It’s time for Harvest Monday, where gardeners from all over celebrate all things harvest related. The harvests are still looking summer-like here, and things are hanging in there despite the fact it has been about six weeks since we had any real rain here. At least it has gotten cooler, and it is more enjoyable working out in the garden. I’m getting plenty of eggplant for us to eat, and lots of hot peppers for making hot sauce.
hot peppers and eggplant
One morning last week I got quite a few of the Chef’s Choice Red tomatoes and a mix of hot peppers. Sweetie Pie has been giving us sweet mini-bells too, which have a great flavor.
tomatoes and peppers
It’s my first time growing the Arriba jalapeno hot peppers. The fruits mature from pale yellow to orange and then red. My first tasting of these had me running for something to put the fire out, so I would rate them as being a bit hotter than the other jalapenos I grow. They wound up fermenting with other peppers for a batch of mixed hot sauce.
Arriba peppers
I had a question from a reader about how I make the hot sauce. Here’s a quick description of how I do it. I like to cut them in half and remove the seeds and membrane first, while wearing gloves. Then I weigh them and add 5% sea salt (by weight). I mix the salt in with the peppers and let sit for a few hours before packing into a jar. I let them ferment for about a week before processing. I’ve been making these first ones into a thin Tabasco-style sauce. After fermenting I add white wine vinegar and a bit of the fermenting brine, then process in a blender. Next I press the blended mash into a fine mesh strainer to squeeze out as much of the juice as I can. Then I bottle and put in the refrigerator.
hot peppers for fermenting
pressing pepper mash to get all the juice out
I also got a few guajillo peppers one morning, along with some Chef’s Choice Orange tomatoes. I dry the peppers for grinding up and making chile powder.
tomatoes and guajillo peppers
With ripe tomatoes coming in, we had BLAT sandwiches (bacon, lettuce, avocado and tomato) for dinner one night. I mixed a bit of mayonnaise in with smashed up avocado and spread it on the toasted bread before assembling the sandwiches. We served them up with corn on the cob I got at the farmer’s market.
BLAT sandwich with corn on the cob
On another night I made Crispy Baked Eggplant Fries using some of our eggplants. I experimented with two different shapes, dipping the pieces into beaten egg and then rolling in seasoned bread crumbs. Baked on a rack in the oven, they got crispy and were quite tasty. My wife and I both gave them two thumbs up.
Crispy Baked Eggplant Fries
And last but not least, I made a batch of Moomie’s Burger Buns last week, which are one of my favorite breads. We try and have a variety of homemade breads in our freezer, and I bake more as needed. These make a good base for all kinds of sandwiches, and not just burgers.
burger buns
Harvest Monday is a day to show off your harvests, how you are saving your harvest, or how you are using your harvest. If you have a harvest you want to share, add your name and blog link to Mr Linky below. And please check out what everyone is harvesting!
You are definitely in the red
Yes indeed, we are!
Beautiful harvests and lots of delicious-looking eats. I really like that Arriba jalapeno. Where did you get the seeds? I never have had much luck with fermenting peppers, but I may try again following your steps.
Will, I got the seeds from Johnny’s. Good luck with your fermenting!
Such colorful harvests! Though I don’t grow hot peppers, fun to hear of your method. Maybe I should try it. And BLAT sounds like a good addition to the BLT.