It is the end of an unusually quiet summer here at NHG. A late, hard frost wiped out much of the spring plantings as well as this year's harvest of blueberries and asparagus. The figs and asparagus were late and modest. Only the herbs were undaunted by the hard freezes and have flourished their second year in their permanent bed. They have flowered and dropped seed which I hope will refresh the herb bed regularly by being able to remove the mother plants every year and allowing the next generation to take a turn.So today I began closing summer, deadheading the spent flowers and trimming back the herbs for drying.I also began the opening of fall today. Planting beds with radishes, spinach and cilantro then lightly recovering the seeds with the pine needle mulch that is a naturally occurring phenomena in my garden.Here's to a fruitful autumn!
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Drying Glass Gem Corn
Saving (Pretty) Seed - Glass Gem Corn
My Glass Gem Corn has been happily drying above my home office and today was the day to strip the cobs and put up the kernels for popcorn and next year's planting. If you have been following my blog for any amount of time you know that I have an abundant affection for this particular varietal which translates into an excess of photos...I stripped all the multi-color cobs leaving the two almost entirely blue cobs for last.Some of the kernels will be seed for next year and some will be popcorn, but in the meantime, they are still decorating my home office.
Read MoreCooking with Wilbur Scoville
My 3 serrano plants have produced so abundantly this year that even after freezing enough raw and roasted peppers to last until next year's harvest, giving away dozens more to friends and co-workers and drying many more to save seed, I am still drowning in the spicy, delicious peppers.I first learned the distinctive flavor and heat of these peppers back in 2010 after searching and trying one of those 'top secret restaurant recipes revealed' sites for the Chipotle guacamole recipe*. As soon as knife met serrano the unmistakable scent that I associated with Chipotle guac filled the air and I was sold on serranos and I have been growing them since.Serranos are a type of chili pepper that fits on the Scoville scale between between the less spicy jalapenos and the more spicy cayenne peppers. The Scoville chart has its shortcomings, but it is the closest thing to an authoritative ranking of spiciness of chiles that is in culinary use.What I like about serranos is that they have a taste, not just heat, so they add an actual flavor layer to dishes made with them, not just spiciness. I have not been able to find a chart on chili peppers and umami but my taste buds tell me serranos have it.
So as much as I love serranos, the still going bumper crop of this year's harvest has presented the challenge of what to do with all of these serranos!Drying ripe, red chiles to save seed made me wonder what the ubiquitous crushed red pepper flakes in my spice jars were made of. A bit of research later and I found that crushed (or dried) red pepper flakes are the result of red chiles, but can be made of a blend or different types and are usually not labeled with the type(s) of chiles inside and are generally blends of several types of peppers.Back in September I decided to gamble some of my over abundance on an experiment and dried about 10 fully red serranos and popped them into the food processor, seeds and all. The seeds are generally believed to convey even more heat to the dishes they are added to than the fruit body so most recipes specify that the seeds should be removed. But the crushed red pepper flakes I have seen always have visible seeds so I left them in.
The experiment in making my own crushed red pepper flakes was a huge success! They definitely add the spicy kick that I am accustomed to with the store bought spice and my serrrano-only version is also adding the flavor and body that I associate with serranos.I am drying a second round of serranos to grind into spice mostly because I have to do something with them and I am beginning to think they might make spicy stocking stuffers :)*Interesting side note - the "official" recipe on the Chipotle website calls for jalapenos and is a possible red herring so that the made-at-home version does not taste quite as good as the restaurant version.