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Pickled Wenk’s Yellow hot (left), pickled pepperoncini (right)
As anyone who has read this blog for any length of time knows, this is a household that loves all things peppers. From growing our own paprika and cayenne to roasting green chilies for use all winter, to making our own hot sauce, to freezing chopped ripe bell peppers that we use all year, we can’t get enough of these wonderful members of the nightshade family. Read the rest of this entry »
This wonderful and simple recipe was sent to me by my friend Lauri. It’s originally from Ortega, and calls for their 4 oz canned chilies. Since I roast and freeze my own chilies, I just use those. This makes a great breakfast (the leftovers are great for work the next day), and we’ve been known to have it for dinner when we are awash in eggs or in a hurry. Prep time is really fast, and its on the table in less than an hour. It’s also a great change of pace from the “all things turkey” after the Thanksgiving week-long leftover fest. Read the rest of this entry »
I’m a bit of a chilihead. Living in Southwest Colorado for 10 years, (not to mention southern California for a while when I was a kid, and traveling in Mexico for 9 months in my 20’s) has given me a serious appreciation for a well-balanced bowl of red. Read the rest of this entry »
My habit of late is to get up around 7:30 am, make a cup of tea, check email and Facebook, and read any interesting blogs. This morning, I saw a recipe for grape chili-pepper jelly. I wasn’t interested, both because I think grape jelly is mostly for people under the age of 10, and more importantly, I didn’t have any grapes.
Some of these dried chilies are well past their expiration date, but how do you tell, really?
What I do have is loads of apples. I’ve made apple-plum sauce, apple sauce, apple butter, and a lot of apple crisp. But still the apples keep coming. We picked the last of the tree just before our first really hard frost a few days ago. Read the rest of this entry »
MilesAwayFarm
Miles Away Farm Blog 