Where was the transition? But a week ago I was in a T-shirt with a hoodie at the ready as the sun started to fade. Then overnight, well it was really mid-day, the temperature nosedived making me wrap a scarf around my neck, and figure out where I put the dogs’ jackets.
Fortunately, I knew exactly where I stored the thermal covering for the garden – show’s my priorities. I still have a selection of developing watermelon radishes and various lettuces that I am not willing to lose. The potted lemon verbena, ginger and curry leaf plant had already found a spot in the house in front of the big picture window that affords them a terrific view of the mountains just to the west, hopefully protected until next spring.
I cannot save everything try as I might. Still in the ground, and even putting out flowers, are peppers and green beans. All I can do at this point is take a big bag out to them and harvest. Once I was done I could not believe how many peppers were still on the branch. The preponderance still green, though fortunately most of them were poblanos, which don’t offend me when not ripened. Still, I have way more then I could get through in a week. So, halved and seeded then nestled into freezer bags to be called upon for a winter stew. And, of course all those habernos needed to get pureed and add to the jars curing in the refrigerator.
Jicama Salad - serves 6
1 pound jicama - peeled and sliced very fine julienne
2 pablano chilis - seeded and sliced thin
1 jalapeno – seeds removed and sliced very thin
1 small red onion - sliced very thin
1/2 cup cider vinegar
1 lime - juice only
1/4 cup oregano - leaves only, roughly chopped
1/2 teaspoon ground cumin
3 tablespoons olive oil
Salt and freshly ground pepper to taste
Combine all ingredients and let sit for half hour or overnight, refrigerated.