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Harvest Jalapeno
Farm Recipe:
Homemade Jalapeño Poppers
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Ingredients:
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12 fresh jalapeño peppers, halved and seeded
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8 ounces cream cheese, softened
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1 cup shredded cheddar cheese
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1/2 teaspoon garlic powder
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Salt and pepper to taste
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12 slices of bacon, cut in half
Instructions:
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Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
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In a mixing bowl, combine softened cream cheese, shredded cheddar cheese, garlic powder, salt, and pepper.
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Fill each jalapeño half with the cheese mixture, pressing it gently to fill the cavity.
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Wrap each stuffed jalapeño half with a half-slice of bacon, securing it with a toothpick if needed.
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Arrange the jalapeño poppers on the prepared baking sheet.
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Bake for 20-25 minutes, or until the bacon is crispy and the peppers are tender.
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Remove from the oven and let cool slightly before serving.
When is it "pick-perfect"?
Harvest jalapeño peppers when they reach a vibrant green or red color (depending on the variety), firm texture, and are about 3-6 inches long. They should be glossy and firm to the touch for optimal flavor and heat.
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How to Harvest:
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Gently grasp the pepper near the stem.
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Twist it slightly and pull upwards to snap it off the plant. The pepper should detach easily with a short stem intact.
Storage:
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Store freshly harvested jalapeño peppers in a cool, dry place or in the refrigerator. Use them within a few days for the best flavor.