Enemy forces seemed to converge over my indoor green thumbs this year, resulting in a near complete seedling failure. What happens when undetermined circumstances produce "lemons?" You make lemonade, of course. Blythe shares how her failed seedling crop may just have changed how she manages her springtimes from here on out.
Love kimchi? Grow Korean chili peppers for DIY Gochugaru powder to bring amazing homegrown fresh flavor to your kimchi and other spicy ferments.
Want a quick and easy chili recipe? You’ll find it here along with some fun ideas for processing those hot peppers from your garden.
Discover the Chile de Agua, a delicious but unknown heirloom chile from Oaxaca, Mexico, which has been grown for over 300 years.
Instructions for lacto-fermenting hot peppers into delicious pickles. These tips will help turn your peppers, whatever the variety, into pickled peppers.
Back in the 1950s, there was a restaurant in Stamford, Conn., named The Hamburger Den that was a local favorite, not just for pretty good burgers, but for pots of delicious relish on each table. Later, in the 90s, I decided I had to make that relish I so loved and finally came up with what I remembered to share here.
Not to be confused with Italian sofrito, which is a mix of sautéed vegetables used as a sauce base, this Cuban version is a pungent mix of raw herbs and vegetables. Cuban sofrito is used to add freshness, herbal notes and zing to many Cuban dishes.
If you are lucky enough to come across some Hatch chili peppers and favorite variety of basil, here is a pesto recipe with a friendly amount of spice. Try it atop a Southwest chicken salad and transport yourself to New Mexico. (If you can’t make the festival, you can still make the pesto and dressing.)
Stuffed with blue cheese, chicken and celery and simmered in a spicy Buffalo-inspired sauce, these petite peppers pull double duty as hearty entrée or delightfully sloppy hors d’oeuvre.
Aji Amarillo peppers (Capsicum baccatum) are versatile, fruity peppers used extensively in Peruvian cuisine. We have found many uses for these bright yellow and orange peppers, and our journey to discover them has only begun.
A pickled pepper recipe that packs quite a punch. Don't be discouraged by November's nine degrees in the sun weather. Now is a great time to pull out your water-bath canner and put up your late-fall harvest for winter month garden-fresh eating.
A philosophical look at the coming of winter, with ideas for preserving the summer after the end-of-the-season pepper harvest.
Saving seeds from peppers is easy. All you need is a pot of water, a drying screen, and peppers. And gloves if you're processing hot peppers...
Use this simple technique to preserve your bounty of fresh summer peppers.
Summer intern Megan describes her first time gardening at MOTHER EARTH NEWS, planting cucumbers for the first time and watering the office garden.
This Romesco Sauce Recipe is easy to make and makes a wonderful dipping sauce for grilled vegetables or a hearty spread for sandwiches.
Check out our time-lapse video of peppers growing from seed to sprout.
Whether or not it was devised by clever Mexican potato growers, the cheap, easy to build, and space-saving potato tower is a unique alternative to rows, barrels, and other methods for planting, growing, and bringing in your season's spuds.
As a killing frost approaches we scramble to harvest what we can of summer vegetables that would shrivel and die after being glazed with an icy coat. Peppers that survive summer heat always seem to become prolific producers as the weather cools. With scads of peppers to preserve, this recipe for candied jalapenos that can be modified to use with a mixture of peppers is not only beautiful, but delicious!
Editor in chief Cheryl Long explains how to find the best-tasting vegetable varieties to plant in your garden, and talks about three of her favorites: ‘Carmen’ sweet peppers, ‘Sungold’ cherry tomatoes and ‘Floriani’ grain corn.
The staff at MOTHER EARTH NEWS plants tomatoes and peppers during a seed-planting project at the office.
How to make chipotles and other smoked peppers using a biochar trench.
You can eat peppers at any stage of growth, but there color determines how ripe they are and, therefore, how tasty they are.
Have you kept up with the recent salmonella outbreak in tomatoes? According to the Centers for Disease control, the outbreak may have moved on to hot peppers.