Gettin' fresh … in Northern Nevada

Posts tagged “peppers

The First Harvest

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The weather here is still all over the map but my mini-greenhouses are doing pretty well.   I had to cover everything recently for a flash flood-type of thunderstorm that, in reality, only lasted a few minutes, but would have devastated my tender little plants if they had been exposed.   The overnight temperatures haven’t been too bad.   However, it does flirt with the freezing mark on a regular basis despite hitting near 90 the other day.   I live in a crazy dry … and very wide ranging little climate zone.

So, every little success must be celebrated.   Today, we celebrated GREENS.   Mmmmmm.     There were just enough greens for me and the Fresh Hubs to each have a big, green salad for lunch today.   Lucky us.

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Mesclun, not to be confused with Mescaline … completely different fruit of the desert.

Blue kale.   Take that, Whole Foods!   Boom.

Blue kale. Take that, Whole Foods! Boom.

Green beans, almost ready to climb

Green beans, almost ready to climb

the peppers are still in their milkjug greenhouses, sensitive little boogers

the peppers are still in their milkjug greenhouses, sensitive little boogers

Grow, DAMN YOU, grow!

Grow, DAMN YOU, grow!

In all it's glory. and hard earned, GREENS.

In all it’s glory and hard earned, GREENS.

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Great Basin Basket CSA Autumn Week 4 (10/24/13)

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The winter veggies just keep coming!   I’m happy to see a nice variety in this week’s CSA share.   I am still a little worried, though.   It is really dry out there and I know my farm is struggling for water.   C’est la vie for gardening in the desert, I suppose?

What was in this week’s box?  (All organic from Lattin Farms unless otherwise noted)

  • Stripetti Spaghetti Squash
  • Butter Lettuce
  • Green Tomatoes
  • Shallots
  • Mixed Peppers
  • Garlic
  • Sage
  • Potatoes from Holley Farms
  • Onions from Peri & Sons

And, just in case you wanted to see what autumn looks like from near my house, this is a little fishing hole a few miles from where I live:

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The county stocks the pond with trout and we have managed to catch a couple of them.   My husband is better at catching than I am but I do enjoy the zen of trying.   How about you?


Mixed Pepper Hot Sauce

I have been stockpiling my CSA share of hot peppers lately just waiting to make a batch of hot sauce.   All sorts of peppers:  jalapenos, serranos, fresno, romanian … and I even bought a couple of extra habaneros to throw into the mix.   My pepper farming efforts this year completely failed so I knew that I wouldn’t have a full batch of the same peppers just from the CSA box.   I figured I could come up with something good, though.   And, I did.

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My creation is called:   STANKY SAUCE!    I started to title this blog post something like “I love the stank” or “All About Stank” and then decided that would probably pull in a bunch of really bizarre spam comments that have nothing to do with a nice, wholesome veggie blog like this one.   (eh hem)

I started with a little Google searching and, one of my favorite resources, Punk Domestics.   I love that site but, fair warning, it’s a little food snobby (in a good way).   Then, I compared notes with a couple of other sites and discovered that fermenting the peppers is a good base to add for a nice hot sauce.   There are tons of options on how you could go for a sriracha or a more Tabasco-style and even a sweet hot.    If you are interested in making your own sriracha, try Peppermeister’s recipe … look around on that site for a while, there are some other good recipes to try as well.

I decided that a briney-fermented, stanky sauce with some pow-pow HOT is just what I wanted.

Well, well, well.   I just happen to have (forgotten about) a jar of mild green peppers that I did in a salty dill brine last year.   Perfect base, almost like I planned it.  (haha)

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Then, I had to char the skins on my fresh peppers and cook them up a little bit.   The trick to this is to get a good little burn going on the peppers but not completely kill them.   Maybe, 70-80% char and, then, you put them in a sealed container so that they steam out nicely.    After that, the skins just peel off (for the most part).   I trimmed the stems off but kept all the seeds and innards and juicy goodness for the mix.

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I did actually use the gloves.   And, I’m glad.   I have a feeling that I would have killed my hands and probably stuck my finger in my eye, resulting in death for most of the afternoon.   I am happy to report that I avoided disaster here and only had a few coughing fits due to pepper capsaicin inhalation.    Hot stuff, for real.

I blended the pickled peppers (brine and all) with my skinned fresh peppers using an immersion blender to get this:

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Now, at this point, some people choose to filter/strain their sauce to get just the liquids.   I opted for the full (slightly chunky) version.    And, after taste testing … WHOOEEEEWWWW!   Hot.   Hot.  Hot.    I decided that I still needed to kick it up a notch.    This is where lightning struck and I realized that I am a genius.    Beer.   This hot sauce needs beer.    And, not just any beer, a good stinky one.   Bitter, hoppy, stank beer.   (the good kind)

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This is my favorite.   Icky.   It’s named after the ichthyosaur, or state fossil of Nevada.   It’s about 7% ABV and hoppy all day long.   It’s a local brew, Great Basin Brewing Company.   And, it’s good.    Get some, if you can.

