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Post by tompepper7 on Feb 26, 2024 19:56:12 GMT -5
Today I made the pico de gallo. I used a few Vivacious tomatoes and one red Thai chili along with onion, garlic, cliantro and lemon juice.
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mike
The Pepper King
Posts: 3,661
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Post by mike on Feb 26, 2024 21:21:31 GMT -5
Looks delicious. My problem is, I would eat the entire batch.
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Post by Clovis Sangrail on Feb 26, 2024 21:46:04 GMT -5
Looks delicious. My problem is, I would eat the entire batch. I fail to see how that's a problem. Mama always said to eat my vegetables, and whereas she meant this nasty stuff -- -- pico is made of vegetables, too. And now, if you will excuse me, I have a sack of roma tomatoes and an AG garden full of cilantro that need used up, and I am sure I can scare up the rest of the ingredients, as well. tompepper7 has inspired me.
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Post by tompepper7 on Feb 26, 2024 21:52:23 GMT -5
Looks delicious. My problem is, I would eat the entire batch. What was in that small bowl was all I made and I did eat it all. It was mostly to check the heat of the Thai Chilis. I tried to chop one Thai chili as much as I could and added it seeds and all. Besides one bite that had me wondering if I had made a mistake, it was nicely spicy but left some sweat on my cheeks. The ripe orange Vivacious tomatoes have a nice mild tomato flavor without the acid in some tomatoes. The aftertaste after finishing the pico de gallo was oddly sweet, I think from the mild tomato and cilantro, with slight chili.
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Post by Clovis Sangrail on Feb 26, 2024 22:39:05 GMT -5
In your chopped basket, you will find tomatoes, jalapeno peppers, scallions, and cilantro . . . And we have Pico de Gallo Chez Sangrail -- My AG gardens contributed the cilantro, a couple of jalapenos, and part of the scallions. I'm going to let it sit overnight so all those flavors can marry. (Except for what I ate getting it into this container.) It's does have a little punch to it. Thanks, tompepper7. Good idea.
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Post by tompepper7 on Feb 26, 2024 22:48:24 GMT -5
Looks great Clovis Sangrail, will you be eating this with tortilla chips or in some other dish?
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Post by Clovis Sangrail on Feb 26, 2024 23:29:53 GMT -5
Thanks. Yours looks nummy, too.
I will be having scrambled eggs with copious amounts of pico for breakfast for several days.
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Post by lynnee on Feb 27, 2024 0:13:58 GMT -5
Today I made the pico de gallo. I used a few Vivacious tomatoes and one red Thai chili along with onion, garlic, cliantro and lemon juice.
Yum!
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Post by tompepper7 on Feb 27, 2024 0:15:15 GMT -5
Any excuse to have salsa or pico for breakfast it legit.
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Post by lynnee on Feb 27, 2024 0:18:00 GMT -5
In your chopped basket, you will find tomatoes, jalapeno peppers, scallions, and cilantro . . . And we have Pico de Gallo Chez Sangrail -- My AG gardens contributed the cilantro, a couple of jalapenos, and part of the scallions. I'm going to let it sit overnight so all those flavors can marry. (Except for what I ate getting it into this container.) It's does have a little punch to it. Thanks, tompepper7. Good idea. Another yum!
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Post by Clovis Sangrail on Feb 27, 2024 13:04:31 GMT -5
Breakfast at Chez Clovis -- Kind of looks like a happy face, doesn't it? (Not intentionally, I assure you.) The pico has juiced up nicely and is really only a couple more limes and some shrimp away from being ceviche. And so -- That's half a pound of raw shrimp, so it's going to have to marinate a while. And I still have a couple of days worth of pico remaining for breakfast.
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CatHerder
AGA Sprout
"If man could be crossed with the cat it would improve man, but it would deteriorate the cat".
Posts: 75
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Post by CatHerder on Feb 27, 2024 14:26:34 GMT -5
I had to end the lettuce as it developed a bitterness I couldn't tolerate. It went for 49 days; not sure if that's a good growing time or not. Then my new Bounty arrived! YAY! My current gardens from top left, clockwise (the hood on the Bounty Basic isn't crooked, they are just both tilted inward which gives it that effect in photos): Bounty: AG cucumber, x1 AG thyme, AG rosemary (both herbs will be transplanted outside when ready), Purple Reign tomatoes (B.C.) x2 (they grow 3'-5', so they will also go into my new tomato planter) Bounty Basic: AG bell pepper x2, AG Italian parsely x2, AG chives (also to go outside) Harvest XL: Parris Island lettuce x2 (B.C.), Little Gem (B.C.), Buttercrunch (B.C.) Sprout: Ginormous-needs-pruned AG Genovese Basil and a tiny but mighty Catnip in the back (B.C.) Harvest XL: AG Mighty mini tomatoes x2 (51 days old) - tons of all green tomatoes and flowers; nothing ripening (B.C.=Baker Creek)
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Post by lynnee on Mar 1, 2024 20:04:53 GMT -5
Today I did the long-postponed R&Rs on three Bounties and two Farms. I took a grocery store bagful of leaves off the tomatoes (Veranda Reds, Paul Robesons, and a Dwarf Awesome, growing in Farms and Bounties). I also started a pod of Merlot lettuce in a Bounty. This is the usual place where I grow lettuce, because all lettuces do well there.
