This year I planted Bhut Jolokias, and they are prolific. The plants are about twice as big as the other Chile plants. Its kind of a problem because they hog up all the light, and the other Chiles aren't getting enough.
Sunday, October 5, 2014
Another interesting item I picked up at Carrollton Plaza are these Daikon Radishes. I'm planning to grow Daikon Radishes this year. Daikon is a popular ingredient in Kimchi. This is a root vegetable Kimchi.
Daikon is a very large root vegetable, and I'll dice it up into bite sized pieces.
Same with the Carrots. The Garlic gets smashed, and the Cayenne Chiles are broke into pieces.
Then mix all the components together, and put them in the fermenting jar. This goes together like the Sour Giardinira that I made last March, except this has Fish Sauce in it. I'll add about a cup of the Fish Sauce, and then top it off with five percent salinity brine. Like with the other fermented vegetable mixes I make, this one will sit on the counter, at room temperature until the ferment sizzles, then will go to cure in the refrigerator.
I was shopping at Carrollton Plaza on Saturday and came across some Persian Cucumbers. I've never seen this variety before. They are similar to English Cucumbers, but smaller like a pickling Cucumber. I've had a request recently to make some Kosher Dill Pickles, so why not try it with these Persian Cucumbers.
Wednesday, October 1, 2014
Part of getting the right nutrition is letting the Earth know what you need, then it can provide it. This is the whole reason for growing your own vegetables.When you work the Earth, put your hands in the soil you are making a connection with the Earth, and all the things that live in it. Which, yes, includes a plethora of insects, and micro-organisms. It is very important that they know you. They will work for you if you let them. This is my latest batch of Kimchi, made with homegrown Cabbage.
Sunday, September 21, 2014
Flank Steak is a really flavorful cut of beef. Season it, then chargrill it, and its the best cut of beef you can eat. I picked up some Hatch Chiles at Rosemeade Market today, along with some Purple Cabbage, and made a slaw for these Flank Steak Tacos. I had a piece of leftover Flank Steak that was the right chunk of meat at the right time. I had been working Saturday morning, and got really hungry, then threw this together in like 10 minutes. I used Melinda's Red Savina Habanero Sauce as the Taco Sauce. I like Melinda's Sauces because they are flavorful, and not just hot.
Monday, September 1, 2014
Possibly my favorite breakfast food is Potato, and Egg breakfast Tacos. Simple, but hearty, they are not overcomplicated with too many ingredients. I don't want that heavy, need a nap feeling after breakfast, gotz work to do. The thing that make mine so good is butter, everything is cooked in butter.
Sunday, August 31, 2014
I'm gonna catch hell for this one. Taking a southern staple, and doing the Tex/Asian Fusion on it. Fried Chicken is ubiquitous in the South, so lets make Tacos with it...
This is one of those creatures we don't see very often because it is so well camouflaged. I figure this guy normally lives in a forest, and blends in very well. As I was looking at it I noticed that it kinds looks like a skull, and bones. How could this be random coloration? It almost looks like it was painted...
Sunday, August 17, 2014
Its August, 77 degrees Fahrenheit, and raining. This summer is certainly atypical for Texas. This is a La Nina Summer. El Nino, and La Nina describe conditions in the Pacific Ocean which affect weather world wide. What it means for people in Texas is that we will have an unusually cool, and wet summer. The last time this happened was in 1997, I think. We received a couple inches much needed rain over last night, and some strong thunderstorms this morning. My garden is happy...
Tuesday, August 12, 2014
Its August, the heat is on high... Time to protect the plants from drought conditions. Over the past few weeks I have been clearing out the weeds, and mulching extensively. Fruit producing plants need a stable water routine to develop their fruits, and yes this includes Chiles, Tomatoes, Cucumbers, and anything else you might want to eat.
I made another batch of Pickled Okra. This one has a bunch of Dill at the bottom. Then a palm full of Pickling Spice, and a couple Cayenne Chiles. I prepared a 5.6% salinity solution with vitalized spring water, and Sea Salt. Then let it cool, and filled the jar with the spiced Okra. The Okra fermented for a week at room temperature, and i now chillin' in the fridge.
Sunday, July 6, 2014
This is the first Bhut Jolokia I harvested this year. The plants are prolific, and very large. Its a unique Chile, that's for sure. I'm feeling Barbeque tonight, with the special "Burn your face off" sauce. There are a couple Serrano Chiles there for comparison.
Tuesday, June 17, 2014
I'm starting to harvest some Veggies from the Spring Garden now. I've got my first Cucumber of the year today. The Tomatoes look great, and this year have no critter damage because I have the garden surrounded by fencing, and have all the holes covered. Harley can't get in to graze at will. I'll let him in every once in a while, but not unsupervised. My green salad today will have Cucumber, Tomato, and Parsley fresh out of the garden.
Sunday, June 1, 2014
I'm finally starting to get some vegetables out of the Spring garden.
These are Better Bush II Tomatoes. I'm letting the Tomatoes sprawl on the ground this year.
Here you can see the Cilantro has bolted, falling all over everything.
These are Sugar Snap Peas, and a really good straight off the vine.
These are one of the varieties of bean I planted, don't know which is what when they are green.
There is Harley over by the Tomato Patch.
Here are a couple Purple Kohlrabi. They might be the weirdest vegetable I grow.
This is a narrow leaf Kale, called Lacinato Kale.
Here is the Cabbage Patch, there are some heads up too about four inches.
This is a Bhut Jolokia Chile Plant, burn your face off hot...
This one is a Cayenne Chile Plant, with some young Chiles.
Finally this is a flowering Lavender, with its long whispy flowers.