Pick a piquant pepper
Glenwood Springs, CO Colorado
Growing up in a German community, in northeast Iowa, everyone had a vegetable garden. Green sweet peppers were grown by my family and were used for stuffed peppers and pepper relish, and in the 1970s a few chopped peppers were sparingly added to homemade pizzas.
After college, I made trips to northern New Mexico, in the fall, with my mom. In 1978 I moved to Denver. I still remember the first time I saw the ristras of red peppers hung to dry and smelled green chili peppers being roasted. Before moving to Colorado, I started planting every kind of hot chili pepper that I could find. It was a challenge to see how hot I could make my pepper relish.
Each year when Vince McCann, of Borden Farms, brings his chili roaster to the market, the smell of roasting, medium hot, Anaheim chilies reminds me of my early memories of New Mexico and Colorado. Borden’s roasted chilies are large and thick-walled. After roasting, Vince packages them in a bag while still warm, making the skin very easy to remove when you are ready to use them. I use his roasted chilies in an easy-to-make southwestern omelet.
Here’s my recipe: Whisk two fresh eggs with salt and pepper. Pour them into a small greased omelet pan. Flip over when just cooked on the bottom. Sparingly spread one half of the omelet with Salpica brand chipotle black bean dip, add a layer of chopped roasted green chilies and Monterey jack cheese. Fold the omelet in half, place on an ovenproof plate, cover with foil and keep warm in a 200 degree oven. Put a small amount of olive oil on a tortilla grill. Heat the oil over medium heat, brown a flour tortilla on one side then turn over and place your omelet on one side of the tortilla. Fold the tortilla over the omelet. Place the omelet on your serving plate, cut in thirds and top with chipotle sour cream, cilantro, avocado and chopped tomatoes. Your family will love them.
All the farmers at the Tuesday market have an array of sweet peppers and chili peppers. Divide Creek Farms has a corno di torno pepper, or horn of the bull. It’s a brilliant red Italian sweet variety. The long and slender shape will tempt you to eat it raw, before you leave the market. Mike at Mattie’s Market booth has a Cubanelle frying pepper that is a light green mild pepper that is perfect sauteed in olive oil with garlic and used on top of rice or pasta. He also has grown a concho mild jalapeno. Z’s Orchard has a basket full of assorted sweet peppers in purple, orange, red and yellow. Osage Gardens will help you with hot jalapenos and serrano chilies. There are endless possibilities for these colorful and tasty peppers. You can always combine them to make an old favorite pepper relish recipe.
Cynthia Vodopich will bring a European influence to the market at 6 p.m. Cynthia will be serving samples of “meatrolls” from the Delice Cookbook. The recipe is from Walter Huber, her father, who immigrated from Switzerland in 1956. Walter and his family opened the Delice Pastry Shop in Aspen in 1957. They later moved their shop to Glenwood Springs. They closed the family business in May 2006. The meatrolls are Walter’s version of runza. It is a puffpastry filled with meat, cabbage, celery and onion. The meatrolls can be made ahead and frozen. They are a full meal when served hot, with a soup or salad. Cold they can be taken on a picnic, be in a lunch box or cut into small pieces for hors d’oeuvres. Cynthia will also have copies of the Delice cookbook for sale.
The Boxcar Daisies will begin entertaining at 5:30 p.m. Based out of the Vail Valley, the Boxcar Daisies are singers and songwriters KT Homes and Elli Gauthier. Expect soulful originals from this duo with a sound that is timeless and yet cutting edge. In addition to their standard guitar and banjo set-up you will see instruments ranging from a washtub bass to a musical saw to an African harp. Go to http://www.boxcardaisies.com to be introduced to them and their music. The music sponsor this week is Pine’s Stone Co.
This Tuesday’s Market will offer many opportunities to visit with local artisans in the park and farmers in the street. These early fall evenings are a wonderful time to enjoy with friends, neighbors and family. See you on Tuesday. Remember the Market is open from 4 p.m. until dark, at the corner of Ninth and Grand Avenue. For more information go to http://www.glenwoodmarket.com.
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