Hyroponic Adventure: Day 17

Unfortunately I have been rather delinquent in my updates as life has been extraordinarily busy lately.  But the activity in the cart is so exciting I had to take some time to show you what’s been “growing on”. 😉

On the 31st I decided to try new seeds in the stations that were not showing signs of life since planting on the first couple of days.  Some of my seeds were old so it’s had to know what caused the failure to germinate.  Nevertheless I was anxious to start some transplants for my spring garden.  As you can see from this photo the Purple Broccoli (front left), Rapini Broccoli (next two plants in the row) have already germinated and are growing quite well in just four days!

Here we have two Slender Eggplants that were also started four days ago.  They are the two littlest sprouts that are sort of diagonal to each other.

In the front right corner of this photo we have some more Purple Broccoli.  Just behind that and in the same row is a Red Robin Tomato plant.  On the left is a Dwarf Bush Basil.

Here’s a photo sort of looking back on the previous plants, but you can also see how my purple basil is doing and my tarragon just to its left.  Parsley is pictured in the left hand corner of the photo and a buttercrunch lettuce leaf is sneaking into the shot on the right.

Here are the same plants but at a different angle.  The third row from the right is one of my favorites as it will likely be among the first I harvest.  The first two plants are buttercrunch lettuce and the back three are arugula.  The arugula seems to love living here!  However, the buttercrunch lettuce seems to be a bit weak stemmed.  I hope they will strengthen over time.

Here are my two sweet basil plants.  Their growth is slow but steady.  I do so hope they experience a growth spurt soon, however.  How I long to have an endless supply of this delectable delight!

The Micro Tom Tomato (front left) is doing fantastic!  In fact, all of the tomato plants appear to be very strong and healthy.  The leeks (tall slender plants… there are 3 here, but 2 might be difficult to see) are also growing well and I hope to be able to move them out of the cart to prepare them for outdoor transplanting before too long.

Here’s how my Baby Romaine is fairing.  Like the buttercrunch, the stems are a little weak looking to me.  I think I may try harvesting a few of the leaves to see if that will help the plants put more energy into the stems and strengthen a bit.  In the back left you can see one of the poppies I planted back on day one.  I don’t know how much longer I will let those two plants take up residence in the cart.  I will need to begin the summer garden transplants very soon and the poppies were just a fun experiment when I had a limited variety of seeds to play with.

These beauties (left) are a few of my peppers.  The back two are jalapenos and the one in the front is a Baby Belle.  They took a little longer to germinate, but now they are growing very well.  The arugula is on the right and in the far back corner is my dill.  It’s a little leggy and weak at this point.  I hope he toughens up a bit too.

Here’s the Extra Dwarf Pak Choy and Outredious Lettuce I planted about 8 days ago.  They look wonderful!  In the back left you can see the Baby Romaine.

The most surprising find this week was with my rosemary cuttings.  This first photo is of the older stem that was woodier and took longer to develop roots.  I was surprised to find such thick, healthy roots rapidly developing when I looked a couple of days ago.

By contrast, this is the younger stem that rooted more rapidly than the other cutting.  It’s still doing well, but the roots aren’t nearly as developed and strong as the older cutting.  I think the next time I will use an older stem, but I will try scraping away a bit of the brown exterior before dipping it into the rooting gel to see if it start developing roots faster.  Interestingly, this younger cutting has developed 3 new leaves while it’s been in the cart.  I haven’t noted any new ones on the older cutting.

I took this shot last night, and as the sun was setting just outside the window I had to lower the shade to take the photo.  Hopefully this full cart shot gives you a better perspective of the size of the plants.  I can just imagine the day when it is full to overflowing with mature plants of all kinds!

Over the past weekend my brother-in-law came and we tested the nutrient level and pH.  No adjustments to the nutrient level was necessary, but we did add some water and adjust the pH.  That was a bit tricky for me as I am so new to all of this, but I am sure I will get better as time goes on and I have more experience.  I plan to do an entire post about that some time in the future.

So, that’s all for today.  I am buried with projects right now so I doubt I’ll have another update until next week.  Feel free to leave your thoughts and comments below!  I would love to hear from you!

Hydroponic Adventure: Day 7

What a wonderful snowy Monday!  We’re at the tail end of a winter storm warning, and I am snuggled up in front of the fire working on some digital scrapbooking.  My little guy was able to go out and play in the snow and was especially pleased that it was good “packing snow”.  After lunch he ran out to check the mailbox and returned with a gigantic envelope full of seeds I ordered from Baker Creek Heirloom Seeds!  Holy moly I ordered a lot of seeds!

