Ginger Pickled Sweet Peppers

Now that it’s almost the end of November, we’re trying hard to save the last few tastes of summer here in Austin. These pickled peppers were inspired by those sold by Moontower Co-op (a wholly worthwhile organization run by great people), so go pick some up from them at one of our local farmers markets if you don’t have time to make these yourself!

Ingredients

• 8-12 mixed sweet peppers (carmen, ringo, banana, bell, etc.), seeded and cut into 1/2-inch wide strips
• 2-inches ginger root, cleaned and roughly chopped
• 3-4 cloves garlic, peeled
• 1 3/4-cups white vinegar
• 1 cup white sugar
• 1 tablespoon salt
• 1 or 2 hot peppers, split (optional)

Preparation

1. In a non-reactive pot, bring vinegar to boil with sugar, salt, garlic, ginger, and hot peppers, stirring to aid in the dissolution of the sugar and salt.
2. Meanwhile, place pepper strips in a quart Mason jar, packing them pretty tightly.
3. Once the pickling solution has boiled, carefully pour it into the jar with the peppers and put the lid on top securely.
4. Let the jar cool on the counter until it is room temperature, then refrigerate for 2 or 3 days before cracking it open (if you can resist that long!).

Carrie Kenny, owner of the Prizer Gallery, took this photo at the Farmshare Farm this spring. How ’bout them apples.

Fall started in Austin last weekend which meant that it was time for me to come out of my summer hibernation. I got back on my newly refurbished bike (thanks Peddler!) and rode it down to EastCiders for their first brewery tour. The brewery has been selling ciders in cans for almost  a year but this was one of the first times it was open to the public, and we enjoyed learning about their processes, trying all the ciders (except for the brisket), and  relaxing in the beautiful pavilion next to the old railway station by the brewery.

The trip and sudden autumnal onset inspired this recipe.

I was fortunate to receive a badge to the South by Southwest Eco Conference this weekend. Since moving to Austin I have been a big fan of SXSW Conferences, namely the music “conference” when free parties, complete with mediocre food, drink, and music, take over most of Central Austin. It is baldfaced indulgent consumerist hedonism and, since I am human, I enjoy it. It is kind of like New Orleans at Mardi Gras when the whole town shows up to eat and drink the worst products that the culinary capitol of the South has to offer (seriously, king cake?) and fight over stands of molded plastic crafted by undoubtedly exploited people in a developing country. Mardi Gras has a built in reckoning though – Lent, a period of time for the whole city to face their shame in the vomit soaked bead strewn streets and try to be better people until Jazz Fest starts. At least I think that is the idea.

After SXSW Austin needs a moment of collective shame to reflect on what just happened. Instead, almost eight months later we get SXSW Eco where, as I found out, attendees learn that the climate is changing, oceans are dying, and the best thing any person can do is reconsider their landscape design and buy wedding rings from a company that promises to invest in clean water.

This year’s annual Vegetarian Chili Cook-Off will be held Sunday October 26, 2014 from 12:00 NOON – 4:00 PM at Old Settlers Park in Round Rock. The cook-off is currently seeking contenders and booth sponsors, and we highly encourage our readers to take part in this great Austin tradition!

If you recall, Coseppi Kitchen did really well in the last two Vegetarian Chili Cook-Offs, sweeping first place awards in 2012, and taking home the judge’s silver last year.

2014 has proven to be a very busy year for us at Coseppi but I am happy to share the good news that our hard work is paying off. We should be moving in to our new and completely renovated house later this month and my work as the Executive Director of Farmshare Austin is keeping me busy this summer with a major fundraising push.

Farmshare is a new 501c3 dedicated to helping new organic vegetable growers succeed in this challenging field. This year we have secured a location for the educational farm, hired a wonderful farm manager and lead instructor to develop the program, and opened the application process for our first class of students.  In the next few months we will be working very hard to raise the remaining capital needed to build a classroom, furnish student housing, and provide scholarships.