Sweet Peppers - dealing with a glut of sweet red peppers

Sweet Peppers – using a glut of these beautiful and flavoursome fruits

Last year I filled half of my poly-tunnel with a variety of different sweet peppers and chillies. It was, however, a cool wet summer and, even inside my poly-tunnel, where it is above average heat, the lack of sunshine throughout the season definitely affected many crops. I did have an excellent crop of peppers and chillies though many were late to ripen and although I dried the chillies I was not using immediately, I did find that those chillies I had to ripen after harvesting did not keep so well over the winter season.

I used all of my peppers and, I did have a large harvest of usable large peppers, a few of which I had to harvest and finish ripening on my kitchen windowsill as the autumn frosts were beginning to affect the plants.

It was apparent that, even in a poor season, I had far too many of these wonderful fruits to use productively. Of course, I froze some, I made a variety of relishes and chutneys, I used them in Indian, Spanish, Italian and South American influenced meals which I could serve fresh or freeze successfully. However, I still felt I had grown too many and too many different varieties.

Of course it is good to experiment. Some varieties we find we prefer; some varieties work better in our specific growing conditions; some varieties grow best in different weather conditions [hot dry weather or cooler cloudier conditions – in the UK we know that anything, weather-wise, can come up and to have a variety of species can help to ensure that we have a harvest].

However, having discovered that even in a poor year, I still had too many peppers [never too many chillies!], I decided to reduce the numbers I grew and the number of varieties. It is important to confess that even of those reduced varieties I had poor germination in one of my favourite varieties – Corno di Torro Rosso – I really like these long sweet peppers for salads and for cooking. However, none of the seeds I had bought, germinated. Possibly, in my small propagator, the temperature suited some plants but not others – this is a difficult balance for the amateur grower, although, it is possible it was the seed as, I had propagated them successfully in previous years under the same conditions. Never mind, I will try them again and if successful will try to save my own seed.

Those plants I did have success were favourites of mine – Californian Wonder and Denver F1 – they produce large, chunky, perfect [well, perfect in the supermarket sense!] fruits and this year, in spite of my reduced number of plants, I find that I still have far too many fruits to cope with – of course, the weather has been fantastic this summer – hot and dry [ well! until the school children got their holidays in late July when the weather turned wet – how does it do that? Now the children are back to school, it is, amazingly, back to warm, dry weather]

This year I have seven pepper plants and four chilli plants. The chilli plants are excellent as always – growing Joe’s Long, although I have introduced a new variety to experiment with - this year Jamaican Belle chillies. So far they are green and very pretty but I will wait until they are red and properly ripe, although, I believe, they are usable at the green stage. I will report back on these chillies later. Seriously, I don’t believe they are very hot which I must confess, somewhat disappoints me – but then again, I did read the information about this chilli before I bought the seeds.

Well! California Wonder or Denver F1, I now have too many fruits to use easily in my kitchen. It has been a particularly suitable year for their harvesting in our cool UK climate and I find that each plant [for goodness sake – no more than 40 – 45 cm high is producing 10 – 12 full sized luscious fruits.] Of course, these plants can’t support these fruits and I have, variously, propped up the plants or supported the fruits so that they are not on the ground, where they can be attacked by slugs, snails etc. It would seem that, these 40cm high plants are growing up to 10 full-sized fruits although, I have taken to harvesting as soon as the fruits start to turn red, giving the plants a chance to ripen more immature fruits and I can continue to ripen on my kitchen window-sill. Of course, they will ripen but, they won’t keep fresh any longer that shop bought peppers.

Apart from sharing the ‘GLUT’ crop with neighbours, family and friends, it is useful to think of various ways they can be used in the kitchen in meals or as preserves. We must explore and celebrate this occasional over- abundant of our crops as, really, it will not happen every year.

Preserves

Hot Green Pepper and Apple Chutney

10 – 12 good sized unripe or green peppers [washed, and chopped with seeds, cares and stems removed]

3 medium onions [peeled and chopped]

4 good sized fresh red chillies [ I’m using Joe’s Long]. Leave the seeds in if you like your relish to be hotter

3 – 4 medium to large cooking apples

1 good Tblsp salt [tablespoon]

1 ½ pts vinegar – preferably white [ brown is fine but, won’t look as good]

8 oz [175gm] granulated sugar – do add a little more if you like your pickles sweeter.

2 tsp allspice,    1 good tsp ground nutmeg

Method

·         Wash and split the peppers – remove seeds and stems inner parts.

·         Chop them fairly coarsely. Put the chopped peppers into a large colander over a bowl into which the colander should fit comfortably.

