Tag Archives: Hot Peppers

Jupiter Ridge 2020 CSA | Week 14

Greetings CSA Members! We probably sound like a broken record at this point, but it really does seem like summer doesn’t want to let go. With highs in the 80’s this past week during the peak of fall colors, it’s been a pretty surreal autumn thus far…but we’re far from complaining about it!

That said, we’ve still got quite a few summer veggies for you. Our tomatoes have yet to shut down, plus we have plenty cold-picked green tomatoes ripening up in our storage that are helping our hot weather crops go the extra mile…I don’t think we’ve ever had this much abundance of tomatoes this late in the season!

Still, we’re pretty happy about it for the sake of our CSA members! After this week, with lows dipping back toward the lower 30’s and freezing, it’s more than likely that we’re seeing that last of summer this week and next.

Without further ado, this week’s box will contain:

  • Cherry tomatoes
  • Tomatoes
  • Mushrooms (Shiitake or oyster, but most likely shiitake!)
  • Potatoes
  • Small/Medium green cabbage
  • Sweet peppers
  • Rainbow hot pepper blend!
  • Shallot
  • Onion
  • Garlic
Cherokee Green Tomatoes | Jupiter Ridge Farm
Cherokee Green Tomatoes.

While our cherry tomatoes continue to be picked fresh (and are still bursting with flavor!), a heads up that because of the cooler seasonal conditions, our slicer tomatoes may not be as flavorful as they usually are during the summer! I personally can’t tell the difference, while many others out there can and do. That said, you may enjoy these more as cooked tomatoes, but again, everyone is different.

So Many Hot Peppers! And What to Do With Them

This week you’ll notice that we’ll be unloading quite a few hot peppers on you! Some of you spicy hot food lovers will be thinking “bring it on!” While maybe some of you might be feeling a little overwhelmed by the idea.

The great thing about hot peppers: you can do easy things to get them to last a long time, and even then, you can control how much you add to meals for a bit more interesting flavor and dimension.

Me (Adrian), personally, I love a bit of heat – but not too much! It’s a fine balance. Will can handle a pretty intense dose of heat, and he loves it. But not everyone is that way.

Here’s a few ideas for how to handle these hot peppers:

  • Dehydrate them! You can easily do this at home even without a dehydrator. You can put them on a clean baking sheet and let them slowly dry at a setting of around 200 degrees F. After they’re dried you can keep them whole in a bag in your pantry at room temperature, to use bits and pieces here and there to add a little heat to things, as much or as little as you want. Or, you can try drying out multiple hot peppers together and then powder them into a sort of chili powder! (Warning: if you dry hot peppers by chopping them up first, be sure to wear gloves while chopping….I learned the hard way!) Some folks hang dry their hot peppers with string in their kitchen, this is certainly an option too and looks really beautiful.
  • Make a simple hot sauce. Really, an easy hot sauce is just throwing hot peppers, garlic, maybe onions, a bit of vinegar, and herbs together in a food processor and blending until smooth (and then adjusting /adding certain ingredients for taste). We personally LOVE blending in squash (cooked of course) into hot sauces, but you can also use mango, tomato, you name it. Keep it in the fridge and it will last you a week or two and help you turn up the flavor as much or as little as you want. There’s tons of really simple and delicious hot sauce recipes online, too.
  • Spice up soup or chili. If you’re a bit more daring, try throwing a whole one of these hot peppers in whole into the next soup or chili you make (it is fall, after all, and time for these sorts of dishes even if it’s warm! Right?). If you think you’re sensitive to heat, maybe hold off on throwing one of the whole habaneros or jalapeños in there, that could be too intense. But you might like the little upgrade of heat that an Anaheim, poblano, yellow pepper, or Chinese red pepper might give it. (And if it’s not hot enough…you can always throw in another!)
Rainbow Hot Peppers | Jupiter Ridge Farm

If you EVER have questions about items in your CSA or farm share box, please let us know! Whether it’s how to use them, what they are, or anything that might make you curious.

We love to talk food! | – jupiterridgefarm@gmail.com –

Thank you for choosing us to be your farmers!

