harvested

Here a pepper, there a pepper…

Eloine

It’s that time when all the Summer fruit is in abundance. Now what the heck do you do with it all? There are only so many ways to stuff a pepper before they all start to taste the same.

When trying to figure out what to do with my peppers I happened across the Pacific Coast Farmer’s Market web database of recipes and found you could look up by seasonal ingredient, type of dish or type of cuisine. No ads and easy printing as opposed to other recipe sites.

I opted for the grilled bell peppers since I had garlic chives, rosemary and peppers. The only thing I didn’t grow was the olive oil. There is something so satisfying about using everything you grew yourself for a recipe even if it’s a simple one (something that rarely happens for me)!

Doesn’t it kinda look like Christmasy? 🙂

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Double duty bokashi composting

Eloine

I have share a little garden update success. I’ve been doing bokashi composting (rapid composting) for a little while now and developed a routine that I thought I would share.

Bokashi is a method of composting that is basically fermenting kitchen waste with a mixture called EM-1 and then burying it in the ground to finish the composting cycle in about 28 days. It can vary of course according to the weather – in winter it takes longer than in the Summer but it’s safe to say when digging the soil back up after 28 days most of the kitchen material will be gone and you’ll have rich black fluffy soil in its place. (read an article about bokashi here).

The advice is to dig a trench in the backyard and bury it at least 8 inches deep after it has fermented. The deeper the better and given  I have birds and thick heavy clay soil I opted for another way of doing it.

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Senoritas!

Eloine

Time to start chopping and frying!

This is a harvest of señorita jalepenos. They are the mildest kind of jalepeno there is. I like them because you can eat them straight without them being too hot. Because they are not so hot you can actually taste the jalepeno flavor. It’s hard to taste it when you are over powered by the heat as with the more popular in store variety.

I will chop all these up and they will  be fried in a pan with some butter and then stored in the freezer for later use in a variety of dishes.

Recipe

My very talented co-worker who decided to leave us and go on to more great and wonderful things left me a recipe the other day I thought I would share. I’ll miss you Amanda!

  • Dice & saute your red peppers
  • add diced onions & caramelize them if you like
  • Add: honey, fresh chopped & diced garlic, fresh thyme, cinnamon & ground clove (all to taste)
  • Serve as a sauce for chicken or pork – could also use as a glaze for a pork roast.