Recipes

Apricot Puree

Our volunteer Blenheim apricot tree produced a lot of fruit this year. Last week, at the end of our harvest, I cut down one branch and harvested over 200 fruits. I tried giving them away on Nextdoor but there were no takers. I froze about a dozen bags of apricot halves. I didn’t want to waste the rest so decided …

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Pickled Shiso

A few years ago I bought one Red Shiso plant as a novelty. Its foliage was very distinctive and it had the promise of edible pleasure. Now, through the wonders of wind-aided propagation, I have several plants. Searching through the web for recipes, Pickled Shiso leaves is one of the top hits, especially in Korea. Think of it as Korean …

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Orange Taqueria Sauce

Taquerias in NorCal often have 2 sauces in squeeze bottles: Red Sauce and Orange Sauce. Both sauces often use the same 2 dried chili pods: Guajillo and Arbol. The Chile de árbol is a small and potent Mexican chili pepper also known as bird’s beak chili. These chilis are about 5 to 7.5 cm long, and 0.65 to 1 cm …

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Fermented Ghost Sauce

I wanted more hot peppers in my Sunnyvale garden this year and I got them: Yellow habanero peppers; Red Savina peppers; thai peppers; and ghost peppers. Now I am trying a fermented hot sauce. If you have ever had Tabasco or Sriracha, then you have had fermented hot sauce. Fermenting is not difficult and it is safe. Lacto-fermentation is the …

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Beet Ghost Pepper Hot Sauce

So I have a lot of ghost peppers and am always looking for uses. This Beet hot sauce combines roasted red beets and red onions for sweetness, red wine vinegar for tartness and preservation, red bell pepper for mildness and redundant redness, and of course ghost peppers. I only used 2 peppers in this edition. For more info on growing …

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Strawberry-Rhubarb Pie

I don’t remember ever eating a rhubarb dessert in my life. But the idea was always intriging…A celery like vegetable with a tart taste often paired with sweet fruit like strawberry. A few years ago I purchased a plant as a novelty. I grow it in a large pot since I have limited ground area. Our rhubarb plant finally got …

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Sweet Bergamo Italian pepper

  DOLCE DE BERGAMO The versatile sweet Dolce De Bergamo chile pepper can be utilized in both fresh and cooked applications. Its thin skin and flesh make it ideal for preparing blistered, fried in olive oil and served with sea salt as a finger food. In my version, after frying the peppers, I grilled some sourdough bread and served with …

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Horseradish Sauce 2018

You have got to try making your own horseradish sauce at least once. Note: This is a recipe for small households. See this link about harvesting your Horseradish. Ingredients: Horseradish root Salt (half a teaspoon or so) White vinegar (a few tablespoons)

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Olive-Anchovy-Capers Tapenade

The photo does not do justify to this olive-anchovy-capers tapenade. I used Mission olives that I harvested from my folk’s backyard and then cured at home.The olives were still tasty and not deadly. From seriouseats.com: Tapenade is named after capers, called tapeno in Provençal, a remnant of the fact that they once shared equal status with the olives. Truth is, …

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Dried Hachiya Persimmons

During our Thanksgiving dinner at Shauna’s home, Linda and Brad mentioned that they had a lot of persimmons. I joked that they would ring our doorbell and leave a box of fruit. Linda corrected me: She wouldn’t ring the doorbell. They left us a box with 36 large Hachiya persimmons. Dehydrating persimmons is simple. Wash the fruit. Core the top …

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