PF saw my kon xin cai not sprouting well she kindly
sent me these seeds. The ones from China grows
well, and the ones from Taiwan not doing so well.
Both were grown under similar environment and
fed the same nutrients and water; what makes one
grow better than the other?
Web and I discussed about making fresh chili sauce sometime ago. I forgot what she said about how she make her red hot pepper sauce except it is delicious. But I vaguely remember some ingredients she mentioned, so here's my version.
Hot peppers---coarsely chopped in food processor Garlic---minced Fermented black beans---whole, rinsed & towel dried Liquor---your favorite choice, about 2 tbsp Cooking oil---your choice, I used canola Sesame oil---about 20% of cooking oil Salt to taste
Heat oil to stir fry garlic and black beans until fragrant. Add chopped hot peppers, salt, and liquor cook on medium low heat until the peppers become mushy and saucy, remove hot sauce from heat and stir in sesame oil, let cool and bottle.
If you make large amount of this sauce for later use don't forget to add enough oil to top off the sauce and to prevent spoilage.
How many squashes do you see?
There are more in hiding, I won't tell.
VIP is looking comfy, doing rather nicely, thank you!
Anyone interested in adopting VIP babies please sign up.
They will be ready to travel by the end of the year.
Why do the squash patch look so pathetic and bald?
Well well well, not a big deal, I didn't like the
powdery mildew on the leaves so I pinched them off.
I could use fungicide, but I won't; if the plants die from
excessive pruning so be it. There's more than
enough squashes to share with friends and family,
I don't need anymore. Ummmmmmmm
I can taste poor man's shark fin soup already.
The stems are a bit thinner than a toothpick,
but you cannot tell from the picture here.
This is what freshly harvested lemon thyme leaves
look like in comparison with sesame seeds,
mung beans, and peppercorns.
The leaves will be approximately 1/5
of its original size or smaller when dried.
Notice any difference about the two pictures?
The top one was taken with a P&S digital camera,
the bottom picture was taken with a digital SLR camera.
Settings for ISO, WB, background,
and light are same for both cameras,
but there's remarkable differences in picture quality.
Dark green shoulder with concentric cracks
is the signature of this heirloom tomato.
The cracks look ugly but have not affect on its flavor.
Other black tomatoes don't seem to have
the same concentric cracks on them.
First harvest of any vegetable in our veggie garden
is always consume in the most simplistic way---
to savor and taste garden freshness at its best.
Subsequent harvests would be to cook with meats,
other favoring agents, spices, and mix vegetables.
Anything we cannot consume (I doubted, I only grow 4 plants)
will be pickled and dehydrated for future use.
This is our family's all time favorite salsa, I make gallons of this every Summer taking advantage of homegrown tomatoes. It is serve with grilled meats, tortilla chips, tacos, burritos, or you can use it as salad topping. Some people consume the salsa as is by the bowl, feel free to experiment, you might like it.
Diced: tomatoes, onions, cilantro, jalapeno peppers Minced: garlic Season with: lime juice and salt