Monday, October 8, 2012

Harvest Monday: October 8, 2012

Each Monday, Daphne’s Dandelions hosts “Harvest Monday” where everyone can share links to their harvest for the week. It’s fun to see what everyone is harvesting from his or her gardens in different areas.

Rain, rain, and more rain with little breaks in between kept me from digging the rest of the potatoes and cleaning up the garden this past week. I did venture out to harvest the rest of the Chile de árbol peppers:




A few were turning red but there is little chance of most of them ripening with our first frost expected any time now. I don't know what I will do with all the green chilies. Any suggestions?

Be sure to visit Daphne's Dandelions to see what others are harvesting this week.

12 comments:

  1. Green chilies make a wonderful hot sauce. Basically just pureed chilies and vinegar and maybe some seasonings like garlic. Though you can do a fermented chili sauce too, but I've never done it.

    We got a lot of damp weather last week. Not a lot of water fell, but the drizzle kept things wet.

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    1. I've been drying the red chile peppers to use in Asian and Tex-mex dishes. I do want to try making hot sauce. I will start researching recipes. I have plenty chilies to experiment with.

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  2. Are your chilis very hot? I have been thinking of trying some next year, but want to start with a somewhat mild variety. Yours do look very beautiful!

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    1. Chile de árbol can range from 15,000-30,000 SR, which is hot for us. Early peppers were not so hot, but the ones harvested at the end of the season are very hot.

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  3. I rarely grow hot chili peppers as we just do not get hot enough long enough here to grow them well - so not going to be much help to you with ideas for the green ones. The baskets of peppers are beautiful though. :D

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    1. I was lucky to have a lot of these peppers turn red. The red ones have been dried and will be used over the winter. I suppose these green ones could be dehydrated as well, but I'd like to try some other things.

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  4. very nice peppers, I bet some of them will turn on the counter. If not, can you not just use them the same as the red? Are they different than other spicy peppers?

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    1. Shawn Ann, yes the ones with a little color on them will turn to red when left on the counter. These have a very thin skin and the ones that are really green just get wrinkly, so I have been dehydrating them too. They are not as pretty as the red ones.

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  5. You could make a green hot sauce or you could dry them and make a chili powder. Seems to be quite a few; you may be able to do both.

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    1. Thanks for the ideas. Yes, I think I can do both. I have dehydrated about half the peppers and I will look for some recipes for a green hot sauce.

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  6. That is a good idea! Robin at The Gardener of Eden has posted a recipe for Hot Pepper Jelly.

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