About Peppers

(Page 5 of 5)

May/June 1988
By Sara Pacher  
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Core peppers, remove seeds, and slice into strips. Sauté briefly in oil. Add remaining ingredients. Cover pan and simmer for 3 minutes. Serves 6.

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SUSAN SAYS

MOTHER'S head gardener, Susan Sides, shares some knowledge gained, quite by accident, about harvesting hot peppers:

"It was fall, and the first frost threatened. I knew I should pull the hot pepper plants and bring them indoors. (It was too cold and too late to pick their ripe fruits.) Unfortunately, they were still loaded with immature fruit that would never ripen inside. I decided, therefore, to pull one plant but leave the rest in the garden. To my amazement, all the peppers left outdoors survived that first frost and went on to weather two more frosty nights. The extra time they had in the garden brought me a larger pepper crop that year, along with the knowledge that many types of chilies are hardier than we think."

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