Burnt capsicums under oil
grownandgathered
It’s nearly summer! The frosts have passed and it’s well and truly time to plant all your favourite summer flowers, vegetables and herbs like tomatoes, zucchinis, beans, eggplants, pumpkins, zinnias, cucumbers, amaranth, dahlias, chillies, basil, sunflowers and one of our favourite summer treats—capsicums!
And while we think capsicums are incredible to cook with during the fierce heat of late summer (like in our caponata from Grown & Gathered), we can’t deny that they are most incredible after summer fades away and we are curled up by the fire eating antipasti. This is such a simple and fun recipe and just so rewarding. Perfectly charred capsicum, sweet and soft in fragrant olive oil. This recipe is directly from the pages of our new book, The Village. Simply click the book spread below to download the full recipe. And we’ve even made a fun video to get you excited about making your very own version this summer!
Field notes.
On growing an abundance of capsicums.
Now (late spring) is your last chance to get a few capsicum seedlings in the ground so you can enjoy this treat in the new year that’s fast approaching. Capsicum plants are very slow growing so get your hands on some strong, advanced seedlings to ensure you’ll get a good crop of ripe fruits before the cold weather sets back in in late Autumn. Space seedlings at least 60 cm apart in a very sunny part of your garden. Capsicums will benefit from staking for support from when they reach about 30 cm tall otherwise they will likely topple over when the large fruits begin to set. Happy growing!
Recipe.
Images by: Shantanu Starick and recipe video lovingly put together by Claudia Sangiorgi Dalimore.
