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Savor: Harvesting The Bounty At The Veggie Patch

Pepper Relish.jpeg
William Smith
A little pepper relish Will Smith whipped up.

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.

Pepper Relish

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.

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The Jefferson Exchange is Jefferson Public Radio's daily talk show focused on news and interests across our region of Southern Oregon and Northern California. John Baxter is the senior producer, Angela Decker is the producer and Geoffrey Riley hosts the show.