The Last Harvest: Preserving Jalapeños at Magnolia House

Gathering the last jalapeños of the season at Magnolia House. 🌶️ Some have ripened to a fiery red, perfect for drying and adding to winter dishes. Embracing the transition from garden abundance to the coziness of winter preparation.

As the gardening season at Magnolia House draws to a close, there’s a sense of both accomplishment and exhaustion. The final harvest is bittersweet—after months of nurturing the garden, it’s time to gather the last of the jalapeños before the chill of winter sets in. The days have begun to turn crisp, but the afternoons still carry enough warmth to make the final work in the garden a pleasant, reflective time.

This year’s jalapeño crop has been bountiful. Some of the peppers have ripened beyond their usual green into a vibrant red, offering a spicier punch perfect for preserving. For this last pick, I reached for my vintage wire basket, a familiar companion through many harvests. It's an integral part of my routine, holding everything from bright green peppers to the deep, red ones that mark the season's end.

At Magnolia House, we’ve developed a rhythm for preserving our jalapeños, ensuring we can enjoy their heat all winter long. One of our favorite methods is using a 30-year-old dehydrator, a piece of equipment that has become a staple in our kitchen. We set it up right on the kitchen table, and with its large capacity, it can process a full batch of sliced peppers in about a day. Slicing the peppers not only makes them easier to store but also allows for greater versatility in how we use them. Whether they end up in soups, sauces, or as a topping, having them sliced and ready is always convenient.

Throughout the winter, these dehydrated jalapeños add a burst of flavor to many of our dishes, particularly Asian-inspired recipes that benefit from the pepper’s kick. It’s a simple way to preserve the heat of summer and keep our meals exciting, even in the colder months.

This final harvest also marks a transition in the garden itself. While we still have a few large squash and pumpkins left to gather, much of the garden is now overgrown. The once-tidy rows have become a tangle of plants, as we’ve let things slip after each crop finishes. The wild look of the garden is a reminder of the cycle of seasons; the birds pick the remnants clean while the native volunteer plants, often dismissed as “weeds,” create a haven for wildlife. It’s an intense and vibrant time, contrasting sharply with the neat, organized garden of summer.

As we wrap up the last of this season’s work, we’re already thinking ahead to what next year’s garden might bring. For now, though, it’s time to enjoy the rewards of our efforts and savor the flavors that will carry us through the winter.

For now-

Charlie