SSE Collection Pepper 1191: 'Hinkelhatz'

The ‘Hinkelhatz’ pepper was first noted as an ingredient for pepper sauces in the 1848 Pennsylvania Dutch cookbook, Die Geschickte Hausfrau. Seed Savers Exchange member, William Woys Weaver, translated and republished the book under the title Sauerkraut Yankee in 1983. According to Weaver, the pepper was rarely eaten raw by the Pennsylvania Dutch, instead it was favored for colorful pickles and flavorful sauces.

Weaver inherited the seeds for ‘Hinkelhatz’ as a part of his late grandfather’s seed collection. According to his grandmother, the peppers first arrived in her kitchen around 1935. Because they were too spicy for her, she made them into a sauce for the boys – unknowingly continuing the tradition of making hot sauce with the pepper.

The ‘Hinkelhatz’ pepper has been cultivated since at least the 1880s by the Pennsylvania Dutch. These settlers were a unique group of immigrants from southwestern Germany and Switzerland who established themselves in Pennsylvania during the 17^th and 18^th centuries. The Pennsylvania Dutch still have strong cultural ties to the original settlements throughout Pennsylvania and adjacent communities, with a rich food heritage that still includes the ‘Hinkelhatz’ pepper.

HINKELHATZ CROCK PICKLE - reprinted with permission from William Woys Weaver's book, Sauerkraut Yankee

This traditional Pennsylvania Dutch pickle must have enough Hinkelhatz pepper in it to give it a spicy flavor. Vinegar often modifies the heat of hot peppers, so if in doubt, put whole seeded pods in the pickle and taste it often for the first day or two.  If it seems to be getting too hot, remove the pods. If it is not hot enough, add more.

Yield: Approximately 2 quarts (2 liters)

1 large bunch fresh dill, preferably with flower heads (at least 4 to 5 large flower heads) 12 cloves of garlic cut in half lengthwise 1 tablespoon mustard seed 10 fresh bay leaves 4 tablespoons coriander seeds 2 teaspoons black peppercorns 1 tablespoon allspice 1 to 2 tablespoons chopped Hinkelhatz peppers, or whole seeded pods to taste 8 ounces (250g) cauliflower broken into small florets 8 ounces (250g) sliced green tomato 8 ounces (250g) sliced baby cucumbers 8 ounces (250g) carrot, pared and cut diagonally into paper thin slices 8 ounces (250g) sweet peppers seeded and cut into irregular pieces (green or red, preferably red) 1 ½ quarts (1 ½ liters) spring water 2 cups (500ml) white wine vinegar or 1 cup garlic flavored vinegar plus 1 cup coriander flavored vinegar 1/3 cup (90g) pickling salt

Place half the dill in the bottom of a non-reactive crock or large sanitized glass jar.  Combine all the ingredients in a deep work bowl, and when thoroughly mixed, pour into a crock or glass preserve jar. Heat the spring water, vinegar, and salt in a non-reactive preserving pan and bring to a full boil for 3 minutes.  Pour this over the vegetables, place the remaining dill on top and cover.  Once cool, set aside in a refrigerator or cool pantry to marinate 3 weeks before using.  Check the pickle from time to time to adjust the heat of the peppers. Add more ripe peppers if it does not seem hot enough.

Today, the ‘Hinkelhatz’ pepper is available in the Seed Savers catalog, having gained attention for its flavor, compact habit, and prolific production. Slow Food USA features this pepper in its ‘Ark of Taste’ because of its importance as a part of America’s food heritage, and Weaver discusses it in his book, Heirloom Vegetable Gardening. Help preserve a unique heirloom variety and grow some ‘Hinkelhatz!'

SSE Collection Bean 5396: 'Theodore Meece'

At 96 years of age, Theodore Meece was honored as Kentucky’s Oldest Worker. While a heart ailment caused by old age slowed the accomplished centennialist as he grew older, Theodore continued to work on his farm until passing away in 2006 at 105 years old.

Theodore Meece began life on September 3, 1901. Living on a farm, he learned the value of hard work from an early age. Theodore had his first job making 50 cents a day digging grubs out of the fields when 12 years old. In his teens, he traveled by himself to work the oil fields in Tulsa, Oklahoma, where he also taught himself to drive. Theodore learned to read from his grandmother, and traveled great distances to complete high school – a noted accomplishment of his time.

In Theodore’s mid-twenties, he met his wife at a post office where young locals spent their time after work, and they settled down on her family’s land in Somerset, Kentucky.

Here he established a farm and taught in rural schools for 31 years. He often shared seeds and plants with neighbors, while sometimes eliciting friendly competition about the size and taste of various vegetables. Theodore shared a bean he called ‘Meece’, which was so popular locally that it was mentioned in his obituary.

Theodore first obtained his bean when he settled in Somerset from locals Idy and Minnie Snell. Minnie called it a ‘cornfield bean’ as locals often grew the variety on Hickory Cane corn. This corn variety would grow 12-14 feet tall, and the ears would be used for pickling and roasting whole. The bean was shared between neighbors and passed down through generations of the Snell family, where it is still grown by Minnie’s great-grandson, Gene, who calls it ‘Minnie’ bean in her honor.

Though Theodore has passed away, his legacy lives on in the story of the ‘Theodore Meece’ bean.  John Inabnit donated the bean to Seed Savers Exchange with the following note:

“The Theodore Meece bean came from Theodore Meece of Poplarville, KY, just a few miles down the road from where I live. Mr. Meece is going to be 105 this year. Someone really needs to do a story on him. He is a retired school teacher, farmer, taught Sundy School for 75 years, remembers the 1^st car, airplane in this area and is a real character. He kept his drivers license til he was 100.”

Theodore’s bean can be eaten as shelling beans, and have a good flavor and moist texture. The Snell family often pickled or dried fresh snap beans to use in the winter. The dried beans are oval and have a creamy tan grey-blushed base with an overlay of dark brown stripes and mottles.

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