Sunday, September 25, 2011

Winding Down

Things seem to be winding down. The lower leaves are dying off in most everything. Some nice peppers.

Anaheim (New Mexico chilis)
The Serranos were a little hot, but not as hot as I expected. I roasted the Anaheims in the oven and gave them a place of honor atop some green chili bacon cheeseburgers. Planting more Anaheims next year. That's the one thing I miss about living in New Mexico.

Tomatoes are still coming in. Done a few different things with them. Right now got a tray of cherry tomatoes hopefully turning into sun-dried tomatoes in the oven. Oven dried? Faux sun-dried?

Pound of mostly Sun Golds.
Tomato Jam
Homemade bread and butter pickles, olives (storebought), pickled banana peppers (not my peppers, but I did pickle them - very crunchy), and pickled black cherry tomatoes (so good).
Pumpkins and sunflower heads. Pumpkins were pretty small, but we got about 9 of them.

Pumpkins and sunflowers
The Zucchino rampicante is starting to die off like the rest of the zucchini, but I did manage to harvest this.

Zucchino rampicante about 13" long

Zucchini on the vine
Basil is starting to go south. The lower half of most of the plants are getting much lighter green and developing dark brown spots. So I harvested everything and made over a quart of pesto. Recipe:

  • Loadsa basil
  • Lotsa walnuts (pine nuts are crazy expensive)
  • Lotsa parmesan
  • Buncha garlic cloves
  • Some olive oil
Blend it all until smooth.

Can't really go wrong with this one. Make it plenty thick, you can dilute it later if desired.

The basil harvest.

Mmmm, basil.
Half pound of fresh basil = 1 quart of pesto
Next year will grow more basil, gave a bunch away and more people were interested.

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