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My Garden Is On Fire-What About Yours?

June 3, 2010 by keith snow 3 Comments

We are enjoying a great start to the spring/summer gardening season. I sure hope that all of you reading this are at least growing some herbs in containers. This is a great time of year to be outside and gardens have a way of giving you plenty of tasks to make outdoor time a necessity. This is why gardening is America’s favorite pastime.

Given the financial crisis, the instability of our food supply and other reasons I will not mention here… more and more people are seeing the benefits of gardening at home, even if it means in containers. This year we have all the usual suspects growing, squash (zucchini and summer squash) plum tomatoes, cherry tomatoes, beefsteak tomatoes, heirloom tomatoes, jalapeno peppers, Datil peppers, bell peppers, banana peppers, poblano peppers, habanero peppers, cantaloupe, dill, rosemary, parsley, oregano, chives, cilantro, basil, thyme.

I am heavy on peppers as you can see….the good thing is peppers are easy to grow, free from most pests and disease and they are prolific producers. Now I am sure some of you are thinking “what the heck is Keith going to do with all these peppers?” good question…the answer is freezing, drying, and brining. These methods are great for long-term storage and perfect to help make your homestead well stocked.

My favorite method is so simple….I start with a pot of boiling water, I rinse the peppers off well, then drop them in boiling water, stir for 30 seconds, remove and run under cold water to stop the cooking…then I place them in my blender whole (stems removed) I add about 1/2 cup kosher salt and 2 cups cider vinegar or white vinegar. Make sure the vinegar has an acidity of at least 5%. This mixture is whizzed up until a mash or soupy liquid is formed. Then I place it in sterilized canning jars and leave it in the spare fridge until I need a few teaspoons for a salsa, guacamole, pot of chili etc. It lasts for years, even without refrigeration due to the miserable environment of salt and high acidity… nothing can live in there.

I plan on making a bunch of this mash then using it to make some hot sauce and salsas in 8 weeks or so that will be available for sale at Thoughtful Harvest.com Peppers can be used in loads of other dishes like pasta, pizza, soup, chili, relishes etc. making them some of the most versatile crops you can grow. The same is true for tomatoes and herbs…applications galore!

One common and frustrating problem we have are squash bugs. These little bastards (sorry I hate them that much) attack all types of squash from pumpkins to butternut squash to summer squash and zucchini. These pests are insipid and highly destructive making them not only a problem for home gardeners but also commercial gardeners. I cannot tell you how much valuable produce has been lost here on our farm to the aforementioned little bastards.

Controlling them is not easy, especially when you garden organically. In commercial applications, they use a powdered glass product, essentially recycled glass bottles that are ground to a powder then applied as a liquid spray that coats the vegetables with a white coating. Then when bugs eat the plants they ingest the glass and it tears up their insides. A human can touch the powder because it is so finely ground it will nut hurt us..but for bugs it’s devastating. Often times when you buy organic collard greens they will have this white residue on it. It takes several washes to remove it. I have not seen this for home use but if it were available I would use it as it is approved for organic gardening..although I freely admit it does not sound very organic.

This year’s tomatoes are looking really great with the exception of a few in hanging planters…they just do not seem to enjoy hanging upside down. My bucket planters are doing a great job and my San Marzano tomato plants are really healthy so I expect a good crop which will be canned for use later in the winter.

Also this year I have about 15 Datil pepper plants that are doing very well. I started them from seed and realized that they take many weeks to establish from seed and need a constant warm (75degrees) and moist environment (I use a yogurt maker) to thrive. The last two years I thought the seeds were bad because after 10 days I had no seedlings..this year I waited and every last seed emerged healthily. If any of you would like some seeds I will mail seeds to anybody who asks me (at my expense ๐Ÿ™‚ so you too can enjoy growing this unique hot pepper. (keith@harvesteating dot com )

Also of note, my lawn and landscaping are doing nicely and looking much better than in previous years making the farm an enjoyable place to call home.

With that, I wish you happy gardening and a bumper crop. Be sure to email me with any questions at keith@ harvesteating dot com.