Adrian & Will | Jupiter Ridge Farm


Jupiter Ridge CSA 2019 | Week 13

Hi CSA Members!

Our first bite of cold (REAL cold!) hit us this last Friday and set us up for a busy week! We spent the entire day (and part of the night, too) pulling in any possible fruit, vegetable, and herb that could be harmed by frost, with temperatures expected to dip to around 29 degrees Fahrenheit (and dip they did).

Sugar Snap Pea | Jupiter Ridge Farm
We harvested our sugar snap peas before the frost to make sure you enjoyed them at their highest quality possible.

What does this mean for all you CSA members? Though hot weather and various other crops have been damaged and/or killed off (such as basil, eggplants, peppers, and more), our walk-in cooler is stocked full of these foods to keep your CSA share varied, interesting, and delicious.

We also pulled in several varieties of winter squash, garlic, and onions into our indoor stores, too! As such, you’ll have plenty of these delicacies to enjoy up until the very end of your share, and even for Thanksgiving!

Without further ado, here’s what to look forward to this week:

  • Sweet (Red and Green) Peppers
  • Hot Pepper Mix
  • Sugar Snap Peas New!
  • Kale Bunch
  • Small Cabbage
  • Eggplants
  • Norland (Red) Potatoes
  • Red Onions
  • Sweet Onions
  • Shallots
  • Garlic
What’s The Deal With Shallots? | Explanation & Tips

This week isn’t the first time you’ve gotten shallots in your share, and it most certainly won’t be the last.

Shallot | Jupiter Ridge Farm

These alliums (vegetable members of the onion family, which includes leeks, garlic, and onions) have the look and feel of a garlic clove, but a closer flavor to an onion.

When used raw, they are extremely flavorful; the epitome of the pungent onion! When cooked, however, their flavor softens to become sweeter and more mild. They are versatile in this way.

In our experience up here at Jupiter Ridge cooking all sorts of odds and ends, we think shallots go exceptionally well with beef, steak, burgers, shiitake mushrooms, and anything with a savory flavor – shallots really help elevate that. Shallots are especially well-known for being cooked with wine (both red and white) or sherry.

If you’ve ever been to a grocery store and checked the price tag on shallots: yes, they’re expensive! They’re one fancy onion.

For this reason, take care to use your shallot(s) wisely and well – shallots aren’t like other onions, where they can play a “background” flavor in soups or stews, for example. The flavor of shallots is truly exceptional and divine, and you don’t want it to go to waste. Make sure to use it for a very, very special meal where its flavors can shine!

Wellness Spotlight On: Hot Peppers

Farmer Will here considers hot peppers his favorite “medicinal herb” (or food, depending on how you look at it). Nothing clears you up better than going out for a night of medicinal hot wings.

Hot Peppers | Jupiter Ridge Farm
Jalapeños, habaneros, and hot yellow pickling peppers pictured.

In classic herbalism, most folks might be acquainted with cayenne pepper as the go-to healing hot pepper. In reality, though, all hot peppers are therapeutic in the same way, but in varying degrees according to their Scoville units (heat levels).

All hot peppers also contain “capsaicin,” too, to varying degrees (the chemical in hot peppers that make them spicy) – but this is also the “healing” compound in the fruit. If you haven’t noticed yet, this capsaicin can really help clear out your sinuses! Some other things hot peppers can help with:

  • Boosting immunity
  • Increasing circulation
  • Improving heart health
  • Relieving topical pain (not recommended if you’re not a professional!)
  • Fighting colds and sinus infections
  • Detoxing/cleansing of parasites
  • Breaking fevers

In your share this week, you’ll be getting a good deal of jalapeños (fairly hot), yellow hot pickling peppers (don’t be fooled – these are surprisingly hot too), and a few serranos (about as hot as jalies) and maybe some habaneros (HOT!)

If you want to use these in a medicinal way sometime later (maybe in the winter when cold and flu season really ramps up), try pickling/canning them or drying them to help keep them preserved until you need them. Add them liberally to food when you’re feeling stuffy or a cold coming on – if you’re interested in the more “herbalist” aspects of using these, feel free to send us an email! (Or share with us your own suggestions/recipes!)

–  jupiterridgefarm@gmail.com –