August 1, 2014 § 1 Comment
Time for the monthly update on my little back yard garden! As we’re coming into August, nightshades are just about ready for harvest, the sage has taken over the herb box, and I have a garden thief!
First up: that garden thief. Or maybe I should say garden thieves. It all started with chewed-up chives a few weeks ago, and was followed by half-eaten tomatoes, and more recently: brand-new baby lettuce plants chewed down to the roots!
After mentioning the chive thievery during my recent chat with Webb Ranch farmer Deano Lovecchio, I learned that cats like chives — and it’s likely that one of my neighbors’ cats was probably helping itself to my garden. (And I love cats, but DAMN!)
As for the tomatoes and lettuce, I suspect the squirrels. More than once I was excited to pick a pretty, just-ripe tomato from the bush, only to find that, while the front was gorgeous, the back half was gone. So disappointing! What this all means is that between now and next month’s update, I will be getting a pellet gun learning how to install a fence around my garden. (Good thing I’m a DIY kinda girl!) Stay tuned… In the meantime, here’s the rest of the update.
Purple Jalapeños Peppers
This plant has been the star of my garden since Day 1; it’s been flowering regularly, and the peppers are sturdy and ripening on schedule.
If you read the post on Spicy Cucumber Margaritas, then you know that these peppers turn red when mature. The mature peppers have a milder jalapeno heat, combined with a touch of red bell-pepper sweetness. To date I’ve only harvested two mature peppers, which I used to make pepper-infused tequila last month for said margaritas. If you’re looking to upgrade your margarita or tequila-drinking experience, give the recipe a try!
Just this week, half a dozen peppers on the lower half of the plant are starting to change color from black-purple to dark scarlet-red. Because the color is so dark, even through half of the transition, it’s hard to tell that the peppers are maturing until there’s a sudden pop of red amongst the green and purple.
Last month I wrote that “the regular green jalapeños haven’t done as well” and “[h]opefully I’ll be able to report a bounty of green jalapeños in a few weeks.” Well, guess what? Yes, I can! During the past four weeks, this plant has gone gangbusters with fruit!
A major flowering happened at the beginning of July, and yet lots of blossoms dropped, so I wasn’t sure I’d end up with more than a couple of peppers this summer. My, how things have changed. The plant is just full of big, beautiful peppers, that range from 3 – 4 inches long. While the peppers aren’t quite ready for harvest yet, I see a lot of salsas (and maybe another bottle of pepper-infused tequila) in my future!
Ancho Chile Peppers
My other rock star pepper plant! These babies are large (6 – 8 inches long), shiny green, and bee-yoo-tee-ful! As they’ve matured, they’ve grown longer, and the color has gone from a darker to a lighter green.
While many of the blossoms from the last flowering didn’t stick around, the peppers that were already on the plant are fast reaching maturity. I think our random weather — which has ranged from sunny, 90+-degrees to cloudy, 70-something days has delayed the maturity date.
The first two peppers, which started growing back in May, reached maturity, and then started to turn red before I could harvest them. I decided to go ahead and let them turn completely red by leaving them on a sunny windowsill. Eh, I have a few to spare, so let’s see what happens! Yep, I’m “making” dried ancho chiles!
I could string them up, but they get the most sun right on the windowsill. I turn them daily so that the drying process is pretty even.
Sweet Red Peppers
I don’t know what to make the red bell pepper plant. While it really started to flower and produce fruit once I ran a couple of drip lines to it during the first week of July, the growth has been minimal in the past month. In fact, I’m not sure it’s grown at all — unlike the hotter pepper plants, which are about four feet tall. The fruit on this plant is starting to ripen — especially the first (and largest pepper) — but some of the others are looking a bit anemic.
I suspect that this plant needs consistent hot and sunny weather to thrive. With the long maturity time (90 days or so), it looks like a small harvest this year.
