Tuesday, May 30, 2017

Peppers and Dill

Despite the title, that's not a recipe. The dill is doing most excellently - I think it's trying to bolt. So today's dinner included fresh dill and oregano in the tapenade-stuffed pork loin, and steamed carrots with a sauce of butter, lemon juice, and fine-chopped dill. I also made some refrigerator pickles - fresh-sliced cucumbers, peppers, and half a red-onion, all thinly sliced, with vinegar, stevia, salt, and some dill stuck in the fridge to marinate to itself overnight.

Dessert was dill free: cherry pie and black walnut ice cream.

Meanwhile, I have little tiny thai peppers growing. I've never seen the skinny little peppers grow before, and was surprised and amused to find that after the flower is pollinated, the petals don't drop off. Instead, they become a wrinkled brown crown on the pepper itself as it grows out from the base of the flower stem. I picked a few rings of dead flowers off peppers this morning, and it seems like they grew half an inch by evening. Spiffy!

The tomatoes, on the other hand, are strangely curly-leafed (I suspect it may be a blight or virus), and none of the flowers have turned into little green tomatoes. Win some, lose some!

1 comment:

  1. That was a great dinner! Fresh herbs always beat the store bought stuff!