TITLE: Cultivating Creativity: Peachy Mamas
DATE: 8/26/2008 01:04:00 PM
I spoke with Brett (from Even' Star Farm) this morning and the Peachy Mama are producing incredible amounts. It's no wonder, he says, he planted 800 seedlings. CSA subscribers will be getting a pint or two in their weekly boxes, and he'll sell the rest at the Chevy Chase Farmers' Market on Saturday and to his wholesale restaurant customers. Peachy Mamas are sweet peppers that look like habaneros, but have no heat. They have a wonderful floraly aroma.
I've received several inquiries for recipes. While I don't have recipes, per se, I can offer you these suggestions:
Peachy Mama Jelly
- My favorite preparation is to slice the peppers and then saute them in (canola) oil until their soft. A slight brown is fine, but not much more than that. Season with salt. The peppers make a delightful hors d'ouevre served with crackers. I served them this way for Farm Share Thursday.
- I also mix them in tuna salad along with the standard mayonnise, celery and scallions. Brett also suggests mixing them in egg salad.
- Grapeseed Bistro makes a peachy-mama jelly, in the style of red pepper jelly and serves it with Grilled Chicken livers. This would also work well with grilled swordfish or halibut.
- Peachy Mamas pair beautifully with corn and okra. I put them in a succotash.
- Mixed with rice, they perk up the standard side dish.
- Make a relish with roasted peachy mamas mixed with olive oil, pinenuts and raisins. Season with salt and pepper, and perhaps a little balsamic.
2 cups diced peachy mamas
1/2 teaspoon dried hot red-pepper flakes
1 tablespoons pectin
1 cup sugar
1/3 cup white-wine vinegar
1 tablespoon unsalted butter
1/4 teaspoon salt
Combine all ingredients, except pectin in a stainless steel pot. Bring to a boil, stirring frequently. Simmer for 5 minutes. Add pectin, stirring constantly, and continue cooking for 5 minutes over medium heat.
You can refrigerate for a week, or can according to the directions here.
Happy Experimenting! If you have some interesting recipes, I'd love to hear them too!
Labels: culinary experimentations
AUTHOR: Gus and Clay's Mama
DATE:8/26/2008 10:17:00 PM
Do you knowhow to preserve them in oil? brett gave the csa folks directions, but I accidentally deleted the email- do you sautee them first? what about freezing or dehydrting? I hve too many!!
DATE:8/27/2008 08:41:00 AM
Hi gus and clay's mama, Slice the peppers in rings, maybe 1/2 thick. I discard the stems and seeds, (but don't tell Brett, he leaves the seeds in). I saute them in canola oil over medium heat just until they are soft, and season them with salt. You can freeze them packed in oil, or can them (see the post about "preserving summer"). I have done both with fine success. If you think you have too many you can send them my way! :). I canned 6 pints to last me through the winter, but I think I might not have enough.