Tastemakers: Jim Reynolds‘ pepper patch/Midas Touch Golden Elixir

Aug. 15, 2007

Jim Reynolds’
Pepper Patch

Jim Reynolds has been educating people his whole adult life. First, teaching biology and coaching sports and eventually he become one of the top wildlife woodcarvers in the world (winning five world championships) and created an educational video series for woodcarvers. He has retired from all of that (he still carves and will be at the Buckley Steam Engine Show this weekend giving demonstrations). Reynolds passion today is “peppers.”
An avid cook and “backyard BBQ guy” (Reynolds organized the Fire & Smoke BBQ event at this year’s Cherry Festival), he decided to start growing peppers in his backyard and loves talking about them and their use in cooking. “In Mexico they use peppers in everything, like we use salt and pepper,” said Reynolds.

Two summers ago he planted his first pepper patch, growing poblanos (a mild but lightly spicier then a bell pepper), jalapenos and tomatillos. He took some to local restaurants and they loved them. He doubled the size of his garden last year and started selling peppers at the Traverse City Farmers Market on Saturdays. Now, stores like Meijer are calling on him. “With the e-coli scare people want to know where their food comes from. I do not use pesticides,” said Reynolds.
Again this year he increased his crop and added a few different varieties. Reynolds will be at the TC Farmers Market on Saturdays for the rest of the season or until the first frost. He hands out recipe cards. I made his homemade Jalapeno Poppers (not deep fried) and they were fantastic. He also has a great Tomatillo Salsa Verde for his tomatillos that is so delightful -- what a difference fresh makes. Reynolds is one of the great characters in this growing foodie community we have. He is worth chatting with and his locally grown peppers are worth seeking out as his crop this year is benefiting from a “Mexican Summer” as he puts it. If you can’t wait for the farmers market, call Reynolds at (231) 947-1599.


Midas Touch Golden Elixir

Scientists and researchers have concluded that fermented beverages date back at least 9,000 years. Patrick McGovern, a molecular archeologist and professor of anthropology at the University of Pennsylvania, is the leading authority on the origins of wine and beer. He visited Northern Michigan a couple of years ago when the Dennos Museum displayed ancient Middle Eastern vessels and spoke about early wine and beer making.

McGovern’s team has broken down the chemical residues found on ancient vessels from King Midas’ tomb (from 700 B.C.) and preserved pottery jars found in Northern China from 7,000 B.C. To celebrate these archeological discoveries, brewmaster Sam Calagione of Dogfish Head Brewery in Delaware has developed two special brews. His most recent is Chateau Jiahu made from the ancient Chinese recipe that includes rice flakes, wildflower honey, Muscat grapes, barley malt, hawthorn fruit, and chrysanthemum flowers. Chateau Jiahu is produced in limited quantities and is hard to find but it worth the drive to Delaware for the tasting experience and to catch of Calagione one of the great characters of the craftbrew scene.

Calagione’s first brew paying tribute to ancient pursuers of fermented beverages is his Midas Touch Golden Elixir. This tasty brew showcases the known ingredients of barley, white Muscat grapes, honey and saffron, found in the drinking vessels in King Midas’ tomb. It is best enjoyed in a big wine glass or champagne flute and will be a hit at any party with guests wondering if it is beer or wine. Legend has it that originally it started out as wine, but King Midas didn’t care for the stuff so he touched it and turned it into a “golden” ale.

Enjoy Midas Touch Golden Elixir with fresh fruits, pungent cheeses and whitefish pate before dinner. Pair with grilled Caribbean jerk chicken or spicy Middle Eastern or Asian dishes with dinner. Midas Touch is available in Northern Michigan. For additional info, checkout dogfish.com