"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Farm to Table > Culinary Gardener
Reply
 
Thread Tools Display Modes
 
Old 06-28-2012, 07:40 PM   #1
Chef Extraordinaire
 
kadesma's Avatar
 
Join Date: Sep 2004
Location: california
Posts: 21,373
Peppers, tomatoes and all good things

Just picked 6 heirloom tomatoes, 12 Italian sweet peppers, 24 jalapenos, enough basil for 4 cups of pesto, the corn is looking at me so it wont be long now, eggplants are close need to check what else s-i-l has out back sunflowers and hollyhocks are so beautiful so are the dalmation bellflowers, have baby lettuce on the patio and it's lookin good.life on the 8 acres is good.
kades

__________________

__________________
HEAVEN is Cade, Ethan,Carson, and Olivia,Alyssa,Gianna
kadesma is offline   Reply With Quote
Old 06-28-2012, 08:38 PM   #2
Chef Extraordinaire
 
Katie H's Avatar
Site Moderator
 
Join Date: Sep 2006
Location: I live in the Heartland of the United States - Western Kentucky
Posts: 15,156
Sounds yummy, kades. Our container plants are just beginning to bear but Glenn's son, Kenneth, has been showering us with bounty from his large garden.

As for our little piece of gardening, it won't be long before we have more grape tomatoes than we'll know what to do with and our bell peppers (red, orange, yellow, green) are producing nicely but not ripe yet. Our 4 Roma tomato plants are going to yield wonderfully. The eggplant is going great guns and it looks as though it's going to produce quite a few eggplants.

The Italian green beans were an afterthought so we'll see how they fare.
__________________

__________________
"As a girl I had zero interest in the stove." - Julia Child
This is real inspiration. Look what Julia became!
Katie H is offline   Reply With Quote
Old 07-07-2012, 03:34 AM   #3
Master Chef
 
Join Date: Sep 2004
Location: Galena, IL
Posts: 7,973
I'd be jealous, but I planted early girls, and for a very short season, I'll pick my first one in a couple of days. Cannot wait!
__________________
Claire is offline   Reply With Quote
Old 08-15-2012, 02:14 PM   #4
Assistant Cook
 
Join Date: Aug 2012
Posts: 7
Didn't know where to put this, but what color are habaneros when they are ripe?? I've been picking some that are orange, but read somewhere that they should be more brown. I've not grown them before, but boy, they sure are hot and good!!
__________________
peekaboo is offline   Reply With Quote
Old 08-15-2012, 02:29 PM   #5
Cook
 
Four String Chef's Avatar
 
Join Date: Jul 2012
Posts: 82
Quote:
Originally Posted by peekaboo
Didn't know where to put this, but what color are habaneros when they are ripe?? I've been picking some that are orange, but read somewhere that they should be more brown. I've not grown them before, but boy, they sure are hot and good!!
You can pick them at any stage but down here, we pick'em from bright Orange to dark Orange. Brights best for pickle and cook. Darks good for dehydration and smoking or cook.
__________________
Four String Chef is offline   Reply With Quote
Old 08-15-2012, 02:52 PM   #6
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 16,846
We have a long growing season here, so I've been picking cucumbers, heirloom and Roma tomatoes, jalapenos, pepperoncinis and onions since we got back from our trip to Michigan in mid-July. I've canned several batches of cucumber pickles and pickled jalapenos, and frozen several batches of roasted tomato salsa and plain roasted tomatoes. We also have some green bell peppers that I mostly use in DH's salads.

The tomatillos are starting to come in, so I'll be making roasted tomatillo salsa and freezing that, too. The basil finally started growing well, so I'll be making pesto and freezing that; just need to get some more pine nuts. I love summer!
__________________
The trouble with eating Italian food is that five or six days later you're hungry again. ~ George Miller
GotGarlic is online now   Reply With Quote
Old 08-15-2012, 06:21 PM   #7
Assistant Cook
 
Join Date: Aug 2012
Posts: 7
Quote:
Originally Posted by Four String Chef View Post
You can pick them at any stage but down here, we pick'em from bright Orange to dark Orange. Brights best for pickle and cook. Darks good for dehydration and smoking or cook.
Thanks, Four String Chef; I don't have that many so think I'll just eat them as is. Bet they'd make a wonderful tincture when darker, tho.

Got Garlic, isn't it wonderful having all the fresh veggies?! That's my favorite thing about Summer - almost makes the heat & humidity worth it.
__________________
peekaboo is offline   Reply With Quote
Old 08-15-2012, 06:39 PM   #8
Master Chef
 
DaveSoMD's Avatar
Site Moderator
 
Join Date: Mar 2008
Location: Maryland
Posts: 7,038
I have some Mole Peppers in the garden that are long and a deep green. Anyone have any TNT suggestions on what to make? I'm at a loss.
__________________
Quoth the chicken, "Fry some more."
AB - Good Eats: Fry Hard II
DaveSoMD is offline   Reply With Quote
Old 08-15-2012, 06:53 PM   #9
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 16,846
Quote:
Originally Posted by DaveSoMD View Post
I have some Mole Peppers in the garden that are long and a deep green. Anyone have any TNT suggestions on what to make? I'm at a loss.
I wasn't familiar with mole peppers, so I looked it up, and they sound similar to poblano peppers, so you could probably use them in recipes that call for poblanos. Bobby Flay has a creamy poblano rice dish; you can stuff them with cheese or other goodies and bake or batter and fry them. One of our local restaurants used to do poblanos stuffed with chicken, shrimp and cheese served with mole sauce. You could also add them to a corn salsa. Hope this gives you some ideas.
__________________
The trouble with eating Italian food is that five or six days later you're hungry again. ~ George Miller
GotGarlic is online now   Reply With Quote
Old 08-15-2012, 07:01 PM   #10
Chef Extraordinaire
 
Dawgluver's Avatar
Site Moderator
 
Join Date: Apr 2011
Posts: 24,095
Quote:
Originally Posted by DaveSoMD
I have some Mole Peppers in the garden that are long and a deep green. Anyone have any TNT suggestions on what to make? I'm at a loss.
I immediately thought chilis rellanos too.

Maybe stuffed, wrapped in bacon, and grilled. Kinda like ABTs.
__________________

__________________
She who dies with the most toys, wins.
Dawgluver is offline   Reply With Quote
Reply

Tags
peppers, tomatoes

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 11:29 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.