What did you do in the garden today?

[Acre4Me]

Okay I use poblano peppers we are old the jalapeno was touch too much for us

Armadillo Eggs

Ingredients

24 jalapeno peppers

1 pound sausage

2 cups all-purpose baking mix

1 (16 ounce) package Cheddar cheese, shredded

1 tablespoon crushed red pepper flakes

1 tablespoon garlic salt

1 (16 ounce) package Monterey Jack cheese, cubed

Directions

Preheat oven to 325 degrees F (165 degrees C). Lightly grease a medium baking sheet.

Cut a slit in each jalapeno pepper. Remove and discard seeds and pulp.

In a medium bowl, mix sausage, baking mix, Cheddar cheese, crushed red pepper, and garlic salt.

Stuff jalapenos with the Monterey Jack cheese cubes. Shape sausage mixture around the jalapenos to form balls.

Arrange jalapeno balls on the prepared baking sheet. Bake 25 minutes in the preheated oven, until lightly browned.

Sounds delicious!

We make “scotch eggs” and really like those... clearly armadillo eggs are a spicy cheesy version. For our scotch eggs, we bread them with Panko and bake them, resulting in some crunch. A scotch egg (for those not familiar) it is a hard boiled egg, covered with raw sausage, then breaded -then fried or baked. Kids like them-not spicy. But, armadillo eggs do sound like a worthwhile and tasty option.

 

[pennyJo1960]

Sounds delicious!

We make “scotch eggs” and really like those... clearly armadillo eggs are a spicy cheesy version. For our scotch eggs, we bread them with Panko and bake them, resulting in some crunch. A scotch egg (for those not familiar) it is a hard boiled egg, covered with raw sausage, then breaded -then fried or baked. Kids like them-not spicy. But, armadillo eggs do sound like a worthwhile and tasty option.

Maybe post the scotch eggs then Please

 

[igorsMistress]

It has the flavors of the fruit peels I used to make it. The fruits I used to ferment the hot pepper with, I saved and froze the peels, when I had enough I stuffed them into a one gallon container and added distilled water, pure cane sugar, and small bit of cloudy Apple Cider Vinegar with "The mother" to give it the right kind of bacteria to make Vinegar. It has a hint of Pine Apple and Mango. I also used banana peels but I didn't notice a banana flavor. The fruit flavor is as strong as the apple flavor of Apple Cider Vinegar. I plan on mixing this vinegar with the hot pepper ferments I made to give it a tangy flavored hot sauce. Just experimenting around with the super hot peppers I grew in the garden this year. And that kinda explains how it ended up in this thread, I am following up on what I did with the Carolina Reaper and Ghost peppers I grew. I didn't like the fermented hot sauce I made and figured mixing it with a Vinegar would make for a better hot sauce. In the future I will be adding hot peppers to the fruit peels I make vinegar with. I also want to start making Vinegar from the plants I grow rather than store bought fruit. First I wanted to make a successful batch of vinegar before I started experimenting on different ways to make vinegar.
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I use this video on how to do make vinegar because I didn't describe every step

Thanks! I’ve made vinegar before but just acv. We don’t use it enough to bother making, at least for the time being.

 

[NewBoots]

I got 1 out of 8 beds cleaned up & composted & ready for a cover crop (which should be here tomorrow) or for garlic or shallots. Only 7 more to go! I'm not pulling the tomatoes though, the weather looks good for the foreseeable future & I prefer the maters straight off the vine as opposed to ripened in the kitchen.

Isn't getting those beds reset for the next crop satisfying? I tell you one thing though, I won't have to intentionally plant borage, comfrey, or marigolds next year, I've got the seeds scattered all over the place. I'd rather leave the maters on the vine but I lose too many to cracking in the rain. It would be nice to not see another fruit fly though.

I think I'll plant those in the beds where the squash & all those darn squash bugs were this year. Can't imagine the stupid bugs will enjoy that.

I'm planting the shallots and garlic in the last kale bed and the fall kale and mustard in the squash bed. I figure that'll confuse the bugs.

Canning another 30 something pounds of tomatoes into sauce. Does anyone else run the waste stuff through the mill twice? Do you think I'm doing damage to the mill? As it is I have to stop twice doing the grinding/milled process and clean the mill to keep it from clogging. This was my third run at canning tomato sauce and I think I make a bigger mess each time. It really is kinda fun though. And I think using escaped tomato juice/pulp as a floor cleaning agent is the new thing anyway.

I swear I am crawling under the coop tomorrow morning (way too hot and muggy right now) and see if the sussex are laying eggs under there. Someone unseen was just singing their heads off and I could see everyone but the sussex. The sussex haven't put an egg in a nest box yet but were dropping soft shells on the poop board. They're low on the pecking order and might be too shy to use a nest box. Especially since it means sometimes having someone waiting for the box you are sitting in stand in front of you, stare at you, and scream the egg song in your face. Now I'm wondering what I'll do if they are laying under there. They are the smartest birds in the flock but easily intimidated. How will I get them to use a box? Well it's all conjecture for now. We'll see tomorrow.

 

[pennyJo1960]

Growing pains on my small coop. I will be able to walk in all of it before we are done..
Window going in might go find it to start that now

 

[Acre4Me]

Maybe post the scotch eggs then Please

Here you go!

6 Hard Boiled eggs (peeled)
1lb pork sausage
egg wash (several eggs worth)
Panko bread crumbs

1. Wrap peeled egg in sausage
2. Dip in egg wash
3. Dip/roll in Panko
4. Dip in egg wash again
5. Dip/roll in Panko again
Bake at 400F for 30 min.


Here is a picture of a quail egg version. But, I find the chicken egg ones easier...takes too long to wrap the quail eggs in sausage, then all the breading.

 

[pennyJo1960]

I have banty eggs only one giving eggs from there right now is a barred rock banty but her eggs are darn near as big as a small egg for others but will try them Thank you

 

[karenerwin]

Here you go!

6 Hard Boiled eggs (peeled)
1lb pork sausage
egg wash (several eggs worth)
Panko bread crumbs

1. Wrap peeled egg in sausage
2. Dip in egg wash
3. Dip/roll in Panko
4. Dip in egg wash again
5. Dip/roll in Panko again
Bake at 400F for 30 min.


Here is a picture of a quail egg version. But, I find the chicken egg ones easier...takes too long to wrap the quail eggs in sausage, then all the breading.
View attachment 2353940

I tried these once for the dish that I was bringing to a murder mystery that my friends were putting on. It was years ago and I don't remember what recipe I used, I just know I Googled it and used one I found on there.

 

[Compost King]

Yesterday I didn't mention it but I harvested all my Thai Hot Peppers most were beyond ripe and some rotting, just harvesting seeds though because I hate the flavor hiding behind the heat. Dumped the soil in the pots I grew them in were I will be extending the raised bed. Its spent compost now but it will be mixed in with Aprils compost that is starting its 6 month compost mountain sit time. I pulled up my Okra and gave the leaves to my rabbits. I found out humans can eat Okra leaves and next year I plan to cook some up just to see what they taste like.

 

[Sueby]

Morning all. We lost power & water in the storm last night. We always lose power. I'm working out of the toterhome, DH didn't want to start the generator, he said it wouldn't be out long . He isnt used to living in the woods, he doesnt get that we lose power for days when the wind blows here. Thank goodness for the toter.

@NewBoots if you think they are laying you can lockthem in the coop for a few days till they lay in the boxes.