You might remember that I briefly mentioned getting to pick our own produce at a vegetable farm when D and I had our getaway weekend in Yakima. Since then, we've been working our way through some delicious peppers that we picked (see below -- and yes, you can laugh; I'm hearing the nursery rhyme in my head too). It was great fun -- we just drove our car to the field behind the farm stand, parked it, and stepped out into rows of pepper plants (that's what happened to be ripe). The aroma was incredible.
The only problem was that none of the pepper plants were labeled. There were long red peppers growing next to short green ones, and sometimes there were even peppers of different colors on the same plant. D and I looked at the field, looked at each other, then looked at the field again. "Okay, I guess we just pick whatever looks good!" he said, and we waded in.
We weren't really concerned with the general flavor of pepper -- roasted, stir-fried, scrambled with eggs; all of it sounded good to us. We just wanted to be prepared for any extra spiciness in our meals. So before we left, we cross-referenced our selections with what was on display at the farm stand. That's how we learned that the cherry bomb is a pepper to be handled with care.
Now, yesterday, I came home to a distinct change in the weather after visiting Almost Dr. Sis. It was cold. As in, down-into-the-30s-at-night cold. And that means it's time to put our cherry bombs to good use! So tonight, we are making white bean chili with them in honor of all things autumn. Mmmm mmm mmmmmm. I love temperatures that make me want to curl up with a warm blanket and a bowl of spicy goodness.
It was quite cool in Almost Dr. Sis's part of the country too. The leaves were just beginning to change color everywhere, which made for a gorgeous backdrop while we were picking apples over the weekend (are you sensing a common interest yet?). We filled two giant bags with fruit -- the perfect accompaniment to baked acorn squash filled with roasted corn pudding. Props to Almost Dr. Sis for finding the amazing recipe here.
It's hard to believe my week of long-awaited sister-time is over already, but that's okay. Almost Dr. Sis AND Marketing Sis are coming to Seattle for Thanksgiving! (The plans are official as of this past weekend.) And Almost Dr. Sis will be bringing her boyfriend, whom I met during my visit (such a sweet guy). I can't wait!
There's more I want to write about from the last few days, but my next thesis deadline is in 48 hours, so I'm off to polish up the pages I wrote while I was traveling. Updates soon ...
2 comments:
I love peppers but unfortunately over the last couple of years have become the sort of person who cannot eat them - nor cucumber or onions either. I seem to have turned into my father with regards to my digestion. I do love the look of them though - and their crisp tangy smell.
How's the cat doing? (sorry, I can't remember her name)
Jada's doing quite well, FF :). She's comfortable enough with us to look for an open lap to jump into (rather than our having to invite her), and she seems to have learned in the last week not to meow for us at 5 a.m. D has been trying to train that out of her.
Ah, cucumbers and onions -- also two much-loved foods around here. I wonder, do dried peppers cause you trouble? If not, they're nice for flavor in soups too.
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