Skip to main content

Answers to a few of your questions, Part Two

Here is the second installment with the rest of the varieties I'm growing.

Peppers - I love peppers of all types. I enjoy traditional bell peppers and the hot ones and I wanted grow some that were a bit different.



  • Ozark Giant - A traditional bell pepper, which will give you lots of stunning large peppers.
  • Purple Jalapeño - A traditional jalapeño which changes to a rich purple color before shifting to red. Most people pick jalapeños when they are green and frankly they aren't that good. If you leave them on the plant, they go to purple, chocolate and then red and they are hotter and taste much better with a really nice sweet taste.
  • Corno di Toro - The "horn of the bull".  A wonderful pepper which is almost impossible to find in any market outside of Italy. Sweet with a hint of spice, they are amazing when roasted.
  • Sigaretta de Bergamo - Another Italian variety which is very hard to find. Fry them or throw them in a salad.
  • India Jwala - If you like hot chilies, this is the one. This is the primary chili grown in India and used in the spicy Indian dishes. Extra hot and if you let it mature to red, it takes on a sweet flavor. You can dry these as well.


Carrots - So easy to grow. Just seed them directly in the bed, then and then havest as needed. you can reseed for a late crop.

  • Jaune Obtuse du Doubs - An heirloom Frech market carrot, which is very old. Mentioned in 1894, as originally for livestock. Those were some lucky cows. Safe to say you will never find this one at your local market.

Potatoes - I have order seed potatoes which should arrive by first week of February, which is perfect time for planting here in California. Honestly can't remember which ones I ordered, which means I likely ordered too much. :)

Watermelon - This might be my undoing, as I don't have space to grow them in the raised beds, so I am taking a chance and growing them along the borders of my yard. The squirrels may have a feast.


  • Sugar Baby - I am growing these, as my grandparents always did and I remember them as being so sweet and good. Guess it's safe to say I got my love of gardening and farming from them. 

Collard Greens - I have decided to grow Georgia Southern as every catalog says they are the best collards. 

Onion - I am going to give these a try and see how it goes. I remember as a boy, that they are really earthy and wonderful, so I hope mine turn out as well.


  • Juane Paille des Vertus - Described as a lovely French market onion, which is very old and known to have been the one onion that supplied Paris throughout the winters for two hundred years, so it must be good!


Comments

Popular posts from this blog

Norfolk Style Seafood

This is such a good recipe and so simple to make. The story behind this recipe is interesting. When I was a young boy, we used to go to a seafood restaurant in Washington DC called O'Donnell's. They had wonderful food, and most importantly, they had Buck.


Buck was a gentle giant at 6' 2" and was always talking to me about his recipe. He had invented this style of cooking seafood and had even developed special pans which could be used over open flame and then it could be delivered to the tables still sizzling. He was rightfully very proud of this. 


After being there quite a few times, Buck shared his recipe with me and told me to keep it a secret. Since this was over 40 years ago, I guess I can reveal it now. 


Ingredients

1/2 lb Shrimp, Jumbo Lump Crab or Langoustines, raw and shelled
2 Tbsp Butter
2 cloves Garlic, chopped
Dash of Old Bay Seasoning
Juice of 1/2 Lemon
Few dashes of Tabasco
Splash of White Wine
Salt and Black Pepper


Heat your pan until fairly hot, then add butter an…

Turbot Poached In Puttanesca Sauce

I wanted to build on the puttanesca sauce I posted yesterday to show how a versatile sauce can be used to prepare multiple dishes.


I got the idea to poach some fish in the puttanesca sauce, as I found some really nice turbot at the market.




Ingredients
1 large finely chopped Onion 4 cloves of Garlic, finely chopped 2- 28 oz. cans of crushed or diced Tomatoes, or whole tomatoes that are lightly chopped in the processor.
3 Tbsp Olive Oil 3 tsp. Red Pepper flakes or a few whole red peppers
4 to 6 Anchovy filets ¼ cup of Capers, (Try to get the salted capers and prepare them by rinsing and then soaking for 30 minutes. it's worth the extra effort, as the flavor is vastly superior to the brined capers). ½ cup pitted Kalamata Olives Freshly ground Black Pepper
1 lb Turbot, cut into four pieces. You could substitute Cod, Hake or Monkfish.
Note: You will notice that there is no salt in this recipe. When you consider the olives, anchovies and capers, you really don't need additional salt. If you omit…

French Seafood Stew aka Bouillabaisse

I've always enjoyed bouillabaisse, but I've never tried making it. I assumed (wrongly) that it was very complicated. 

It is really simple to make and I have minimized the ingredients below, to make it even easier than a classical preparation. However, if you want a classic Bouillabaisse, just add in the optional ingredients listed below
Bouillabaisse is basically a fisherman's stew and reflects what seafood was caught fresh that day. There are many variations of this classic dish from Marseille.

I like to start with the classic preparations and then branch off from there. If you find a set of common ingredients, then you can start to craft your own recipe and make it your own. 
I love cookbooks and read them like novels. I always basically know the recipe I want to prepare, but I find that looking at multiple recipes and sources, gives me the best results. This is loosely based on Ina Garten’s Seafood Stew. 
Ingredients 
4 Tbsp Extra Virgin Olive Oil 1 large Onion, chopped  1 teas…