This week I've been cleaning up the garden and harvesting lots of great peppers, tomatoes, and some tomatillos. Today I thought I would share some of the items I harvested this week.
Shishito peppers
The first item you'll see are Shishito peppers. Normally I harvest these when they are still green, but it's ok if they're red. Usually only one in ten of these have any heat, most are just extremely mild and taste great! I have pounds and pounds of these so I'll be roasting up a lot of these the next week or so!
I have changed my marinade recipe, it just wasn't producing enough marinade, so if you want to roast up some yummy Shishito peppers this is what I currently use:
8 ounces (225 grams) Shishito peppers, rinsed
1/4 cup (60 ml) soy sauce
1 tablespoon (15 ml) sesame oil
1 teaspoon (5 grams) finely grated ginger (I usually use ginger paste purchased at the store, it's a lot faster!)
1 teaspoon (5 grams) grated garlic (I usually just mince it)
Here you see the finished product, below is the link to my original post for more information on how to cook them.
Grilled Shishito Peppers in Sesame/ Soy Marinade
Padron peppers
Next up I have some Padron peppers. This was the first time I had tried them out in the garden. Supposedly when they are young and green they aren't supposed to have much heat, but in my experience they have plenty! The red one are really spicy! I prepare them by roasting them on the grill and serve with extra virgin olive oil and a little salt. The red ones I usually freeze after I roast them to add to spice up salsa by thawing one out and dicing it in, since they are hotter than I can handle. And I love spicy food! I would say the red ones came out hotter that habanero peppers.
The Jalapeños
Next up some jalapeños , I had so many of them that I pickled several pounds already, on how to do that check out my post here: Home Pickled Jalapenos! I harvested all I could in hopes of getting the plants to start to flower more and start producing some more peppers. This variety is called La Bomba 2, they are really good jalapeños ! I've not decided what I'll do with these quite yet.
Jalapeños with tomatillos
Now here you see more jalapeños next to some tomatillos. These I will blend together in the food processor with some cilantro to make a base for avocado and tomatillo salsa. Just add in a little white onion and cubed avocados and you have some really good salsa. I add half a pound of each before mixing (and remove the tomatillo husks.)
Tomatoes
Here are a few tomatoes I picked yesterday, mostly a Roma tomato variety and some Jaune Flammée (orange colored) ones as well.
And last but not least some heirloom and brandy wine varieties. The plants are loaded with tomatoes so I'm going to have to decide to do with all the extras I have yet to pick!
My garden is looking much happier since I've been cleaning it up since when I was away the yard care company didn't do anything to care for the garden beyond making sure it was watered. Tomorrow I'm going to have to try and fix the tipped tomato cage by pruning back some of the heavy heirloom tomato's vines. We'll see how that one goes!
That is my garden update, hopefully the plants will continue to thrive!
Thanks for taking the time to stop by and read my post, I really appreciate it. Please let me know if you have any suggestion, comments, or questions below. Thanks again everyone!