Our biggest surprises in the cart today included the discovery of roots growing on one of our rosemary cuttings…

And the emergence of our first pepper plant!  Welcome to the party, Pepper!

The rest of the seedlings as well as the cuttings still seem to be doing wonderfully.

The first spindly looking plant is a leek.  Several of the leeks I planted have sprouted, including one I accidentally put in with the thyme.  Oops!  I may try to transplant him when he get a wee bit bigger.

We filled the last four stations with some of the seeds that arrived today: Outredious Lettuce, Extra Dwarf Pak Choy, Mustard Habanero, and Albino Bullnose Pepper.  Here my little guy is planting the bullnose pepper seeds.  Such a good little helper!

Couldn’t resist adding this photo.

Or this one!

Our first true leaves are forming on the lettuces.  This is the buttercrunch.

And our baby romaine.

Here’s our updated seed map.  (I feel like hanging a “No Vacancy” sign on the front of the cart!)

There’s still no sign of the chives, spinach, nasturtium, parsley, or cilantro or some of the other seed stations whose “siblings” (sorry, not sure what else to call them) have already sprouted.  But I have no doubt that more are on their way up.  Now that I have my summer garden seeds, I plan to begin transplanting some of the current seedlings when they get just a bit bigger and stronger.  I hope to start the majority of my transplants in the cart.  It should be interesting to see how this makes a difference in my summer garden.

Double-Dog-Dare-Ya Pepper Jelly

Okay, so with all my peppers coming in strong in the garden it was time add to my stash of Christmas gift-giving yumminess and stock the pantry with some Jalapeno Pepper Jelly!  My garden is chock full of more jalapenos than I have ever grown before in addition to many pepper newcomers like Anaheim, Thai Chili, wax peppers and pablanos.  I am not really sure what I’ll do with the Thai peppers, but I just took the first batch off the dehydrator.  I’ll probably end up turning them into a powder.  The first few Anaheims made their way into a fabulous enchilada dish just a few days ago and I’ve pickled lots of the wax peppers.  But I hadn’t yet used any of the pablano peppers, until yesterday.  I harvested my very first, gorgeous and um, rather plump pablano the fateful morning I made my first batch of Jalapeno Jelly of the season.

Now I didn’t start out thinking I would add the pablano.  It just sort of happened.

The recipe called for six jalapeno peppers and two cups total of bell peppers, green and red.  Since I didn’t have any fresh red bell peppers on hand I rehydrated a small handful from my pantry stash a few hours before starting the recipe.   I was still a little under the 2 cup mark after I chopped all the bell peppers and put them in the measuring cup, so I went back to the garden and grabbed a couple more smallish bells.  Even after chopping these additional two I was still a bit shy of my 2 cup goal.  Hmmm.  Conundrum.

Out of the corner of my eye I spied the gorgeous green pablano I picked earlier in the morning.  I wonder…

Before I had a chance to ponder it much more I was busy reducing the pepper to so much chopped confetti.  Now, if I had stopped there I think my jelly would have been just fine for the average pepper jelly connoisseur.

But I didn’t.

Remember how I said the recipe called for six jalapeno peppers?  Well, I decided to live a little dangerously and go for seven!  Taking a walk on the wild side and cranking up the heat!

But truth be told, I really don’t think this was the decision that took my jelly from the usual sweet heat to a five alarm fire of the mouth.  No, more likely it would be my next “minor” modification.

I went just one teeny-tiny step further and opted not to devein or deseed any of my jalapeno peppers!  That, my friends, was my last and perhaps biggest mistake!  Normally I devein and deseed at least some of my jalapenos.  I like my pepper jelly to have a little heat so I usually keep some of the veins and seeds to crank it up a notch.  I honestly don’t know what got into me, but the resulting jelly is super stinking hot!  Yowza!

And for a while there I was thinking I would have to pitch the lot.  Even while the stuff was cooking I could just feel the heat in the air and my nose told me this was no ordinary batch of Pepper Jelly.  A tiny taste of the still-hot goo just before processing set my mouth on fire!  And for one small moment in time I considered dumping it all down the drain.

But I did not.

After letting the processed jars chill out on the counter overnight I popped the top on one of the wee jars and dared a tiny taste.  The verdict?  It’s hot!  Dadgum hot!  But maybe, just maybe it’s salvagable.  After all some folks munch on habenaros just for the fun of it, right?  And, though I don’t know quite where this would end up on the Scoville Scale, I daresay my jelly isn’t anywhere near as hot as a habenaro.

