Comments on: Farmers Market Update: SummWinter

By: Darya Pino

Darya Pino — Wed, 21 Oct 2009 02:23:27 +0000

Still haven’t gotten around to using them and don’t know when I will. All the recipes I found were too complicated for my schedule right now. Suggestions?

By: South Beach Steve

South Beach Steve — Wed, 21 Oct 2009 01:48:04 +0000

Looks like another great visit to the Farmer’s Market. By the way, how were those scotch bonnets last week?

By: Darya Pino

Darya Pino — Mon, 19 Oct 2009 06:38:19 +0000

That is so hot

By: Erin

Erin — Mon, 19 Oct 2009 06:35:27 +0000

To better answer your question, they’re for Hunan cooking. I found a fantastic chile plant in Chinatown about 6 years ago – from what I can tell it’s a facing heaven pepper plant. We’ve got about 8 healthy plants this year and I think we can get them through the winter this time, but they haven’t produced enough peppers for us. I’m trying to make hunan salted chiles, my own Sichuan pickled peppers. Hopefully, next year, we’ll have enough to give homemade hot bean paste a go.

By: Erin

Erin — Mon, 19 Oct 2009 03:30:00 +0000

Gonna salt a batch, and pickle a batch. I got just enough to dry this year.

By: Darya Pino

Darya Pino — Mon, 19 Oct 2009 03:00:52 +0000

And may I ask what you’re making?

By: Darya Pino

Darya Pino — Mon, 19 Oct 2009 02:58:55 +0000

Absolutely! I’ve been drying Thai and Chinese peppers all summer. Try Tierra Vegetables, Happy Quail Farms or Chue’s.

By: Erin

Erin — Mon, 19 Oct 2009 02:53:59 +0000

Did they have any Chinese hot peppers? I’m desperate to get a pound, and my own plants aren’t going to produce enough this year.

By: Darya Pino

Darya Pino — Mon, 19 Oct 2009 02:41:37 +0000

Well thank you! Glad you stopped by. My goal with farmers market updates is to inspire local shopping and cooking with whole foods, so I try to make them useful for anyone reading.

By: Ninette

Ninette — Mon, 19 Oct 2009 02:37:19 +0000

I loved your post. It was very fun touring the farmer’s market with you, even if I don’t live on your coast. I was doing a lot of experimenting with chilies this weekend too.