My hot pepper haiku…ahem…

Spicy hot peppers

Must be careful when picking

Lest you touch your nose

I did that this morning. I picked all the ripe hot peppers and then wiped the tiniest drip coming from my nose in the chilly morning. Oh the sting. It’s been close to 2 hours and it won’t stop. I’ve heard that bread or milk helps get rid of hot pepper burn in your mouth, I’m wondering if I should snuff up some unsalted butter (we’re out of milk, hey, that’s dairy, right?) or just stuff a crouton up there (alas, no bread, the cupboard is bare.) I kept using a paper towel with cool water to wipe it, but it wasn’t helping and, quite honestly, making it drip more. So then I thought, “Maybe the snot is trying to help. Just leave it and it’ll flush out.” So now I’m sort of catching the snot drips with the wet paper towel and trying to not get snot on the computer. I live such a glamorous life, c’mon, who wants to switch places? (If you do, please bring bread, milk and tissues when you come over. We’re out.)

 During this adventure of learning how to farm and documenting it online, I’ve had to learn how to photograph food. I’ve experimented with 2 digital cameras – neither I know how to use very well (instructions? We don’t need no stinking instructions!) I’ve taken pictures of the veggies in the ground, in pots, I’ve put them on plates, platters, in bowls, on the counter, my hand, all in an effort to “capture the moment.”

This morning, I picked hot peppers. Many hot peppers. Here they are on the counter. The orange ones are called Bulgarian Carrot. According to Local Harvest these are an heirloom variety of pepper, open pollenated from Bulgaria. The fluorescent orange, carrot-shaped fruits have an excellent flavor – hot and fruity. They are not for the meek, about a 7 on a 10 scale.  Apparently, they’re perfect for chutneys and salsas and grow well in the North.  

The red ones are Indian Pepper PC-1. Again, thanks Local Harvest, these are also called Naga Jolokia.  The PC-1 has a different flavor profile which makes it a perfect addition to a variety of cooking styles. Great used with Mexican, Thai, Oriental or Indian dishes. The PC1- is a very tasty and versatile pepper. This is a must have pepper for your collection. C. annuum. 90 days. Said to be one of the world’s hottest peppers, from India ranging apr 100,000 scovilles. The plant bears orange-red peppers, 2″ long by 1/2″ wide, growing horizontally on the plant. (DaisyPatch  note: they didn’t grow horozontally, they grew straight up.)

Here’s my attempt at getting artsy-fartsy with my photography. I’m such a hack.

I can give you my opinion of these peppers because I have such a tuned palate. First, the Bulgarian Carrot: I have no idea. Now, the PC-1: Beats me.

As my nose continues to drip and burn, I am easily reminded WHY I have no idea what these peppers taste like. I don’t like painful food. Keith could happily crunch these hot peppers raw without shedding a tear. The fridge door is dedicated to the hot sauces that, not only does he know the difference between, he actually uses on his food and sometimes on mine. At the beginning of our cohabitation, I always took the first taste of dinner with quite a bit of trepidation until he figured out which heat levels I would like (somewhere between “NONE” and “NONE.”)  As the years went by, something happened to my taste buds. They got more used to spice.  I still won’t side-dress with a splash from the bottle of, “Da Bomb Beyond Insanity sauce” (you know the one, it has the nuclear symbol on the side? That one.) but do not mind a bit of heat from time to time. His Jamaican Jerk Chicken is incredible, for instance.

Anyway, back to photography, I’m starting to get the hang of it. What you don’t see is the behind the scenes propping that takes place to get the pictures perfect. So, I thought I’d take you behind the scenes of Daisy Patch Farm Photography to show you my painstaking process of artfully arranging the food items and capturing edible still life.


Click the picture