Since making the ají last week (check out the recipe here), we can't stop making it! It's so delicious on pasta, pizza, and fresh bread. We ran out of Hungarian banana peppers from the garden, so we made some ají with peppers from the store, and the difference was actually really noticeable! So, I'll be fertilizing the garden again this week in hopes that it will give everything a boost.
We've also gotten a couple more tomatoes and a jalapeño, but not many yet. We ate the big boy tomato fresh with a grilled cheese sandwich and it was fantastic! There are over 50 green tomatoes currently growing in the garden, and I'm very happy to say that we are no longer getting blossom end rot after tapering back on the watering. It's so hard waiting, but in Chicago tomatoes can continue growing well into the Fall. Still, I'm hoping that some more of ours will ripen soon (and that they'll grow into the Fall too).
Thankfully, we have a good amount of shishito peppers, so we should be able to cook those this week! I usually fry them with just a little olive oil, salt and pepper, and then I add some lemon after taking them off the heat. I've had them with a spicy Asian seasoning at restaurants before too, and I need to figure out what was in it because it was delicious. We'll see what I come up with, and I'll add it to the recipes section of this blog site afterwards. Happy gardening (and cooking)!
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