Cooking | Food

When it comes to tomatoes and pepper plants, I’m always feeding an army, even though there isn’t an army in sight. I assume the worst and end up planting way more than I need. So right about now, I’m drowning in jalapeños, which is a weird thing to be drowning in. Perhaps that’s why my eyes won’t stop watering. Anywho. If you also have a bumper crop of jalapeños, you’ll want to make a batch of Cowboy Candy. Or seven batches. (I don’t presume to know the abundance of your peppers.) What is cowboy candy? It’s candied jalapeños. You simmer them in a sweet-tangy, garlicky syrup, creating a wholly addictive treat that bites you back. But not in a ghost-pepper-regrets way. We’re not talking melt-your-face-off heat here. Cowboy candy is a delicious way to use up a ton of jalapeños fast. Not to mention, you’ll have the perfect “oh-crap-I-forgot-to-buy-something-for-the-bookclub-Christmas-exchange” gift…
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Learn how to make succotash with garden-fresh corn and beans; the addition of fresh herbs and veggies will add a burst of color to your summer table.Succotash is a year-round treat, as you can easily dry, store, and reconstitute both fresh corn and fresh shell beans for this recipe. But it’s extra special in summer when both can be fresh from the garden. I like to jazz up this succotash salad with some color. In this recipe, that means bright orange carrots, fresh green herbs, and — because it’s summer — a few edible flowers. I use a mix of red and yellow marigolds if I have some growing, but calendulas and nasturtiums would also be beautiful. If you’ve grown some colorful beans, such as ‘Vermont Cranberry,’ all the better. This succotash salad is an eye-catching and healthy side dish to bring to a potluck or cookout.Other sweet corn and…
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