More Peppers

Again, I'm horribly behind. It's that work thing... I dumped my most recent crop of pix here.

When I have a minute, I'll talk about the first COGS newsletter (go check the link! great stuff), which has my zucchini bread recipe. We went to the potluck tonight, which was great fun. More on that later.

The bar slate is up and glued in place. We also got sealant for it.

We've been picking peppers like crazy. Big Jims:

 Cayennas:

  Pasillas, with a serrano in a cameo role:

 Here's another close up of the serranos.

  Rick shows off just how BIG the Big Jims are:

 There are Thai peppers for the world:

These golden bells are just gorgeous. Not much production, but still lovely.

 And how can you not love these? Too funny!

These Red Peters were worth growing for the joke factor.

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What We're Eating

Peppers Stuffed with Peppers
In a moment of insanity, I bought even MORE peppers at the market. This was almost as crazy as going to Sierra Nevada, ordering a delicious margarita pizza, and realizing I'd just paid someone to feed me tomatoes and basil...
So anyway, I bought these lovely purple bells from Pyramid Farms at S&S, boiled them for a few mins, and set them aside to cool while I charred and steamed the Big Jims, Anchos, and Jalapenos from the farm. I also cooked some Lundberg brown and wild rice mix (organic of course). I foraged in the backyard for tomatoes, which I boiled up and blenderized into a sauce. I mixed the rice into the sauce, flavored it with cumin and salt. Then I took each bell half, and inserted bits of red Big Jim, green Big Jim, Ancho, and a tiny slice of Jalapeno. I stuffed the rice mix on top of that, and covered the whole thing with grated cheddar cheese, then homemade breadcrumbs. I cooked it for about 40 mins just to hot it up. Delicious!

Chile Relleno Lasagna
Again, I forgaged for tomatoes and tomatillos, and made a sauce, then charred up a bunch of nice Big Jims and Anchos. I dipped warmed corn tortillas into the sauce, and layered them in the bottom of a lasagna pan. Then I layered in the chiles, some mozzarella cheese, and more chiles, covered it all with more warmed soaked tortillas, and topped it with grated cheddar.
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 But we've also gotten some fall crops in. I planted broccoli (all is Belstar except some Decchio in row 2 back).

And snuck cabbage in around the last of the zucchini.

We pulled most of the beans (and black eyed peas) out in various rows. I put carrots where the dragon tongue beans were in row 3, and put broccoli in the back of that row. Row 7 (where the black-eyed peas were) was cleared out on Sat. and I'll put the last 35 or so broccoli starts there.

We set the chickens to work on the newly cleared rows.

Here's just one day's quick harvest. The gals put out about 8-10 eggs a day. And look at that pile of tomatoes!

The tangerines have held out the longest and are still in full production. They had a slightly more shaded place, and were a little less sun stressed. They are just an overall superior tomato!

The Kentucky Wonder beans that we took out had plenty of full grown beans, so we yanked the bean plants and put them on a tarp to dry. After a few days, the boys attacked them! Stomp!

Ricky C winnows them with the help of the fan.

The ladies stand ready to collect the threshed and winnowed beans.

We got almost 3 lbs of beans from that.

Karen sent me this pic from when we worked on their oven project. Ah! summer in Chico!

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Weather Note
We had some hot weather at the end of Sept. but by now, first week in Oct., it seems like fall. It's been 75-80 in the day, and cooling down to the 50s at night. Basically perfect weather! We got a tiny burst of rain on Sunday morning (10-3).
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 More soon. Love ya Tink!