Spatula Diaries: Summoning fire

“Nothing beats the culinary ingenuity that surrounds Death Valley this time of year, displayed through embellished, high-performance grills and rigs turning out mass quantities of jambalaya, ribs, brisket, burgers, dogs and gumbo,” writes 225 food blogger Maggie Heyn Richardson. “But preceding these classic main dishes, break out a tray of that timeless appetizer, the jalapeńo popper. Retro? Sure. But it’s a perfect match for a Louisiana tailgate, given the fire within, the limitless stuffing possibilities and the bounty of fresh jalapeńos still in full supply on local pepper plants. Last month, when little fresh produce emerged in the lifeless summer heat, pepper plants were still rocking along, yielding plenty of jalapeńo, banana, bell and other varieties. In fact, the plants I put in the ground in April are still producing—now more than ever.” Click here to read about Maggie’s ideas for party-ready poppers in this week’s Spatula Diaries.