August is blowing by. The summer is only now trying to prove it was here this year by getting hot for a few days. Meteorologist Mike Thompson noted that this year will be the 10th coolest summer on record. That, coupled with a freeze on May 16th, has had a tough impact on many crops, the tomatoes especially.

But diversity wins out as, amazingly, it is the hot peppers that are peaking now. We grow several varieties, and there is a choice of three this week. They are crisp and fresh, and can add some real zest to a dish. All three type have about the same amount of hotness. To keep them milder you can clean out the seeds and veins before chopping.

part of the morning harvest

Most are familiar with the jalapenos. Cut them into rings and garnish a dish with their beautiful color and shape. Marinate them in some vinegar and oil for a day or two to “pickle” them.

Our variety NuMex Joe E. Parker is a large Anaheim type that is good for stuffing, roasting or chopping. It is the type of chili that is grown in the Hatch Valley of New Mexico.

The Hungarian hot wax are a good hot pepper to pickle in vinegar and then can for eating during the cold of winter. On a fresh basis they are good sliced into thin strips.

l. to r.: Hungarian hot wax. NuMex Joe E. Parker, El Jefe jalapeno.