Acadiana Food Day in Just 5 days!

5 day countdown until Food Day Acadiana! Cool weather is fast approaching, so come out Saturday, October 27th, 2-6 pm to taste some spicy scratch chili made with Gonsoulin & Gardner’s Grass-Fed beef and local pesticide free Primo’s pepper powders ($5 bowl).

For PURE heat lovers, you can purchase rare and exotic pepper powders ($5) each. Sample the Farmer’s Daughter Hot Pepper jellies- Blonde, Rouge, and Brun. Jellies will be sold in 1.5 oz jars ($2) and 6 oz. jars ($7). They are great to pair with cream cheese or chèvre for an easy holiday party hit!

See you then Primo and Kara

Home – Gonsoulin Land & Cattle Ranch
Louisiana Grass-Fed Beef, Gonsoulin Land and Cattle
Food Day Acadiana 2012

Food Day Acadiana 2012

Food Day Acadiana 2012

We are gearing up for our local FOOD DAY here in Acadiana, October 27th, 2012! Please come out and support local, healthy food! Primo’s Peppers will showcase spicy chili, The Farmer’s Daughter pepper jellies, peppers powders, and samples for all to try! Bring the family and support the cause. It is a FREE family event- opportunities include cooking lessons as well as teaching children about growing plants from seed. We are thrilled to be a part of such a promising event.

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It was a success- Jolie’s Bistro and Acadiana Food Circle Brunch

All though it was a hot and muggy day in South Louisiana on the porch we had a successful day introducing our family of Primo’s Peppers products. We had samples of both our jellies (Blonde and Rouge) and various pepper powders. It was a great way to meet other local producers and for people to taste our yummy products! Primo and I want to personally thank you for coming out and supporting local producers, like us, who are passionate about what they grow and create. All though we are only just beginning, we couldn’t do it without people like you who believe in us. Many thanks to you all!

Here are a few pictures taken by a dear friend and local Lafayette photographer, Travis Gauthier of Zoom Photo Studio.

The Pepper Ninja

The Farmer’s Daughter Pepper Jelly Rouge- Louisiana Strawberries with Peppers

Primo’s Peppers Various Powders with the 7 Pot Primo Pepper!

We love when others sample our products!

For those of you who couldn’t join on last Sunday, we still have jellies and powders for sale! The 6 oz. jellies are $7 and the pepper powders are $5 for a 1/2 oz. vial (it is pure heat and will last you a while). Contact us by email if you would like to purchase any of our products at

Kara and Primo

Acadiana Food Circle Brunch

Primo and I are gearing up for the upcoming Sunday Brunch at Jolie’s Bistro this Sunday, July 15th. This is a fundraising event for the Acadiana Food Circle. 20% of the brunch sales will go to AFC. On the porch will be a handful of local food vendors selling and showcasing their local food creations. We are excited to be one of them!

Specifically, Primo’s Peppers will have samples of The Farmer’s Daughter Blonde and Rouge pepper jellies. Our original Blonde pepper jelly goes very well over cream cheese eaten with crackers or mixed with butter and spread over fresh, hot bread. Our Rouge jelly, a seasonal one, incorporates Louisiana strawberries and peppers we grow. It pairs nicely with plain chèvre, cheesecake, or ice cream. It can even make a wonderful glaze for roasted pork.

Primo will be taking things up a notch by showcasing various rare pepper powders, blends, and other devilious creations!  If you have the courage and the curiosity, come try his world-famous and ultra-hot 7 Pot Primo pepper.  WARNING: You just may have to sign a disclaimer first!!!

We will have 1 oz. jars ($2 each) and 6 oz. jars ($7 each) for you to purchase!

Come out and support local! We would love to see you on Sunday!

Kara and Primo

Our Pepper Jelly Featured at Saint Street Inn

Primo and I are super excited that the Saint Street Inn (Lafayette, LA) is now featuring Primo’s Pepper Jelly aka the Farmer’s Daughter Hot Pepper Jelly on their dinner menu. There’s a little competition between Primo and I on whose name should be featured on the jelly. That’s up for discussion.

The Saint Street Inn has two appetizer options highlighting the jelly. One pairs the hot pepper jelly with butter and bread, while the other features a whimsical sandwich. It’s a play on the classic peanut butter and jelly.

Artisan Bread – Poupart’s of course. $2 (add Primo’s pepper jelly butter, $2)

Peanut Butter & Belly Sandwich – Fried and braised pork belly, Thai peanut sauce, Primo’s pepper jelly, fresh slaw, on artisan french bread. $9

Stop in at the Saint Street Inn on a Friday or Saturday and give our jelly a try. Once you try it I promise you will want more.

Kara and Primo

Primo’s Pickled Jalapeño Peppers

If you have ever been to an asian restaurant, specifically a Thai, Laos or Vietnamese restaurant you can’t help but try all of the condiments. The roasted chilies in oil, the sautéed garlic in oil, and the sliced pickled jalapeños in vinegar. There is a balance to adding a little of this and a little of that. Cajun people add pickled peppers to their rice and gravy. I found that it is almost as important as adding salt. Here’s a little recipe for pickled jalapeños that Primo and I would like to share with you.

