By Board Member Angela Gardner
Persimmons. Not as common as apples, persimmons are a fall fruit that delightfully lend
themselves into both sweet and savory fall recipes. Keep an eye out for them from our vendor Barnhill Orchards this season and check out these wonderful recipes available here. I am very fond of the 1-ingredient frozen custard.
Radishes. Consider making radish eyeballs for a fun Halloween twist.
*20 radishes, cleaned and trimmed
*10 small pimento stuffed olives, halved crosswise
-Using a paring knife, scrape off most of the red skin from the radish, leaving enough red to give the radish a veined appearance. Rinse radishes.
-Using a very small melon baller, cut a small hole in the stem end of each radish. Insert an olive half, cut side out, into each hole; serve.
Peppers. The time has come to savor the last of the summer peppers. There is an abundance of great peppers available on the market and at your nearby farmer’s market. My favorite recipe, from Eugenia Bone, for preserving red bell peppers is in a marinade.
Makes 6 half pint jars
*4 lbs red bell peppers (8-10 medium), stems snipped off
*1 cup bottled lemon juice
*2 cups white wine vinegar (5% acidity)
*1 cup olive oil
*2 medium garlic cloves, sliced (about 1 TBSP)
*1½ tsp salt
Preparing the Peppers:
-Place the oven rack about 7 inches from the broiler and preheat the broiler. Place the peppers on a baking sheet and char them under the broiler, tuning them often with tongs so that they blister all over, about 20 minutes.
-Let the peppers stand until cool enough to handle. Remove the charred skin, cut the peppers in half, and remove the seed pods.
Marinade and Canning:
-Prep jars for canning.
-Combine the lemon juice, vinegar, olive oil, galic and salt in a saucepan and heat just to boiling over medium heat.
-Stuff hot jars with peppers and pour over marinade leaving ½ – ¾ inch of headspace. Wipe rim clean, screw down lids and place jars in canner. Bring water to a boil and process for 15 minutes.