Keith

Filed Under: Blog Tagged With: bell peppers, datil peppers, home canning, squash, Tomatoes

Grilled Vegetable Napoleon

February 16, 2010 by keith snow Leave a Comment

Grilled Eggplant Napoleon

Created By: Chef Keith Snow

Print Recipe

Grilled Vegetable Napoleon

Great way to use abundant summertime vegetables.
Course: entree
Cuisine: Seasonal -Summer
Author: Chef Keith Snow

Ingredients

  • Ingredients:
  • 2 sliced whole bell peppers
  • 1 red onion sliced
  • 1 zucchini sliced
  • 1 eggplant sliced
  • 1 summer squash sliced
  • 3/4 cups olive oil
  • 2 tablespoons harvest eating house seasoning
  • 1 handful fresh mozzarella cheese sliced
  • 3 pieces portobello mushroom

Instructions

  • Place all veggies in a bowl with olive oil, salt, pepper and seasoning mix.
  • Grill veggies on grill pan or on gas or charcoal grill until nice grill marks appear.
  • Layer grilled veggies with cheese in a stack and stick a toothpick in it. Place in 350 degree oven to roast for 3 minutes.

This simple dish is a great way to use up abundant summertime vegetables. This detailed video, hosted by Chef Keith Snow, demonstrates how-to make this great summertime dish of bell peppers, zucchini and eggplant….

Read More »

Filed Under: Appetizers, BBQ & Grilling, Budget Friendly, Entree, Ethnic Recipes, Gluten Free Recipes, Low Carb, Side dishes, Summer, Vegetarian Tagged With: bell peppers, eggplant, grilled belle peppers, grilled eggplant, grilled zucchini, mozzarella cheese, portobello mushrooms, red onion, squash, video, zucchini

Beef Kabobs with Yogurt and Spices

January 15, 2010 by keith snow Leave a Comment

Created By: Chef Keith Snow

Description:

Beef kabaobs with yogurt and spices.

Ingredients:

[private_Monthly_supporting_Member|Annual_supporting_member|Lifetime_supporting_member]
1/2 cup low-fat plain yogurt
1 tablespoon soy sauce
1 tablespoon lemon juice
1 teaspoon ground ginger
1 teaspoon ground cumin
1/4 teaspoon ground black pepper
1 1/2 pound boneless beef sirloin,
2 small red and/or green bell peppers

Directions:

1. In a large bowl, combine the yogurt, soy sauce, lemon juice, ginger, cumin, and black pepper. Add the beef, tossing to coat. Cover and refrigerate for 6 to 8 hours.
2. Coat a grill rack with cooking spray. Preheat the grill. Thread the beef onto skewers, alternating with the bell peppers. Place the skewers on the grill rack and cook, turning to brown all sides, until no longer pink and a meat thermometer registers 145ยฐ for medium rare, 12 to 15 minutes.

 

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Filed Under: Beef Recipes, Budget Friendly, Ethnic Recipes, Low Carb, Summer, Winter Tagged With: beef sirloin, bell peppers, cumin, ginger, lemon juice, soy sauce, yogurt

Caribbean Chicken

November 23, 2009 by keith snow 1 Comment

[private]Created by: Chef Keith Snow
Active Time: 15 minutes
Total Time: 1 hour
Servings: 4
Recommended Beverage: Rum punch

Description:

A slow braised chicken dish with sweet potatoes, green bell peppers, coconut milk and a spiced crust. Flavorful cilantro-scented broth turns into a rich sauce. Serve with seasonal vegetables and you have a great meal.

Ingredients:

4 legs and thighs chicken skin on
1/2 cup flour
2 tbs cumin
2 tbs rubbed sage
to taste salt and pepper to taste
1 cup organic green pepper diced
1 cup onion diced
1 cup organic sweet potato 1 inch cubes
1 cup organic coconut milk
2 cups organic chicken broth
1 bunch fresh cilantro chopped
4 tbs pure olive oil

Directions:

1. Add spices, salt and pepper to flour then dredge chicken parts in flour. Heat dutch oven over medium high heat, add oil. Saute chicken in heavy dutch oven until well-browned, roughly 10 minutes.
2. Add diced onion and bell pepper, season with a bit more salt and pepper, saute for additional 5 minutes.
3. Add chicken broth, coconut milk, potatoes and cilantro and cook covered for 30 minutes.
4. Remove chicken and thicken sauce with slurry as per video (equal parts cold water & cornstarch, mix well to make slurry), then add to hot sauce stirring to combine.
5. When thick enough, pour over chicken, garnish with cilantro, and enjoy![/private]

Filed Under: Chicken & Turkey, Entree, Fall, Spring, Summer, Winter Tagged With: bell peppers, Chicken Recipes, coconut

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