Read by Matilda Longbottom

OOne Summer, our quest for culinary excitement led us to the Krueger Pepper Farm in Wapato, Eastern Washington’s heartland. The region, known for its orchards and onions, became our haven for peppers of all kinds. Little did we know that this adventure would intertwine the discovery of the world’s best showerhead with a bounty of peppers, inspiring recipes that would become family favorites.

In 1974, the farm-to-table movement was a distant dream. Grocery stores offered only the basics, but Krueger’s Pepper Farm boasted over 50 pepper varieties in their U-pick patch. Intrigued, we planned a mid-August weekend trip to savor the pepper harvest. Little did we know, this journey would become a spicy chapter in our culinary history.

As we arrived in scorching Eastern Washington, a nap was in order. During a refreshing shower, I stumbled upon the world’s best showerhead. Small but mighty, it became an unexpected souvenir that accompanied us on every adventure.

Venturing out for dinner, we discovered that after 5 p.m., options were limited. Our choice? A taco truck, where language barriers and spice levels added to the thrill. The real McCoy, catering to Hispanic farm workers, treated us to a delicious, albeit fiery, culinary experience.

The next morning, armed with maps, we explored acres of pepper fields under the blazing sun. Unbeknownst to us, an “early start” meant 4 a.m., not 7 a.m. The heat was intense, but our shaded farm stand provided relief as we loaded up on peppers, onions, squash, tomatoes, garlic, and a massive watermelon.

Cool and comfortable in our air-conditioned truck, we headed home with 50 pounds of peppers. The journey didn’t end there. From freezing whole peppers for Winter to crafting pickled peppers and relish, our kitchen buzzed with pepper-inspired creations. The gem-like jars lined our pantry shelves, a testament to that unforgettable trip.

Recipe for Pickled Peppers:

Ingredients:

• Large peppers (various colors)
• 6 cups sugar
• 6 cups vinegar
• 1 cup water
• 1 tsp salt
• 2 tbsp mixed pickling spices
• Garlic cloves

Instructions:

Cut peppers, removing stems and seeds. Pack peppers in sterilized jars. Combine sugar, vinegar, water, salt, and pickling spices to make the syrup. Cover peppers with boiling syrup, tighten lids. Process in boiling water bath for 10 minutes.

Recipe for Red Bell Pepper Relish

Ingredients:

• 8 cups coarsely ground sweet red bell peppers (seeds removed)
• 7 cups sugar
• 1 cup vinegar

Instructions:

Combine peppers, sugar, and vinegar in a large kettle. Boil until thickened (15-20 minutes). Pack in hot sterilized jars, seal, and process in boiling water bath for 10 minutes.

Recipe for Dinosaur Egg

Ingredients:

• 6 large Jalapeno peppers
• 1-2 lbs bulk sausage
• 1 8 oz. pkg. cream cheese
• Breadcrumbs or Panko breading

Instructions:

Cut a slice lengthwise on each pepper, remove seeds and core. Stuff each pepper with a small log of cream cheese. Cover each stuffed pepper with sausage, ensuring the seal. Roll in breadcrumbs and place on a baking sheet. Bake at 350°F for 30-45 minutes, until browned. Cool, slice, and serve with stone-ground mustard or your favorite dipping sauce. ❖