Jake's Run

CSA and Farm


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Jalapeño Jelly :)

We’ve had a great crop of jalapeños this year. So, I thought I’d attempt jalapeño jelly for the first time. It was no more difficult than any other jelly, but since my skin is pretty sensitive to jalapeños and I had to stir it for 10 minutes while it boiled, my hands are burning. 

I’ve never tried it, but I’ve heard it’s good served over a warm block of cream cheese. We’ll see…

  


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Red Pepper Flakes

When we have extra cayenne peppers we dry them and process them into red pepper flakes.  

A quart of pepper flakes will last us a LONG time.

  1. Wash the peppers and allow to dry. 
  2. Remove tops. 
  3. Line a baking sheet with parchment paper. 
  4. Place in oven on lowest temp (we have an old gas oven with a pilot light that keeps the perfect temp for drying). 
  5. When dried completely, place in air tight storage container until you have enough to process.
  6. * Place dried peppers in food processor and process until desired consistency is achieved (some people use a blender, but I like the consistency from our food processor). *remember that cayenne can irritate your eyes and skin. Use caution and try to avoid breathing in the dust produced by this step. It WILL make you cough, sneeze, nose run, eyes water, etc. 
  7. When desired consistency has been achieved, place flakes in air tight container. Remember to avoid breathing in the dust. 
  8. Pepper flakes are now ready to use. 


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Ready for Fall!

Although the weather has been terrible this year, we’re planting to end the year with a bang! Spinach, kale, chard, peas, squash, sweet potatoes, pumpkins, zucchini, broccoli, beets, acorn squash, spaghetti squash, butternut squash and cabbage are all in the ground. 

Peas and spinach

  

Chard is coming up nicely.

  

The kale looks beautiful!

  

Yellow squash should arrive on the new plants soon

 

222 freshly planted and watered broccoli and cabbage plants.