September Garden Harvest

Well the late September garden is full of chiles as well as herbs to harvest and preserve.

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Well the garden is full of chiles as well as herbs to harvest and maintain … that ’s what I ’ve been doing the retiring few days . And the annual blossom are blossom their Black Maria out – getting the last of the calendula bloom head and get together the nasturtium for a lovely , peppery vinegar . I also inseminate some lettuce seed , cold - weather spinach , cilantro , kale and radishes ; I am not sure whether they will shoot and produce before the cold weather solidifying in , though I adjudicate to take a hazard . If they do germinate , I ’ll be covering them with float words back for trusted .

Yesterday , I dealt with the chile harvest of which there were plenteous amounts since I mature over 25 varieties to celebrateCapsicum , Herb of the Year 2016 . I have a lot of new ducky which I will describe in an coming web log when it is clock time to order seed . I ’ve preserved 100 of fledged red chiles by dry out them in the oven and hanging smaller ones in bunches , and there is one more full tray in the oven now .

I am into agitation these Clarence Day ; I had good winner fermenting a intermixture of chiles last class – they were eaten first because once the unrest physical process is done , they need to be keep in the refrigerator . Last year this time , I set two quart jars ( one of fish capsicum pepper plant and one of Tabasco ) to ferment for one year so I could make my own variation ofTabasco - style hot sauce . So since I needed those fermentation lid / airlock system for this twelvemonth ’s harvest , I had to process them so I pureed them and put them through a strainer to remove the solids . The agonistic liquidity from a one - quart jar was 2 cups to which I sum up a scant 2 loving cup of constituent apple cyder acetum which will help act as a preservative . I bottled this blistering sauce into small nursing bottle with opening , labeled them and put them in the electric refrigerator . They call for to be observe in fridge because I opted not to pasteurize the sauce and lose all of the wonderful probiotic flora and beneficial bacteria .

I tasted the marc ( mashed chiles ) that were leave and whewee – it was still very live and tasty . So I determine to make my ownharissaout of it by sum surplus - virgin olive oil , novel minced Basil the Great , 1 whole incandescent lamp of crushed garlic and 1 can of tomato spread . I combine it all together and added just a little ocean salinity ( chiles were in a Strategic Arms Limitation Talks brine so not a lot of salt is require ) . It is dy - no - hint ! I can call back of many manner to use it from sandwich spread to supply it to beans , soups , sauces , etc .

I halve 2 dry quart of chiles to occupy a half gallon jar , packed , prepared a Strategic Arms Limitation Talks brine , poured it over the chiles and capped it with my ‘ Perfect Pickler ’ zymosis system ( it is the one I like best out of the three type that I own ) . These are ferment on the counter – I find that about 2 to 4 week works for hot pepper .

I stemmed and halved the rest of the chilli and tamp them into pint jar , adding two to three cloves of garlic per jar , for makingpickled pepper . I made a hot brine using equal amount of water and apple cider acetum . I put the water into a with child saucepan and tally cumin seed and coriander seeds and sea salt and impart that to a boil and countenance simmer for about 5 minutes . Then I added the vinegar , a minuscule amount of agave syrup and a smattering of wild marjoram , yield it a fuss and brought it back to a simmer . I ladeled the brine into the jars leaving about 1/2 - inch headspace . Then I wipe the rim and sealed the jar and process them in a roil hot piss for 25 minutes . Those jolt are labeled and down in the coldroom – they will make great holiday gifts – and will warm my fellowship and friends in the cold weather .

For more on chile peppers , I ’ll be heading for the Ozarks next workweek for the annualHerb Harvest Fall Festival at the Ozark Folk Center . This is one of my favorite annual herbal gathering . I truly believe that learning unexampled things keeps our minds and bodies young and life-sustaining . Each year , a different arena of the world is featured at the HHFF – we’ve been traveling around the globe for many years now . The idea is to show how countries from around the humanity colligate to the history , past and present , to life in the Ozarks . This year , we skip across the proverbial pond to South America – it made good sense sinceChiles are herb of the yearand they are autochthonous to South and Central America . Do you know how many other foods originated from there ? ! Well you’re able to find out all about it if you attend this fun , entertaining and educational event .

I am excited to return to the OFC as I will get to share with y’ all about what I have learned from researching the food and flora of this country of the world ( and yes there will be tasting ) . One of the good Captain Cook I make love , Marion Spear , will be discussing and showing us the all right prowess of makingempanadas y ensalatasfrom this area of the world . possessor Randy and Katie Crumby of Mount Olive Smoked Pepper , a local business in nearby Mount Olive , will inform us on how they hickory green goddess - dry piles of locally - grownup , vine - ripen peppers . The Skillet Restaurant will be making a Lavish Herbal Feast using recipe from all over South America , and luncheon on seminar days .

folk from the Folk Center will be enter too , with Craft Director , Jeanette Larson showing us fiber types , discussing her life as shepherdess of many critter including her llamas , alpaca and angora goats ; Potter Judi Munn will apportion her experience of being in the Peace Corp in Paraguay and show us the art of preparingyerba buena . Kathleen Connole is a gardener and botanist and she has a rare gift of being a plant historian – she researches and notice out about how plants get where they are – and give away all kinds of fascinating fact about plant life explorers and much more . Tina Marie Wilcox and I are team up to do a program about the 20 + types of capsicums growing in the Heritage Herb Garden – from balmy to incendiary . Last though not least , herbal master and photographer extraordinaire , Steven Foster , will present two programs from his travelling to South America – you are in for an improbable photo journey .

The Ozark Unit of the Herb Society of America will kick of the happening on Thursday , October 6 , with a receipt in the Craft Village before the Lavish Herbal Feast . Seminars are Friday and Saturday , October 7 and 8 . There is still time to sign up ; for more infohttps://www.ozarkfolkcenter.com/calendar-of-events/workshops/herb-harvest-festival.aspx

keep the harvest season and chile pepper !

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