Late Season Peppers

I hope all of your gardens have produced well this year. As I finally close up ours today ( the 4th of Nov.) It seems that I again have learned so much and have had so little time to write about it. We even won some unexpected prizes from the garden this year and that always makes a person feel good when the children are the winners.

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Grand Champion and First Place Winner Black Beauty Green Beans grown by Christopher Powers with help from his brother Cody Powers.

So I learned my first lesson of the season if you like what you grew last year and it did well don’t change seeds just for the sake of change. I have written about my testing seeds from the Seed Savers Exchange before and was really impressed with the green beans we grew and actually saved a few seeds to replant. I replanted the Black Beauty  green bean seeds again this spring and was overjoyed at the results but I was short a row of seeds and just picked up any old bush green beans at the store…. Big Mistake! By the time the local 4-H and county fairs were happening  I had 3/4 of a row of the most beautiful green beans next to a row of the most bug eaten, wilted and stringy beans you have ever seen. So Christopher and I picked the heirloom beans from The Seed Saver Exchange  and took them to the fair. Not expecting much, Christopher surprised us all when his green beans ended up Grand Champion over all the vegetable entries at the fair and First Place in horticulture this year.Lesson learned and I will be ordering more Black Beauty green bean seeds next year.

The Next lesson I learned this year is  that the Cabbage Moth is hard to stop if you don’t cover you crops soon enough. I lost every darn cabbage this year to the moths and I actually used row covers. I was lazy, I admit it, I just left those little sprouts uncovered for about a week and I got them from a feed store that had them outside before covering them. So what did I find about two weeks later when I was out looking over the plants…a  slimy mess all over my destroyed cabbage… and the Cabbage Worms loved my Brussel Sprouts also. So the rabbits got the remains of what was left in the row of cabbages this year! I will pass on cabbage next year, the corn we tried out preformed our expectations and I will be ready next year to freeze some.

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fresh garden garlic adds a deeper rich flavor.

The other lesson I learned was I love to grow garlic and found a wonderful spot under the roof eve of our house that is dry enough and warm enough for green onions, garlic and many herbs. So I am replanting lots more garlic this fall for the summer crop. I also amended this raised bed with a mixture of bunny droppings and wood shavings and everything went wild. One volunteer Water Mellon seed took root in the garden and I ended up with 5 water melons and a 8 foot long vine that covered everything but the garlic and my Sage. So next year I hope to have a huge herb garden for dry and fresh cooking with my garlic and onions.

The thing I have enjoyed the most this year is the second crop of peppers I just harvested and the second bloom of my Irises. I am not sure what happened to these plants but both seemed to be happy to deliver a double gift of their bounty this fall. So this morning when I heard the weather would bring freezing temperatures I covered the flowers and collected the peppers knowing that this is first sign that winter is here.

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the bloom of a yellow Iris on the 4th of Nov. 2016.

 

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Over flowing peck basket of small but usable green peppers Nov 4th 2016.

I am kind of sad to see the garden finally go. Tom and I have already cleared much of the dead stalks and plants from the garden so cleaning up will be easy.Mulching with more bunny droppings and wood shavings will happen and I will put the garden to sleep.

So do any of you have any great way to serve up small peppers? If you have any interesting ideas on how to use these up let me know if the comments below I am thinking of stuffing them like poppers… cheese, bread crumbs,garlic and baking them… what do you think?

 

Categories: Back yard garden, cheese, container garden, cooking, Fairs and Festivals, flowers, gardening, peppers, Uncategorized | Tags: , , , , , , | 2 Comments

West Virginia regional food favorite “Oliverio Italian Style Peppers”.

I love eating fresh home cooked food and I love even more being able to cook with things that are products of West Virginia. I am sure that all of you have the same feeling about food items from your home towns or places that you have traveled to over the years. Some times you just can not find a good replacement for a locally grown and packaged regional food and that is how most north Central West Virginia feels about these peppers. The peppers are one of my families favorite cooking staples. They are a wonderful mixture of traditional green and red bell peppers cooked in a wonderful tomato and olive oil sauce. The peppers come in several verities from the Sweet Peppers to Red Hot.

Oliverio Peppers

Oliverio Peppers

Oliverio peppers are manufactured only few minutes from my town in Clarksburg, West Virginia. They can be bought at major chain grocery stores all around the mid-Atlantic area including Washington DC and areas like Cincinnati Ohio. They were the creation of Antoinette Oliverio in 1930 and the family did not release these fine peppers to the public until 1972. Then only on a small-scale to local shops. When the pepper took off the family expanded their business to include pizza and pasta sauces, and peppers in vinegar sauces. You can take a look at the their website here at Oliverio Italian Peppers

So with summer heat beating down on us( today is 92 and 80%) it is my favorite time of year to cook with the peppers. Almost any one you talk to in my home town has a favorite way to use the peppers. Today I am going to share just a couple of ideas with all of you and them let your taste buds do the rest.

First is my personal favorite and  my oldest sons also… Venison Steak with Oliverio Peppers.

I wish I had thought to photograph the last time I made this very easy and rather inexpensive way to  make deer steak that  falls off the fork tender.  Really I am not sure this even counts for cooking but it is so good.

Place 4  med thick deer steaks into a slow cooker with one jar of sweet or med hot Oliverio Peppers with 1/3 cup water. Cook sauce and steaks on med setting of slow cooker for 6 hours. Then steaks are moist tender from all the tomato sauce that is bubbling up around them. I serve the steak with a side of pasta or rice and end up eating it all mixed together on my plate. We make this often when I know I will be getting home late in the evening.

The other a Giovanni sandwich. A staple sandwich at almost any Mom and Pop restaurant in my area. This sandwich is really simple to make and we have made it may times at home. You need a loaf of  Texas toast, a hamburger or sausage patty, a slice of american cheese and a jar of Oliverio’s peppers. The resulting sandwich is  a little like a pizza burger but with a little more spicy bite if you use the hotter of the peppers.

 

The

Giovanni sandwich with out peppers, bread, hamburger patty, american cheese.

Giovanni sandwich with out peppers, bread, hamburger patty, american cheese.

Then what a great sandwich looks like with the red and green peppers.. A little on the hot side but so wonderful.

Giovanni Sandwich with med hot peppers

The uses are endless and I just wanted to share an idea with you. If you are not from my area but like the ideas above and you do home canning why not try to make a something like this from your home garden. If you are looking for a way to use up extra tomatoes or peppers this is one that is worth trying for.

Categories: cooking, gardening, Oliverio Peppers, regional food, steak with peppers, Uncategorized, Venison, venison, West Virginia | Tags: , , , , , , | 6 Comments

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