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Post by Clovis Sangrail on Mar 1, 2024 22:50:28 GMT -5
Report from Chez Clovis -- I've eaten up my stock of Parris Island and Friends lettuce, so now it is time to start harvesting the Merlot and the AG Mystery Greens -- Snip some nice leaves and toss with dressing. (And no, that is not Good Seasons. It's Chez Clovis House Dressing in a Good Seasons cruet.) Sprinkle with cheese if you want (grated parmesan here) and maybe some crunchies if you have a hankering for some, and serve with cold cuts and a Guiness. Chez Clovis House Dressing -- Good Seasons used to make a French Dressing, which I liked as a youth, but which has been discontinued for a long, long, long time. This comes close. It's a real French vinaigrette, not that orange, sweet Kraft or Dorothy Lynch or Wishbone French goo. 1 tsp sugar 1/2 tsp dry mustard (I always use Colman's) 1/2 tsp pepper (Eyeball it if you are grinding fresh pepper.) 1/8 tsp horseradish 1/2 tsp celery salt 1/4 tsp finely chopped green stuff (I used chives, but you could use parsley, or scallions or even a bit of shallot. I going to try cilantro next.) Whisk in a small bowl or shake in cruet with -- 1/4 cup water 1/4 cup vinegar (I use wine vinegar if I have it and cider vinegar when I don't.) Transfer to cruet and shake well with 1/2 cup oil. (I use canola, but someday I'll try EVOO.) Toss some on your lettuce. I have a couple of those Good Seasons cruets, and they are pretty handy to have around. They always come with a couple of packets of that Good Seasons Italian Dressing, which I refuse to put on nice greens. But it does make a nice marinade for chicken breasts or tri-tips.
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slw
AGA Bounty
Posts: 748
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Post by slw on Mar 2, 2024 0:39:25 GMT -5
I didn't take any pics, but I harvested 3 broccolinis today, steamed them and ate them with my dinner. They were good!!
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Post by lynnee on Mar 2, 2024 16:40:44 GMT -5
I didn't take any pics, but I harvested 3 broccolinis today, steamed them and ate them with my dinner. They were good!! Amazing that these can be grown in an Aerogarden!
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slw
AGA Bounty
Posts: 748
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Post by slw on Mar 2, 2024 18:58:28 GMT -5
Amazing that these can be grown in an Aerogarden! Not as amazing as SG's melons!! I over-planted 2 Bounties with broccolini and the plants are impressive, but they aren't producing "heads" at the same rate so I can see how having enough to cook for dinner isn't going to work. I guess a person needs an entire garden row for this kind of thing, but it has been fun watching them grow.
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Post by scarfguy on Mar 2, 2024 20:01:00 GMT -5
Amazing that these can be grown in an Aerogarden! Not as amazing as SG's melons!! I over-planted 2 Bounties with broccolini and the plants are impressive, but they aren't producing "heads" at the same rate so I can see how having enough to cook for dinner isn't going to work. I guess a person needs an entire garden row for this kind of thing, but it has been fun watching them grow.
That's disappointing to hear. I was hoping to get at least a side dish for two from one broccolini plant.
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slw
AGA Bounty
Posts: 748
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Post by slw on Mar 2, 2024 23:36:57 GMT -5
That's disappointing to hear. I was hoping to get at least a side dish for two from one broccolini plant.
You may have better results than me, SG. I don't know if they would have done better in a less crowded environment. The plants are all sturdy and still producing. Here's one where I harvested the main floret (red circle). You can see that there are two offshoots developing.
Also, I haven't tried refrigerating the harvest to see if it can wait a few days on more to be ready.
One thing I recommend is to place the garden on a low shelf so that the tops of the plants are easily visible. My Bounties are too high and I have a hard time finding the florets in the large leaves.
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slw
AGA Bounty
Posts: 748
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Post by slw on Mar 2, 2024 23:44:58 GMT -5
I just realized that I don't have any tatsoi growing right now. I need to get a move on it. Somehow I have far too many cherry tomato plants taking up my garden real estate. Also have 3 Bounties growing different types of cucumbers. I need to "branch" out.
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