Tag Archives: jalapeños

How to use those jalapeños

22 Aug

JalapeñosWe have now harvested over 80 pounds of produce this summer! And over 4 pounds of jalapeños, which has left us seeking creative ways to use all those hot peppers.

Monica, a regular volunteer at Tuesday workdays, tried and enjoyed this recipe from allrecipes.com for Jalapeño Poppers. She recommends wearing gloves while cutting and preparing the jalapeños.

Jalapeño Poppers


  • 12 ounces cream cheese, softened
  • 1 (8 ounce) package shredded Cheddar cheese
  • 1 tablespoon bacon bits
  • 12 ounces jalapeno peppers, seeded and halved
  • 1 cup milk
  • 1 cup all-purpose flour
  • 1 cup dry bread crumbs
  • 2 quarts oil for frying


  1. In a medium bowl, mix the cream cheese, Cheddar cheese and bacon bits. Spoon this mixture into the jalapeno pepper halves.
  2. Put the milk and flour into two separate small bowls. Dip the stuffed jalapenos first into the milk then into the flour, making sure they are well coated with each. Allow the coated jalapenos to dry for about 10 minutes.
  3. Dip the jalapenos in milk again and roll them through the breadcrumbs. Allow them to dry, then repeat to ensure the entire surface of the jalapeno is coated.
  4. In a medium skillet, heat the oil to 365 degrees F ( 180 degrees C). Deep fry the coated jalapenos 2 to 3 minutes each, until golden brown. Remove and let drain on a paper towel.

For those interested in saving some jalapeños for other seasons, you can try this recipe for canned pickled jalapeños that Maura adapted.

Pickled Jalapeños

To avoid illness, it is important to process canned foods correctly. Read here for more information on home food preservation.

The amount of brine in this recipe is enough to fill 5 pint jars.


  • Jalapeños
  • 2 cups white or apple cider vinegar
  • 1 1/2 cups water
  • 1/2 cup pickling salt
  • Carrot sticks cut to height of jar or baby carrots
  • Small onions or onion slices
  • Oregano
  • Olive oil
  • Garlic cloves sliced in half


  1. Wash jalapeños. Do not use any peppers that are bruised. Cut 3 to 4 slits in each pepper and blanch them in boiling water for 1 minute. Drain the peppers.
  2. Mix together the vinegar, water and salt and bring to a boil.
  3. In each clean, sterilized jar place a carrot, an onion slice, a halved garlic clove, 1 tsp. olive oil, and 1 tsp. oregano. Pack in blanched jalapeños.
  4. Pour hot vinegar solution into jars, leaving 1/2″ headspace at the top.
  5. Top jars with clean, sterilized jar lids and screw on bands. Process in a boiling water canner for 10 minutes.
  6. Remove from canner and allow to cool. Enjoy jalapeños after two weeks and up to a year from date of canning.

Growing strong

4 Aug

The garden is definitely hitting its peak. For the past few workdays, we have been raking in Sun Gold cherry tomatoes and now larger Brandywine and Black Prince tomatoes. We’re also harvesting many jalapeños and bell peppers.

We took the mustard greens and arugula out of the garden to make space for some fall planting – hopefully kale, lettuces, broccoli and more. This time around we will build cages for the beds being planted in anticipation of the squirrels’ predilection for the sweet and tender young greens.

We have harvested enough produce to merit a canning session. Contact penngarden@gmail.com if you have surplus produce and/or you’re interested in spending some time canning salsa and other items on Friday afternoon. Also, we will be out at the garden on Saturday morning doing some maintenance and building cages, contact penngarden@gmail.com if you can help out.

Tuesday workdays will continue throughout August but will now begin at 6.30 pm. Join us!

First tomatoes!

14 Jul

The rain held off last night to allow us to bring in an unexpectedly large and varied harvest as well as new volunteers. We installed bamboo supports for the bed cages and harvested mustard greens, sun gold cherry tomatoes, eggplants, basil, mizuna, green beans and jalapeños.

We have appreciated help from passersby and other volunteers from the neighborhood as well as students. Work will continue next Tuesday at 6 and the veggie haul is sure to increase!

Cages in progress

9 Jul

We spent Tuesday and Thursday of this week devising and implementing our squirrel defense plan. The garden now has four beds protected by chicken wire cages. Hopefully we will have plenty of tomatoes unsampled by squirrels as a result.

Yesterday, we had our heftiest harvest to date with two fennel bulbs clocking in at 3.5 lbs.! The jalapeñoes are coming in now as well and the mustard greens, of course, keep coming.

Another very exciting development is the arrival of our shed this coming Tuesday. We will finally have a place to store our tools! We will celebrate this at our workday on Tuesday at 6 pm where, along with other tasks, we will be working on building more cages. Join us – we will have vegetables to send home with volunteers.

So much cute produce

22 Jun

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This evening’s passing thunderstorm unfortunately did little to water our plants but allowed us to have our mini workday as planned. We haven’t gotten the materials for the bed cages yet (to keep out the squirrels!) so we did some weeding and harvesting and checking up on the plants.

The mustard greens and arugula keep on coming; volunteers and passersby left laden with greens. Our later crops are meanwhile showing exciting signs of production. There are small green tomatoes on most of the tomato plants and a couple small Japanese eggplants. We spent some time cooing over mini jalapeños as well.

We were also pleased to see that many of the seeds we sowed last Tuesday have germinated. The soybeans, mizuna, scallions, carrots and beets are all peeking out above the soil. Looks like there will be more exciting plant progress to monitor.