Monday, August 15, 2011

Garden Decisions

This is our final week at this location and some garden decisions need to be made.  When I planted the garden in the Spring I thought I would be here until all was harvested and the garden put to bed for the winter.   As our situation changed, we realized it was time to move on and the garden would have to adapt to our schedule.   The tomatoes are starting to ripen and the Sungold are the first variety we are able to feast on.
 Sungold Tomatoes

These tomatoes are sweet as candy and small enough to just pop in your mouth!   This was my first year growing them and they are quite a delight.   I wish I could bring all the plants with me and I could, but undoubtedly the transfer would send them into a shock with no time to recover.
Alma Paprika Pepper

I harvested all the Alma Paprika Peppers that were large enough and they will ripen off the plant on their own.   Now they are a yellow color and very hot!   Next they will mellow a bit when they turn orange and the final stage of ripening when they are red they will have a mellow spicy flavor.   When they all reach this point, I will oven roast them and use them to make a fantastic Roasted Pepper and Tomato Soup.   I could also dry and powder some to make the spice Paprika for seasoning future dishes.

Roasted Pepper and Tomato Soup

1 teaspoon oil
1 onion, chopped
2 cloves garlic, minced
3 red bell peppers (or equivalent other type)
4 large tomatoes – peeled, seeded and chopped
1 ½ teaspoons dried thyme
2 teaspoons paprika
6 cups chicken broth
Dash of hot pepper sauce and/or ground cayenne pepper (not necessary if using hot peppers)
Roast peppers. Cook onion and garlic in oil about 5 minutes. Stir in tomato and peppers, thyme & paprika.
Cook until tomato juices have evaporated, about 25 minutes.
Stir in chicken stock, bring to a boil. Lower heat and simmer for 25 minutes. At this point you can strain the soup, reserving broth. Blend the solids in a blender until smooth and add back to the broth. Melt 2 tablespoons of butter and 1 ½ tablespoons of flour, cooking for 1 minute. Stirring slowing add the broth mixture and simmer for 10 minutes.

No comments:

Post a Comment