Tonight I’m grateful for the first fire in the woodstove this fall. It was a cooler day by almost twenty degrees than yesterday; the house never really warmed up. Tonight there’s a frost warning for the mountains. We’ll probably see mid-thirties here, before it warms a bit tomorrow, and nights return to more seasonable high forties. Overnight, it’s autumn. I cut all the basil, which was just about to flower anyway. Tomorrow is pesto making day. I hope everything else survives. I brought Biko inside.
Today I canned six small jars of tomato salsa, using just one Thai dragon pepper for two pounds of tomatoes. I didn’t grow jalapeños, so checked the Scoville chart for equivalents with what I’ve harvested. Chimayos, the larger peppers in the picture, rate 4000-6000, “right in the meaty middle of the jalapeño pepper range; they land on the milder side of medium heat. A Chimayo will always be hotter than the mildest jalapeño, but it also won’t spike in heat as some jalapeño plants can.”
The Koszorú Paprika peppers rate 30,000-50,000 Scoville units, and the Thai Dragons rate 50,000-100,000. These two differ subtly in shape and can be hard to tell apart off the plant. On the plants they’re unmistakable: the Thai Dragons grow in straight up clusters, the paprikas hang down singly. I tasted a tiny bit of a Chimayo. It was way too mild. I tasted a tip of paprika. Not nearly hot enough. I sliced a sliver of Thai Dragon. YOW! It was just right. I’m grateful for fire, in the right place at the right time.
I’m grateful for the peppers ripening on their stalks. I planted four types this year, of which three are doing well. The Sirenevyi sweet peppers were overrun by butternut squash, and just didn’t get enough light. The Chimayo peppers above are doing well amongst some tomato vines. Thai Dragon peppers are ripening one by one, with dozens of green fruits standing straight up on their stems; and Koszoru paprikas, a slightly different shape, are turning red hanging down from their stems. The ripening is just beginning. I’ve started drying the paprikas as they come on, and have already put a mix into brine to ferment a couple of days ago, and feel confident that I’ll get enough to make some wonderful fermented hot sauce this year. I never much liked hot sauce until I made my own, in that way that working closely with a food invests oneself in the outcome in a different way than simply buying it.
I whipped up a quick little tomato sauce with two red Amish paste and two Pomodoro Pizzutello Di Paceco orange tomatoes, diced, and three cloves of minced garlic, cooked down in the bacon pan, with a bit of salt and pepper, and a handful of chopped basil tossed in at the end. I needed to cook the Boboli pizza crusts I bought last week. Topped with olive oil, shredded mozzarella and parmesan, leftover dog-pill ham that he wouldn’t eat anymore, some red onion, and the simple red sauce, I cooked a simple, rich dinner, with one leftover for tomorrow. I’m more grateful for food, every single day.