Ensemble Basiani of Georgia

these guys were good, we saw them in a Methodist church in downtown SB

Chipim Sauce

This is another hot sauce using the Emeril recipe. Making it with fleshy chilies I used less water and more chilies by weight than he specifies. Seems to work and hold for a long time in the fridge. This batch I'm calling chipim sauce, as it was 28 oz of pimiento peppers (looks like a small red bell pepper) and 9 chipotles from a can of chipotles in adobo sauce. I think it's great.

Roasted Salsa

Nice informative recipe, pics. I ended up with 9 pints from the amounts in her recipe. I will definitely be making this again!

Just in case the link dies, here's the basic recipe:
8lb romas
2lb chilies
4 onions
8 cloves garlic

1c cilantro
4t oregano
2T ground cumin
2T+2t salt
2T+2t pepper
1c bottled lime juice
1c cider vinegar
1c water

roast first 4 for 30min at 450
foodmill them
simmer everything 15min
fill hot jars, leave 1/2" head space
process 20 min 

Zucchini Lemon Marmalade

No pic yet, I've been eating it too fast. I just want to get the recipe out there cause it's a great way to use up zucchini. Almost as good as the zuke/marmalade cake/bread from Tartine. At the moment I don't remember where it's from, but I'll update.

1 lb zuke, grated
4 lemons + 4 rinds
9oz sugar
9oz honey

Ingredient list is pretty simple, oui? It's lower sugar than normal so not can-able. I'm doing it to save the apricot preserves stock. Basically grate zuke, mix in lemon juice/pulp, chopped up peels. Add water. Make pectin tea with the seeds and add that, too. Let it ferment for a day, bring to a boil, let it sit for a day, repeat for a couple of days. Partially I do that for flavor, partially cause I don't have time to finish it in 1 day.

Lizzy, the Garden Cat

Outlook Fire

In the San Marcos Pass / Painted Cave area.

 there's a helicopter in this one, vulture in the rest

Ojai

Zucchini and Eggplant

Parsley Root Bread/Cake

This is based on the Tartine zucchini orange marmalade bread I've been making all summer. But used a Hamburg parsley root and minimal zucchini. Also some almond flour, and raisins were different from how i usually make it. Divine-ish.

Random Dinner Pics

 a primavera-type pasta

 volunteer sunflower from my sunny plot

we ate this so many times this summer. rice w/ cheese, beans warmed with asafoetida, heirlooms. i think i see some sort of cilantro sauce, too, either zhoug or chutney.

Zuni Zucchini Pickle

I don't love this but it's not bad. It's from the Zuni cookbook, and lots of people have posted the recipe online.

Fried Green Tomatoes 2012

We made these a while ago. It's funny cause that was pre-garden manager and pre s+s. Anyway, this time Sara was pruning and accidentally clipped off some green tomatoes prematurely. We followed Joy of Cooking, flour, buttermilk, cornmeal I believe; it was a while ago. We fried them in a non-stick pan with minimal oil, and also oven fried some. The non-stick pan ones were way better, the oven ones were cooked thru/mushy on the inside. 

this is a green 'Sara Black' tomato

with tater salad. a non-colorful meal, but tasty as heck

Chile Pickle 2012

This was my favorite refrigerator pickle last year. I love it. I've made 3, going on 4 batches this year. The bulk of the biomass has been pimientos, with hotter chilies varying from a yellow Chilean aji, orange thai, cayenne from Gary at the garden, a hot chile from Ventura at Givens, a really hot chile from seeds from Ventura, a ghost pepper from Dar.

pimiento, aji crystal, not sure

ghost

pimiento