Showing posts with label organic. Show all posts
Showing posts with label organic. Show all posts

Wednesday, May 18, 2011

So Fresh and Clean...

Hey, PICS!
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Tomato, homestead variety.

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Yellow Jacket in the lettuce patch, drinking water in between catching bugs.

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Fresh picked cucumbers

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close up Cayenne Flower.

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The cayenne bush as a whole.

Man, I love growing my own food. If you've never done this, you have no idea what you are missing!

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Ate a salad today from my garden, it had fresh lettuce, basil, and cucumber in it. All grown right here at my house.

Remember this flower?

Now, it's gettin' okra in where the flower was!
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Ain't that somethin'!
I can't wait till there's more to show...

Sunday, May 15, 2011

FLOWER!

Quick Garden update:

Okra is in bloom!
I'm excited. Okra is one of my favorite vegetables and perhaps my favorite flower in a garden. The inside of the flower is the best!

The "Half Mexican"

I built an omelette today, inspired by quesadillas and enchilladas. I used no tomatoes, no cilantro, and no bell peppers, so it's only half mexican. I did use sour cream, 'mexican Cheese', and a habanero. The more I eat habaneros the more I realize that I haven't been giving this pepper a fair shake. On this particular go round, I noticed a distinctly sweet characteristic to the spicy suckers. Right before the heat hits you you taste something nice. I think that's the way it's supposed to be. I may start using habaneros in everything, sneaking them into dishes. Cook them a little bit, they won't be so hot.
Here's the recipe rundown:

One pinch each of fresh:
thyme
oregano
sage
basil

and then:
1 Tbsp Sour Cream
1/4 cup shredded 'Mexican Cheese'
3 eggs
1 habanero
1tsp butter

Clarify the butter, cut the habanero into thin strips, and discard the seeds (or save them for the interior of the omelette, if you are a little bold!). Saute the habanero in the butter. Beat the eggs, add to the pan. When the eggs firm up, add sour cream, cheese, sage, oregano and thyme. Shortly before folding the omelette, add the basil. Garnish with a little bit of basil/sage held in reserve, and a dash of Tiger Sauce to give it that last little bit of something. Enjoy!



Omelette, ready for consumption.
In the pic you can see one big chunk o' sauted habanero that I didn't cut thinly. Guess what my first bite was :)

Wednesday, May 11, 2011

Gardening in a Box.

Normally, I do things a little outside the box. This time, outside the box is inside the box!
HA!


I love getting my hands dirty in good soil. I also love reminding myself of the simple truth: "If I want to live, something else must die."
That's some hard philosophy for you, and it's not what this post is about. This post is about gardening using a technique I have modified from "Square Foot Gardening" . I bought the newest book at a big box hardware store so I could start raising the food I eat instead of just going to the store. Previous attempts at gardening have only been minimally effective, I wanted to try and do something good and right, and I'm finally starting to see fruit, literally, and figuratively!

I don't wish to critique Mel Bartholomew's book Square Foot Gardening because I didn't follow his instructions exactly. I didn't build the soil he said to build (and I don't think I will), and I used slightly different materials. I didn't do anything different out of spite, or because I thought I was doing it better, I did it because I've learned to be pragmatic, especially when time is of the essence. I was already late in getting the boxes built, I feared I might become downright hasty if I neglected doing something beneficial soon! I'm glad I did things when I did them, I was able to learn some valuable lessons:
1. The thing about a raised box garden is that the magic is in the raised box! I believe that is the single most important thing I learned. Building a box, covering the bottom with a weed fabric, and controlling the soil you use to grow your plants are the things that seem to provide the greatest results. Isolate the environment to compensate for a lack.
2. Watch it like a hawk. Because your environment is isolated, you may have to make a quick reaction to what's happening in and around the soil, especially when it comes to water. When you have a raised bed, with weed fabric accross the bottom, it's hard to water too much, but it can be very easy to water too little, especially as it gets hotter. plants can't develop deep roots, so you have to compensate.
3. Have a plant support system established before you build the boxes. One of the things Mel says do, that I didn't was build a netting trellis. I couldn't find the netting, and instead of pragmatically just getting some tomato cages or stakes, I neglected to do that, and the plants quickly went willy-nilly. Bad call. I finally staked the tomatoes today, and got them off the everything. My tomato production will probably suffer as a result.

Other general notes include, the next time I do tomatoes, i will do one variety at a time, just to keep seeds pure. I will also locate some netting, because I think I could get better tomatos if I'd been training to to grow on a net instead of just staking them, staking will damage the vine. I'll do fewer plants too. Ultimately, I'd like to have a group of cherry tomatoes growing overhead. I think I could do that, and have it be awesome.

