Week #15 Update and Pepper Drying Guidance
Its really starting to look like fall this week, lots of color in the trees! To help you decorate for autumn, this week's shares include indian corn and corn shocks.
Share contents for this week:
- Golden Delicious Apples
- Yellow Zucchini
- Bell Pepper
- Jalapeno Pepper
- Cayenne Pepper (see drying recommendations below)
- Acorn Squash
- Beets
- Radishes
- Onion
- Red Cabbage
- Indian Corn Bunches
- Corn Shocks
Pepper Drying Techniques:
- First, wash the peppers and lay them out on a towel to dry. Once the peppers are nice and dry simply cut off the tops and cut them lengthwise into halves or quarters. (note: You will want to wear gloves when you’re handling a lot of peppers, so I’d recommend putting on gloves before touching the peppers. )
- Place your cut peppers on a cookie tray lined with parchment paper and cook at 200 degrees for 3-5 hours, depending on the size of the pepper pieces. After 2 hours or so you’ll want to check the peppers about every 30 minutes to see if they are dry. You know they’re ready when the pepper piece crumbles when pressed between your (glove wearing) fingers. If the pepper pieces are at all flexible then the peppers aren’t dry yet. Some pieces will finish before others, so just remove any pieces that are done each time you check and allow them to cool completely before storing.
- Once all of the pieces are dried, cooled and done you can put them in a glass container to store, use your blender to grind them into crushed pepper pieces, or even continue to blend them until they form a powder. Store your finished pepper pieces or powder in an airtight, glass container away from light and moisture.
Don't forget the Lapeer County Fall Farm Tour is this Saturday from 10:00 - 4:00. Tour map and farm information can be found at :