·         Pour boiling water over the peppers and leave to sit for 5 minutes. Drain the water off and repeat the process, allowing 10 minutes for soaking.

·         Wash peel and core the apples – chop.

·         Chop the onions and chillis and put them with the apples, vinegar, sugar, salt, nutmeg and allspice into a large pan. Bring the mixture to the boil gradually, stirring while allowing the sugar to dissolve.

·         Drain the peppers thoroughly and add to the vinegar mixture. Bring to the boil then simmer until the mixture has thickened and the vegetables are well cooked and blended.

·         Taste for salt and heat [taking care as the mixture will be extremely hot] You may want to add more finely chopped chilli if you like your relishes to be very hot. Add any extra chilli before the end of the cooking process to ensure it has cooked.

·         Pot up into hot, sterilised pots. Cover, seal and label. Allow at least a couple of months before eating to allow the relish to mellow.

Hot Spicy Roasted Pepper and Tomato Chutney

2 kg ripe tomatoes - peeled

4 large ripe sweet peppers – any shape will be good but use only red or yellow peppers

3 large onions – peeled and finely chopped

4 good sized garlic cloves, finely chopped or crushed

3-4 hot red peppers (remove the seeds if you don’t want your chutney to be too hot)

1 tsp ground cinnamon,        1 tsp ground cloves,       ½ tsp ground black pepper

1 tsp salt

850 ml vinegar (1½pt) – white vinegar is best but malt vinegar will also do

700g (1½lb) sugar

Method

·         Skin the tomatoes and chop – (skinning tomatoes can be done in several ways:

* – on a fork over a gas flame – great for a couple of tomatoes!

* - in a bowl with boiling water poured over – great for a handful or so.

* - For a large amount – cut out the core and put in the largest bowl which will fit in the micro wave. Microwave on full for 20 minutes, then, just lift off the skins. Chop roughly.

·         Put the peppers into a roasting tin in a hot oven 200°C or No 6 Gas for 30 mins or so. They should just start to brown or char. Leave them to cool.

·         Remove the skins and the seeds as far as possible then chop roughly.

·         Put the chopped tomatoes, chopped peppers, chopped onions, chopped garlic, vinegar and sugar into a preserving pan with the spices and seasonings.

·         Simmer slowly until the sugar has dissolved and the fruit/vegetables have softened.

·         Bring to the boil and cook, stirring frequently to ensure it does not stick and burn until it starts to turn thick.

·         Pot up in hot, sterilised jars. Cover and label.

Sweetcorn Relish

6 corncobs – remove the kernels                 1 - 2 sweet red pepper – finely chopped or try processing 1 of the peppers

1 large onion – finely chopped                      3 large garlic cloves – finely chopped

1 – 2 fresh hot chilli peppers (keep the seeds in if you like it very hot or add more chillies)

500ml (1pint) white vinegar

250g (9oz) white sugar                                     1 –2 tsp salt (to taste)

1 dsp. yellow mustard seed                             1 tsp mustard powder

½ tsp ground black pepper                              ½ tsp turmeric

1 Tblsp cornflour – blended with a little water or a little extra vinegar

Method

·         Put the sugar and vinegar into a large pan over a low heat and stir until the sugar has dissolved.

·         Add the onion, sweetcorn kernels, red pepper, chopped chilli and garlic and simmer gently until the vegetables are ‘transparent’ and cooked 10 minutes or so.

·         Add the mustard seed and powder, turmeric, pepper and salt and cook for 10 -15mins.

·         Add the blended cornflour and stir in well.

·         Bring to the boil and boil for 4 – 5 minutes until the mixture starts to thicken.

·         Pot up in hot, sterilised jars. Cover and label.

Stuffed Peppers

In late summer and early autumn stuffed peppers provide a flavoursome and healthy snack or lunch dish. Some people might also include them in the dinner menu though I might find that a little sparse unless stuffed with a good low fat minced beef or minced pork or accompanied by excellent read and a hearty salad.

Of course peppers can be stuffed with a huge selection of suitable ingredients although the cooking time of the filling must co-ordinate with the cooking time of the peppers. Peppers don’t take long to bake – about 20 mins or so as long as the filling is already cooked.