I’m pretty proud of this one.   But, it’s only for the truly brave.   It is a hot and powerful stanky sauce.   Not for dipping chips into or anything like that.   Maybe, it could blow the tortilla off a good fish taco or get added to some manly chili beans … it might kick some canned peaches to curb as well.    This is the real deal.

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Six beautiful little jars of screaming hot, stanky goodness.    I think Santa will keep these for his special elves.

 


Great Basin Basket CSA, Autumn Week 2 (10/10/13)

 

 

This week’s goodies are definitely feeling more like the autumn harvest.   And, I’m loving it!

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What did we get?   (All organic) acorn squash, mixed greens, early girl tomatoes, mixed peppers, green leaf lettuce, shallots, popcorn on the cob, thyme, radishes from River Bend Farms, onions from Peri & Sons, potatoes from Workman Farms and broccoli from Nevada Fresh Pak

Just look at the popcorn on the cob!   The instructions said to let it continue to dry until Christmas.   Last year, we just put it in a brown paper bag and microwaved it.   Fun!

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Radishes, have I told you lately that I love you?   I do.

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This is the first time I have seen broccoli from Nevada Fresh Pak.   It looks good!

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The newsletter/instruction sheet this week has some great recipe ideas so look forward to seeing some posts about roast beef and veggies, maybe some broccoli soup and definitely a stuffed baked acorn squash.   I’m feeling all chef-like so I think I might even try my hand as some hot sauce.   Spicy!

What are you plans for this week?


Great Basin Basket CSA, Week 12 (09/26/13)

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This week marks the end of the summer share for the CSA.   And, it was a very different year that last summer.   I think that water is a pretty serious issue for my farmers and, well, you can tell.  I hope that it changes soon for them, for lots of reasons.

The fall CSA starts next week and is $162 for six weeks.   I do have to admit that the share size seems a little smaller this year for that price.   But, I don’t mind paying for the quality produce that comes in these boxes.   I love my Fallon farms!

Here’s what was in the box this week:

  • Early Girl Tomatoes
  • Cherry Tomatoes
  • Globe Eggplant
  • Mixed Bag of Jalapeno and Romanian Peppers
  • Bag of Red Leaf Lettuce
  • Shallots
  • Corn
  • Melon
  • Thyme
  • Onions

Isn’t this thyme wonderful?   I can’t wait to add it to a roast or stew.

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And, I love peppers!   Mmmmm, mmmmm, mmmm!

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Great Basin Basket CSA, Week 8 (08/29/13)

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This week’s haul included a couple of late summer surprises (all organic):

  • Sarah’s Choice melons/cantaloupe
  • Seedless watermelon
  • Mixed summer squash
  • Japanese eggplant
  • Mixed peppers
  • Corn
  • Cherry tomatoes
  • Early Girl tomatoes
  • Garlic
  • Raspberries  (whaaaaaaaaaaaat??!!)
  • Rhubarb

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The raspberries barely made it home because my little boy loves them.   He had a huge helping with dinner.

And, as weird as rhubarb can be, I really love the smell.   So sweet.

The CSA newsletter included a yummy recipe for desert.

Rhubarb-Raspberry Crunch

1 cup white sugar

1 tbsp instant tapioca

1 tbsp cornstarch

1/8 tsp salt

4 cups rhubarb, cut into 1/2 inch pieces

1 cup raspberries

1/2 cup brown sugar

1/2 cup all-purpose flour

1/2 cup quick cooking oats

1/2 cup butter, chilled

Preheat oven to 350 degrees.   Great a 9×13 inch baking pan.   In a large bowl, combine sugar, tapioca, cornstarch, and salt.  Place rhubarb and raspberries into bowl making sure to completely coat with dry ingredients.   Pour into baking pan.  IN a medium bowl, mix together brown sugar, flour and oats.  Cut in butter until mixture resembles pea-sized crumbs.  Spread on top of fruit mixture.  Bake for 45 minutes or until rhubarb is tender.

Sounds pretty tasty to me.

I’m not sure if I’m going to be able to try this recipe quick enough, though.   The boy is really loving those raspberries, straight out of the container.   Let me know if you make it!


Great Basin Basket CSA, Week 7 (08/22/13)

 

 

It’s another great week of veggies in Nevada.   I am so happy to be back in the CSA.   I get super excited for Thursdays because I know there will be a new veggie box.   Nom nom nom!