So, if you’re not one to let a little heat get in the way of your dining pleasure then try my pepper jelly!  C’mon!  I double dog dare ya!

Double-Dog-Dare-Ya Pepper Jelly Recipe

Ingredients:

1 green bell pepper, seeded and finely chopped

1 red bell pepper, seeded and finely chopped

1 pablano pepper, seeded and finely choppped

7 jalapeño peppers, finely chopped (about 3/4 cup)

1-1/2 cups  cider vinegr

6-1/2cups  sugar, measured into separate bowl

1 pouch liquid fruit pectin

Directions:

Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.

Add peppers, vinegar, and sugar to large pot. Bring mixture to full rolling boil (a boil that doesn’t stop bubbling when stirred) on high heat, stirring constantly.

Add pectin and return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.

Ladleimmediately into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars in water filled canner. Water must cover jars by 1 to 2 inches. Add boiling water, if necessary. Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)

Strawberry Jalapeno Jam

Well, the Strawberry-Kiwi Jam I made earlier this summer that was my favorite strawberry jam recipe just got knocked into the #2 position!  It’s the kick the jalapenos give in this Strawberry Jalapeno Jam that gave my #1 strawberry jam recipe the boot to the #2 position.

If you’re wrinkling your nose at the notion of adding jalapeno peppers to strawberry jam then I am guessing you’ve never tried Hot Pepper Jelly.  I had the same reaction the first time I heard people raving about pepper jelly, of all things.  But as soon as that first cream cheese and pepper jelly laden cracker hit my mouth all skepticism melted away and a new pepper jelly convert was born!  So when I recently discovered this recipe for Strawberry Jalapeno Jam I just knew instinctively that I was going to love it.

And love it I do!  I love everything about this recipe!  Not only is the jam delightful and versatile, it’s super simple to make, especially if you have a food processor or mini chopper.  I made two nice sized batches in one afternoon.  The fact that I picked up the strawberries for .99 a pint and the jalapenos were free from my garden was just icing on the cake.  With a yield of 8 half pints, each jar cost less than a buck to make!  Nice!

Along with some basic canning supplies, strawberries, jalapenos, pectin, sugar, and lemon juice are all that is necessary for this recipe.

I washed and hulled the strawberries and then pureed them in the food processor.  B.e.a.u.t.i.f.u.l, eh?

Using some disposable kitchen gloves I cut the stems off the jalapenos and whirled them in the food processor until they were finely chopped.  (Don’t work with hot peppers without gloves or you’ll be sorry!  I know, I did it once and boy did I pay.)

Then strawberries, peppers, lemon juice and pectin all went into the pot.

With the heat on high I rapidly brought this mixture up to a simmer and then added the sugar.  I continued cooking this on high, stirring frequently until it reached a boil and continued boiling for one minute.

Here’s what it looked like a full boil.

I skimmed off the foam and then I waited about 5 minutes before ladling the jam into the sterilized jars.  This is supposed to help keep the jam from separating and the larger fruit pieces from floating to the top.

Two batches yielded twice the amount of jam as is pictured here.  I just picked up two more pints of strawberries to make more tonight!

I served this jam at a cooking club meeting with a delicate brie-like cheese and table water crackers.  It was devoured in no time flat and the unanimous consensus was that it was spectacular and perfectly paired with the cheese and crackers.  The only thing I think was missing was a glass of champagne!  A glass of dry champagne seems like the perfect accompaniment to the sweet heat of the jam and the delicate, buttery cheese.  And when the cooler weather arrives I am going to make baked brie in a puffed pastry using this jam.  I believe it will be divine!

Ingredients

 4 cups crushed strawberries

1 cup minced jalapeno peppers

1/4 cup lemon juice

1 (2 ounce) package powdered fruit pectin

7 cups white sugar

8 half pint canning jars with lids and rings

Procedure

1. Place the crushed strawberries, minced jalapeno pepper, lemon juice, and pectin into a large saucepan, and bring to a boil over high heat. Once simmering, stir in the sugar until dissolved, return to a boil, and cook for 1 minute.

2. Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the jam into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.

3. Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes.

4. Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart. Allow to cool overnight Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

Happy Harvesting!

We have officially entered the heat of the harvest here with my square food garden!  Yesterday I harvested lots of tomatoes as well as some cucumbers, beans, and our first few ears of corn.  There are lots of peppers ready for harvesting and I think the edemame should be coming in strong next week. But I only picked what I thought I could handle for one day of canning.

