This past weekend I had the pleasure to pick the "last" of my partner's garden. We left a few plants standing so we could gather more ripe peppers before the frost. At the end of the day we harvested all our jalapeno and serrano peppers and pulled the plants. We gathered the ripe portuguese, anaheim, habanero, poblano, and bell peppers but left the plants because of how many fruit were so close to being ripe.
I was really worried earlier this season that we wouldn't have anything from this garden. We really had some trouble with tomatoes earlier this season, and the peppers were slow to bloom. Thankfully North Carolina has a really long growing season, with distinct seasons to actually grow various fruits and vegetables.
C and I spent Saturday afternoon at his parents pickling the jalapenos, serranos, and green portugeuse peppers. I think we came out nicely with just over a dozen or so pints of peppers. I am super excited and can't wait to break into them.
With the left over fresh peppers, most of which I'm trying to free myself of, we are trying to consume daily. Many new pepper recipes ahead!
Baked Jalapeno Poppers
dozen jalapenos sliced in half and seeded
1/2 -3/4 box of cream cheese
1 cup shredded mozzarella or chedder
1 tsp cumin powder
1 tsp cracked pepper
1 tsp paprika
1/2 cup flour
2 eggs beaten
1 cup panko bread crumbs
Mix cream cheese with shredded cheese and spices. Fill jalapeno halves with cheese. Dust peppers with flour then dip in egg then in panko bread crumbs. Line up peppers on a lightly oiled cookie sheet and bake at 350 degree Fahrenheit for 30 minutes or until golden brown.
Serve hot and maybe with some ranch dressing.