Wednesday, December 6, 2006
Time To Move The Sage
Back in May I had gotten 2 / 4" Sage and 2 / 4" Lemon Thyme plants. They came from Home Depot, so I don't have the vaeriety for the sage. Both of the Lemon Thyme plants lasted about 3 months and then died. Not sure why, both were planted in different plots as were the Sage.Both of the sage plants have done OK even after one of them was covered for a few months by melon vines, Sweet Barcelona Hybrid. After the melons were done and the vines were removed the Sage plant made a nice recovery.
The Sage in the first photo was put in an area that was the first plot in which I removed all of the soil down to a depth of about 2 1/2 feet and then but it back with a mixture of compost and manure. This plot produced nice Cherry Tomatoes, Early Girl Tomatoes and Bell Peppers. The soil here is perfect but now needs to have new compost tilled into it to be ready for new plants, so it's time to move the Sage. I don't want it here anymore because I want to keep digging new compost into this plot each time I put in new plants, so the sage is just in the way.
A few months ago I had taken a volunteer King Palm out of the ground and put it in a large pot. It has now recovered from the transplanting, but why waste the space around the Palm, so I had been thinking of putting some Spinach in there.So with nowhere else to go with it I started to divide the Sage and put 4 of them in with the palm. They should recover and cover nicely, but I still have to find a home for about 10 more plants once I finish dividing it.
Labels: Bell Pepper, Cherry Tomato, Early Girl, King Palm, Lemon Thyme, Sage, Sweet Barcelona Hybrid
Sunday, October 8, 2006
My New Favorite Pepper
My new favorite pepper is Poblano. I quit using green bell peppers years ago and had been using Anaheim (Green Chilies) instead. I planted 5 different kinds of peppers this spring.
Bell Pepper
Not one of my favorites, but I do like to leave them on the plant and use the red ones, so I let them all go red. The plant did well all summer and is still producing not huge, but medium size peppers. Last week I picked 7 peppers, and this week I have picked 10. There will be more, but not many with the changing weather.
Chile De Arbol
Small green peppers that will turn red. This is a hot pepper, Very hot and produces hundreds of peppers. For me, it is too hot to eat, so for cooking the most I have done is to take a couple, split them open and throw them in while I am sautéing vegetable. By leaving them whole they are easy to find so you can pull them out before you serve the vegetables.
Chile De Arbol is a beautiful plant with the peppers growing upwards instead of hanging down.
Serrano
Green or red these peppers are very hot. Not as hot as Chile De Arbol, but right up there. One diced very small will heat up any dish. A very heavy producing plant.
Jalapeno - Pimienta
These are excellent peppers. Warm to hot green, and pretty hot red. There is no comparison to fresh Jalapeno and the ones canned from the store.. Sorry Ortega.
Although I still use canned Galapagos for salsa, adding a diced red one to the bowl really gets your attention. I can't use these fast enough, so most all that I use are red.
Poblano
This is my favorite new pepper. It is not hot, but has a nice tang to it. I substitute these peppers in any dish that calls for green peppers. They add zip to spaghetti, soups, stews and stir fries. You can also cook them by cutting them lengthwise and filling them with shredded chicken, or any other kind of meat, and topping with some cheese. Serve with salsa and sour cream. Quick and easy.
Pablano peppers will also turn red if left on the plant longer, but I don't notice a significant amount of any more heat.
The plant seemed to take awhile to take off, but once it did it hasn't stopped producing. The one plant that I have has more than twenty peppers on it right now and some new blossoms also. Hopefully I'll get one more batch out of this plant.
I will be looking for different varieties of Pablano's to try out for next spring.
Bell Pepper
Not one of my favorites, but I do like to leave them on the plant and use the red ones, so I let them all go red. The plant did well all summer and is still producing not huge, but medium size peppers. Last week I picked 7 peppers, and this week I have picked 10. There will be more, but not many with the changing weather.
Chile De Arbol
Small green peppers that will turn red. This is a hot pepper, Very hot and produces hundreds of peppers. For me, it is too hot to eat, so for cooking the most I have done is to take a couple, split them open and throw them in while I am sautéing vegetable. By leaving them whole they are easy to find so you can pull them out before you serve the vegetables.
Chile De Arbol is a beautiful plant with the peppers growing upwards instead of hanging down.
Serrano
Green or red these peppers are very hot. Not as hot as Chile De Arbol, but right up there. One diced very small will heat up any dish. A very heavy producing plant.
Jalapeno - PimientaThese are excellent peppers. Warm to hot green, and pretty hot red. There is no comparison to fresh Jalapeno and the ones canned from the store.. Sorry Ortega.
Although I still use canned Galapagos for salsa, adding a diced red one to the bowl really gets your attention. I can't use these fast enough, so most all that I use are red.
Poblano
This is my favorite new pepper. It is not hot, but has a nice tang to it. I substitute these peppers in any dish that calls for green peppers. They add zip to spaghetti, soups, stews and stir fries. You can also cook them by cutting them lengthwise and filling them with shredded chicken, or any other kind of meat, and topping with some cheese. Serve with salsa and sour cream. Quick and easy.
Pablano peppers will also turn red if left on the plant longer, but I don't notice a significant amount of any more heat.
The plant seemed to take awhile to take off, but once it did it hasn't stopped producing. The one plant that I have has more than twenty peppers on it right now and some new blossoms also. Hopefully I'll get one more batch out of this plant.
I will be looking for different varieties of Pablano's to try out for next spring.
Labels: Bell Pepper, Chile De Arbol, Ortega, Poblano, Serrano
Subscribe to Posts [Atom]
