Salad from the Hoop House

A nice salad for tonight. Mixed lettuce, tatsoi, baby spinach and French Breakfast radishes. YUM!!!!

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Add a few carrots, celery and olives. Mix it all together and you have garden fresh salad!

Papa

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Further Adventures of Chile de Árbol!!

I harvested the Chile de Árbol early in November. They are drying nicely in my Rock Room. Recycling cardboard flat boxes for drying racks is a worthwhile pursuit. The tall “trees” I cut back to 8″ in the hoop house. I covered the plants with several layers of row cover to overwinter.

These giant tree chilies grew 7 feet tall and produced a good crop of 3″ to 4″ Bird’s Beak or Rat’s Tail chilies.

 

These peppers are not as moist as some varieties. Therefore, they dry exceptionally well.

The next step is to store in a dry place for further use plus I want to try my hand at making ristras.

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Stay tuned! Have a spicy day!

Papa

 

 

The Joy of Garlic!!

I finally processed the hardneck garlic. A lot of clean up to do. The work is well worth the effort!

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I started by trimming the stalks and roots. Finally, there is the process of removing excess garlic skins and grading.

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Last but not least, I put the garlic in net bags. Now I get to eat the fruit of my labor. This garlic is far superior to what you get at the store!

Papa

Okra Loves Heat!!!!

I am growing 3 different varieties of okra in my hoop house and they are thriving in 100° heat!!! The varieties are Eagle Pass, Jing Orange and Roberie. The production is impressive. By leaving the side vents open I get adequate insect pollination.

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Our favorite way to enjoy our okra is by pickling. I prefer my pickled okra with dill, garlic, pickling spice, hot pepper, red pepper flakes, pickling salt and apple cider vinegar.

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Enjoy! Yum!!!

Papa

The Time is Now for Kimchi!!!

The “Hilton” Chinese Cabbage is in the house! It’s Kimchi time!!

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The big cabbage is 18 inches wide and 16 inches tall. They are gorgeous! Check out this cross section!

WP_20150617_20_42_02_ProNow the fun begins!!

First cut the cabbage width wise in 2 inch strips.

Next, cut the strips into bite size pieces.

Place bite size pieces in a large, non-corrosive bowl.

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Add Kosher/pickling salt to warm water and pour over the cabbage. This brine wilts the cabbage and starts the fermentation process.

The covered bowl sits for 12 hours prior to rinsing with water.

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Prior to rinsing the cabbage, it is wise to prepare the additional ingredients.

Pare green onions to 1 1/2″ to 2″ lengths and place aside.

Mince several tablespoons of garlic and place aside.

Mince a few tablespoons of fresh ginger and place aside.

Pare Daikon radish into 2″ match stick size pieces and place aside.

Combine green onions, garlic, fresh ginger and Daikon radish with the rinsed cabbage in a non-corrosive bowl.

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Add warm water to chili flakes and make into a paste.

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I strongly recommend you wear latex or nitrile gloves prior to mixing chili paste with the cabbage. Otherwise, your hands will become glowing hot!!

Mix the chili paste with the cabbage, green onion, garlic, fresh ginger and Daikon radish. Mix thoroughly!!

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Add fish sauce, shrimp paste and sugar to the cabbage mixture.

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Mix thoroughly!

Place cabbage mixture into sterilized glass jars, packing tightly, leaving a 2″ head space.

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Here is the finished product!

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Let rest for 24 hours at room temperature.

Refrigerate up to 30 days. Enjoy with rice, in soup, stir fry or as a side dish.

Bon Appetit!!

Papa