For me winter finally begins when it’s time to clean out the crops from the greenhouse. Ok, so we can continue to grow lettuce, microgreens and pea shoots but i’m talking about the end of tomato and chilli production, to my mind the ‘big shots’ of our unheated greenhouse.
What to do with last of these crops? Well the delights and versatility of using up remaining tomatoes are well known. Whether that’s pasta sauces, making green chutneys or simply by fully ripening on the windowsill.
Chillies deserve their own moment to shine and should be far from forgotten.
Of course you can always pickle them, then use with hot or cold meats and cheeses. But we’ve made a chilli jam, equally good with cold meats or cheese on toast, but also as a spicy sweet addition to gravy or stews.
We’ve also made a string of dried chillies that look good hung up in the kitchen, and can provide all year round chilli use.
Our variety, ‘ring of fire’ really packs a punch (a bit too much if i’m honest), and prompted us to get some more johnny cash on the playlist.
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