Everything is coming in fast and furious here. Today it was right around 90ºF, just the temperature we all want it to be while working outside 🙂
We harvested a laundry basket of collard greens – all of what we planted. We won’t use more than this so we went ahead and pulled all of the plants. Also out of the same bed, we harvested several heads of cabbages. Here are the collard greens after having the stems removed:
After cooking them down and canning them, we got exactly 7 quarts. Since we like kale better, this is all the collard greens we need.
The item that is more exciting than collard greens is our hot pepper vinegar. Our peppers are coming in now and this is one of the best things to do with your peppers in our opinion. It’s easy and very tasty! It’s the perfect thing to have handy at all times of the year to add some zip to your food. You can use it wherever you might use regular vinegar.
To make hot pepper vinegar, you get a glass jar (we used an old Cardini’s salad dressing jar and an old Pace Picante sauce jar) and add:
a variety of hot peppers, chopped so that they can come out of the jar easily
some onion and garlic, chopped
about 1 T. distilled water – don’t use tap (chlorine messes up your product)
about 1/2 tsp salt
about 1/4 tsp pepper
about 1/2 garlic powder
about 1/4 tsp Season-all
Apple cider vinegar, white vinegar, or a mixture of both
This is for a 12 oz jar with peppers and other ingredients almost filling it entirely. For the Cardini batch, we used around 5-7 Chinese 5 colors, 2 chile peppers (1 red, 1 green), 2 green jalepenos, and 1 small sweet orange pepper. Let sit for 2-3 weeks before using.
We really like this hot pepper vinegar and if you buy nice jars, it can make a really nice gift.
Hapkido is going well. I’ve been several times this week and I am beat! So good night to you all 🙂