Let's Do It Again
The Farm Report
10-10-2024
10-10-2024
"How's your garden?", they ask. Here you go. This pic pretty well sums it up. We went from cold wet to hot dry in the wink of an eye. The crops didn't like it; the weeds thought it was great. |
The garden got ragged and I lost interest. |
The 'mater crop was minimal, too. But, we make do with what we have living out here on the edge of civilization. |
Juice for chili, plain old drinkin' juice and whatever else will be good when it gets cold. |
From strained pulp into dryer pans to make the pizza sauce even thicker and richer. |
135F for about 24 hours seems right. |
Thick and rich tomato sauce. It costs about 85 cents a can at the store, but I like to make my own. It can't always be about money. |
I like it thick enough to be able to stand a spoon - or spatula - up on its own. |
Peppers just love hot and dry! |
From the look of her tongue, you'd think Annie had sampled some. I don't think she did, but maybe?! She's not a big pepper fan. |
I got boxes of Big Jim Numex and Jimmy Nardello peppers. They are not the hot ones - just lots of flavor for omelets and whatever next winter. |
Ready for the dryer. |
Fun, historic and easy. |
I even built in a little thermometer so I can keep track of what's going on inside without opening the door. "If you're lookin' you ain't cookin'" as they say. |
These are Numex Anaheim peppers. Again, not much heat but gooooood chili flavor. |
I have discovered that if I pressure cook them for just 1 minute, then I can peel them like magic. |
Like this easy magic. The 'meat' of the pepper just slips right off the tough outer skin by simply sliding a rubber spatula under it. |
Into little jars with a bit of salt and I can 'em up. "Tim, your chili is always so good. What do you do?" I add my own home grown Anaheim chilies to it! |
I put my onions on it to let them cure for a few weeks before their final cleaning and storage. |