October 20, 2018
The other half has been busy harvesting in the greenhouse …
He’s also been busy with a needle and thread, making these jalapenos into a ristra. Handily, we only just used the last of our last dried jalapenos a few weeks ago. Each snipped-off chilli left a stem behind, like a tally of spicy meals. I was quite sad to see it go so we’re giving this one a little helping hand by hanging it next to the woodburner, in the absence of the Rayburn.
Anyway, what with the drying walnuts (how long do walnuts take to dry, anyone?), our hearth now looks as if we’re ready for Santa, assuming Santa is up for a little Mexican cuisine alongside the more traditional offerings.
The jalapenos were actually mostly not that hot, although every so often you’d get a zinger. I’d got into the habit of chewing on a seed whenever I chopped one up, to gauge whether or not to add the seeds to whatever I was cooking. But the Fresno chillies are another matter as I discovered when I tried the same trick and almost had to dunk my head in the water butt. There’s lots of those too …
Fresno chillies. Do not muddle up with jalapenos
And, after a slow start, the tomatillos are going strong. Not so strong as the first year we grew them, when I ended up leaving bags of them on people’s doorsteps, but strong enough. They’re pretty tasty and tangy but not the most versatile of ingredients – it’s no coincidence that when you start to google tomatillo recipes, the fourth suggestion is ‘tomatillo recipes not salsa’ (the first hit is a recipe for salsa…)
Time to make some salsa verde, then.
August 11, 2016
I was thinking yesterday, as I was woken yet again by the sun at 5 am only to watch the morning cloud over and the day descend to endless drizzle, that it would be kinder of the Weather Gods not to give us that daily hour of hope and expectation, but just start the day off as they mean to go on. And then we were woken this morning by the sound of rain against the skylight and I decided I’d take what sunshine I could get* (and maybe invest in some blinds for the bedroom).
Still, rain or no rain, I had to get myself down to the greenhouse back at the old house – or the allotment as it is now known – if only to water the other half’s plants and harvest some produce. Because, even with the rain spattering on the roof, it’s all going great guns down there.
The tomatilloes lie in wait: none of them are ready yet, but we know they will be soon, and once they start cropping, by god they are prolific. Last year we had to resort to depositing bags of tomatilloes on people’s doorsteps when we ran out of room in the fridge. This year we’ve put in fewer plants but they seem to have compensated by becoming even more prolific.
The chillies are taking their time, but the purple jalapenos are worth it for the flowers alone.
Time to dig out the Mexican cookbook and dream of warmer climes, and summer…
* Obviously, it would be even kinder of the weather gods to start off sunny and go on like that, but we’ve had our summer and we know better than to hope.