What’s this week’s haul?   All organic–I know I say that every week but it’s really that important.   Those peeps out at Lattin Farms work hard to keep their freshies fresh, the old-school way!

  • Sarah’s Choice Cantaloupe
  • Seedless Watermelon
  • Mixed Summer Squash
  • Islander Peppers
  • Slicing Cucumber
  • Cherry Tomatoes
  • Japanese Eggplant
  • Early Girl Tomatoes
  • Corn
  • Garlic
  • Basil from Mewaldt Organics
  • Green Beans from River Bend Farms
  • White Onions from Pioneer Farms

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Here’s a close up of the basil — can you smell it?   I was trying to inhale the bag on the way home in the car.   I love fresh basil.

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Ya know what goes well with basil?    Tomatoes!  I see a caprese salad in my future …

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Great Basin Basket CSA, Week 6 (08/15/13)

 

 

What’s in this week’s Veggie Box?    Take a look:

(all organic)  yellow canary melon, Sarah’s choice melon, seedless watermelon, mixed summer squash, islander peppers, slicing cucumbers, cherry tomatoes, globe eggplant, bobcat tomatoes, corn, parsley from Mewaldt Organics and green beans from River Bend Farms

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I’ll go ahead and apologize for the crappy, blurry photos.   I must have been excited about veggies and didn’t take the time to do a better job.   Oh, well.   Better luck next week.

 

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What am I going to cook with all of these fine goodies?    Well, we are going camping this weekend so the squash, eggplant and corn are going straight on the grill.   I plan to eat most of the watermelon straight off the rind while sitting on the beach and, yup, if I do find a seed … I’m just gonna spit it right out on the ground, hillbilly-style.    This box is pure summer and I’m going to enjoy it as such.

I haven’t posted any recipes or cooking adventures lately because we haven’t really done anything exciting with the fruits and veggies other than just eat them.   Raw.   Au naturale.    I love a good salad or to just throw some veggies on the BBQ with a steak.   You can only post so many pictures of that on a blog.    Uh … I guess there was a little bit of bacon involved in a green bean cooking incident.   I could have posted that.   You can never see enough bacon, right?

What are you making cooking plans for right now?


Chicken Wing Showdown Chowdown

 

 

I have been wanting to try a recipe that I saw on another blog for a very long time.   A special chicken wing recipe that, in my opinion, deserved a special day.   I gave those chicken wings:   Super Bowl Sunday, the true religious holiday of all chicken wings.   Here’s to Peppermeister’s Sweet and Spicy Asian Wings with Crema de Peppermeister!

I actually followed the recipe as close as I could.   If you’ve been reading me for very long, you understand what a challenge this can be for me.    Click on the links above for the full list of ingredients, it’s not a tough recipe to follow but the processing can be a little time consuming.  Was it worth it?   Ooooh … yaaaa …

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The sauce for these wings was a little bit tedious to make  (chop, chop, blend, blend) and VERY GREEN.  It made for a cool macro photo, though.

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I do have to say that it looked pretty gross.   But, the smell of the spices and peppers was fantastic even when it was all still raw.   The house smelled incredible while these were cooking in the oven.   INCREDIBLE.

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I am so glad that I lined the pan with foil before baking these bad boys.   What a mess!

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These are the fixin’s for the Crema de Peppermeister.   I actually doubled the recipe because I wanted extra for salad dressings or something else later in the week.    Yum.

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The Peppermeister wings were awesome and a great food experiment for me.   I’m glad I made them.   But, I do have to admit that they did not steal my heart away from my one true chicken wing love.    I’m still loyal to the traditional, buffalo-hot style.    And, I have the heart burn to prove it.

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Good Sammiches

 

 

The hubs here at Fresh Veggies wanted to guest post.   Well, really, he wanted me to take pictures of some pretty awesome sandwiches that he made and then for me to blog about them.   I suggested that he do some typing but … that did not happen.   Anyway, here some bomb-diggity sammiches that my sweetie made for us this weekend.

Go ahead, be jealous.   The Fresh Hubs is pretty handy in the kitchen.

The fixin’s … roast beast, portabellas, roasted peppers and some good cheeeses …

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The master at work.    He didn’t really want to be photographed but obliged.   (Probably because he knew I would be writing this post and he still wanted to be included in it.)   Special note:  Raiders shirt.   It was a football weekend but he is still a Raiders fan.    Go figure.

 

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What’s that magic goodness that he is putting all over that artisan french bread, you ask?   Mmmmm.   This is a custom garlic aiolo that Fresh Hubs created himself.   I will guess that there are some mystery herbs and spices in there as well.   Top secret recipe.

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Grilled mushrooms, peppers with gouda (cuz it’s good-a) on one side and herbed goat cheese on the other side.

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Final presentation.   Nom, nom, nom.    I’m a lucky girl.

 

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