Red is not my favorite color. In fact, I generally avoid it in my gardens, decor, and wardrobe. However, during the holiday season it is expected, and I must admit that with the freeze that turns our surroundings brown, red does add a pop of cheer. I much prefer orange, especially gorgeous, plump pumpkins that I was reluctant to remove in the transition from autumn to holiday decor. So, I spray painted them “Apple Red” and grouped several of them in the front sidewalk garden with the boxwood topiaries along with some of my painted Santa gourds. Adding big red and gold bows and evergreen boughs helped hide the stems. Three gold gazing balls were piled on top…yes, I know you can only see 1, because the other two have blown across the lawn and into the woods during the high winds that brought in minus 9 degrees F weather. When it gets warmer, I’ll go searching for them. I just popped outdoors long enough to snap this photo and was happy the camera didn’t freeze!
I do love red when it comes to these sweet Red Cherry Peppers. I grew 6 plants in the potager this season, and I’m tripling the number next year. We ate them fresh, often stuffed with egg salad, prosciutto and fresh mozzarella, chopped olives in cream cheese, etc. They make beautiful appetizers, or pretty red rings in salads. When frost threatened, I canned all that remained. Over the holiday entertaining period, I’ve already used most of the jars. It has been fun making appetizer platters filled with ingredients mainly from the potager. These cherry peppers stuffed with pesto cream were a big hit…I should have remembered to photo them when the platter was full, but at least you get a glimpse.
For the recipe, go to the December E-newsletter on my website: http://www.caroleesherbfarm.com I’m sure you will be able to come up with other ideas for these versatile little gems. If you have not yet ordered your seeds, be sure to add them to your list. Red Cherry Peppers also come in a HOT form, so be sure you get the sweet ones, or if you like heat, try both!