When the garden is pumping out those peppers I’m going through them almost as fast as they’ll produce. Jalapenos, poblanos, bell peppers, banana peppers – I love ’em all!
But we especially love poblanos and bell peppers. I’ve discovered that although they’re delicious in many ways, my favorite flavor is accomplished by roasting them.
But, you know – peppers are producing most prolifically during those hot & humid months of summer. I can’t stand the thought of turning the oven on high and roasting those peppers. Even for the delicious end result.
So when I’m making Chile Relleno or Creamy Hatch Sauce and wanting to use my garden peppers, I take the shortcut in roasting them. You like to use shortcuts here too? Check out this Homestead Hack, y’all.
In the heat of summer, the rain taps typically turn completely off here in NE Texas. It’s typical for us to struggle keeping everything watered.
I suppose I complicate things by insisting that all outside watering be done only though Captured Rainwater. I’ve never liked the idea of treated, drinkable water being pumped from miles away just for me to pour on the ground.
So with a few exceptions such as during drought when the trees could die if I don’t offer assistance, plants are watered only with rainwater. But keeping plants watered during the hot, dry Texas summers requires some conservation. Come see my conservation tips.
We love garlic. And thankfully it’s easy to grow garlic in our NE Texas garden. It adds a healthy yet powerful flavor to our food. We especially love it with Tex-Mex flavored dishes.
I recently harvested the garlic from our garden. I’ll allow it to cure for several weeks and then I typically hang whole garlic heads in my pantry. That garlic will be ready and waiting to be used at a moment’s notice.
But I grow & harvest lots of garlic every year. There’s no way I can use it all fresh before it goes bad. So to preserve some of the garlic further I also like to keep a jar filled with peeled garlic cloves in my freezer.
But ugh, peeling that many cloves is going to be a long, sticky chore, right?
Come see how I can peel whole heads of garlic cloves in seconds.
It was with high hopes in late winter that I planted my indoor greenhousewith my heirloom seeds. Those seeds sprouted into tiny seedlings and I anxiously planted them in my garden immediately after Easter (as is recommended in our planting zone 8 here in NE Texas.)
But the strange spring weather battled with my tender seedlings.
I’ve always heard in our area of NE Texas (planting zone 8) that you don’t dare plant until after Easter because a rogue frost can still swing through & kill your tender plants. Oh my goodness it was so hard for me to wait! So to pacify my need to garden I planted up my Indoor Greenhouseweeks ago. As I watched those tiny seedlings sprout I just got more excited.
Then I sat back & waited (im)patiently for Easter. Then the big day arrived, FINALLY I was able to plant – woo-hoo! Here is my April veggie garden update:
Spring is almost here, y’all! I’ve been both planning on as well as working in my garden already. I’ve had a system in place for years for keeping weeds and grass out of my garden’s walkways, but now I actually have something to keep grass & weeds out of the planting rows too. Less weeding? Yes please! Plus it will still help to conserve moisture & also attract earthworms. SCORE! All garden goodness right there!