Aussie Pepper Update Thread - Page 7

Mantis · February 1, 2007

Yes, great sites Jen thanks.

Grub · February 1, 2007

Mantis,

Michael is the NuMex man...

Another thing I did with these large NuMex ones was bbq them, roughly peel, make a lengthwise slit, fill with rice and browned mince mix with touch of cummin and tomato paste, lay on small baking dish, pour over little bit of chopped juicy tomato or tomato passata, some grated cheese, cover with foil and bake till heated through and then remove foil and brown for a sec or two. Moreish.

Grub · February 2, 2007

I will get a sweet pepper pic up soon. I have a great harvest coming through. Red Ruffled is very good, as is Chervena Chushka.

Re the golf... the rest of chicks imploded today

Grub · February 4, 2007

Some of today's haul... peppers left to right: Chervena Chushka, Hungarian Yellow Wax, (Eggplants: Waimanelo Long, Pink Tung, Listada da Gandia and Round Mauve), Red Cheese, Red Ruffled, Anaheims and NuMex Big Jims... time to get roasting.

shelleybean · February 4, 2007

Wow! What a great picture! I love it!

**mdvpc** · February 4, 2007

Grub-My wife, Rosalina, and I were just talking last night that it will still be a while before we have eggplant again. We dont ever buy it from the store-it just tastes too bad. And then I see this photo-great looking eggplant. I am going to grow the following:

1. autruva eggplant-this is from Andrey
2. applegreen eggplant-early for me
3. diamond eggplant-Ukranian
4. prosperosa eggplant-Italian
5. violetta lunga eggplant-Italian
6. violetta di Firenze eggplant-one of my favorite cities
7. Rosita- eggplant-heirloom from Puerto Rico-my wife's nickname is Rosita (little Rosa)
8. black beauty eggplant-old standby-does great here

Glad you are enjoying your eggplant and Chile. Rosa made a buffalo stew with Sandia green chile the other day. Fantastic.

cdntomato · February 4, 2007

Michael,

#1 is the Thai pea eggplant. Be forewarned: it needs a LOOOOOONNNNGGG and hot season to mature. Almost worth waiting for the second season really.

Grew 14 eggie varieties this past season, and have become a BIG fan of Diamond.

Gorgeous pic, Grub.

Jennifer

**mdvpc** · February 4, 2007

Jenifer-thanks for the info-I didnt know that. May have to go back to the list.

bizzarbazzar · February 4, 2007

Gorgeous pic Grub.

Yummy now Im getting in the mood for eggplant too

spyfferoni · February 4, 2007

I'm not that experienced with egg plants, I've never grown them, and eaten them maybe once or twice in my life. How do you prepare them to eat? These beautiful pictures make me want to grow them.

Tyff

Grub · February 4, 2007

Michael,

I'm interested in your results on the eggie front. Rosita was great for me, nice big round fruit. However, for me, the big ones aren't as productive as the smaller ones. But ain't that always the way?

I roasted all the peppers last night on the BBQ, then peeled and chopped the anaheims and big jims and added them to a rice/bean/tomato/cheese bake and froze the rest for later use. Bake was really tasty and decent bit of heat as I left some seeds in.

Grub · February 4, 2007

Hi Jennifer,
Diamond sounds good... I have seeds for Diamond brought back from India of all places. And after reading you prior warning about Thai Green Pea, mine is still in a 2in pot and about 2ft tall. Spikey too.

Tyff,
Probably the easiest and most useful of all things to do with eggplants, as far as we are concerned, is to half or slice them then bbq or grill. Then make a mix of 50/50 best red-wine vinegar and best EV olive oil. Add a couple of cloves of bruised garlic. Toss and put in fridge for a day. Keeps more than a week. Use on breadrolls, toast, chopped in salads, etc. Also, you can mash this quick eggplant pickle and add best quality tahini for instant baba ganoush, that moreish spread.

**mdvpc** · February 4, 2007

Grub-I will post about how these guys do. Some are new for me.

**mdvpc** · February 4, 2007

Green Chile is very versatile-in fact, we use it in almost everything we cook. My wife, Rosalina, made some pasta tonight with tomatoes, basil and marjoram from the greenhouse. Added in Sandia green chile that was in the freezer from my garden, and here it is.

The salad was composed of greens from the greenhouse garnished with citron compact and mano rugose tomatoes.

Grub · February 5, 2007

Yum yum yum...

I had a similar repast... rice with tomato, roasted anaheims, smokey ham, cheese, baked; side serve of chilli con carne; fresh salsa made with roasted homegrown red sweets, tinged with orange hab, and fatali for me; roasted potato and sour cream; quacamole... cold beer.

