2013 Pepper Roundup Part 1

I always grow quite a few pepper varieties every year, and I thought I would do a recap of the 2013 crop before I forget all the details. I’ll start off with the hot types, some of which are actually pretty mild but still pack a little heat. I am pretty wimpy when it comes to hot peppers, so the hottest types I grow are the cayenne and serrano, though I guess the Thai Bird pepper is hotter than the cayenne. Both are so hot I only use a little of them in the kitchen.

hot peppers for 2013 fermented hot sauce

hot peppers for 2013 fermented hot sauce

I love making hot sauce though, and I grew quite a few peppers that are good for that use, including El Jefe Jalapeno, Serrano Del Sol, Cayennetta, Joe’s Long Cayenne, Long Thin Cayenne and Purple Cayenne. I also grew several other varieties I used mainly for processing and drying, and this year they included Anaheim, Biggie Chili, Ancho 211 and Holy Mole peppers. I also roasted some of those and put them in the freezer for later use, though I didn’t take any photos of that activity this year.

Anaheim and Biggie Chili peppers ready for drying

Anaheim and Biggie Chili peppers ready for drying

I grew several Capsicum chinense peppers (Aji Dulce #1, Aji Dulce #2 and Trinidad Perfume) and one C. bacchatum (Aji Angelo) pepper this year. All did well, and I harvested quite a few from each of the four varieties. I used the fresh ones in a number of dishes, including some quite memorable fruity mango salsa. These varieties have only a mild level of heat, unlike some of their relatives like the Habenero.

Aji Dulce #1 pepper

Aji Dulce #1 pepper

Aji Dulce #2 pepper

Aji Dulce #2 pepper

Trinidad Perfume pepper

Trinidad Perfume pepper

The bacchatum variety, Aji Angelo, came from a seed swap I did with fellow blogger Michelle at From Seed To Table. Aji Angelo produced two flushes of fruit for me. The first came in late August/ early September, then the plant had a shot of new growth and was covered in blooms again. Those peppers came on about a month later, and quite a few didn’t ripen in time before frost came. I picked them green so they wouldn’t go to waste. More on those in a minute.

Aji Angelo peppers

Aji Angelo peppers

I dried quite a few of these four varieties for use later. And I made some into Homemade Chile Powder. The ripe ones made a very distinctive tasting powder that was colored orange due to the mix of red and yellow peppers. You can see it on the left in the below photo. I dried some of the other hot peppers too for powder, both red and green ones. For the green powder I used a mix of green Anaheims and the Aji Angelos that didn’t have time to ripen. They made for a tasty green chile powder that is a nice compliment to the red version. After several tastings, I decided the Aji Dulce #1 did not have a lot of flavor, so I doubt I will be growing it again. I saved seeds from the other three, and plan on growing them again next year.

Homemade Chile Powder

Homemade Chile Powder

I can’t forget to mention our very own Hot Happy Yummy peppers. I grew several plants of these this year as I continue to grow them out, select the best ones, and save seed. Two of the plants were orange and hot, but the either the shape or color was a bit off so I didn’t save seeds from them. One plant had the right color and shape, so I did save seeds from it, which becomes the F3 generation. I have a long way to go before I have the 8 or 9 generations it may take to stabilize the strain! In the below photo, the left one is more skinny than the original, and the right one is a yellow-orange color. Both were quite hot and had a nice fruity flavor though, so I used them even if I didn’t save seed from them.

off-type Hot Happy Yummy peppers

off-type Hot Happy Yummy peppers

In the below photo, the pepper on the left has the desired shape and color, so I saved seeds from that plant. The one on the right is more slender. I have another container grown Hot Happy Yummy in the greenhouse that has shorter peppers that resemble orange serranos. I haven’t saved seeds from this one, though it would be a novel pepper. I am having a hard enough time as it is finding room to grow the one strain of Hot Happy Yummy and make selections, along with its sibling the Sweet Happy Yummy.