My tomatoes are starting to come in strong, although we have been enjoying them for several weeks.  From the look of my tomato plants I am going to be one very busy girl for the next week or two.  I canned the larger tomatoes, but decided to dehydrate the little ones since I didn’t have time to make some Yellow Pear Tomato & Ginger Jam.

I tried a new recipe with this batch of cucumbers: Fast Favorite Garlic Dill Pickles.  I have made several varieties of pickles this summer and wanted to try something new.  We will give them a try in a few week to see if the recipe is a keeper.  The recipe was a cinch to make so I really hope it turns out to be a family favorite.

I am really disappointed in my green bean harvest for the year.  I really didn’t plant enough and will definitely plan for more next year.  The few bean plants I did put in were ravaged by some kind of bug, most likely cucumber beetles.  Grrrr….  I picked just one jalapeno, but there are lots more on the way.  Can you say Strawberry Jalapeno Jam and Hot Pepper Jelly?   Yum!

My final harvest for the day was the first, and perhaps last of our corn harvest.  I was amazed to see the kernals when I pull back the husks on these undersized ears.  The corn plants took such a beating with the weather.  This was the first time we’ve ever tried growing corn and I was really excited as I watched it grow.  But It quickly went from looking pretty good to really bad.  I think a lot had to do with the very dry conditions we had this summer.  I am encouraged to try again next year and still hold out a little hope for the other small patch I planted a few weeks after this one.

That’s all for today’s update.  Back soon for a post on Strawberry Jalapeno Jam!  Oh yeah!

Jalapeno Poppers

I am FINALLY the proud owner of my very own deep fryer!  Gadget queen that I am, I find it utterly remarkable that I waited this long to acquire this fantastical kitchen appliance.  In the few short days I’ve owned said gadget I have made drop donuts, fried bread, fried chicken, and now some jalapeno poppers!

My new fryer hasn’t made if off the counter into a yet-to-be determined storage spot.  I figured what the heck.  I waited this long for this bad boy, I am going to really break it in before storing it away.

So today when I went to the garden and found lots of jalapenos ready for harvest I just didn’t have the heart to make jelly, or dehydrate or pickle them.  It was lunchtime and I was hungry!  So I did what any self respecting deep fryer owner would do: I fried ’em!

As lunches go, I don’t usually put this much effort (or calories for that matter) into it.  But I had a craving and I succumbed.  Even still I think it took me about 45 minutes from the time I cut into the first pepper until I was enjoying the my first (of many) poppers.  It’s a good thing I ran this morning!

Here’s what I collected from the garden.

I sliced off the tops, cut them lengthwise, and used a spoon to deseed and devein them.

I didn’t even bother to measure the stuffing ingredients.  I mean really, how can you go wrong with cream cheese, cheddar and bacon bits?

Just mix it all together…

…and stuff the peppers.  I just pinched off a bit of the cheese mix and stuff the pepper halves.  Pretty easy really.  I ran out of the cheese mix before I finished stuffing all the peppers so I just stuffed the balance of my peppers with plain cream cheese.

Each stuffed pepper was then dipped in milk and rolled in flour.

Next they went back into the milk and then rolled in some Panko bread crumbs.  Regular bread crumbs would have worked just fine, but I am fresh out.

I put the plate of peppers in the freezer while I waited for the deep fryer to heat the oil.  Then I fried them up at 365 degrees for a couple quick minutes.

With my hunger satiated and my craving satisfied, my deep fryer has earned yet another gold star for most beloved kitchen gadgets!  What did I ever do without this thing?

Ingredients:

12 ounces cream cheese, softened

1 (8 ounce) package shredded Cheddar cheese

1 tablespoon bacon bits

12 ounces jalapeno peppers, seeded and halved

1 cup milk

1 cup all-purpose flour

1 cup dry bread crumbs

2 quarts oil for frying

Directions:

1.    In a medium bowl, mix the cream cheese, Cheddar cheese and bacon bits. Spoon this mixture into the jalapeno pepper halves.
2.    Put the milk and flour into two separate small bowls. Dip the stuffed jalapenos first into the milk then into the flour, making sure they are well coated with each. Allow the coated jalapenos to dry for about 10 minutes.
3.    Dip the jalapenos in milk again and roll them through the breadcrumbs. Allow them to dry, then repeat to ensure the entire surface of the jalapeno is coated.
4.    In a medium skillet, heat the oil to 365 degrees F ( 180 degrees C). Deep fry the coated jalapenos 2 to 3 minutes each, until golden brown.