A vegetarian option

For 4 portions – allow 4 medium to large sweet red peppers

Filling:

1 medium onion – peeled and finely chopped

2 cloves of garlic – finely chopped                   60gm [2 oz ] fresh or frozen peas

2 Tblsp finely chopped preferably fresh, herbs – thyme, marjoram/oregano, tarragon, a little sage, parsley, coriander, a little rosemary [choose those favours which best suit your palette, mix them up a bit]

2 Tblsp rape-seed oil

Freshly ground black pepper and sea salt

100gm [4 oz] white or wholegrain breadcrumbs – alternatively – use 100 gm [4oz] cooked basmati rice

100gm [4oz] strong cheddar cheese - or more interestingly, try Jarlsberg or a good Gruyere [my favourite]

Method

·         Remove the tops of the peppers and scoop out the seeds and any other inside fibres.

·         For the filling – fry the chopped onion and garlic until golden – don’t let it burn.

·         Add the peas, herbs and seasoning and mix well.

·         Stir in the breadcrumbs [or the cooked rice].

·         Fill the peppers making sure they are well filled.

·         Top off each pepper with grated or sliced cheese.

·         Bake in a prepared moderate oven 180°C or no 5 gas for 20 – 30 minutes.

·         Serve with hot crusty bread and a glass of good white wine.

For a meaty option

For 4 peppers

100gm [4 oz] minced beef - and 100gm [4oz] minced pork – and 50gm [2 oz] pancetta – finely chopped

1 medium onion- peeled and finely chopped.

2 – 3 chunky garlic cloves – peeled and finely chopped

2 Tblsp finely chopped preferably fresh, herbs – thyme, marjoram/oregano, tarragon, a little sage, parsley, coriander, a little rosemary [choose those favours which best suit your palette, mix them up a bit]

2 Tblsp rape-seed oil

Freshly ground black pepper and sea salt

100gm [4 oz] white or wholegrain breadcrumbs – alternatively – use 100 gm [4oz] cooked basmati rice

100gm [4oz] strong cheddar cheese - or more interestingly, try Jarlsberg or a good Gruyere .

Method

·         Remove the tops of the peppers and scoop out the seeds and any other inside fibres.

·         For the filling – fry the chopped onion and garlic until golden – don’t let it burn.

·         Add the peas, herbs and seasoning and mix well.

·         Stir in the breadcrumbs [or the cooked rice].

·         Fill the peppers making sure they are well filled.

·         Top off each pepper with grated or sliced cheese.

·         Bake in a prepared moderate oven 180°C or no 5 gas for 20 – 30 minutes.

·         Serve with hot crusty bread and a glass of good red wine.

My son’s girlfriend – Melissa, has an amazing palette and being Indian, can create the most amazing and inspiring dishes. Today, she took away several of my red peppers and said she will make a red pepper soup. When she shares this with me, I will pass it on. I know it will be amazing.

September on the Allotment

September on the Allotment – What’s to do this month?

Early autumn and it appears that now the children are going back to school the weather is picking up again – though so much cooler. It seems remarkable in many summers in the UK, that the weather can be so often warm and dry for May and June but, as soon as the schools close for the summer break the weather becomes wet and cool. Of course, this doesn’t happen every year – in some years it just rains from spring until autumn, thinking of 2013.

This year, I think I am on top of my harvesting and preserving and having a friend to help me – who has good strong arms – I am getting my digging started early. Last year – in early spring, I hurt my back digging ground that should have been left alone until it was in suitable condition. As it took a long time to heal I have come to realise that there are some chores I really do need help with. Of course, I could just give up and sit at home in front of the telly but, I really don’t think it is time for that yet.

Tomatoes, peppers and chillies are ripening steadily in my poly-tunnel. I have reduced the number of varieties this year and am sticking to types which will provide me with the crops which are most useful for my needs and which have been successful for me.

·         Tomatoes – Ailsa Craig [for salads and sandwiches], Fantasio F1 [for ketchup, relish and for freezing], Sultana [ for salads, young children and for eating straight from the vine].

·         Chillies – Joe’s Long [my old reliable] but I couldn’t help a bit of experimenting and am growing Jamaican Bell [they have not ripened yet but, are apparently, a mild chilli and are very pretty].

·         Sweet Peppers – California Wonder and F1 Denver – next year I might just stick to California Wonder as it has been a good grower for me [though it is always good to have a back-up].

There have been some interesting developments outdoors [in some cases, this could be lack of developments].

·         Winter squashes and pumpkins – Last year I had more than 80 from my couple of patches of plants. There was no way my family or I could use that number of pumpkins [these are not the huge varieties used for competitions or for Hallowe’en lanterns, mine were intended for eating]. Eventually I put many of them out on my garden wall, where I put much of my excess produce and invite passersby to help themselves. I did think that perhaps many people would not know what to do with them so, I created and printed off several copies of a recipe sheet to go with them, which I put in a plastic wallet, beside the pumpkins on the garden wall. When I checked later, the plastic wallet had disappeared but the pumpkins were all still there ! ! They did however, all disappear by the next day.