Hot Happy Yummy peppers

Hot Happy Yummy peppers

I made several batches of hot sauce this year, including a Basic Fermented Hot Sauce made mostly from cayenne types, and a Sriracha-Style Hot Sauce that used a mix of jalapenos, serranos and a few cayennes. I used many of the Hot Happy Yummys for hot sauce too, including one batch of the fermented and one of the Sriracha-Style. This year I aged the fermented sauces a full month before bottling them up, and they have a rich, complex flavor.

pouring hot sauce into bottle

pouring fermented hot sauce into bottle

blending Yummy Srirach-Style hot sauce

blending Happy Yummy Sriracha-Style hot sauce

From left to right in the below photo we have two bottles of Sriracha-Style Hot Sauce and two of the Basic Fermented Hot Sauce. The two bottles in the middle with orange sauce were made with the Hot Happy Yummy peppers.

2013 hot sauces

2013 hot sauces

Hot Happy Yummy fermented hot sauce - before taste testing

Hot Happy Yummy fermented hot sauce – before taste testing

I used some of the early ripening hot peppers to make a batch of No Rooster Chili Garlic Sauce. This first batch had a couple of big ripe Anaheim peppers, plus a few Cayennetta and Serranos. I made another batch in September with some ripe jalapenos.

Anaheim and Cayennetta hot peppers for chili garlic sauce

Anaheim and Cayennetta hot peppers for chili garlic sauce

No Rooster Chili Garlic Sauce

No Rooster Chili Garlic Sauce

I also dried quite a few of the hot peppers for later use whole. I use the whole dried peppers a lot with beans and stews where I want some of the pepper flavor as well as a little heat. That way you can remove the pepper after cooking if you like, or chop it up and add to the dish.

dried cayenne peppers

dried cayenne peppers

All in all it was a good year for the hot peppers here. I will be back later this week with a recap of the 2013 sweet peppers I grew, and what I did with some of them. I hope you have enjoyed this ‘peppery’ update from Happy Acres!

Posted in Gardening | Tagged , , , , , | 7 Comments

Blackberry Cobbler

Blackberries are one of our most dependable fruits here at Happy Acres. Regardless of the weather they can be relied on to supply us with plenty of juicy, plump and sweet berries. Even though the season this year for fresh ones has long passed, we have plenty in the freezer. And without a doubt, this is one of my favorite things to do with them.

Blackberry Cobbler

Blackberry Cobbler

Don’t tell anyone, but I got this recipe from my wife. And she got it from a well-worn 1976 Mennonite recipe book of hers called More-with-Less Cookbook, compiled by Doris Longacre. In the 1970s the world was experiencing a crisis in food production and reserves that is scarily similar to situations we have seen in the past few years. Mennonite communities across North America responded with a drive to examine their own food consumption habits, and resolved to eat and spend less. From that effort also came the idea to compile a cookbook, and thousands of recipes were submitted from around the world.

a much-used cookbook

a much-used cookbook

This recipe is a classic example of a dessert that’s just right for a lightened up diet and lifestyle. It’s not too sweet, and not too doughy. It also works well with other fruits, especially cherries. Noticeably absent are any added fats, and in this recipe they aren’t even missed. Of course a little dab of whipped cream or non-dairy topping can always be added for company or special occasions!

blackberry cobbler

blackberry cobbler

I call this the ‘half a cup’ recipe, because that’s how much you use of the first three ingredients. As a result, it’s easy to remember the ingredients even without digging out the recipe.


blackberrycobblercloseup

Blackberry Cobbler Print This Recipe Print This Recipe
adapted from a recipe in More-with-Less Cookbook

1/2 cup flour (whole wheat or unbleached)
1/2 cup sugar
1/2 cup almond milk (or skim milk, or soy milk)
1 tsp vanilla extract (optional)
1 tsp baking powder
1/4 tsp salt
2 cups blackberries (fresh, canned or thawed frozen berries)

1. Preheat oven to 350°F.
2. Combine flour, sugar, milk, vanilla, baking powder and salt in mixing bowl. Pour into greased 9×9 inch square baking dish (or 8 inch round dish).
3. Add blackberries to dish, bake for 40-45 minutes.