Baby interrupted dinner, but we both agreed it tasted best luke warm

February 4, 2007	#95
shelleybean Tomatovillian™ Join Date: Feb 2006 Location: Virginia Beach Posts: 2,648	Wow! What a great picture! I love it! __________________ Michele

February 4, 2007	#96
mdvpc Tomatoville® Moderator Join Date: Jan 2006 Location: San Antonio, Texas Posts: 4,386	Grub-My wife, Rosalina, and I were just talking last night that it will still be a while before we have eggplant again. We dont ever buy it from the store-it just tastes too bad. And then I see this photo-great looking eggplant. I am going to grow the following: 1. autruva eggplant-this is from Andrey 2. applegreen eggplant-early for me 3. diamond eggplant-Ukranian 4. prosperosa eggplant-Italian 5. violetta lunga eggplant-Italian 6. violetta di Firenze eggplant-one of my favorite cities 7. Rosita- eggplant-heirloom from Puerto Rico-my wife's nickname is Rosita (little Rosa) 8. black beauty eggplant-old standby-does great here Glad you are enjoying your eggplant and Chile. Rosa made a buffalo stew with Sandia green chile the other day. Fantastic. __________________ Michael

February 4, 2007	#98
mdvpc Tomatoville® Moderator Join Date: Jan 2006 Location: San Antonio, Texas Posts: 4,386	Jenifer-thanks for the info-I didnt know that. May have to go back to the list. __________________ Michael

February 4, 2007	#103
mdvpc Tomatoville® Moderator Join Date: Jan 2006 Location: San Antonio, Texas Posts: 4,386	Grub-I will post about how these guys do. Some are new for me. __________________ Michael

February 4, 2007	#104
mdvpc Tomatoville® Moderator Join Date: Jan 2006 Location: San Antonio, Texas Posts: 4,386	Green Chile is very versatile-in fact, we use it in almost everything we cook. My wife, Rosalina, made some pasta tonight with tomatoes, basil and marjoram from the greenhouse. Added in Sandia green chile that was in the freezer from my garden, and here it is. The salad was composed of greens from the greenhouse garnished with citron compact and mano rugose tomatoes. __________________ Michael

February 1, 2007	#91
Mantis Tomatovillian™ Join Date: Jan 2006 Location: Oz Posts: 1,241	Yes, great sites Jen thanks.

February 1, 2007	#92
Grub Tomatovillian™ Join Date: Jan 2006 Location: Sydney, Australia Posts: 2,722	Mantis, Michael is the NuMex man... Another thing I did with these large NuMex ones was bbq them, roughly peel, make a lengthwise slit, fill with rice and browned mince mix with touch of cummin and tomato paste, lay on small baking dish, pour over little bit of chopped juicy tomato or tomato passata, some grated cheese, cover with foil and bake till heated through and then remove foil and brown for a sec or two. Moreish.

February 2, 2007	#93
Grub Tomatovillian™ Join Date: Jan 2006 Location: Sydney, Australia Posts: 2,722	I will get a sweet pepper pic up soon. I have a great harvest coming through. Red Ruffled is very good, as is Chervena Chushka. Re the golf... the rest of chicks imploded today

February 4, 2007	#97
cdntomato Tomatovillian™ Join Date: Feb 2006 Location: Kingston, Ontario Posts: 554	Michael, #1 is the Thai pea eggplant. Be forewarned: it needs a LOOOOOONNNNGGG and hot season to mature. Almost worth waiting for the second season really. Grew 14 eggie varieties this past season, and have become a BIG fan of Diamond. Gorgeous pic, Grub. Jennifer

February 4, 2007	#99
bizzarbazzar Tomatovillian™ Join Date: Sep 2006 Location: Butte, MT Posts: 811	Gorgeous pic Grub. Yummy now Im getting in the mood for eggplant too

February 4, 2007	#100
spyfferoni Tomatovillian™ Join Date: Feb 2006 Location: Utah Posts: 675	I'm not that experienced with egg plants, I've never grown them, and eaten them maybe once or twice in my life. How do you prepare them to eat? These beautiful pictures make me want to grow them. Tyff

February 4, 2007	#101
Grub Tomatovillian™ Join Date: Jan 2006 Location: Sydney, Australia Posts: 2,722	Michael, I'm interested in your results on the eggie front. Rosita was great for me, nice big round fruit. However, for me, the big ones aren't as productive as the smaller ones. But ain't that always the way? I roasted all the peppers last night on the BBQ, then peeled and chopped the anaheims and big jims and added them to a rice/bean/tomato/cheese bake and froze the rest for later use. Bake was really tasty and decent bit of heat as I left some seeds in.

February 4, 2007	#102
Grub Tomatovillian™ Join Date: Jan 2006 Location: Sydney, Australia Posts: 2,722	Hi Jennifer, Diamond sounds good... I have seeds for Diamond brought back from India of all places. And after reading you prior warning about Thai Green Pea, mine is still in a 2in pot and about 2ft tall. Spikey too. Tyff, Probably the easiest and most useful of all things to do with eggplants, as far as we are concerned, is to half or slice them then bbq or grill. Then make a mix of 50/50 best red-wine vinegar and best EV olive oil. Add a couple of cloves of bruised garlic. Toss and put in fridge for a day. Keeps more than a week. Use on breadrolls, toast, chopped in salads, etc. Also, you can mash this quick eggplant pickle and add best quality tahini for instant baba ganoush, that moreish spread.

February 5, 2007	#105
Grub Tomatovillian™ Join Date: Jan 2006 Location: Sydney, Australia Posts: 2,722	Yum yum yum... I had a similar repast... rice with tomato, roasted anaheims, smokey ham, cheese, baked; side serve of chilli con carne; fresh salsa made with roasted homegrown red sweets, tinged with orange hab, and fatali for me; roasted potato and sour cream; quacamole... cold beer. Baby interrupted dinner, but we both agreed it tasted best luke warm

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