Banana peppers

(Picture courtesy of zhurnaly at flickr.com.)

Banana pepper row in front of corn.

The sweet yellow pepper that grows in my garden now, ever since I discovered them, adds zing to everything but isn’t sharp.   I don’t grow hot peppers since the rest of this household doesn’t have my cast iron digestion.   I also did literally burn myself once, slicing into a juicy hot pepper so that it splattered onto my face.

Mellow, crisp banana peppers are particularly good in sandwiches and salads.

Banana peppers are an optimum food for inclusion in weight loss diets, containing low amounts of calories, fat, and sodium. They are also a good source of dietary fiber, vitamin A, potassium and a very good source of vitamin C. The mild heat associated with them makes it ideal for adding to lighter fare such as salads in order to make them feel more filling.[2]

The peppers I grew in N.TX. took constant watering, and were impractical when I was working out of town which involved a long commute, for several years.  Here in NW PA, they’re easy and I’ve had to do little watering.

If you want to get creative, here’s something you can do with those peppers.

If you’re dealing with a serious bumper crop of banana peppers, think about pickling and canning them. That way you can use up a whole lot in one go, and also enjoy your banana peppers all year round. Plus, the pickled peppers are delicious in a variety of meals, especially on top of hamburgers and hot dogs during picnic season. (And, “pickled peppers” is really fun to say.)

Enjoy.   You can cut them up and drop them into a cruet of vinegar, something my family often did.  Oh, yes, they’re pretty too.