Servings: 4

Nutrition Facts
Nutrition (per serving): 161 calories, 7 calories from fat, <1g total fat, 0mg cholesterol, 288.4mg sodium, 153.8mg potassium, 37.9g carbohydrates, 4.8g fiber, 28.7g sugar, 2.2g protein, 147.7mg calcium, <1g saturated fat.

Posted in Recipes | Tagged , , , | 4 Comments

Homemade: Sauerkraut

This weekend I took time to do both some harvesting and preserving. My wife had recently suggested we make lacto-fermented sauerkraut with some of the fall cabbage, and I thought it was a great idea. I hadn’t made sauerkraut in years, and since we had several heads of cabbage that needed harvesting it was a good time to make some the old-fashioned way. Even though lacto-fermented foods are all the rage about now, it’s really an ancient food preservation technique for sure.

I have an old five gallon stoneware crock I have used to make sauerkraut in big batches. We don’t need nearly that much for the two of us, so we decided it made more sense to make it right in the jar. I ran some wide mouth jars through the dishwasher to make sure they were clean. I used canning jars even though we plan on storing the kraut in the frig, and not processing it. That way all the beneficial bacteria will be there in the finished product.

cutting cabbage for sauerkraut

cutting cabbage for sauerkraut

I began by cutting the cabbage in fourths, coring it, then slicing it into thin shreds. I sliced up about 2 pounds (900g) of it in all, put it in a glass mixing bowl, then I added 4 tsp (20g) of fine sea salt and mixed it in with the cabbage. That works out to be slightly more than 2% salt by weight. I let that sit for about 15 minutes, then I mashed it down with a potato masher to start releasing the juices. Alternately you can massage the cabbage with your hands until you are able to squeeze liquid out of the cabbage. I let it sit for about 15 more minutes, then it was ready for the jar. It is important to use salt without iodine or other additives, as they can inhibit the growth of the bacteria that turn the cabbage into sauerkraut.

mashing cabbage to release the juice

mashing cabbage to release the juice

I spooned the cabbage and juice into a quart jar, leaving about an inch of room at the top for the cabbage to expand as it ferments. It takes about a pound of cabbage (450g) to fill a pint jar, and two pounds to fill a quart jar. The general rule of thumb is to add about 1 Tbsp of sea salt per quart jar of sauerkraut, though some sources recommend either a bit more or a bit less. I screwed on a lid and ring and left it a little loose to allow gas to escape. The cabbage needs to sit and ferment for a couple of weeks at a cool room temperature (under 75°F/25°C), though warmer temps are fine too. After that it is ready to eat, and can be stored in the refrigerator for later use. It will continue to develop its flavor once it is refrigerated, and it should keep that way for at least a year.

Tsugaru Scarlet turnips

Tsugaru Scarlet turnips

Since I was in kraut-making mode, I also decided to make something I’ve never made before: turnip kraut. A popular restaurant in our area serves this up on their salad bar, and it is delicious, with a spicier taste than cabbage kraut. They do a real fine shred on theirs and peel the turnips first, and it almost looks more like horseradish than it does kraut. I decided to leave the peel on ours, since I had some colorful turnips I wanted to use for one batch.

grating turnips for kraut

grating turnips for kraut

This is my first year growing the Tsugaru Scarlet turnip. It is a Japanese hybrid I got from Kitazawa Seed that has a scarlet red skin and white flesh that is flecked with red. It’s a beautiful turnip, and I thought it would make pretty kraut or even pickles for that matter. I decided to shred the turnips by hand using a medium flat grater. I wasn’t fixing enough of them to warrant getting out the food processor, and frankly I usually just use the hand graters anyway. I have a set of three of them that belonged to my mother, and they see a lot of use in our kitchen.

bowl of grated Tsugaru Scarlet turnips

bowl of grated Tsugaru Scarlet turnips

The shredded red turnips were lovely, looking more like red radishes than they did turnips. I decided to make another jar of turnip kraut using purple top turnips, since I have plenty of those in the garden too. I processed the purple top turnips into shreds using the same medium grater. For both batches, I added 2 tsp (10g) of salt to a pound of grated turnips.

