As school goes back in session and pumpkin everything begins to infiltrate the stores, it’s tempting to jump ahead to cooler thoughts, but here at the Dallas Farmers Market, we say “bring the heat!” with Pepper Weekend.

Head to The Shed on Saturday, August 23, and Sunday, August 24, for colorful, flavorful, powerful peppers from:

  • Heddin Family Farms – featuring Bell, Candy Cane, Cayenne, Jalapeño, and Shishito
  • Kelley Produce – serving up Anaheim, Cayenne, Habanero, and Sweet Banana
  • Williams Garden – wowing with Bell, Jalapeño, Longhorn, and Thai

And with it being peak pepper season, it’s truly time for Pepperona Peppers to shine with their rare, special, and wildly hot selection, including:

  • Aji, Arbol, Cayenne, Datil, Fatalii, Ghost, Gochu, Habanero, Italian Hot, Reapers, Scorpions, Scotch Bonnet, Sriracha, and Thai

Feeling like a kid about to be let loose in a candy store, we reached out to Verona of Pepperona Peppers for her advice on how to preserve all the peppers picked. One thing to keep in mind, these beyond-fresh peppers are harvested the day before arriving at the DFM, so they will last in the refrigerator for at least a week or more, but if you’re looking to save the spice of summer for all your fall recipes, Verona has a few suggestions.

Freezing: while freezing does change the texture of the peppers, it’s a great option for future soups, stews, stir-fries, and salsas. Simply wash, stem, and slice or chop the peppers, then spread them on a cookie sheet and place them in the freezer. Once completely frozen, place the peppers in a freezer bag, then back in the freezer, where they’ll patiently wait to be enjoyed for up to six months.

Drying: use a dehydrator if you’re able, but if not, an oven works too. Set your oven to the lowest temperature possible, ideally between 140-170°F. Prepare the peppers by removing stems, and halve or slice the peppers for faster drying. Once prepped, arrange peppers on a baking sheet lined with parchment paper. Use a wooden spoon to slightly prop open the oven door, allowing moisture to escape. Check the peppers periodically to ensure neither they, nor the parchment paper, are becoming burnt. Turn the peppers periodically to aid drying. Peppers are done when they are brittle and easily breakable. Let the peppers cool completely before storing them in an airtight container to prevent moisture reabsorption. Dried peppers can be ground into chili powder or flakes for seasoning, or infused into oils for a nice kick.

Pickling: Use your favorite refrigerator pickle recipe (we love this one from Homestead and Chill – “Easy Refrigerator Pickled Pepper Recipe”) to create refreshing and crunchy complements for everything from cheese plates and salads to sandwiches and burgers.

And while visiting, be sure to check out Pepperona Peppers’ Fire Cider, an immune-system boost comprised of apple cider vinegar, ginger, turmeric, garlic, horseradish, onion, orange, lemon, cinnamon, cayenne, and herbs. It’s never too early in the cold and flu season to add antioxidants, antibacterial, and anti-inflammatory properties to your medicine cabinet. Originally available as a liquid, it’s now also offered in a freeze-dried option perfect for traveling.

To everything there is a season. Sadly (for some of us), warm evenings and flip-flops will be gone soon enough. Come see us at the Dallas Farmers Market for Pepper Weekend and take some of that summer seasoning with you into the cooler months to come.