·         Potatoes – have been brilliant this year from my First Earlies – Epicure, to Early Maincrop – Mayan Gold [do see earlier blogs on this variety], Maincrop - Kerr’s Pink, Late Maincrop – Sarpo Mira.

Epicure are a new variety for me to grow and they have been wonderful [but are floury, not to everyone’s taste]. Kerr’s Pink is a variety I have grown when I lived in Ireland. It is definitely a favourite in Ireland, very flavoursome and floury [take care how you cook it or it will fall apart] This is the first year I have managed to find a source of these seeds in the UK and I was delighted to be able to grow them again. The flavour and the quality has not disappointed but by early August when my other potatoes ran out [and yes, I do know it is a bit early to start lifting maincrops but, I was reluctant to have to buy potatoes] I started lifting my Kerr’s Pink. Only a plant at a time as I needed them. I was amazed to see that the potatoes, although still quite small, were putting out shoots and starting on a secondary crop, giving me [as one of my friends said] new potatoes in August! This had not happened to other varieties still in the ground. I put the issue to other members of our allotment committee and the general opinion was that it was due to the 2 month long dry spell followed by heavy rain. It is possible also, that this variety has not been developed to cope with long periods of dry weather. I would be grateful for any thoughts on this. However, they were utterly delicious and as long as I can get hold of the seed, I will certainly grow this variety again.

·         Summer brassicas were disappointing due, I suppose to the very dry weather. Cauliflowers and broccoli did not heart-up properly and cabbages split much too early. As my regular readers will know, I don’t water outdoors except for seedbeds and for young plants until they are established. Everything else just ‘has to get on with it’. In spite of this policy beans and peas have been excellent.

·         There has been an excellent set on fruit this year although my Victoria plums were ravaged by wasps – I was still able to make a good quantity of plum jam. Cooking apples and pears must still be harvested as I can cope with the heavy crops but have been very satisfactory.

·         This year, I am digging out all of my globe artichoke plants. They have now been there for up to seven years and although some of my plants have been off shoots of the original plants, I feel it is time to move my artickoke bed to another part of my plot and give a original plot [goodness it was one of my first cultivated slots in my ‘newly taken over well overgrown plot’] a thorough digging over – potatoes in there next season! I will buy in new plants. Although my daughter has had excellent success in propagating artickoke seeds, my own success has not been so great.

Maintenance

Ø  As crops finish their harvest, remove the spent plants and compost them;

Ø  Over-wintering Harvests – brassicas – [cabbage, kale, broccoli, Brussels sprouts]; leeks, parsnips, Swedes etc, clear of weeds and watch out for pests like white fly on the brassicas [ there have been fewer of these during the dry weather but during the wet weeks the numbers of these little pests has increased;

Ø  Keep perennial crops, asparagus, globe artichokes and fruit bushes, canes and trees free from weeds;

Ø  Keep paths and edges tidy and cut back to prevent perennial invading the plot [and you neighbours’ plots];

Ø  As beans, sweet peas, peas and other crops finish their harvest, lift the canes, clean them and store them where the canes or their ends are not sitting in wet conditions, which will rot them. Carefully looked after they should last for several years;

Ø  Crops in poly-tunnels and greenhouses should still be good to mature and ripen for a couple of months so, make sure you keep the plants well watered and free from pests.

Ø  As you finish using tools, cloches and netting, ensure they are clean and store in a safe and dry environment;

Ø  Remove top growth of tomato plants to ensure the plants put all their energy into those trusses which are already developing. Except for small salad tomatoes – restrict the plants to 2 – 3 trusses now:

Preparation and Planning

Ø  As summer cropping plants finish their harvest, start digging these areas once cleared, especially if you have a large plot to dig. You may find that there will be fresh weed growth before the winter but it is better than leaving the digging until the spring. On heavy clay soil particularly, the difference between autumn dug and spring dug ground is significant;

Ø  Prepare beds for autumn planting perennial crops, fruit trees, bushes and canes;

Ø  Prepare ground for autumn plantings of onion, garlic and shallot sets and broad beans;

Ø  Think about ordering seeds, bulbs, sets and plants for autumn planting. Many of the large seed house are sending out their autumn catalogues now. Write to them to request a catalogue or find them on-line – see our website for contact details.

Sowing and Planting

§  There is not a lot which can be successfully sown during September although some varieties of lettuce and radish can still be sown until the end of September – choose your varieties carefully and protect the young plants from slugs, caterpillars and pigeons.