Purple Top turnips for kraut

Purple Top turnips for kraut

Since I had a bit of extra cabbage and turnips (salted already) left over after filling the jars, I decided to make a batch of mixed kraut as well. I grated a carrot from the garden using a fine grater to add to the mix, and packed it all into a wide mouth pint jar. When I was finished I had a quart jar of cabbage, two pint jars of turnips, and a pint jar of mixed kraut. It certainly made for a colorful mix in the jars, and I hope it tastes as good as it looks.

jars of sauerkraut

jars of sauerkraut

For making the cabbage sauerkraut, I referenced two books I have about fermenting foods: Real Food Fermentation by Alex Lewin and The Complete Idiot’s Guide To Fermenting Foods by Wardeh Harmon. For the turnip kraut, Mother Earth has an article from way back in 1983 titled  How To Make Turnip Kraut that outlines the process.

I hope you have enjoyed reading about our sauerkraut making fun here at Happy Acres. I hope to do some more pickling with our fall veggies later in the week.

Posted in Homemade, Preserving | Tagged , , , , | 5 Comments

Soap Making In The Round, And In Color

Lately my wife and I have been making soap again, trying some different things we have been wanting to try, like using botanicals to color the soap for instance. Since these were experiments, we decided it made sense to make smaller batches, in case we wound up with something we didn’t like. So we are using one pound recipes (oil weight) instead of our usual two pound batches. A one pound batch makes five nice sized bars of soap, which is plenty for testing and makes for less waste in case something goes awry.

silicone soap molds (click on any photo to enlarge)

silicone soap molds (click on any photo to enlarge)

For this testing we decided to use round silicone molds which make individual bars of soap. We had those on hand already, but it can sometimes be difficult to get the soap out of the mold. Popping the mold in the freezer for a bit usually solves that problem though, since the partially frozen bars tend to come out easier. But it definitely takes more time to pour into the individual molds, as opposed to pouring the whole batch at once in one bigger mold, and if the soap is setting up fast that can make it tricky. It can also be tough to get the top surface of the bar smooth, as you can see in the below photo. We’re not selling our soaps, so they don’t have to be perfect, but we do like to give them away to friends and it is nice to have them look aesthetically pleasing.

silicone molds after pouring soap

silicone molds after pouring soap

I mentioned that we wanted to try using some natural colors for our soaps. A while back I talked about infusing oils with alkanet root and annatto seeds for use in soap. We had those oils ready and waiting, so we decided to try two things at once and make a soap that was colored with annatto infused olive oil and also used our homegrown luffa sponges. We cut the luffa to fit the silicone molds, and then planned to pour the soap over the top of it.

luffa slices in molds

luffa slices in molds

That experiment went pretty well. The annatto infused oil colored the soap a lovely shade of orange, no doubt darkened a bit by the goat’s milk recipe we used that usually turns the soap a tan shade. And though it was tough to pour the soap around the luffa and get it all covered, we did get it done. This was a project long in the making, since I grew the luffa way back in 2011! We were anxious for the soap to cure enough so we could try it out.

luffa soap

luffa soap

I was the first to try the luffa soap in the shower. And I have one word for that initial experience: OUCH! The luffa was very rough to start with, even though I guess it would be great for exfoliating. However, I think an exfoliant is supposed to take off dead skin, not all your skin! I warned my wife before she tried it, and she agreed that it was too rough for her tastes too. It is good we only made five bars of this one! I wouldn’t give it to an enemy (if I had one), let alone a friend. At least the soap is usable if you use it to lather up your wash cloth. I guess it might be all right for hand soap too, but I prefer a pumice soap for that. It does make a great lather, thanks to our tried and true Avocado Goat’s Milk recipe. So all was not lost, as the annatto oil worked well even though the luffa didn’t.

