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