Chili time

The eggplant, peppers, and most of the tomatoes are out of the garden now. We left three tomato plants in and will pull them out when the first frost is forecasted. We have good luck in getting the green tomatoes to ripen this way: pull up the whole plant, or large stems with tomatoes still on them and hang them upside down in your basement. Check every day for ripe or almost ripe tomatoes. Last year we had fresh tomatoes into January by doing this.

poblano and serrano peppersAs you can see from the photo, we haven’t processed all of our peppers yet. I’ve made green chili stew, chili rellenos, and added chilis to about everything I can think of. Yesterday I dried some poblanos in the dehyrdator (center of photo). I ground some  of the dried red ones in my spice mill (an old coffee grinder). That’s what I’ll do to all the small green poblanos too. The larger ones I’ll char, rinse, ziplock, and put in the freezer.

The serranos I sliced and made a “refrigerator pickle.” I heated the leftover pickle juice (vinegar) and added a teaspoon of salt, mustard seeds, garlic, and a bay leaf, then tossed the sliced peppers in, heated to a boil, and put back into the jar and then into the refrigerator.

Tomorrow I’ll pick the last crop of green beans, pull the plants out, and transplant leeks, bok choi and mustard greens. The leeks and bok choi came from seed I saved this summer. The mustard is a different variety from what I usually plant – a red leafed type. Spinach and lettuce are now coming up, so I need to put some chicken wire over the beds to keep the neighborhood cats from scratching everything up.

Hey, check out Aric’s new brew blog. Some mothers want their sons to become doctors or lawyers. How boring!

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