luffa soap with suds

luffa soap with suds

And speaking of pumice, we also recently made one batch of a Patchouli Citrus hand soap that was colored with orange peel powder and had pumice added for scrubbing action. That one was a keeper! It uses our lanolin soap recipe that is my favorite for hand soaps. Some of our earlier hand soaps had too much pumice in them, but I think we have finally got it right for our tastes. It wound up taking a lot less than we originally thought, about 1 tsp of pumice per pound of oils. I think our first pumice soap had more like 1 tbsp/pound, which was way too much for our tastes.

bars of Patchouli Citrus hand soap

bars of Patchouli Citrus hand soap

The orange peel powder adds a little color to the soap, as well as a faint orange fragrance that goes well with the patchouli, grapefruit and lime essential oils. One reason I like the round bars is that they fit nicely in your hand, as you can see in the below photo.

Patchouli Citrus hand soap in action

Patchouli Citrus hand soap in action

For our most recent soap making session we decided to try using PVC pipe for molds. That way we could pour the whole batch at once, and then cut the soap into individual round bars once it had set up. We had been reluctant to use PVC molds, after reading the horror stories of people who had trouble getting them out of the pipe. But our favorite soap experts, Mary and Tracy at Soap Solutions, have been using PVC molds for some time now with great success so we knew it was possible. And Mary assured me it was a piece of cake to get the log of soap out. That became my mantra for the PVC project – “Mary says it will be OK”!

PVC pipes for soap molds

PVC pipes for soap molds

So I made a trip to the hardware store and bought some 3 inch (inside diameter) PVC pipe. It was easy to cut the PVC to length on my band saw. I also got some plastic test caps to use to plug up the bottom of the pipe. We lined the pipe with freezer paper before pouring the soap in, including some on the bottom end with the test cap. For our first pour using the PVC we prepared two one pound batches of soap. One was our Kitchen Sink Goat’s Milk recipe (so named because it has everything but the kitchen sink in it) that was scented with a new Clary Sage blend. The other was an experiment using French green clay added as a colorant, and with Tea Tree essential oil for scent as well as for its beneficial properties. I will post our recipes at a later date, as I am in the process of working on a new page for soap recipes.

lined PVC pipe molds

lined PVC pipe molds

It was easy to pour into the PVC molds, and that went off without a hitch. After pouring we insulated them to keep them warm, and waited about 36 hours before trying to get the soap out. One came right out easily, but the second one proved a bit more difficult so we popped it in the freezer for about 30 minutes. After that it came right out too, and we discovered that some of the soap had seeped out of the freezer paper and had acted like a glue to keep the soap attached to the pipe. Next time I will do the freezer paper a little different to keep that from happening.

PVC molds after pouring soaps

PVC molds after pouring soaps

After unmolding we cut the soap logs into bars. I love the color of the soap with the French green clay! It’s the one in the bottom row of the below photo, with the Clary Sage Goat’s Milk in the top row. We will let this batch cure for about four weeks before using, like we do all our soaps.  I am thinking we will be doing another round of soap making before then, using our new PVC molds. That green color might be nice for a Lemongrass Rosemary soap I am planning, maybe with some bits of dried rosemary in it too. And we still need to make a soap with the alkanet infused oil, which should turn the soap a purplish shade. Why is it I always start humming Purple Haze whenever I think about a purple soap?

soaps from PVC molds after cutting

soaps from PVC molds after cutting

I hope you have enjoyed reading about some of our latest soap making adventures. I’ll be back soon with more happenings here!

