Peppers and Misc. Farm

[maskedsonnet]

I finally ended the habanero plant and so am starting a new thread!! Since the left side of my garden changes pretty frequently I'm just going with "misc" lol.

I really liked having just the one pepper plant on that side, much easier to trim the plant and eat everything by myself, so just did one pod, a poblano!! The seeds are pretty old, so fingers crossed!!!

The tomato plants had LOTS ready for me, so I did some picking today too

[Shawn]

OMG those tomatoes looks wonderful

[mike]

Nice.

[maskedsonnet]

A little over a week in and no activity in the pepper. I'm a little worried the seeds may have been too old. I'll give them another week!

The tomatoes are still doing great!!

[maskedsonnet]

Fed these guys, even went ahead and fed the pepper that's not growing yet. I'll probably change the pod out soon, use different seed. On the tomato side, I had lots of beauties to pick!!

Still have lots of greens and flowers on there too!

[mike]

That's a lot of 'maters! How are you going to use them?

[maskedsonnet]

Nov 5, 2022 16:09:47 GMT -5 mike said:

That's a lot of 'maters! How are you going to use them?

Snacks!! I love just snacking on teeny tomatoes like these

[mike]

I always use them more in salads. But every harvest I eat at least two. 

[lynnee]

Are those the Red Velvets?

They look wonderful! My Red Velvets are beginning to ripen. They have little pointy ends, like the AG Mighty Minis (?). (Mighty something, anyway). I hope they taste better than those.

How do your tomatoes taste?

[maskedsonnet]

They are red velvets!! I think they have a really nice, sweet, sometimes hint of tart flavor. I love them!

[maskedsonnet]

It was finally time to replace the Poblano that never came up. Tossed out all the oldest seeds I had. Planted Alpine Poblano seeds that I got from the Experimental Farm Network sometime this year I think. Might have been last year. Frankly the various pandemic lockdowns have these past 2 years as an indistinguishable blur in my mind for the most part. Here's hoping this one sprouts!!

[mike]

Interesting. I haven't heard of those before.

[maskedsonnet]

They were bred to produce well in colder climates, and according to the description does even better in warmer climates! I bought them because I also had never heard of them and love trying new varieties, and then never got around the growing them. No time like the present!

[Shawn]

Following.  I may check them out.

[mike]

All I know is since I grew poblanos last year, pickled with garlic cloves is flat out delicious. There's not much heat, less than a jalapeno. I just love popping the pickled peppers and garlic chunks on a pizza. Yumm!

[maskedsonnet]

That sounds delicious mike, I'm going to have to try that!! I'm also hoping for lots of opportunity to make chile rellenos, my favorite pepper dish!!

[mike]

Nothing quite like stuffed peppers.I don't know what traditional is, but I stuff them with 4-cheese Mexican and Hot Italian sausage (sometimes breakfast sausage). I've got to come up with a better alternative low carb batter though. Lately, I've been using egg and almond flour. (doesn't stick well)

[maskedsonnet]

This is the recipe we use, which my Mom found in a newspaper years ago. Though it probably doesn't count as low-carb since it uses regular white flour, I bet you could use almond flour or other low-carb alternative in its place. When we were frying the rellenos no matter what method we chose the batter didn't stick. Baking it in cast-iron like this works really well for us!!

• 4 large chiles
• 3 eggs, separated
• 3 oz shredded cheese
• 2 tablespoons oil
• ½ cup + 2 tsp flour
• 1 medium tomato, sliced
• 1/2 medium onion, sliced
• 1/4 teaspoon each of salt and pepper

Place the chiles about 5 inches under the broiler, on a lightly oiled cookie sheet or the oven grate. About 8 minutes in, the peels should start the char. Turn them over and roast about 5 minutes. Turn and roast on a third side for about another 4 minutes. You want the chiles cooked all the way around, even if they aren’t blistered all over.
Transfer the chiles to a bowl and cover for about 15 minutes to “sweat”, to help loosen the peels.
Meanwhile, separate the eggs and beat the whites stiff. Gently fold in the yolks and 2 teaspoons flour.
When the chiles are cool enough to handle, gently peel them. If a chile falls apart, salvage as much flesh as you can.
Make two perpendicular slits near the top and carefully scoop out the seeds and membrane. Sprinkle the chiles with the rest of the flour, rolling them carefully around the plate to mop it all up.
For any fallen apart chiles, just put them back together as best you can after coating in flour. Stuff all the chiles with cheese and reconstruct as close as possible.
Mix the onions and tomatoes with the oil, salt, and pepper and put in a cast iron skillet. Broil until they start to blacken on top, then turn the oven to 400 degrees on bake.
Remove the pan and move the onion and tomato mix to the edges. Put the chiles in the center. Spoon the merengue over the peppers, covering them completely.
Place in the oven and watch closely, start with 8 minutes and check. Add 1-2 minutes at a time until the egg mixture is brown.
Remove from the oven and serve with salsa if wanted.

[mike]

Looks fantastic.

[maskedsonnet]

Last harvest!!

Got a cucumber in its place

And the poblano is up!!