If you’ve ever had Tabasco or Siracha those are pepper hot sauces that have been fermented. This means natural bacteria on the pepper are allowed to ferment, creating an acidic environment usually (no vinegar needed). You will need a way to let the gas release form your storage jar, airlock or just cloth top.
So I have lots of peppers, lets give it a go. Put peppers in blender.
Add sugar, salt, garlic.
Peppers, Garlic, Salt, Sugar
Store at room temp for a few weeks…hope this tastes good!
I had some leftover marinara in the fridge. I figured I would make (boil!) some pasta and use it up. Something as boring as this is changed dramatically when you add fresh herbs and vegetables from the garden.
Purple Basil tastes really good, different than the typical green sweet basil you see commonly sold in the stores. I took some purple and green basil and chopped ’em up.
Not the greatest picture, but a great tasting heirloom Italian squash. Really clean, no bitterness. Squashes are so subtle in their flavor you would think it’s all the same but if you were to taste test this side by side with a typical store bought zucchini you would notice the differences.
Hopefully you know by now that your own home grown vegetables are fresher, tastier, more nutritious, cheaper, and more friendly to the earth than the stuff you get at the store. There are other reasons though to grow your own; and that’s trying new, different, and fun things.
What’s so new and different in the home garden? How about edible flowers? I’ve never seen Nasturtium, Chive, or Arugula flowers for sale in the supermarket. But there they are in your home garden! They all add to the presentation of the salad, and they all have unique tastes. The greens in this salad were all grown here at our home in San Jose.
The ingredients: Red Leaf Lettuce, Arugula (w/ flowers), Chocolate Mint, Nasurtium (w/ flowers) and Chive blossoms.
I did shave some Grada Padano onto it and some sliced almonds. For the dressing I make my own “Italian” style which is: Olive Oil, Balsamic, Fresh Ground Pepper, Fresh chopped oregano.
Well, unlike some humans I just can’t eat this salad for dinner. I threw some bread with Dubliner cheese under the broiler, until the cheese gets brown and bubbly. Then put prosciutto di parma on top of it. Put it on a plate with a variety of olives, some peppers, and some tangerines from our friends tree. Add red wine and that’s it! Dinner is served!