Peppers
Capsicum annuum
Similar veggies:
Chili peppers
A quick introduction
Unfortunately peppers have so far not been one of our most succesfull crops. Peppers are true heat loving creatures and although we give them our most precious greenhouse space they still seem a little upset by the Dutch weather conditions we are confronting them with. The only varieties that seem to do reasonably well are the green padron peppers and the white/green pusztagold peppers (because they don’t need to mature to a red colour) and that is why (with pain in our hearts) we have decided to grow only these peppers for the moment and to stop growing the red varieties. See their separate pages for cooking inspiration for the padron and pusztagold.
Storage
There is some debate whether peppers should be stored in the fridge or not. We find that they do keep longer in the fridge without affecting their taste substantially.
Season
Summer to mid-fall
Suggestions for preparation
Peppers can be eaten in many ways: grilled, raw, stir-fried... We suggest you use thicker and heavier peppers for roasting if you plan on peeling the skin off afterwards (or this might become a very finicky job). The skins come off easy if you place the hot roasted peppers in a closed container for a few minutes first.
Recipes
Simple sautéed green & yellow peppers
Farro or spelt salad with grilled peppers
Grilled pepper salad with cucumber (second recipe in the list)
Ratatouille (also great with green pepper)
Filled peppers (first recipe in the list). Because our peppers are mostly pointy and can't 'stand' on their own in a baking tray you might need to halve them lengthwise. Also great with green pepper!
Güvec (Turkish beef stew with green or red peppers). This recipe doesn't add sumac to the Güvec but we suggest that you do!
Make a vegetarian bean chili
Shakshuka (the best breakfast in the world)