The garden is beginning to bear fruit. it's gone from this:


To This:

The tomatoes are producing tomatoes, although none have turned yet. The cucumbers are going strong, we've already had one. I've gotten basil, rosemary, sage, thyme, oregano, radishes, and various greens. I've also had a hand full of blackberries.

updates as summer and harvest progresses!

Saturday, April 30, 2011

Spicy Sunrise, Done Right!

This is spicy done right!
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Cayenne Peppers. Fresh picked, ready to ride.

Today's omelette is called, "The Sunrise" because it's the perfect way to start your day. It's got kick enough to get you moving, and is filled with cheesy beefy herby goodness to keep you eating it.
Ingredients:
2 Eggs
Louisiana Hot Sauce (the Brand you will need more than one drop!)
Sliced roast beef
Slice of American Cheese
Fresh oregano
Fresh thyme
Fresh rosemary
Fresh Cayenne peppers.

Here's some of the ingredients ready to go:
Raw

Beat the eggs with the hot sauce, you can add a lot of hot sauce to the eggs because the heat will break down the hotness, and leave the flavor. You want to use maybe add a pinch of Tony's (you oughta know what that is :) ) Warm and butter your skillet up, add eggs, wait for them to firm up, add cheese first, then roast beef, then herbs. Finally you can add chopped cayenne to the mix, to your taste for heat. Something like this should be the result:

Resting_finished

Mine is cayenne mustached as a tribute to the matador who has conquered the bull, and placed him in the omelette!

Flavor wise, this omelette's strongest characteristic is the flavor of the hot sauce and the heat of the fresh peppers. The flavor of the hot sauce intensifies in the cooking process while the heat from it mellows. I add the cayenne pepper for spice not only because they are spicy, but because the cayenne is the base pepper for Louisiana hot sauce. The 'other' famous hot sauce from Louisiana, Tabasco is made from tabasco peppers. Tabascos are nice peppers, and plenty spicy, but they have a noticeably different taste than the cayennes. Cayennes to me have always had a bell-pepper like crispness to them, mainly because they are a cultivar of Capsicum Annuum as are bell peppers, and tabasco peppers are Capsicum frutescen in heritage. Sometimes the flavor of frutescens variety peppers is described as 'fruity'. Tabascos are less fruity to me than thai's but they have their own character. My dad grows them, perhaps he have input. I like them, especially fresh, or in Asian food, but cayennes are by far, my favorite pepper.

Enjoy!

Friday, April 8, 2011

Fresh Herbs and Hot Peppers Make Me Smile

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"Take the Train to Happy Town!" W00T! W00T!

Above you you see my latest adventures in both omelettes and the absurd. in that bowl are today's featured ingredients, A habenero, a serrano, and a cayenne, it's like some joke wrapped in an eggy blanket.

or a dare.

I love the spicy things, and today's omelette was a little spicy. It was also a little sloppy, and cooked too fast. I put too many mushrooms in it. Too fast, too spicy, too much filling. All about extremes today. Take a look:
Finished_Product

I couldn't even get it folded over. Here's the ingredients:

sliced habenero chilli with the seeds removed.
sliced serrano chilli with the seeds removed.
chopped green cayenne with the seeds intact.
sliced bell pepper
sliced mushrooms
swiss cheese
garden fresh sage and rosemary.
garlic (browned in butter before adding eggs.)

I wanted to make a skull and crossbones garnish out of the mushroom and bellpepper, but the overall sloppiness of the omelette takes away from that.
To summarize, last week's omelette was perfect, this week's omelette is spicy. It's a dare.
I can do better.
I can make spicy and perfect.
Do you have a spicy food story? One where you were surprised by spicy?

Lame attempt at Skull-n-bones:
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Monday, March 28, 2011

Strange Daze...

It's a rainy day, so God is doing the work of wetting my garden, I did have to turn the compost today though, and did so in a light rain. No biggie, I still worked up a sweat, and was amazed at how warm the heap was. Composting works! When it gets ready, it will probably go in the front yard, around my landscaping, mainly because this compost is questionable, i keep finding grubs in it even though it's warm. I don't want to add problems to my garden, I already don't get enough sunlight for my taste. Why add grubs!
My garden is a square foot garden, although I admit the pepper plant is in a container, and is likely to remain in a container. My goal is to see how big I can get this cayenne, and how long it can survive. I would like to plant seeds from this cayenne though, I have three set aside, from my first red pepper, and look forward to planting them. Even though the plant was in only moderate sun, the pepper did turn out to be good and spicy! perhaps there's something to the old grape growers tale that struggle makes for good grapes.

On a side note, handling a shovel on a daily basis is reducing the wimpyness of my information service oriented palms. I almost got a blister!