Indigo Apple Tomatoes
Despite the loss of my first few ripe tomatoes to the local wildlife (ugh, suburban squirrels… so spoiled!), the plant is doing well. I think.
Some of the leaves are yellowing and drying out, which probably means that I need to adjust the watering plan, but the plant continues to flower and new baby tomatoes are popping up every day. Not only do the ripe tomatoes look cool, but they are delish, by the way — sweet with lots of flavor and low acidity. What I love is that the indigo/purple top doesn’t change color — just the lower half of the fruit, which does turn red when ripe.
Lettuces have turned out to be more challenging that I anticipated, mostly due to our weather. The Black-Seeded Simpson went the way of the Little Gems, bolting just a couple of weeks after I planted them. Sure, lettuces are easy to grow and don’t require much more than sun, water, and good soil, but randomly throw in a week or two of 90+-degree temperatures, and they will throw up a stalk and get all bitter in protest!
Fortunately, with 30 – 40 days to maturity, and a long growing season, I can keep trying! This month’s attempt is “Cardinale,” a sweet, mild lettuce that has medium green leaves with a tinge of red.
Apparently it’s popular with cats… or squirrels… or cats and squirrels. (Again, arrgghhh!) The Lettuce Manoa, which I planted last month, has gotten a little crispy around the edges, but is fighting the good fight, so we’ll see how it’s doing next month.
Not much has changed with the herbs in the past four weeks. They’re continuing to grow, seemingly unaffected by the random weather changes. I’m overdue to harvest and start preserving them for the cooler months, although I’m trying to keep the mint population under control by making mojitos regularly. It’s a tough job, but I’m commited to reducing food waste ;-).
Sage is the big winner in the herb box this month, which is to say that I have a crapload of sage — more than I know what to do with at this point. If you have ideas for preserving sage or recipes or, well, anything, please share!
Last but not least, the residents of the northeast corner of my yard are a lot happier since I installed drip lines there. Lemon verbena and lavender, which I’ve been harvesting for flavored simple syrups and my baby lime bush are all thriving! I don’t expect to see any limes until next year, but you never know.
That’s what I’ve got growing! What’s happening in your garden?
July 24, 2014 § 6 Comments
While visiting my parents in the midwest earlier this month, I learned three things:
- The town where I grew up built a new police station directly across the street from my old house. Seriously. Right. Across. The. Street. (Good thing that didn’t happen while I was in high school — just sayin’!)
- I am lucky, lucky, lucky to have long-time, dear friends in my life, some of whom also happen to share my love of tequila. (Coincidence? I think not!)
- Spicy cucumber margaritas are delicious and need to be in my cocktail-making repertoire.
During what’s becoming an annual celebration of belated birthdays, catching up, and plain-ole’ day drinking, one of my dearest friends and I enjoyed a couple of rounds of said margaritas on the 4th of July. They’re refreshing and go down a little too easily, but are perfect for a hot summer day — especially if you’re hanging out with good friends.
As it’s National Tequila Day, I’ve come up with my own version of this sweet-spicy, herbal-fresh margarita. Make up a batch and share them with your nearest and dearest! There are three parts to this recipe, which requires just a bit of advance planning:
- Spicing up your tequila.
- Making the cucumber simple syrup.
- Putting it all together and making the cocktail.
I’ve put the cocktail recipe first, just in case you already have your spicy tequila and simple syrup ready to go. If not, you can find these recipes at the end of the post.
Recipe: Spicy Cucumber Margarita
Yield: 1 cocktail
You’ll need a double old-fashioned or highball glass, cocktail shaker, shot glass with measurement markings or measuring spoons, and ice.
