Say Goodbye to My Little Friends

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December 18, 2012 at 10:38 am

And then there was one. There was guacamole the other night, too hot for my wife, whose stomach has taken a turn away from its previous cast-iron-ness, but loved by all. One went into a big salad, where it is also a vegetable, and one failed at it’s attempt to spice up a winter cabbage salad as it turned out to be too yucky within once I opened it. I watched my last two tomatoes perish of rot before I had a chance to eat them goodbye–it’s so hard trying to determine how to eat one’s last tomatoes. On one hand, you want that one last kiss of summer, on the other, those ending tomatoes, red only from weeks of rays coming through the windows really don’t amount to much. They are symbols only. My jalepenos can stay for me (for the most part as mentioned). Without being too greedy, I’ve made it this far. I think I will enjoy my last hot pepper of 2012 in the snow.

Fresh hot peppers truly pull hardest at my locavore principles. I like crappy hot peppers almost as much as good, and I could surely get by the many months using non-local if I cared. Yet, it is exactly because I care that I’m stopping soon. I want to have some hard lines. Lines so I can say yes, I try to eat local. A line that some how makes sense when I make guacamole, for next week I will not. I could offer up that I hold on to many alternatives to fresh peppers. I have a big jar of pickled, local banana peppers, quite hot. I have tons of dried peppers ready to use, and I have a fresh batch of harrisa just made with some of those. I have at least four versions of hot sauces made by local vendors. My food will not lack for heat. Yet, I will miss those peppers.

Man, I love jalepenos. Surely, they pump up everything they touch. But also, unlike a dab of Coop Hot Sauce, they add bite, crunch, and like I noted above, vegetation. Have I mentioned how much I love what it can do to a salad, and grilled or fried, they (or other hot peppers), make wonderful side dishes for grills and roasts. You just cannot duplicate the value of fresh peppers. Still, I move on. I want very much to believe that food should taste of the season, and the different ways of inducing heat are key ways of defining taste. I want very much to stay on path, to have meaning to how I eat. It may not seem like a lot, but giving up after that last jalepeno is the sacrifice I will make.

**On a seperate note, if you have not, you still have a chance to enter our Give-Away for $25 City Fresh Gift Cards.  One you might get just by saying “house-made”, and the other, just identify some of their made in-house items.  Very easy!  Easier than giving up on fresh peppers.**

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One Comment

  1. Mary says:

    We live in Madison, WI, and have been growing some sort of jalapeno type pepper in front a regular window (southern exposure). The plant is healty (mid January) and usually has two peppers on it. We even can leave them on the plant until they turn red. They are delicious and a special treat. Hope we will have them until spring.

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