MAY 2026 50 N ostalgia has a silent way of tiptoeing into the picture due to it being a universal human experience that adheres itself to everything. Why does the past seem more appealing than the present? Is it simply a trick of memory, or does nostalgia serve a deeper purpose? Interesting that some vegetables are named after their appearance, where they’re from, or because they resemble something else – things named after things named after other things, a type of cat named after a type of fabric named after a city in India, or the name of a pepper named after someone or something in Mexico – Puebla, Poblano. When spider mites invaded 11 of my large garden planters filled with hybrid tomatoes three years in a row, the decision was made to plant something that would be less susceptible to their gritty webbing habits. Out went the soil, containers were thoroughly scrubbed and dried, new potting soil was added followed by the purchase of every color of sweet bell and armfuls of poblano peppers. Wish a crystal ball had been within reach to enlighten me as to the success I was about to experience. Quizzically every bell pepper starts off green and only with time and patience brings you face-to-face with the colors anticipated. Peppers and poblanos can be harvested at different maturity stages, offering immense flexibility. Sweet and hot peppers have been cultivated since prehistoric times and used as a secret ingredient in flavorful feasts. Archaeologists have found chili peppers at sites dating to 7000 BC. The Aztecs, Incans and Mayans all cultivated peppers. The Incas used them as a form of currency. Columbus, on his several voyages to the New World, collected many varieties and brought them back to Spain. They immediately gained popularity and spread to Africa, India and the Far East before becoming popular in the rest of Europe and North America. In Central and South America, peppers are considered perennial plants, growing four to six feet in height. In North America peppers are grown as annuals due to being sensitive to frost. The humble green poblano pepper is a member of the nightshade family and is believed to have originated from the mountains of Cholula, one of Mexico’s oldest and most famous cities. Since they grow naturally in the wild, the pepper became the prime ingredient for traditional dishes for Mexicans living off the land. Puebla is also the birthplace of mole poblano, a dark red-brown sauce which contains the poblano as a key ingredient. Poblanos are rich in antioxidants and have anti- inflammatory qualities. They thrive in warm climates and are wonderfully adaptable. Whether you have a sprawling backyard with an abundance of raised beds or five-gallon containers with adequate drainage holes, you can grow them successfully. Whichever method fits, make certain the roots have ample room to spread. They are sun worshippers so pick the sunniest spot in your garden – six to eight hours of direct sunlight each day. Moisture must be consistent, but not to the point of giving them soggy roots. Water deeply once or twice a week depending on the weather. A balanced fertilizer (10-10-10) is great to use when plants start growing, then switch to fish emulsion or a low-nitrogen, high-phosphorus fertilizer when they begin flowering. While poblanos don’t get as tall as some other pepper plants, they still benefit from early staking or caging, especially when they start producing heavy fruit. No clock ticks nearby so if you leave them on the plant longer, they’ll simply turn red and develop a richer, smoky sweetness. Pick them when they’re four to six inches long and have a firm, glossy texture. If you wait too long the dried version becomes an ancho chili. Poblanos have transcended borders and are more than just a staple in Mexican kitchens. They’re a canvas for tradition and texture. When compared to a jalapeño, the poblano is two to eight times milder. Poblanos are the perfect entry for someone looking to venture into a pepper with complex flavor. They bring a subtle kick without overwhelming the taste buds and their international popularity is a testament to the irresistible and delightful combination of earthy and slightly sweet floral notes. Their