Savor: Harvesting The Bounty At The Veggie Patch
This is a season of bounty at area farms and gardens. All kinds of great food is being harvested and prepared for meals.
This month's Savor, our food segment, visits with a local farmer working on a small scale. In space, that is. But Matt Suhr at Happy Dirt Veggie Patch in the Phoenix/Medford area does a lot with his 3+ acres, growing 80 varieties of tomatoes, along with peppers and other edibles.
Regular partner Will Smith, a food stylist, returns to offer up a pepper relish recipe and explore life on the farm.
1 pound Fresno or medium hot red jalapeño pepper diced small
2 small orange or red bell peppers diced small
½ white onion diced small
1 ¼ Cups sugar
¾ Cup cider vinegar
1 ½ tsp. pickling salt or kosher salt is fine
- Place all vegetables in a 3 quart pot.
- Add sugar, vinegar and salt.
- Stir well and and simmer over medium heat until thickened, about 20-30 minutes.
- Pour into jars or bowl, let cool to room temp.
You can enjoy immediately or keep in fridge about 2 weeks or freeze for several months.
Relish is great on crackers, over roast turkey or pork, or you can use on sandwiches.