Love in the Kitchen - making fast, healthy, homegrown meals you'll enjoy

Tuesday, May 25, 2010

Tuesday Garden Party

I mentioned on Friday that we are growing Anaheim chiles.

These large, mild chiles are perfect for chiles rellenos.

Mexican cooks (that is, those who cook Mexican food rather than cooks who hail from Mexico....) also like to dice or purée them, and then add them to sauces, soups, and casseroles.

They have a tough skin, but it peels off easily if you first char the chiles over a flame and then steam them in a paper bag for several minutes (remember Friday's recipe?).

Anaheims are available year-round, but they're best in the summer.

When mature and red, an Anaheim is called a chile colorado or California red chile.

And this is what they look like in my garden!


This plant has a ton of them already!

I am not sure you saw how many are already growing.... I'll point them out!

And this one is already nearly 5 inches long!


And another (unrelated but amazing) thing you are missing is the scent of these wonderful jasmine flowers as I take these pics. Smells like vacation!
I can't wait until our Anaheims are ready to pick! We're also growing jalapeños, habeneros, serranos, cayenne and poblanos. Should be a flavorful and spicy summer!

I'll show you how the strawberries are faring next week. But in the meantime, check out An Oregon Cottage for her weekly Garden Party.


What's in YOUR garden this week?








Zentmrs
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9 comments:

  1. So jealous! My peppers aren't even in the ground yet! It's been just too wet and cold. I've never grown Anaheim peppers - how long do they get? How can you tell when they are ripe?

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  2. Peppers and Jasmine? I am jealous. Frost last week is keeping our garden down, but I sure enjoy yours.

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  3. Oh Chile relleno! SO DELICIOUS! And I bet it is so much better with home grown chilies! What a beautiful garden!

    We use Anaheim chilies in spicy Italian sausage sandwich. We cook the spicy sausage with potatoes, a green bell pepper and an Anaheim chili and some red pepper flakes in an electric frying pan (I'm sure you could do it on the stove too) Top it with mozzarella cheese and put onto (into?) a soft "good" dinner roll. It is one of my favorite dishes, I always over eat when I make it.

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  4. Wow, those are pretty big already. Thanks for sharing. P.S. Make sure you stop by my blog, I gave you an award and some props for your great blog. Congrats!!!

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  5. I'm just taking my Tuesday Garden stroll. Love the peppers! Mmmm...they all look soooo yummy! Looks like you're having beautiful weather. We're still soggy and wet here in the Pacific NW. I may need to forgo gardening to build me an ark. Thanks for sharing and showing me what I have to look forward to once the rains stop! =0)

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  6. Very nice! You have inspired me to broaden my horizons... we always to jalapeno and small red thai peppers, but maybe I should try Anaheims, my husband is from Colorado and loves the tex/mex flavors.

    visiting from Jami's garden party

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  7. nice to know you, and glad to find such a good artical!.........................

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  8. I've grown Anaheims for years and never knew that when they turn red they are a California Red Chile! Since I've seen those required in some recipes and didn't know what they were, this is good to know. :-)

    So glad to have you joining the Garden Party each week- I look forward to seeing your strawberries- our are all green here still.

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  9. You're a brave girl growing habaneros. I love heat, lots of it, but I draw the line at habaneros. I'm guessing that climate affects how hot the chiles get, so I'll be interested to know how all your peppers turn out at harvest time.

    Meanwhile, trying not be jealous--we're still having frosts in Nevada, argh!

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