Subj : Re: Gardening was: Spicy
To   : Dale Shipp
From : Dave Drum
Date : Sat Feb 25 2023 05:20:00

-=> Dale Shipp wrote to Dave Drum <=-

 DD> I remeber fondly the rigani you had in the pot last Echo picnic I
 DD> attended. I've had no luck growing some from seed so I'm going to
 DD> spend the $$$ and have Burpee's send me plants. Then pray they seed
 DD> themselves for subsequent generations.

 DS> We never tried to start anything from seed before.  I'll have to
 DS> research when and how to plant those campari tomato seeds you pointed
 DS> us to.  They came in the US mail today.
 
Here's a link to a very good page on starting tomatoes from seed. I note
that the author uses old styro (plastic) egg cartons as I used to do
rather than buying "starting pans" from the garden department down the 
K-Mart.

https://tinyurl.com/GROW-TOE-MATERS

 DS> The spicy origani we bought as seedling plants two years ago.  They
 DS> grew here quite well two years ago, and then made it through the winter
 DS> thanks to being inside.  We still have a pretty decent supply of fresh
 DS> and *LOTS* of dried.  Do you have any nurseries within reach -- rather
 DS> than trying mail order?

We have a number as well as my favourite family owned grocery store,
Humphrey's, from whom I have bought tomato and pepper seedling from in
past years. I'll ask Hope next time I'm in about herb starts.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Menemen (Turkish Scrambled Eggs w/Tomato)
 Categories: Vegetables, Herbs, Chilies, Breads
      Yield: 4 servings
 
      4 tb Extra-virgin olive oil
      1 md White onion; peeled, diced
    1/2 ts Dried oregano; more as
           - needed
    1/4 ts Aleppo pepper; more as
           - needed
           Salt & fresh ground pepper
      1    Mild but flavorful long
           - green chile; Turkish
           - carliston, Hungarian
           - banana or Anaheim, stemmed
           - halved lengthwise, seeded,
           - then diced
      1 c  Peeled, chopped fresh
           - heirloom tomato; or canned
           - diced San Marzano tomatoes
           - w/their juices
      4 lg Eggs
    1/4 c  Chopped fresh parsley; + 2
        tb For garnish
      1 tb Unsalted butter (opt)
           Flatbread; toasted or
           - untoasted, for serving
 
  Heat the oil in a nonstick medium skillet over
  medium-high. Add the onion, oregano and Aleppo pepper,
  season with salt and pepper, and cook, stirring
  occasionally, until onion is translucent, 7 to 9
  minutes. Stir in the green pepper and cook until soft, 5
  to 7 minutes.
  
  While the onions and peppers are cooking, purée half the
  tomatoes in a food processor or blender. Once the onions
  and peppers are soft, add the remaining chopped tomatoes
  to the onions and peppers. Crack the eggs into a medium
  bowl, add the puréed tomatoes and whisk until foamy.
  
  Once the mixture in the skillet comes to a simmer, stir
  in the 1/4 cup parsley and the butter, if using. Reduce
  heat to low, add the egg mixture on top and cook,
  stirring occasionally, until the eggs are set but still
  soft, 3 to 4 minutes. Taste, adding a little more salt,
  oregano or Aleppo pepper, if needed. Sprinkle with
  remaining parsley and serve directly from the skillet,
  with flatbread alongside.
  
  by Joan Nathan
  
  Yield: 4 servings
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... "One must dare to be happy." -- Gertrude Stein
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