As autumn arrives, the lingering heat of summer fades, replaced by the cool, soothing touch of early morning and evening air. Gardens transform as the summer bounty wanes and fall crops are yet to ripen, leaving the once vibrant plots hushed and still. Amidst this quiet shift, one crop alone stands resilient: autumn peppers. Tall and abundant, peppers continue to flourish, hanging heavily from verdant branches. In the breeze, they sway like silent wind chimes, their red and green hues adding vibrant splashes to the fading landscape.
My mother, a lifelong gardener, chose this particular plot with a simple practicality born from experience. Here, with ample sunlight, shelter from strong winds, and a convenient water source, her peppers thrived. This staple crop isn’t just a product of the season—it’s a necessity for our family’s year-round table. From early spring to late fall, the peppers grow vigorously, lending a fresh bite and piquant heat that enhances every meal, from stews and stir-fries to pickles and sauces.
From Green Harvest to Simple Culinary Joys
Freshly picked peppers bring an unmistakable burst of green aroma, a fragrance that signals both warmth and a raw vitality. When pounded in the traditional stone mortar, their crisp skin breaks open with a satisfying crack, releasing juices and a subtle peppery scent. With a touch of garlic and a dash of salt, these crushed peppers become the foundation of a simple, refreshing salad—a dish that, like many in our family, is deeply tied to autumn.
As I watch my mother work, basket in hand, sunlight dances on her as if cloaking her in a warm, golden shawl. Though her frame has grown thinner with age, she moves through the garden with a grace and care that speaks of years of practice and love. She pauses to select the best peppers, each chosen carefully, her hands deft and steady as she gathers them for the evening meal. This autumn ritual, an unspoken rhythm between her and the earth, is a sight as familiar as it is grounding.
I have been part of this process from the beginning, witnessing each stage of growth. In spring, we plant and water each young pepper sprout with a mix of well-aged compost, giving it the nutrients needed to take root. During the height of summer, white blossoms appear, dotting the vibrant green foliage like stars on a clear night. And by early fall, when the peppers ripen into red and green gems, we’re ready to harvest once again, transforming them into dishes that hold the flavors of the entire growing season.
One of my favorite recipes is a simple stir-fry of fresh green peppers and thinly sliced tofu—a dish my mother has made countless times. She begins by washing and slicing the peppers, then heats a pan with just a touch of oil. A few minutes later, the peppers are sizzling, their aroma blending with that of the tofu. Finished with a hint of sesame oil, the result is an irresistible balance of spice and softness, a dish that invites family and friends alike to gather around the table.
Preserving the Spice of Home
With the first cool nights of autumn, the peppers’ appearance changes—they wrinkle and dry, their moisture lost to the lingering summer sun. My mother gently picks these red peppers, knowing that their time in the garden is coming to an end. Once gathered, she washes and dries them carefully before slicing them into small pieces, adding minced garlic, sesame seeds, and a bit of homemade broad bean paste for extra depth. Stored in a jar sealed with sesame oil, this pepper blend becomes our cherished family condiment—a flavor that brings warmth and comfort long after the harvest has ended.
This homemade pepper sauce is more than a seasoning; it’s a reminder of home, a taste that has comforted me through long winters and even followed me through the challenges of city life.