thick and sturdy walls retain their shape and hold up well to generous amounts of ingredients when grilled, fried or baked. As heat levels mellow via any of these techniques, the flavors slowly intensify. The poblano has a smoky essence, while jalapeños have a grassy flavor and Anaheim’s have a sweet, tangy heat. Appearance, as well as their spiciness, sets them apart, so be mindful when substituting them in recipes. The poblano is the ingredient; chiles rellenos is the dish. The traditional version that originated in the city of Puebla in 1858 was not battered and fried but a living archive of soil, season, migration, and memory. Over time, chiles relleno has seen numerous variations, each reflecting the culinary creativity of different regions. China has their street version using eggplant and sausage. Italy has their Calabrian recipe with breadcrumbs, cheese and tomatoes. Egypt with rice and herbs; India with cooked meat, potatoes, onions and seasonings; and the Middle East version made with vegetables. In Guatemala the “pimiento” pepper is stuffed with shredded pork and vegetables, covered with egg batter and fried. In the Romanian cuisine stuffed peppers are usually prepared with bell peppers stuffed with ground pork, rice, onion, and other vegetables and spices and then boiled in a sauce made from cream, tomatoes, and spices. When North America entered the conversation, stuffing options exploded, offering mixtures of rice, eggs, fruits, nuts, herbs, cheese, ground meats and vegetables. Smooth fat peppers are easier to stuff than peppers that are curled over with kinks in them. From experience, taste the raw chili beforehand and adjust the filling once, twice, three times until it speaks back to you. Home-roasting releases the peppers’ flavor and preserves, the subtle anise notes and the dried-fruit depth that defines its character. When you roast over a medium-high gas flame, watch for its skin to blister. Using tongs, rotate the peppers for one to two minutes per side until the skin blackens evenly. Avoid excessive charring as the goal is to blister, not carbonize. Transfer the peppers immediately into a brown paper bag. Do not use plastic. Fold the bag to seal and let the peppers rest ten to fifteen minutes. This loosens the skin without losing flavor. Peel the peppers with your fingers, not a knife, and listen for the quiet sigh of steam to drift upward. That’s the moment tradition enters your kitchen, not as instruction, but as an invitation. Remove the charred skin, cut vertically and discard the seeds and veins – but keep the stem cap, which adds rustic character when serving. A well-thought-out filling will enhance the overall flavor of the poblano pepper and make it the highlight of the meal. Thyme in My Kitchen BY SHERRY KLUSMAN thyme.in.my.kitchen OVEN 350°F BAKE 1015 MINUTES INGREDIENTS: • 8 POBLANO PEPPERS, ROASTED, SLICED VERTICALLY RETAIN STEM • 1 LB. COOKED GROUND PORK • 1 LB. COOKED GROUND BEEF ADD TO THE MEAT: • 1 MEDIUM RED ONION, CHOPPED • 2 GARLIC CLOVES, MINCED • PINCH OF CLOVE • 1 TSP. CUMIN • 1 TSP. CHILI POWDER • 1 TSP. OREGANO • 1 TSP. CORIANDER • ¼ TSP. CINNAMON • ¼ TSP. BLACK PEPPER • ¼ TSP. SALT • MIX THOROUGHLY IN A SEPARATE BOWL ADD: • 2 CUPS WHITE RICE, AL DENTE • 1 15OZ. CAN BLACK BEANS, RINSED AND DRAINED • 1 CUP WHOLE KERNEL CORN • 4 EGG YOLKS, BEATEN • 1 TBSP. RUMSOAKED GOLDEN RAISINS • 1 TBSP. DRIED APRICOTS, CHOPPED • 1 15OZ CAN FIREROASTED DICED TOMATOES, UNDRAINED • 1 TBSP. CILANTRO, CHOPPED • 1 TSP. PARSLEY, CHOPPED • 2 OZ. TOASTED WALNUTS, FINELY CHOPPED • 1 ½ CUPS SHREDDED QUESO CHEESE DIVIDED • MIX GENTLY INTO MEAT MIXTURE ASSEMBLE: 1. ADD ONE CUP OF SAUCE TO A 9X13” BAKING DISH 2. STUFF PEPPERS, CAP WITH STEM AND SECURE WITH TOOTHPICK FOIL STEM IF NEEDED 3. PLACE PEPPERS IN BAKING DISH SEAM SIDE DOWN 4. DRIZZLE WITH WILDFLOWER HONEY, COVER WITH FOIL 5. REMOVE FOIL LAST FIVE MINUTES 6. SCATTER ½ CUP QUESO CHEESE OVER PEPPERS 7. REMOVE WHEN CHEESE MELTS Stuffed poblano peppers Without the past, the present would lose sight of the future MAY RECOMMENDATIONS COOKBOOK: “A Boat, a Whale & a Walrus” by Renee Erickson NOVEL: “Dancing After Hours” by Andre Dubus

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