Size: Pint Jar

1/2 tsp. kosher salt

1/8 tsp. black pepper (fresh ground)

1/4 tsp. red pepper flakes

1 Tbs. chiltepins (substitute 2 Thai or Indian chiles)

White vinegar

Directions: Boil jars for 10 minutes. Slice jalapeños lengthwise. Fill jar with jalapeño peppers. Add salt, black pepper, red pepper flakes, and chiltepins. Add white vinegar to lip of jar. Seal jar and store in refrigerator. No need to re-boil. Shake seasoning every other day. You will need to add vinegar to peppers in two days (the chiles absorb the vinegar and will need topping off). Let sit for 3-4 weeks. You will see the peppers change color from bright green to olive green. That is the cue that your pepper are ready to eat.


The Farmer’s Daughter


All About Vietnamese and Thai Food

Yesterday, I was all about eating oodles and oodles of noodles. Primo and I started our day eating lunch at a local noodle shop, Saigon Noodles. Check out their menu. 

We first ordered the marinated pork with vermicelli noodles (Bun Thit Nuong Cha Gio) as an appetizer. It’s a good-sized plate of noodles, lettuce, daikon, cucumber served with thinly sliced and slightly sweet, smokey pork. It’s accompanied with a dipping sauce, Nuoc Mam Cham, a balance of salt, acid, and heat. It’s a Vietnamese condiment consisting of fish sauce, sugar, chilies, lime and vinegar.  Andrea Nguyen has a great recipe on her website.

The word around town is that this is the spot to get the best pho. Who can resist a bowl of hearty soup with a meaty beef stock made from boiling beef bones with charred onions, ginger, fennel seeds, cloves, cinnamon, and star anise. You choose your preference in meat and cut of meat from eye of round steak to chicken to beef ball. I chose to get the Pho with brisket and beef flank steak (Pho Chin Nam). The tender slices of beef really soak up the rich beef broth. You can’t eat pho without adding the veggies and spice. Add a little of everything. They give you a large platter with bean sprouts, Thai basil, lime, cilantro, cabbage, and jalapeños. I also request lettuce, which adds extra crunch and chilies in oil for a smokey spicy note. I can’t eat this soup without the heat. The combo of spice, veggies, meat and noodles makes it a complex and addictive soup.

Primo decided to venture a little from the traditional pho soup. It’s a noodle soup (Bun Bo Hue) like pho, but the broth is very different. It reminds us of Tom Yum, a Thai soup, with lemongrass being the predominate flavor profile. It’s never too spicy for Preem. He’s  been told by Laos and Thai people that he eats hotter than they do and I believe it. He added extra fresh thai chilies and the chili paste to meet his heat preference.

I have to say that after eating at Saigon Noodle we are sold on their pho. It is our new favorite to satisfy our pho craving. I don’t think we will abandon our favorite date night spot, the Mae Sone Noodle House, but we will definitely make a second visit.

One last tidbit. Saigon Noodles doesn’t have a corking fee nor do they have a liquor license, but you can bring your beverage of choice to accompany your meal. I think we will definitely go equipped next time with wine and two glasses in tote.

KFP aka The Farmer’s Daughter

The Farmer’s Daughter Hot Pepper Jelly

During the holidays I was a jelly-making machine. Our good friend, Jim made a request for 2 dozen jars of  The Farmer’s Daughter Pepper Jelly and 2 dozen jars of Primo’s Hot Pepper Powder. We were so glad to share our love of hot peppers with others! Jim we can’t thank you enough for supporting us.

So what makes The Farmer’s Daughter Pepper Jelly so unique? Seven or so years ago, when Primo began growing his own peppers in our backyard he was obsessed. He grew 25 or so varieties of hot peppers from all over the world. We had an abundance of peppers growing in our backyard with varying heat levels ranging from a Tobago pepper, which smells like a Habanero, but is mild in flavor, to the Naga Morich pepper, which tops the charts in heat units (Scovilles) and is not eaten whole but squeezed over a pot of food for flavor. Boy did I learn which peppers to stay away from and which peppers to incorporate into taste meals! I came to love a few citrus-flavored peppers and decided to incorporate them into a unique pepper jelly. The sugar in the jelly tames the heat, but still gives you a kick. I found that local LA pepper jellies don’t highlight a distinct pepper flavor, rather a vinegary-sugary spread. I wanted to create a balance between the heat, the citrus-front flavor, and the sugar. If you are interested in tasting The Farmer’s Daughter Pepper Jelly you can purchase a sample jar, 1.5 oz for $2 or a standard 6 oz. jar for $6. This jelly shines when poured over cream cheese and served with crackers or bread. A close friend swears that The Farmer’s Daughter Pepper Jelly makes the best dipping sauce for egg rolls.

Contact me at for questions or shipping information.