As vegetable farmers we eat and like every vegetable we grow. Of
course we have our favorites, but through the course of the year, every
vegetable makes it to our plates multiple times. Until this year we had
hardly grown any jalapenos, though, and then only very sparingly found
uses for them. But by customer request, we set out a dozen plants,
planning mostly just to sell them. Mostly our family is a little shy
when it comes to hot/spicy foods. But then, as the first fruits were
coming in, a neighbor took some home with him to roast with cream
cheese. Later that night, we tried the same but with goat cheese. And
the next day we called to tell him there would be a lot fewer jalapenos
for him this year because he'd clued us in on a delicious way to enjoy
them. Of course, it's a pretty standard and common use, but we just
hadn't ever done it before. We had assumed the heat would be much more
extreme but even our three year old wanted multiple helpings. We
actually should have plenty to share with our neighbor and with you, but
it reminded us of our own journey to enjoying all vegetables, most of
which we didn't grow up eating ourselves. Maybe a new preparation of a
formerly shunned vegetable will be the start of an addiction as those
roasted goat cheese jalapenos have become for us!
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