hot peppers Archives - Riverview Farms

Daikon Porridge

Published at 05/30/2025May 30, 2025 In Category Daikon Radishes, Recipes Tags: daikon radish, hot peppers, jalapenos, peppers, shrimp

I’ve been coveting a daikon and doing a little research and this recipe seems so simple and delicious, I can’t wait to try it. Basically it’s just rice, daikon and salt. Just the ticket if you’re feeling under the weather. And good news is that the daikon will keep, wrapped maybe in a damp dish towel, in your refrigerator for a month or two so if you don’t feel like porridge now, it will be waiting for you when you do. The recipe calls for daikon greens and sprouts so we’ll have to be creative, or wait and see if another bunch of radishes with their greens shows up in one of the last few boxes.

Daikon and Shrimp Soup

Published at 04/24/2017 In Category Blog, Daikon Radishes, Recipes, Seafood, Vegetables Tags: daikon radish, hot peppers, jalapenos, peppers, shrimp

This soup recipe comes from Florence Fabricant and will use up quite a bit of radish. Serve it hot, or chill it and serve it cold.
In place of the green chili it calls for, you can also a Scotch bonnet pepper, but DON’T CUT IT UP. Just simmer the whole pepper in the soup when you add the shrimp, and then remove it before serving. You just want a bit of the heat, not the whole scorching thing.

Indian Slaw

Published at 04/24/2017 In Category Blog, Cabbage, peppers, Recipes Tags: cabbage, hot peppers, peppers

Adapted from a recipe by Raghavan Iyer, author of “The Turmeric Trail.”

Savory Grits with Slow Cooked Greens

Published at 05/13/2016October 5, 2024 In Category Blog, Grains, Greens, Grits, Recipes, Vegetables Tags: greens, grits, hot peppers, sweet peppers

Adapted from a recipe in “Afro-Vega: Farm-Fresh African, Caribbean, and Southern Flavors Remixed” by Bryant Terry. Use a little bit of one of the Scotch bonnets in place of the jalapeno, if you like.

Pickled Mustard Greens

Published at 05/13/2016October 9, 2024 In Category Blog, Greens, mustard greens, Recipes, Vegetables Tags: greens, hot peppers, mustard greens, pickles

From a recipe in Saveur magazine. Pickled greens are a traditional accompaniment to spicy meat dishes in all kinds of Southeast Asian cultures.

Potato and Chorizo Tacos

Published at 05/13/2016May 25, 2016 In Category Blog, Meat, potatoes, Recipes, Vegetables Tags: chorizo, hot peppers, onions, potatoes

Chances are you also have a favorite taco recipes – but do you ever think about using potatoes? This recipes is from “Tacos, Tortillas and Tamales” by Roberto Santibanez. Mexican chorizo is the fresh variety, not the smoked and cured kind of chorizo. You could substitute it though, just maybe adding a little oil if necessary so the onions, etc. don’t stick to the skillet when you’re sautéing.

Mark Bittman’s Spicy No-Mayo Coleslaw

Published at 04/29/2016May 19, 2016 In Category Blog, Cabbage, Recipes, Vegetables Tags: cabbage, green onions, hot peppers, sweet peppers

Are you a fan of Mark Bittman? Here’s a recipe from How to Cook Everything (Completely Revised 10th Anniversary Edition) with a few variations.

Bittman says: If you want restaurant-style coleslaw, you take shredded cabbage and combine it with mayo and maybe a little lemon juice. This version is far more flavorful with far less fat. I like cabbage salad (which is what coleslaw amounts to) on the spicy side, so I use plenty of Dijon, along with a little garlic and chile (you could substitute cayenne for the chile or just omit it if you prefer), and scallions.

Grits, Cheese and Chile Casserole

Published at 04/29/2016October 5, 2024 In Category Blog, Grains, Grits, peppers, Recipes, Vegetables Tags: chile peppers, grits, hot peppers

Sometimes we forget that grits are a great vehicle for lots of flavors. Cheese is a natural – but how about adding chiles? If you have fresh peppers, use those. Or use those delicious canned chopped green chiles as the recipe calls for. It’s from Prevention.

Saladu Ñebbe (Field Pea Salad)

Published at 03/31/2016September 2, 2016 In Category Blog, Field peas, Recipes, Vegetables Tags: crowder peas, cucumbers, field peas, hot peppers, peppers, sweet peppers, tomatoes

The longer this salad sits, the better it tastes, so let it marinate for an hour or more before serving. It’s adapted from a recipe in Saveur magazine.

Pepper Jelly

Published at 03/28/2016June 22, 2016 In Category Blog, peppers, Recipes, Vegetables Tags: hot peppers, peppers, sweet peppers

Those gorgeous peppers make me think it’s time to make pepper jelly. If you think you won’t use it, see the next recipe for a yummy vinaigrette. If you don’t have enough peppers in this week’s box, maybe you still have a few from last week? Or save this week’s and cross your fingers we’ll have some in next week’s box.

This is a recipe from Linton Hopkins of Restaurant Eugene.