Hot peppers come in a variety of colors ranging from green to brown to purple. Native to South America, hot, or chili, peppers also have a diverse flavor profile extending from sweet and mild to fiery hot. To identify a specific pepper’s level of hotness, the Scoville heat chart was developed and is a useful tool to find the right Chili pepper right for you. Our vendors have many familiar and unique varieties to choose from including, jalapenos, banana peppers, bell peppers, Serrano peppers, and unique heirlooms from Flora Bay Farm like Hot Beaver Dam, Tam Jalapeno, Shishito, and Lemon Drop.

Nutrition Fun Facts: Chili peppers derive their heat from a phytochemical capsaicin, which is the source of the chili pepper’s heat, is a potent anti-inflammatory agent (1). Capsaicin is a common ingredient in pain-relieving formulas for inflammatory-related conditions, such as rheumatoid arthritis and joint pain (1). That said, hot peppers are in the nightshade family and can cause reactions to those sensitive to nightshades. Chili peppers are a good source of vitamin A and are packed full of vitamin C. Together, these vitamins help protect the eyes and maintain healthy skin tissue.

Storage Tips: Wrap unwashed Chili peppers in a paper towel and store in a refrigerator for up to 3 weeks. Peppers, fresh or roasted, can be sliced and frozen to add to meals throughout the winter.

Preparation Tips: When handling hot peppers, wear latex or other protective gloves. If you do wind up touching chilies, remember that their oils stay on your skin for a while, so avoid rubbing sensitive skin or touching your eyes. Cut chilies lengthwise working your way around top of the stem. This detaches the stem and removes some of the seeds. Much of the heat in a chili pepper is contained in the seeds, which can be included or excluded from a dish depending on heat tolerance. Hot peppers should be added to the frying pan late towards the end of the cook time so that the capsaicinoids are not released into the air. Roasting green chilis like Anaheims, or Pablanos helps bring out a more earthy flavor. Chilis can be roasted in the oven under the broiler, on the grills, or over an open flame. Roasted chilies can be sliced and frozen and added to soups and chilies all year long. 

Eggplant come in a variety of shapes, sizes and colors, from traditional oblong purple, to long skinny white or green Asian eggplant. Though not commonly used in American cuisine, eggplant is popular throughout Europe, Asia, and Africa. Because it is less common, many novice, and even experienced cooks, struggle with the bitter flavors and spongy texture that eggplant can take on if not properly cooked. Below are some tips on how to tame the eggplant into delicious meals and some inspiration from abroad on how to prepare!

Nutrition fun facts: Eggplant is a good source of dietary fiber, vitamin B1, and copper (1). Eggplant is a member of the nightshade family along with tomatoes, peppers and potatoes. Some claim that nightshades cause inflammation and that reducing nightshade consumption can alleviate symptoms of arthritis and other inflammatory conditions.

Preparation tips: Eggplant can be baked, roasted, steamed or grilled. Eggplant is known to have a bitter flavor. To remove some of the bitterness, you can sweat the eggplant by cutting it into desired size and sprinkling with salt. Let salted eggplant sit for 10-30 minutes. This reduces the water content and allows the eggplant to more easily absorb flavors when cooking.

Storage tips: Eggplant should be stored uncut and unwashed in a loose plastic bag in the crisper drawer where it will last for a few days in the fridge. 

It’s a great time to stock up on green beans at the market. Grab a few extra pounds this season and store them away for winter. Green beans are easy to freeze, can and pickle! Check out the recipe below for Pickled Dilly Beans.


Nutrition Fun Facts: Mature green beans belong to the legume family and are considered common beans along with black, pinto, kidney and garbanzo beans. Green beans are harvested when the beans are immature and eaten primarily for their crunchy pod rather than their seeds (3). Although green beans are technically a legume, they have more in common with vegetables nutritionally. Green beans are low in calories and a good source of fiber and vitamin C. While fiber helps to regulate bowel movements and makes our stomachs feel full, vitamin C sustains the immune system and cells. (2)


Storage Tips: Place unwashed green beans in a storage container in the refrigerator crisper for up to 7 days. To prolong storage, green beans can also be frozen or canned. Green beans retain the most nutrients when frozen. Before freezing, green beans should be blanched in boiling water for 2-3 minutes, submerged in an ice bath and transferred into freezer bags. (1)

Preparation Tips: Green beans can be consumed raw, blanched, boiled, pressured cooked, roasted, steamed, stir-fried, stewed, and sautéed. To best retain their nutritional value, cook green beans whole rather than cut (1). Remove the stems, tips and strings prior to cooking. Try sautéing garlic, onion or bacon in a pan with a secure fitting lid. Add green beans, ¼ cup of stock or broth and cover with lid. Allow to steam for 3-7 minutes until tender. Toss with toasted nuts, sautéed mushrooms, or your favorite vinaigrette. For more inspiration, click here.

Kick off your Independence Day celebration with some locally grown produce from the Community Farmers Market. We will be at CCHS from 8-12 on Saturday with fresh peaches, beautiful slicing tomatoes, sweet corn and all of your other summer favorites. Buying from the farmers market supports American farmers, and local economies. Show your patriotism this holiday by eating local!