Chile del monte
irlandes
13 years ago
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smokemaster_2007
13 years agoreyna1
13 years agoRelated Discussions
Season Review
Comments (13)Well, for me, after an absolutely miserable start: losing 5 out of 7 tomato plants essentially right off to those ^$%@& tomato psyllids, I got things under control, and under floating row covers cut to cover my potted farm (all of my tomatoes, cukes, and melons are in 25 gal pots), and things went pretty darn well considering the weird weather here in coastal SD. It was an extremely cool, damp spring followed by an extremely hot _wet_ muggy summer. All in all, things went pretty well, especially considering that I'm attempting a home - farm entirely in pots which I've never done before. (No sunny dirt, lots of concrete) I had an excellent tomato harvest for a potted garden -- enough tomatoes for daily use all the way up until last week and I have 11 lbs frozen for winter. Stellar performers: San Diego, First Lady, Sweet 1 Million, Momato. OK performers: Green Zebra, Sweet Baby Girl. Flops: Black Cherry, Jetset, Early Girl. Chinese Eggplants ( 5 gal pots) did very well -- 3 pots gave us enough for dinner for 4 about once a week for 2 mos. Not bad for tiny pots on a deck.Lost my biggest one to spidermites -- even though I sprayed, the plant was too far gone. Need to check sooner about stunting next year. Big happy surprise!! My melon experiment went pretty well. I planted 2 melons this year in my 25 gal pots (redwood, same as I use for my tomatoes) and I got 11 cantaloupes (from 3 plants) of the Minnesota Midget variety -- just great for a one person breakfast. Each melon is about the size of a softball for the 1st half of the season, then down to baseball size, but jam-packed with flavor and well worth it. The Charentais melons were not as big a success. I only got 2 melons off 3 plants; the first one, early in the season, I harvested too late and it was already fermenting (wahhhhh). I"m waiting now for the 2nd to ripen off and have no clue as to its quality, though I'm dubious this late in the season. My lemon cukes went gang busters. I had them 3 plants to an approximately 6 gal pot (2 pots) and they gave me 3 cukes a day throughout the season. My second planting is just fruiting now and I'm going to harvest 4 in about 3 days-- if it works like last year, I'll be harvesting good cukes through the end of November. Herbs/Leafies: Tarragon, Basil, lettuce, mache, thyme, all great. Lotsa salads. Planted spinach (in date palm sheaths [falling off the palms now]) to try and grow our own, given the pull-from-market -- can't survive, since I normally eat about 6 bags a week! Trees: Figs: Not so good, 2 1st year trees, supposed to fruit this year (Petit Negronne/Black Jack).....I think I'm screwing up the watering. They fruited like crazy and every fig dropped off at about 1/4" in size..... I'm still trying to figure out how to water 'em. Meyer Lemon: OK, considering. Darn thing became viciously infected with red scale and I didn't see it, so got about 15 lemons (25 gal pot) and then the dang thing practically went comatose and lost all of its leaves while I battled the pernicious scale. Pink Lemonade: Ehhhh. lost the whole first fruit setting (think I wasn't watering enough) and half the leaves. I now have 11 fruit set at about 3/4" size which I think are going to make it. Watering a _lot_ more. We'll see. I"ve never tried fruits in a pot before (again 25 gal), but since I have no dirt here, I have no option....See Moremongetes del ganxet bush or pole?
