Sustainable Food Thread

[jonzr]

Funny this thread should pop up as I spent this morning in the garden.  Planted some collards and broccoli (from pint transplants) a couple weeks ago and today planted two brussel sprouts (quart transplants) and mixed winter squash (spaghetti, butter, acorn and something else) and onions from seed.

Before planting I cleaned up the patch a bit and put down a yard of peat moss, 100lbs of manure and some native mulch.

Also harvested several banana, bell, jalapeno and habanero peppers.

[jonzr]

Here they are:

[kluisi61]

Here they are:

I don't see anything...my browser or your post?

[jonzr]

Weird, it was a pic yesterday!  I had linked straight to the pic, but here's the post:

http://myphonepics.posterous.com/peppers-from-the-garden

[kluisi61]

Weird, it was a pic yesterday!  I had linked straight to the pic, but here's the post:

http://myphonepics.posterous.com/peppers-from-the-garden

Nice...you eating the habaneros? 

[jonzr]

I haven't tried the habeneros yet - that's the first batch of the season.  It's strange, I've been getting a ton of banana and green peppers for weeks but the habs and jalapenos were slow to get going and the plants (two each) are only about 18" tall at this point (planted back in April).

But it may have to do with the okra (pulled them all up 2-3 wks ago) planted nearby - probably too close and too shady. 

[Big Virgil]

Weird, it was a pic yesterday!  I had linked straight to the pic, but here's the post:

http://myphonepics.posterous.com/peppers-from-the-garden

Nicely done!!!!!  Here in the Rockies, after a full summer, we'll get about 2 green peppers off of one plant, and that is the yield for the summer.  Mrs. BV does some gardening, but I don't think it is worth the hassle here.  Squash and Zucchini do well, but everythign else takes a bit of work for very modest yield.

[jonzr]

Thank you, sir.  I made stuffed bell peppers last night and they were pretty damn good.  The stuffing was ground beef and more peppers and onions, surprisingly rich.

And the habeneros are hotter than hell.  I was cleaning some and decided to take a little bite of a raw one - my lips burned for a couple of hours and I think that part of my tongue went numb.  The finger and thumb (which handled) burned for the rest of the evening.  We were out of yogurt to neutralize the effect so I was really careful to not touch my face with that hand.  Matter of fact, I was cooking down (med, lowish heat) a combo of banana, jalapeno and habenero in a covered skillet.  Removing the lid released a cloud of fumes that literally burned my throat when I inhaled.  That was a result of 4 little habs with a couple dozen bananas and jalapenos.

The jalapenos are hot but there's no comparison to the habeneros, they deserve their reputation.

[kluisi61]

Thank you, sir.  I made stuffed bell peppers last night and they were pretty damn good.  The stuffing was ground beef and more peppers and onions, surprisingly rich.

And the habeneros are hotter than hell.  I was cleaning some and decided to take a little bite of a raw one - my lips burned for a couple of hours and I think that part of my tongue went numb.  The finger and thumb (which handled) burned for the rest of the evening.  We were out of yogurt to neutralize the effect so I was really careful to not touch my face with that hand.  Matter of fact, I was cooking down (med, lowish heat) a combo of banana, jalapeno and habenero in a covered skillet.  Removing the lid released a cloud of fumes that literally burned my throat when I inhaled.  That was a result of 4 little habs with a couple dozen bananas and jalapenos.

The jalapenos are hot but there's no comparison to the habeneros, they deserve their reputation.

Be careful with those things! Aren't they supposed to be the 2nd hottest pepper in the world on that scale for pepper hotness?

When I went to the Sugar Bowl in NO in 1999 to watch the Hokies and FSU, we ate at House of Blues and one of my friends got a meal that had a pepper on the plate, the waitress set the plate down and said, "Be careful with that pepper." Which, of course, means that he had to eat the thing in front of all his friends or we would have called him a puss. He did...and I'm glad my meal didn't come with a pepper and a disclaimer.

[Finnegans Wake]

My one grilling book has a recipe for lobster tail with habanero.  You roast the habanero with some kind of liquid inside it, then just pour the juice over the lobster and throw the pepper away...