Tips and Recipes
for Brookfield Farm Crops

Hot Peppers (Capsicum annuum and frutescens)

When he arrived in the Americas, Columbus found chile peppers to be the most commonly used spice by Native Americans. He named them "pimientos" after the black pepper he had hoped to find and bring back to Iberia. Hot peppers spread like wildfire across the globe: they were carried by the Portuguese to East Africa, India, and the East Indies. The pepper diaspora happened so quickly, and the peppers naturalized so well, that many cultures mistakenly believed the peppers to be their own native plants. Nowadays, hot sauces are essential ingredients to many ethnic cuisines. Hot peppers are very high in vitamin C and also contain vitamin A.

Recipes:

How To Roast Chiles (from: Recipes from a Kitchen Garden)

Lay whle chiles directly on a barbecue grill, under a broiler, on a stovetop grill, or over a gas flame. Grill or broil, turning frequently, until the chile skins are evenly blackened and charred all over, but flesh is still crisp. Put the chiles into a paper bag for a few minutes to cool and steam--this helps further loosen the skins. Then peel off charred skins. Rinsing under running water will help remove stubborn bits. Slit and remove veins and seeds. If doing this with very hot chiles, be sure to wear rubber gloves and don't touch your eyes.

Use the prepared chiles in sauces and salsas, in rice casseroles, in omelets, on hamburgers, and in all Mexican dishes. Also great with summer squash, green beans, corn, or homemade fajitas.

Calabacitas ("little calabashes") & Picadas (chopped zucchini)
(from: shareholder Michelle Emanatian)

3 tbsp vegetable oil
1 med. onion, finely chopped
1 clove garlic, chopped
3 med. tomatoes, peeled, seeded, and chopped
1 sprig cilantro (or more) or epazote
2 jalapenos (or other hots), seeded and chopped
salt & freshly ground pepper
1 lb. zucchini, cut into 1/2" cubes
1 cup corn kernels (optional)

Heat the oil in a saucepan and saute the onion and garlic until the onion is soft. Add the tomatoes, cilantro, hot peppers, salt & pepper to taste, zucchini, and corn. Cover and simmer over very low heat until the zucchini is tender, 30-40 minutes. and bring to boil. Have it as a side dish, or in burritos with beans, or jazz up a quesadilla.

Gingered Mango Salsa (from:More Recipes from a Kitchen Garden)

1/4 fresh habanero or 1 whole jalapeno, seeded and finely chopped
3/4 tsp. soy sauce
1 cup peeled and diced mango
1/4 cup brown sugar
1/4 tsp. ground cloves
1 small clove garlic, chopped
1 Tbsp. finely chopped fresh ginger
salt

Combine and mix prepared ingredients in a small bowl; salsa texture should be coarse. Makes 1 cup.

Carrot-Habanero Salsa (from: More recipes from a Kitchen Garden)

1/2 Habanero chile, seeded, finely chopped
1 small clove garlic, finely chopped
4 scallions, finely chopped
1/2 cup finely chopped raw carrot
1 medium to large tomato, seeded, diced, and drained
2 Tbsp chopped fresh cilantro
1 Tbsp lime juice
salt

Combine and chop together all ingredients. Salsa texture should be coarse. If using a processor, process chile and garlic, then add other ingredients and mix together briefly. Do not over process. Makes 1 cup.

Chiles Rellenos Jose (from: Nancy Crabb, by way of "From Asparagus to Zucchini...")

whole or halved hot or semi-hot chilies (Hungarian hot wax, Anaheim, jalapenos, etc.)
1 pound Monterey Jack cheese, cut into thin strips
5 large eggs
1/4 cup flour
1 1/4 cups milk
1/2 tsp. salt
1/2 pound grated Chedder cheese
1/2 tsp. paprika

Remove seeds from chilies. Slip strips of Jack cheese inside chilies. Beat eggs and gradually add flour, milk, and salt. Arrange chilies in well-greased pan. Sprinkle on Cheddar. Pour on egg mixture. Sprinkle on paprika. Bake uncovered at 350 degrees for 45 minutes. Makes 6-8 servings.

Storage Tips: