On Our Farms 10/17

Even the hoophouse peppers and tomatoes will soon succumb to Jack Frost.

When Henry began farming over 20 years ago, the first frost usually came in mid-September. And here we are anticipating the first frost after the 15th of October.

Yes, it's been lovely luxuriating in the warm sun under the blue sky that makes every tree branch and roofline a work of art. Honestly, anything thrown against that lapis lazuli is breathtaking, especially the green spheres hanging from the rapidly stripped-down branches of the black walnut trees.

But it's just not right to wait this long for a frost in central Illinois. And we know it's just one mild example of the disturbed and disturbing weather patterns to come. 

But no matter when the first frost of the season comes, it's time to rush to the rescue of all the sensitive tomatoes, eggplants, summer squashes, and peppers. We know you  can't eat more than a few peppers a day, so this is the time to freeze lots of them for winter -- sweet and hot. You can chop them into rounds or random chunks of whatever size you like, and simply put into ziplock bags and freeze. Or you can spread the pepper pieces on a cookie sheet, freeze them, and then bag so that you can take out as little or as much as you like later on.

Tomato stakes and extenders are taken down, and the last red tomatoes rot and rejoin the earth.

Alternatively, you can cook, season, and process your peppers, and then freeze them in patties, ready to put into a soup or stew anytime. 

And then there's pepper jam, and the addicting middle eastern jalapeño condiment known as Zhug.  Recipes are in this week's collection of food and farm notes.

So be like the squirrels that are scurrying about, and store some good food up for the winter that is just around the corner.