[CH] Too many Habs?

• Messages sorted by: [ date ][ thread ][ subject ][ author ]
• Next message: T. Matthew Evans: "Re: [CH] Too many Habs?"
• Previous message: Mike Stallcup: "Re: [CH] transplanting time experts"
• Next in thread: T. Matthew Evans: "Re: [CH] Too many Habs?"

A friend is sharing his unexpected volume of Habs. Nice big, hot, red
babies. Plants seem to be going nuts this year. (No spring hardening in
South Florida - we're picking already).

Any suggestions on using or storing these in bulk? I'm thinking of the usual
oil, vinegar, pesto, raw on everything answers, but I'd like to 'preserve'
or freeze some for later. Any recipes, tips or suggestions? Tips for drying
without a dryer?

I saw a special once on Food Network about flash freezing strawberries using
dry ice. They freeze so fast the cell walls don't burst, so they aren't
mushy when they thaw. Anyone tried this? Time for a science experiment?

Thanks,
Todd

And ps: This is my first post after returning to the list (was a regular
years ago). Seems more like a chat room than a pepper list nowadays (s'not,
YKYAMI, etc.) Not unsubscribing, but I've seen lots of lists degenerate into
'inside' one-liners from the same people and one jerk (every list seems to
have one). Hope CH doesn't suffer that fate.

• Next message: T. Matthew Evans: "Re: [CH] Too many Habs?"
• Previous message: Mike Stallcup: "Re: [CH] transplanting time experts"
• Next in thread: T. Matthew Evans: "Re: [CH] Too many Habs?"