Posted in Homemade, Soap | Tagged , , | 5 Comments

November Harvests of Orange, Green and More

Fall is my favorite time of year to garden. The pace is so much slower now and more enjoyable to me, not to mention that some of the tastiest things are at their best right about now. Like carrots, for instance. We had lots of carrots from the spring planting, but the ones I am harvesting now are so much sweeter. The deer have munched on the tops a bit, but hopefully some bird netting will help keep them away while the carrots keep on growing and getting sweeter. The ones in the below photo are Yaya, and some were steamed for a side dish and the rest are going into a stir fry tonight or tomorrow.

harvest of Yaya carrots

harvest of Yaya carrots

Another veggie that is tastiest about now is kale. We’ve had several heavy frosts, and one night with temperatures well below freezing, so the kale is nice and sweet tasting. That in the below photo is a mix of Beedy’s Camden and Wild Garden Mix. We braised part of it for a side dish, and some went into a batch of Minestra Maritata I made last night for dinner. I also used some carrots, celery and cabbage from the garden for the soup, plus a few leaves of Lacinato kale. That soup turned out well, and my wife thinks I need to share that recipe here so I will try and get it written up soon.

November kale harvest

November kale harvest

But despite the frosts and freezes, a few figs are still managing to ripen. The leaves on the plants have mostly fallen off, but the figs hang on. They are sure easy to find now! The varieties we have are Brown Turkey, Conadria, and Hardy Chicago. Many won’t ripen in time before it gets really cold, but we are enjoying the ones that do ripen.

late ripening figs

late ripening figs

Since the figs here sometimes die back to the ground in winter, they grow more like a multiple stemmed bush rather than a tree with a thick trunk. Some of the stems are at least 10 feet tall, despite my having pruned them back severely in spring. These late summer and fall figs are produced on the current years growth of wood, so we usually get a crop even if they do die back in winter.

Brown Turkey figs

Brown Turkey figs

Also hanging on are the Asian persimmons. Those leaves also got zapped by the freeze and have all fallen off. The persimmons are ripening fast, and I harvested the first one last week. The two varieties we have planted are Gwang Yang and Ichy Ki Kei Jiro, both non-astringent types that can be eaten while still firm. Our 2013 crop is a total of 11 persimmons, and we have been eagerly waiting all summer for them to ripen. I recently saw Fuyu persimmons in the store for $1.99 each, so they are a pricey treat in this part of the world. The two trees have already paid for themselves, even though we are still waiting to get a big crop. I have read that it takes about 5 years before the trees really start producing, so we still have a year or two to go.

almost ripe Gwang Yang persimmon

almost ripe Gwang Yang persimmon

ripe Gwang Yang persimmon

ripe Gwang Yang persimmon

I have been drying many of the figs for use later and I decided to try drying one of the persimmons too. The dehydrating intensifies the flavor of the figs, and I figured it would do the same for the persimmons.

figs and persimmon on dehydrator sheet

figs and persimmon on dehydrator sheet

The dried persimmons are very tasty, and I can see that will be a great way to preserve them once the trees get bigger and the harvests increase. Drying the figs also helps bring out their flavor. These late ripening ones aren’t usually as sweet as earlier ones, but drying them concentrates the flavor and they wind up being plenty sweet for me. Figs are highly perishable, keeping for only a day or two when fresh, so drying also helps extend the eating season for them.

dried persimmon slice

dried persimmon slice

dried figs

dried figs

Another veggie that is liking the fall weather is the radish. I have mostly Asian types planted this fall. In the below photo that’s China Rose and the daikon Miyashige Green Neck. China Rose is one of my favorite radishes for storage. It may not win any beauty contests, but this heirloom o/p radish is easy to grow, cold hardy, and keeps for a long time after harvest. I also love their sweet/spicy flavor. These radishes are going in a stir fry tonight to add a little crunch. At least some of them, because I think there will be more than enough there.

China Rose and Miyashige Green Neck radishes

China Rose and Miyashige Green Neck radishes

That’s a little look at what is coming in from the garden here in early November. To see what others are growing and cooking up, visit Daphne’s Dandelions, where Daphne hosts the Harvest Monday series.

Posted in Gardening | Tagged , , , | 16 Comments