Posted on 09/15/2017 6:02:31 PM PDT by greeneyes
I love it too. My husband and I have many family members and friends living there. It’s always so much fun to visit.
Cool, what do you do with it all?
We love our peppers here. A few years ago we discovered shishito and costa rican red. The shishito has a flavor unlike any other pepper and the costa rican, I highly recommend it. Horn shaped, long, sweet and red, thick flesh. We were never able to grow good red bell peppers here but the costa rican is great even in a big planter. The poblanos - we got a 6 pack and they all got big and bore heavily. I have enough sautéed and frozen to last a few years. Won’t be planning them next year.
You can dig down to get early ones or wait until the plant turns brown to let the skins get tough. I have never had any rot, but the ground freezes here and if they freeze they turn to mush. They store pretty well if you don’t wash them and keep them in a cardboard box in a dark, cool area. I sometimes keep some over the entire winter to plant in the spring.
Sounds like some good results to me. Trim that basil plant make sure and leave a few leaves on it, give it some fertilizer and continue to water it.
If it’s in a pot, bring it in and you should have basil all winter - I kept one going for 5 years, and it would still be going, except that I just decided to dump it - it was looking so scraggly. I am still using dried basil from that plant.
Freezing is my all around first thing to do. Except that right now my freezer is full. I also have stuff from last year, and that needs to be dehydrated or eaten or risk freezer burn.
Right back at you. Hello.
Good to hear from you. I like that story, and the little note to thank him for his service. I’m not getting much done today - extreme sciatica.
Sitting in this chair, with my leg crossed Indian style has brought the pain level down to a bearable level. Had to give up and take aspirin and Tylenol plus combo last night-or I should say morning. Didn’t go to sleep till 8 am.
I found a bread recipe to try - overnight no knead. So I had mixed it up last night, I substituted 2 handfuls of my homegrown wheat in the recipe. When I got up, I dumped it into a pan, and brushed some olive oil on top, and let it rise for an hr. Baked @ 425 for 30 min.
This was a great tasting bread, Hubby liked it too. This may be the recipe that I’ve been looking for. It was good enough that I already used 2 of my 4 carb servings for the day. I want to get as much whole grain as I can in the recipe, so I’ll put just a bit more in the next batch.
I estimate that this recipe was 1/8 whole wheat. Next year, if my winter wheat succeeds, I’ll have some white wheat to try.
I love having a pot of fresh green stuff to clip and eat all winter, and I need to get going on that.
We were going to check out Home Depot tomorrow, but unless the back gets better - that will not happen.
May have to give up and see a doctor-yuk.
It starts making these stacks of flowers - many went brown
Like 6-8 stacked on a branch.
We’re still languishing on the beach in FL.
Heading home to Misery tomorrow.
I sell the strawberries at the local farmers market. If the weather cooperates I can pick about 2/3rds of a gallon per plant, they fetch $14 bucks a gallon in North Alabama, $5.00 for a quart.
I always just pinched off the flowers to keep the green stuff going. I pruned it 3 or 4 times a year.
Misery loves company. LOL
Yeah, I must have 10 branches with 10 flowers each.
Dunno - we’ll see if I can save it.
Made some pico de gallo today - no jicama - maybe I can get some later this week.
Diced Beefsteak Tomato
Lots Diced Bush Early Girl Tomato
Lemon juice (just a bit - no lime juice)
Salt
Garlic Salt
Lemon Pepper
Cilantro
Parsley
Small amount of garden Jalapeno, chopped fine
A medium amount of red onion (came with my sandwich, got it on the side and saved it - as I often do) - chopped fine
Plan on adding some paprike
Plan on squeezing a lime in I bought tonight
It’s pretty mild - good with tortilla chips
Farm to table - the farm is about 10 feet out on the deck from the table - that’s farm fresh LOL - Still I can’t beat kitchen to kitchen table LOL
oops
paprika
LOL.
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