Comments (39)Lou, I have been having fun looking at utube for mongetes del ganxet. In the video you mentioned he spends some time telling people how to cook them from scratch. This is because in Catalonia folks buy their beans pre-cooked from the markets. You can buy chickpeas (sigrons), lentils (llenties), mongetes (usually white beans, and mongetes del ganxet which are pricier); and black eye peas (mongets) freshly cooked daily from the markets, you buy the cooked beans by weight like olives. So folks are intimidated about cooking beans from scratch because they feel they will come out hard and ruin them. So the cook is saying soak them for at least 6 hours, drain the soaking water, cook in cold water without salt. Cook on a very low flame (simmer) for 45 minutes to 1 hour 15 minutes, depending on the amount, the heat, so on. Interesting that they soak in mineral waters. He said soak in soft water, not hard water. Do not let too much water evaporate, or else the beans will split. Then he makes a gazpacho using the mongetes, the cooking water, chopped peppers and tomatoes, and clams, garnished with chives. The dish is genius! The information video shows one of the largest growers and how they are indeed pole beans. He has done some work in selecting, purity, so on. He just raves about the bean quality, softness, flavor, texture... Other videos claim that they can only be grown in their region. Also, folks that grow them tell of how delicious they are as shellies....See MoreChiles for Mole
Comments (18)@ fiedlermeister Mole Negro is a very complex and time consuming recipe. Keep in mind this is a somewhat simplified recipe, as a true mole negro can take days of undivided attention to make. This one is still pretty good though, but plan to spend a few hours of prep and 5-6 hours of cooking time in a slow cooker/crock pot. It seems like a lot of work, but it is well worth it. A note on the dried chiles, you can sub whatever kind you like, but for authenticity I recommend using the "Trinity" of chihuacle negro, anchos/mullatos, and pasillas. The tanned chipolte meco gives the sauce a nice smoky touch but is completely optional. Ingredients: 2 oz. chihuacle negro chiles (dried) 5 1/2 oz. mullato or ancho chiles (dried) 2 oz. pasilla chiles (dried) 1 chipotle meco (tan, dried, not canned in adobo) 2 tortillas, torn up 1/2 small onion, peeled and cut into thick slices 4 unpeeled garlic cloves oil or lard 1/2 c. sesame seeds 1/4 c. each: sunflower seeds, peanuts, almonds 3 quarts chicken stock 8 plum tomatoes, chopped 4 oz. tomatillos, husked, rinsed, and chopped 2 slices bread, toasted 2 cloves 1 stick canela (real cinnamon) 1 t. Mexican oregano 1/2 t. dried thyme 1 ripe plaintain or banana 3 oz. Mexican chocolate (very important) salt, sugar Directions First, stem the chiles, then tear them open and separate the seeds and reserve them. Heat a pan over high heat, and add the seeds and tortilla (turn on your exhuast fan and open a window, you'll see why ;-). When they're black, dump them in a strainer and shock them by rinsing under running water for a minute, until the water runs clear. Transfer to your blender and clean, rinse, and dry the pan. Add the toasted bread to the blender. Put the pan on high heat, and add the onion slices and garlic cloves. Roast until soft, and remove to a bowl. Squish the garlic out of the peels and discard the peels. Roast the nuts in a 350 degree oven until fragrant and remove. Heat the pan over high heat and add a half-inch of oil or lard. Fry the chiles a couple at a time. They will get fragrant, and when they begin to lighten, remove them -- it only takes a few seconds on each side. Be very careful not to burn the chiles, they will be extremely bitter if burned...and you still have the exhaust fan on and the window open, right? Remove them as they are done to a paper towel and drain. Put them in a large bowl, cover with boiling water, and let them soak for thirty minutes. Drain. Reserve about 1/4 cup of the toasted sesame seeds for garnish, and put the remaining seeds and nuts into the blender. Add about 2 c. of the stock, and puree until smooth. Remove to a bowl. (There is no need to rinse the blender until you're completely done with it.) Puree the tomatoes, tomatillos, onion, garlic, and about 1/2 c. of the stock until smooth. Remove to a bowl. Grind the cloves and cinnamon. Add the spices to the blender with the onion and garlic, oregano, thyme, plantain/banana, and about 1/2 c. of the stock. Puree until smooth and remove to a bowl. Puree the chiles in two batches, each with 2 c. of the stock, and remove to a bowl. Now, you can wash the blender. In a large, heavy, preferably non-stick pot, heat 3 T. of oil or lard over high heat until very hot. Add the tomato-tomatillo puree, and cook, stirring constantly, until