As the gardens are producing their final batches of fruits and vegetables, everyone is enjoying the benefits of their love and hard work that has been put in all summer. I am certainly no exception to this rule. However, I am celebrating the fruit of others’ labor this year. Not having a garden of my own here in the city, I’m lucky enough to get some good veggies elsewhere. I worked at the Brookhaven Farmers Market a couple of weekends ago. Andrew, from Noring Farms in Covington, had some beautiful heirloom peppers. The colors were so gorgeous- a light lime green, deep purple, and a soft, light yellow. I bought three pounds.
A few days later, I went home to Summerville to see my parents and spend some time at the property. After visiting with my neighbor, Mr. Evans, I came home with an abundance of peppers- bells, jabaneros, and cayennes. So, at that point, I had a huge amount of peppers and had to figure out what to do with them.
I started with a batch of pepper jelly. The color was a glassy light green and so pretty. Bad news- it didn’t set. Re-cooked it and still no luck. 0 for 1 and batch thrown out. The next decision was to make a pepper and onion relish. Vidalias are peaking right now and I figured I couldn’t go wrong. After chopping veggies for 2 solid hours, I was on a roll.
Through this process, I decided it was time to buy another canning pot. This amount of peppers was almost too much for my standard pot to handle.
This was the first time that I had made a pepper-onion relish. It turned out nicely. I would have liked a little more heat, but wanted to stick to the original recipe to start with. The colors are good, the texture still has a bit of a crunch and the flavor is mild. I can’t wait to try it over a dog with some fresh buns from Bakeshop.
Noring Farms 200 Glass Springs Rd Covington, GA 30014