Peck of Peppers {Finer Things Friday}

Twelve tomato plants and not one good tomato this year.  None!  But take a look at this.

Just a portion of this week’s pepper harvest.  I see lots of chili, fajitas, bacon-wrapped jalapenos, chicken fajita soup, and lots of other spicy good cookin’ in my near future!  Now I only need to buy some gloves so I can chop ‘em all up for the freezer!

What Finer Things are you celebrating this week?  Link up and let us know! (Also, if you can tell me about those long yellow peppers… banana? I don’t know what to do with those.)


  • Share This Post on Facebook
  • Email this Post
  • Share this Post on Twitter
This post may contain affiliate links. Read my disclosure policy here.

Comments

  1. I see a lot of jalapeno peppers in your future. ;-)

  2. wow, that’s a lot of peppers, Amy. You could always freeze the extra chopped in a food processor so you don’t have to touch, maybe make chile rellenos. I forgot to tell u a couple of weeks ago, my son ended up with strep, thnx for asking.

  3. Hi Amy.
    I am sharing 3 things this week:

    1. 6 Tips for Healthy Eating on a Budget
    2. A great recipe for Easy MYO Chicken Nuggets that are dairy and egg free w/ a gluten free option. They are so easy and yummy.
    3. A story of Natural Autism Healing that includes a Monster (but no, it’s not about Halloween :-).)

    About the peppers, you can just chop them and put them in bags in the freezer. I do that w/ all of my peppers. Kind of like I did with tomatoes or herbs. Here’s a link to my site where you can see the kind of bags and clips that I use. Peppers don’t need to be blanched before freezing. And you can put them in any dish. Depending on how spicy they are will determine what dish you put them in.

    Here’s the link: http://wholenewmom.com/recipes/the-easiest-way-to-preserve-tomatoes/

    Hope that helps!

  4. We had tons of peppers this year! I did get enough tomatoes to make one batch of salsa, but had to buy seconds at the farmer’s market to make a second batch. I stashed piles of peppers in the freezer, too.

    Are your yellow peppers Biscayne maybe? My mom grew them once, and they were a sweet variety. I think we used them in stir fry.

  5. Debbie Jennings says:

    If the yellow peppers are bananas (not hot), you can always pickle them. I slice mine like you would the Jalapenos and pickle them. I eat them on sandwiches and such. They are a lot like pickles. I love them! Ours didn’t make that well this year.

    You did a good job on the peppers.

    • Hmmm, I’ve never pickled peppers before. Honestly, I didn’t do much of anything for the peppers. Tried to remember to water them, is all. ;)

  6. I love to use banana peppers in my spaghetti sauce instead of bell peppers. They don’t give the slightly bitter taste that bell peppers do after freezing the sauce. I chopped up the rest that I didn’t use for my sauce to use later this winter to make more sauce or for other recipes.

  7. We’re pulling the last of our garden harvest now that we’ve had some frost. Not sure what to do with green tomatoes, other than letting them ripen on the window sill.

    Thanks for hosting FTF!

    Jane at frugalfineliving.com
    Join us on Facebook!

Trackbacks

  1. [...] at The 21st Century Housewife, The Finer Things in Life, and Fingerprints on the [...]

  2. [...] A Glimpse Inside, Beyond The Picket Fence, Somewhat Simple, L Bratina, Momnivore’s Dilemma, The Finer Things in Life, and The 21st Century [...]

  3. [...] Crochet Blog, I Heart Naptime, Natural Family Awareness, A Southern Fairytale, A Glimpse Inside, The Finer Things in Life, and The Saturday Evening Pot. Join us for Gratituesday at Heavenly [...]

Leave a Comment

*

Disclosure Policy | Copyright © 2008–2014 | Site Design by New Season Design


Blogger Network