§  You can, of course, still transplant spring cabbages into their final growing place – as with salad crops, it is important to protect them from the plethora of pests which will destroy them long before you can usefully harvest them. I have found it useful to plant some in my poly-tunnel once the summer crops have finished [a while to go yet!] but this will give me a welcome crop of green vegetables in springtime when little else is available.

§  In preparation for new strawberry beds, pot up ‘runners’ from young strawberry plants [these are much more robust than runners from old – 3years + - plants]. Make sure they are kept well watered and detach from the parent plants when the ‘runners’ are well rooted

§  Set up new strawberry beds with rooted runners. I use a 2 metre wide meshed matting [which allows water through but keeps the weeds down] to plant my young strawberries through. Ensure the matting is well clamped down or high winds will lift the matting the young plants. The method is not perfect and it is necessary to keep an eye on slugs which will hide under the matting but, is better that leaving the strawberry plants on open ground. Of course, you could, like commercial growers, plant in raised troughs, a meter above ground where you can harvest and care for, at your leisure – Hmm, now that’s a thought!

Harvesting

Ø  Lots of sweet-corn is still available to harvest although, my earlier crop is now frozen for winter use or has been made into relish;

Ø  Beans – runner beans are now becoming too tough and stringy to be pleasant to eat. Some French beans for fresh eating are still harvestable. Drying French beans – Borlotto, Jack Edwards, Yin-yang, etc, are now drying on the vines and should be ready to harvest

Ø  Curcurbits – winter squashes, pumpkins are beginning to mature and the skins to harden. If possible, lift the fruits onto a piece of wood, stone, brick or similar, to keep them off the ground to avoid slug and wet damage. They should be useable in the kitchen now but, for storing, ensure they have dried well and can lift from the withered plant easily [store in a cool dark place – I have had some which have kept until May of the following year but, only a few. Check them regularly throughout the winter and remove any which show signs of rotting]. Courgettes [zucchini] are now coming to the end of their main harvest. My yellow courgettes, especially, are markedly, slowing down – I can no longer be guaranteed a crop which I have to leave on my garden wall for neighbours to take.

Ø  Tomatoes are at their best now and I certainly have more than I can use in the odd salad, or even a daily salad. Think about using the excess for Tomato Ketchup, Tomato Chutney, Freezing as pulp for winter use, freezing in a salsa with other ingredients. Outdoor tomatoes are likely to finish cropping earlier than the indoor grown varieties.

Ø  Peppers and chillies – are now beginning to ripen. Peppers can be stored frozen as part of a salsa, chutney or just sliced and frozen. If growing a thickly fleshed chilli like Jalapeno, they do not dry well in our UK conditions but, they will keep well, sliced in small pots in the freezer. Thinly fleshed chillies like Joe’s Long can be hung up and dried very successfully and used all winter long.

Ø  Potatoes – it is likely that all Earlies and Second Earlies have long been harvested and eaten. My late Maincrop variety of choice is Sarpo Mira which, I hope, might see me through the winter – they have excellent flavour and cooking qualities, are blight resistant and will store successfully through the winter. I will start to harvest them later this month.

Ø  Brassicas – some varieties of Brussels Sprouts, broccoli/calabrese and late cabbage are available now. Early kale can be harvested but may be best left until winter.

Ø  Early leeks and parsnips are harvestable now.

Ø  Salad crops, of course are still excellent where we have managed to keep the pests off.

Ø  Fruit – autumn harvesting raspberries are still available;

-          Apples, depending on the variety will now be harvestable – if they come easily from the stem they should be ready and can be stored. If you allow them to fall, the resultant bruising will mean that they must be used immediately. Check also for insect damage – those fruits also must be used immediately or discarded.

-          Pears and damsons should still be ready to harvest.

Our birds can also look forward [do they do this?] to a short time of not raising broods but, for them winter can be a harsh time so, do think about feeding them and providing water for them during the cold months.

 

I am sorry if my many failures make my followers feel I have little of importance to contribute. However, for me, a gardener who claims that everything is perfect and here is what you must do, is not helpful to many growers.

I am not an expert but, I do have much experience. I like to experiment with varieties and conditions. I think it is useful to share my successes and failures and to invite comments and advice from others. I am happy to share others’ experiences – be they successes and failures.

I believe it is also important that gardeners, allotmenters, enthusiasts and those who would like to GROW for whatever reason are encouraged and not be put off by total failures or even by a few failures. I think I am a fairly successful gardener but, never, in any year has everything I have tried to grow been a success for me. Please share this thought with young, just starting and inexperienced growers.

But do remember – as my daughter said once to me – ‘You get out what you put in’!