2 ounces pepper-infused reposado tequila (recipe below)
½ ounce Cointreau
¾ – 1 ounce cucumber simple syrup (recipe below)
1 ounce freshly squeezed lime juice
For the glass:
1 tablespoon Kosher or freshly ground sea salt
1 teaspoon ground chipotle chile powder
1 lime wedge
Thin slices of cucumber
Note that I’ve given the ingredients in ounces. If you’re using measuring spoons,
2 oz = 4 tablespoons, ½ oz = 1 tablespoon
- Combine salt and chili powder in a small bowl, then pour on to a saucer. Run a wedge of lime around the rim of the glass, then turn the glass upside down and dip into the spicy salt. (You’re trying to get the salt to adhere to the outer rim of the glass). Set aside.
- Combine ingredients in a cocktail shaker with four or five cubes of fresh ice.
When I make this cocktail, I use ¾ ounce of the cucumber simple syrup. If you prefer a sweeter cocktail, by all means, increase the amount to your taste.
- Shake 4 – 5 times (not vigorously) to combine and pour into a prepared glass.
- Fill glass with ice and garnish with thin slices of cucumber and a lime wedge.
Recipe: Pepper-Infused Tequila
There’s not much work involved here: pierce or cut a spicy pepper and pop it into a bottle of your favorite tequila for the infusion. Ideally, start this project when you have a designated driver handy or are hanging out at home for a while, as you’ll need to taste the tequila periodically to test for spiciness.
Important: I strongly recommend wearing gloves while handling spicy peppers. Afterwards, make sure to thoroughly wash your hands, cutting board, knife, and any utensils you used. Don’t touch your eyes, mouth, or other, er, sensitive parts immediately after handling spicy peppers — wash your hands first!
1 – 2 jalapeño peppers, depending on your tolerance for hot peppers
1 bottle reposado tequila (my favorite is Tres Agaves, but choose whatever you like)
- Wash and dry the pepper(s).
I used mature Purple Jalapeños from my garden. Want to know more about these peppers? Check out this post about my garden.
- Take a look at the opening of your tequila bottle.
a. If you can fit the whole pepper through the opening, then pierce several holes in the pepper using a skewer or sharp paring knife. Push the pepper through the opening and recap the bottle.
b. If the whole pepper will not fit through the opening, slice the pepper in half vertically. Press the pepper pieces into the bottle and recap it. Some seeds might come away from the pepper. Don’t worry, you can always strain them out later.
- Make sure that the bottle is capped tightly. Holding the bottle upright, give it a quick turn upside down. The pepper (or pieces) should float to the bottom and settle down.
Depending on how spicy/mature your pepper is, the infusion process can take anywhere from a few hours to a couple of days.
- Grab a shot glass and taste-test the tequila at regular intervals.
I did my first taste test after two hours of infusion, then two hours later. After eight hours I still wasn’t tasting the level of spice I wanted. Turns out my peppers were really mature, and not as hot as I’d anticipated, so I ended up just leaving them in the bottle.
- When your tequila has reached the desired (tolerable?) level of spiciness, remove the pepper and any seeds that might have settled in the bottom of the bottle.
You can strain the tequila into another bottle for storage, or simply fish out the pepper from the original bottle, whatever works best for you. Make sure that you clearly label the bottle containing the spicy tequila. I also put the date of infusion on the label as well.
Recipe: Cucumber Simple Syrup
Yield: About 8 ounces syrup
Refreshing and tasty, you can also use this simple syrup to make an easy summer spritzer.
What you need:
Small container or bowl to hold the strainer
Glass or plastic container with lid for storing the syrup
4 ounces sugar (½ cup)
4 ounces water (½ cup)
½ cup peeled, grated cucumber
- Peel the cucumber and grate it using the large holes on a box grater or food processor attachment.
- Combine the cucumber, sugar, and water in a saucepan and place on the stove top.
- Give the ingredients a stir and heat just until small bubbles appear around the edge of the pan.
- Remove the pan from the heat and allow the syrup to cool to room temperature.
Give the syrup another stir to make sure that all of the sugar has dissolved.
- Strain through a fine-mesh strainer, pressing on the cucumber to remove as much liquid as possible.
- Store in a covered container in the refrigerator for up to two weeks.