East Sac Edible

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Day After the Tour Harvest

This morning I went into the garden to do some major harvesting. The week before the East Sac Edible Gardens Tour I slowed my harvesting so that visitors to my house would see what some of the vegetables looked like. This meant that I had an abundance of peppers, basil and squashes that were ready to be harvested this morning. Take a look at today’s haul! DSC_2878 DSC_2879 DSC_2880You are looking at about a pound of tomatoes, 2 pounds of basil, 8 pounds of peppers, and 3 and 1/2 pounds of Trombetta squash. Guess I will be busy today making pesto and pickled Jalapeños!

 


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Quick Refrigerator Pickled Jalapeños

This year I made an effort to increase the number of pepper plants in my garden. Back in May I wrote a little post about my Jalapeño pepper plants. The plants are doing great in the ground and the other day I was able to harvest about a pound of peppers. One reason why I am growing the peppers is to make pickled Jalapeños. I ate so many of these last year and I didn’t have any to can so I am hoping to have enough this year to can. I only can when I have lots to can at once. I don’t want to waste the energy of boiling that large amount of water if I only have a few jars so the other day I made quick refrigerator pickled Jalapeños. These are not canned and I put them directly into my fridge. I am hoping that late in the summer I will actually have enough peppers to can and store for the rest of the year! Looking at how healthy my plants are in the garden, I am sure I will have plenty of peppers! They are almost exactly like the quick refrigerator pickles and I got the recipe from the same blog, Food In Jars. You can find a more detailed step by step of the recipe here.

A few things to keep in mind: wear gloves and don’t inhale when pouring the hot liquid over the peppers or you will inhale very spicy vapors.

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Jalapeño Plant

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Last year I made a several jars of pickled jalapeños that were so delicious that I ate them all up  before we even got into November. I thought I would make enough jars to can and save for the year but I just kept on eating them. One goal of this year is to grow enough jalapeños in order to can this spicy treat to last me the entire year… well, at least half of the year.

So I decided to start my peppers earlier this year. Last year I started in February, so this year I started some seed in January. I used a heat mat to increase my germination rate with varied results. And I put my peppers under grow lights after up potting them. They were truly pampered peppers!

Then while I was in Japan, there was an aphid infestation.

Then the slugs got them.

So basically I was able to salvage about 20 good peppers plants but only a few of these were jalapeños. Last year I had 4 jalapeño plants from which I harvested so I need more than a few if I want to can them.

Enter: Mucho Nacho!

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So I was at Green Acres yesterday and I always take a look at their vegetable plants. I never buy any plants because I try to start everything from seed but it is always nice to look at plants and get good ideas for my next growing season. Anyway I looked over and saw this magnificent pepper plant. Then I looked at the name and I couldn’t pass it up. If you want a year’s supply of jalapeño peppers, wouldn’t you buy a plant named Mucho Nacho? I think you would.

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