very dark and thick. Add the seed/nut mixture, and repeat, stirring until again, very thick. Add the plantain/banana mixture and repeat, again until very thick. Add the chile mixture, turn the heat down to low, and let it cook until very thick and dark, stirring every few minutes. Add the stock and chocolate, mix well, pour into a slow cooker or crock pot and simmer slowly on the low setting for five to six hours (you can do this on top of the stove, but be careful because the nuts fall to the bottom and tend to burn, and if that happens, you have to throw it all out). Add salt and sugar to taste (you may need to add some sugar to offset the bitter taste from the chiles, though most of it should have cooked away, but usie sparingly....you do NOT want sweet mole). The Mexicans strain everything at every opportunity. It would be considered mandatory there to strain the mole when done. Don't feel obligated. Really. It's amazingly good whether you strain it or not. Mole is a sauce. You can top a few chicken breasts in some of the mole (freeze the rest) and simmer them until done, then sprinkle them with sesame seeds. You can poach chicken breasts separately, shred the chicken, and moisten with mole as a taco or tamale filling. You can do anything you like, but chicken is the traditional meat of choice, though turkey and pork work as well. And remember...this is the simplified version!...See MoreChili Petin
Comments (24)Joe Pena I have read here that tepin peppers are hard to harvest, not so for me. Here are my 2 cents worth. I have a lot of plants in my home garden here in South Texas . So I don't mind sacrificing a plant once in a while. I just pull up a big plant full of peppers ( sometimes hundreds of peppers) from the ground. These plants grow big, I've seen them grow like 6 feet or more. I put newspaper under it (If you can find it nowadays) or a cloth or anything to hold the peppers then I cut away with scissors with the stems on them ( They last longer that way). I save mine in a paper bag or in a jar with apple cider vinegar for later use. You can eat them whole if you can stand it (not to many people do) but be sure to take off the stem, you don't eat those. These peppers are hot and taste good (not like other peppers), and you can eat them green, brown or red. I like red better. They make a great sauce too, just add as many peppers as you want. then add tomato, garlic, onion, sliced carrots, and cilantro if you wish and then put them in your kitchen food grinder and grind them.. save in the fridge up to several days, maybe for a week or more. The ones in a jar in apple cider vinegar last longer , maybe up to a year, but keep the jar in a fridge. Some people know how to can, I don't. You can also leave them to dry and eat later. Save some of the red peppers in a paper bag and plant the seeds on the last day of winter next year on the garden right on the ground ,do not use fertilizer. ( Here in south Texas planting time is January 31, do not wait to long after that to plant your seeds or your plants will not grow as well) of course different parts of the country have different zones, you need to find out what your planting time is in your zone. Water as needed . Use your finger to poke the ground , if the top 3/4" is dry it's time to water lightly. Keep the plants from the north wind. The only birds that I've seen eat these peppers are the state bird of Texas, the Mocking bird. No wander they can imitate lots of birds' singings. Besides that, they are loud and beautiful. These birds transfer the seeds to other parts of the land when they poop. That is the way that nature works. But you can also plant them yourself. Dry the red peppers for next year in a paper bag and keep dry. Plant the seeds on your favorite soil. Or some of the seeds just drop on the ground from previous plants and geminate next year. I do this all the time. Not bragging, but I have hundreds of plants. Tips on planting: 1- loosen soil well ahead of time before planting seeds. 2-Do not plant seed too deep on the ground, usually 1/4 " to 1/2 " is enough. 3-Do not disturb the seeds with watering after you plant. 4- Do not use water hose ever, only sprinkle with water lightly on top so as not to disturb the seeds., rainwater is best.. and do not put water on the plant itself, only on the ground. Best to water in the morning. 5-Plant on high ground or mounds to avoid flooding. These plant can withstand hot weather, I don't know about colder climates. If you can add to this tread please reply. Thank you and I hope this helps. Happy planting and Best wishes. Joe...See Morewillardb3
13 years agomrhappy
13 years agoPedro_perez431_gmail_com
12 years agoHU-573758803
2 years agolast modified: 2 years agoHU-571130502
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