43 #tomatoes in. Bring the rain. Didn’t have the energy to tackle the #peppers. Maybe Wednesday between rainy days. The #fennel is the best looking I’ve ever grown. #BokChoy is bolting. 2/3 of the #broccoli starts have croaked. But, speaking of croaking, I encountered two adorable wee #toads that made me glad I was there. ❤️ Bless their warty little souls! Sorry no pix because gloves and chicken poo fertilizer and just hot and tired. #gardening#OrganicGardening#GrowYourOwn#SeedToTable
Hmm, big box hardware store with orange buckets had their vegetables on sale, so now I have way more Habanero (and Carolina Reaper) peppers than I expected, LOL. ($3.33 for the large multi-plant packs, vs. normally $4.98 or $9.99). #peppers
I’ve sprouted a bunch of sweet pepper varieties this year. One I’m particularly interested in is the Habanada. It’s a sweet version of a Habanero. Hmm. :-)
Decided I need to stay home today, it's grim as fuck outside, every bit of my body aches, and I'm struggling to face reality.
So it's time to do something about the fact the house is full of piles, trays, containers, and bags of rotting #chillies. (Kat says they're pre- #fermenting... which is a nice sophisticated way of saying rotting 😅).
First a tray of nice looking specimens for freezing.
And fill the dehydrator with an appropriate selection too.
Stuffed with a mixture of diced chicken & quinoa cooked in 1.5x its volume of chicken stock with pinches of thyme & ajwan seeds. The chicken is fried up on briefly sauteed fine chopped shallot, garlic, and some diced dried apricot with ground black lime, black cardamom, ajwan seed, and a touch of tumeric. Glass of white wine added, simmered to half, then enough quinoa added to make a good stuffing mix, then cooked down to a good stuffing consistency. Flavour adjusted with salt and lime juice.
A little knob of butter goes on each stuffed pepper and they're also sprayed with some olive oil before going into the oven at about 175°C for about 30 minutes.
Served with the extra quinoa mixed with some basmati rice and a little butter melted into it.
Probably needs some vegetable side, a salad or something would be good.
This isn't for the spice intolerant, the Rocoto Marlene look innocuous but actually pack quite a punch!
About 15 hours in the dehydrator — 10 at 50°C, then 5 at 60°C — turned 352g of Aji Mango chillies into 72g. Now a nice little jar of orangish powder that you really definitely do not want to snort (don't ask…)
Very tasty, also quite spicy! In this form they definitely have a "mango" thing going on.
I think they could combine with some other ingredients to make an excellent chip seasoning.
The whole chillies are going to need quite a bit more time.
These are very very sweet, never had any #peppers with that much sugar in them. I don’t know what’s the variety name unfortunately, these were grown from my aunt’s seeds, labeled « very good, liked them a lot » lol
@dnc
Every habanero I have ever seen is smooth-skinned that definitely looks like some type of super hot. Typically anything with a stinger is super hot
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Picked all the jalapeno and all the colored sweet banana, purple bell, and marconi #peppers today. This is around 10 lbs, or 4.5 kg in the photo. De-seeded and sliced up all but 2 jalapenos and 4 red marconi. More #chutney to be made.
Mixed with all the tomatillo that could be found and some green tomatoes that were on dying vines.
4kg total after a preliminary drain after coming out of the food processor and that's all on salt now with 110 grams of dry chopped onion in the mix.
Chili peppers finally coming in. Sugar rush and Buena Mulata. Shame that the purple is the unripe color and that they turn red when ripe. #chili#peppers#chilipeppers
