News & Views:  Peppers, Hot (Out of Season) 

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We will be at farmers’ markets Tuesday afternoon in Princeton and LaSalle. We have lots of watermelons and tomatoes. We also have blackberries, raspberries, sweet and hot peppers, eggplants, potatoes, garlic, onions, cucumbers, zucchini, winter squash and jam. Both markets open at 3:00.


We will be at Princeton Farmers’ Market on Tuesday afternoon. We have plenty of watermelon, blackberries, delicata squash, and tomatoes. We’ll bring what might be the last few blueberries of the season. We also expect to have peppers (ripe, green, and hot varieties), eggplant, potatoes, onions, garlic, basil, cilantro, zucchini, cucumbers, kale and chard. Market runs from 3:00 to 5:30.


We will be at Peoria and Princeton Farmers’ markets on Saturday. The seedless watermelon are finally ready. We’ll also bring watermelon with seeds, muskmelon, red raspberries, blackberries, and a few blueberries. For vegetables, we have lots of tomatoes, hot and sweet peppers (green and ripe), potatoes, eggplant, cucumbers, zucchini, onions, garlic, kale, and chard. For herbs we’ll bring basil and cilantro. Plow Creek Bakery will provide their usual great variety of baked goods. Peoria market opens at 8:00 and Princeton at 8:30.


Saturday is our second to last market for the year in Princeton. We still have lots of tomatoes (green and ripe), peppers (sweet - green and ripe & hot varieties), potatoes, chestnuts, and winter squash (sweet dumpling and butternut.) The lettuce and green onions love the cooler weather and are plentiful. We also have some spinach, cilantro, kale, chard, sweet potatoes, and turnips. We’ll bring our honey and raspberry jam, but the raspberries are done for the season. Plow Creek Bakery will also have their fine baked goods available. Market opens at 8:30; we usually leave about 1:00.


It may start out chilly for Princeton Farmers’ Market on Saturday, but we’ll be there with plenty of fine produce. We took in most of the basil. Time to make pesto. We have a good supply of green tomatoes. They are good fried, in green salsa (salsa verde), mince meat pie, green tomato pie, and relish. There are lots of green peppers. They freeze well. Just remove the seeds and cut them to how you would use them and freeze. We enjoy pepper steak all winter. We also have sweet ripe peppers and hot peppers: jalapenos and habaneros. Other abundant items include chestnuts, winter squash (sweet dumpling and butternut - which makes the best pumpkin pie), lettuce, and potatoes. We’ll also bring sweet potatoes, ripe tomatoes, cilantro, chard, turnips, radishes, green onions, kale, garlic, and the last of the red raspberries. We have honey from our farm and jam from our raspberries. Plow Creek Bakery will also have a good selection. Market runs from 8:30 until 1:00 and will continue every Saturday in October.


A freeze is expected soon, so we’ve been harvesting sensitive crops. We have a large quantity of green bell peppers, green jalapeño peppers, and green tomatoes. That means it’s time for Green Tomato Salsa Ingredients: 5 cups chopped green tomatoes 2 cups seeded, chopped green jalapeño peppers 4 cups chopped onions 1 cup bottled lime (or lemon) juice 6 cloves garlic, finely chopped 1/4 cup chopped cilantro (optional) 1 tablespoon ground cumin (optional) 3 tablespoons dried oregano leaves (optional) up to 1 tablespoon salt according to taste 1 teaspoon black pepper (fresh ground is better) Combine all ingredients in a large saucepan and stir frequently over high heat until mixture begins to boil, then reduce heat and simmer for 2O minutes, stirring occasionally. Ladle hot into clean, hot pint jars, leaving ½-inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened, clean paper towel; apply two-piece metal canning lids. Process in a boiling water canner for 15 minutes. For a milder salsa substitute green bell or other mild peppers for some of the jalapeños. For a hotter salsa, substitute habanero peppers for some of the jalapeños. Yields about 5 pints. I sometime triple the recipe. You may purchase the green tomatoes, green jalapeño peppers, and garlic from us at Princeton Farmers’ Market or order for on farm pickup. (adapted from National Center for Home Food Preservation page: http://nchfp.uga.edu/how/can_salsa/tomatillo_green_salsa.html) We also have plenty of ripe canning tomatoes and red jalapeños if you wish to make tomato salsa. A good simple recipe is at http://nchfp.uga.edu/how/can_salsa/chile_salsa.html I don’t bother to remove the tomato skins.

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