Warm congratulations on the bountiful harvest of red chili peppers at Amish Farm!

Warm congratulations to the Amish families of Upstate New York on a bountiful harvest of red chili peppers this year! I’m genuinely delighted for these Amish farmers who rely on nature’s grace for their crops. Since 2020, we have been using their organic red chilies to make the beloved Chinese-style chopped chili paste. It’s crisp, fragrant, and moderately spicy, making it a superb choice for dishes that feature chopped chili peppers. It especially highlights the unique fresh aroma of the peppers.

In 2022, PBS even filmed a special documentary featuring my “Chopped Chili European Sea Bass” made with these Amish chopped chilies. After the documentary aired, I gained a large following of fans who loved the dish and highly appreciated the Amish chopped chili I created.

Through four years of exploration and experience, along with three on-site inspections this year, I’ve learned the optimal timing for harvesting: before the Chinese solar term “Frost’s Descent” (as peppers become unusable after frost, which happened to us last year). The best harvest time is when the daily temperature ranges between 50°F (minimum) and 70°F (maximum), with at least 10 consecutive sunny days. Under these conditions, the chili peppers have the ideal level of spiciness, balanced moisture content, and firm quality, making them perfect for chopped chili paste.

Here is a scene from today of the freshly harvested Amish organic red peppers being chopped at our processing facility. We pick, chop, and ferment them on the same day before storing them directly in a 41°F cold room, preserving them until the fall-winter transition of next year. Our target this year: 10,000 pounds!

A chef’s passion for quality ingredients knows no bounds!

热烈祝贺纽约上州Amish 人家今年的红辣椒获得大丰收，真心为靠天收的Amish 人家高兴！

从2020年开始，我们就开始用Amish 人家的有机红辣椒做国人喜欢的剁辣椒（酱），脆爽、清香、鲜辣适中，是做剁椒类菜品的上佳选择，特别能突出新鲜辣椒的独特清香味。2022年PBS电视台特别摄制了我用Amish 剁辣椒做的“剁椒欧洲鲈鱼”，纪录片播出后，让我收获了一大批喜欢这道菜的粉丝，他们非常认可我制作的Amish 剁辣椒。经过了四年的摸索和积累，今年又三次亲自现场考察，我总结出了中国节气的霜降之前（一旦霜降就无法用了，去年就是遇到了霜降）、日温在华氏50度（最低）至70度（最高）、且连续10天以上的晴天采摘最好。这样的红辣椒辣度最好、水份不干不湿、品质厚实坚挺，特别适合做剁辣椒。

这是今天刚刚采摘的Amish 有机红椒🌶️在我们加工基地机器切碎的情景，当天采摘、当天切碎、当天腌制，然后直接进入华氏41度的冰库里发酵保存，一直使用到明年的秋冬交接之际。今年的计划是：一万磅！

厨师愿为好食材而疯狂！