Summer foodies…

deQuincey

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Start with homegrown lettuces

with caramel crackers (sugar in the pan) and fried goat cheese, olive oil and balsámico…

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deQuincey

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planning to spend summer on km0 food

virtually, here it is the micro-smallholding production site,

tomatoes are green yet, peppers, and lettuces doing good, babylettuces still in kindergarten protected from snails, and birds...









and yesterday we got a friend in our place, they are great at eating snails...

 

Markos

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and yesterday we got a friend in our place, they are great at eating snails...


OMG my little girl would go nuts if we had hedgehogs in our garden! They would have plenty of slugs and snails to snack on, but probably wouldn’t survive the week with coyotes, owls, and eagles.
 

bmw2800cs

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planning to spend summer on km0 food

virtually, here it is the micro-smallholding production site,

tomatoes are green yet, peppers, and lettuces doing good, babylettuces still in kindergarten protected from snails, and birds...









and yesterday we got a friend in our place, they are great at eating snails...

Love the green (Thai?) Chilis!
 

bmw2800cs

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not Thai, not a fashion of eating asiatic food here

local “piperrak”, a local kind of peppers, they could be hot or sweet, from the same plant, you can not tell in advance, in any case not extraordinary hot peppers,
I'll have to try them. I chop them up fine and put them in my Greek salad. So if I chop 3-4 of them up I may get a mix of sweet and hot?
 

deQuincey

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I'll have to try them. I chop them up fine and put them in my Greek salad. So if I chop 3-4 of them up I may get a mix of sweet and hot?

it is impossible to tell in advance, young plants in wet weather tend to give more sweet ones, same plants at end of season, with hot dry weather may give hot peppers

here we consume them fried in the pan with olive oil and salt

a person may eat 10, 20 of these delicious peppers
 

bmw2800cs

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it is impossible to tell in advance, young plants in wet weather tend to give more sweet ones, same plants at end of season, with hot dry weather may give hot peppers

here we consume them fried in the pan with olive oil and salt

a person may eat 10, 20 of these delicious peppers
That sounds amazing. I do the same with Shishito peppers:
 

deQuincey

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This type of pepper is called "Guindilla de Ibarra", named after a village that is supposedly the origin of its production, it is priced with a local quality label

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production is big, in the middle of the season a plant produces a dozen peppers a day, they are harvested once every two days, with a size between 5 and 10cm

at the beginning of the season they can be bought in the local markets in paper bags and about 200 grams, usually consumed fried in olive oil
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at the end of the season the peppers are harder, so they are placed in jars with vinegar and salt, and can be consumed three months later, and for a year

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bmw2800cs

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This type of pepper is called "Guindilla de Ibarra", named after a village that is supposedly the origin of its production, it is priced with a local quality label

View attachment 144065

production is big, in the middle of the season a plant produces a dozen peppers a day, they are harvested once every two days, with a size between 5 and 10cm

at the beginning of the season they can be bought in the local markets in paper bags and about 200 grams, usually consumed fried in olive oil
View attachment 144066

at the end of the season the peppers are harder, so they are placed in jars with vinegar and salt, and can be consumed three months later, and for a year

View attachment 144064
Are these the seeds? I'll give them a try!
 

m_thompson

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Tomato, Basil, Mozzarella salad last night. The Tomatoes and Basil spent about 3 minutes going from my garden to the plate. I haven't tried making Mozzarella yet.
 

deQuincey

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Tomato, Basil, Mozzarella salad last night. The Tomatoes and Basil spent about 3 minutes going from my garden to the plate. I haven't tried making Mozzarella yet.

I can not see buffala as a pet yet, but if you have the place for them...

Nice to learn that you have tomates this soon...

We are still waiting for them to ripen...

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There is enough Basil thought

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BTW, the smell of tomato that comes from the freshly cut stem is fascinating,

It is also fascinating to note that this smell only lasts a few seconds, it disappears immediately
 

bmw2800cs

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I can not see buffala as a pet yet, but if you have the place for them...

Nice to learn that you have tomates this soon...

We are still waiting for them to ripen...

View attachment 144384

There is enough Basil thought

View attachment 144385


BTW, the smell of tomato that comes from the freshly cut stem is fascinating,

It is also fascinating to note that this smell only lasts a few seconds, it disappears immediately
Any opinions on which are the best tomatoes for flavor?
 

deQuincey

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Any opinions on which are the best tomatoes for flavor?

difficult question,

first point is that I doubt that we call the same names to same species of tomatoes

i assume that there are hundreds of species, i recall a farm in Spain specialized in tomatoes that sell 40 different species

here my favourites are:

RAF
pink tomatoes
basque euskolabel DOP.
Black crimea
ugly tomatoe from La Rioja

most important is season, like strawberries, peak of the season and little transportation, when origin is far, it is very difficult to enjoy good quality
 

bmw2800cs

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difficult question,

first point is that I doubt that we call the same names to same species of tomatoes

i assume that there are hundreds of species, i recall a farm in Spain specialized in tomatoes that sell 40 different species

here my favourites are:

RAF
pink tomatoes
basque euskolabel DOP.
Black crimea
ugly tomatoe from La Rioja

most important is season, like strawberries, peak of the season and little transportation, when origin is far, it is very difficult to enjoy good quality
Thanks @deQuincey ! I look into these, maybe I can order seeds :) Last year was our first year with a garden, our tomatoes were beautiful - don't remember the names.
 
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