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Garden Journal August 30th



I seriously gotta get that area under control, even knowing that it probably won't be quite so productive once I've done so. It's a JUNGLE.

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Looks like a big pot of chili verde in the making!

Is there actually a kind of raspberries named 'volunteer raspberries' or does 'volunteer' mean the plants just appeared there, you had nothing to do with growing them? :)

it means she didn't put them there.

Raspberry plants are notoriously self-spreading, with new shoots popping up from roots.

Looks like time to make salsa verde! Can you get a hold of actual New Mexican Green chiles?

New Mexico green chile == zero tomatillos

I'm curious if others have ever seen tomatillo used in NM cuisine, because I've literally never seen that in the 20+ years I've lived in NM.

I grew up in NM, then spent years in CA. The latter has "Baja Mexican" with "salsa verde" from tomatillos, which is [as far as I can tell] completely disjoint from the Sonoran "green chile" (in NM, this is generally the Anaheim cultivar grown in local soil then flame-roasted before peeling and further processing).

Don't get me wrong -- it's possible to do amazing salsa verde from tomatillo in the Baja tradition -- but it's a completely different dish from "green chile" in NM.

Re: New Mexico green chile == zero tomatillos

Err, I was just suggesting she make a salsa verde from her tomatillos, since it's one of the things I know will use up lots of them. I suggested green chiles for flavor, not that she try to make chili verde.

Are you sure the local cultivar in NM is Anaheim? I've always found those really mild compared to Joe Parker or Chimayo. Of course, now that I'm living in the east, I have to grow my own, because good luck finding green chiles this side of the Mississippi.

Re: New Mexico green chile == zero tomatillos

Ah, sorry for being a bit defensive about NM chiles. :-)

And the Anaheim comment might have been made out of ignorance (and/or I heard it once and didn't question it). Wiki says that it's not entirely wrong, though:
New Mexico chile (or New Mexican chile) is a group of cultivars of the chile pepper, initially developed by pioneer horticulturist, Dr. Fabián Garcia, at New Mexico State University in 1894
...
Most of the varieties of chile cultivated in the Hatch Valley have been developed at New Mexico State University over the last 130 years.
...
The name "Anaheim" derives from Emilio Ortega, a farmer who brought the seeds from New Mexico to the Anaheim, California, area in 1894.
-- https://en.wikipedia.org/wiki/New_Mexico_chile
They do list four broad categories there, and the list can get even more precise when you talk about the commercially-grown variants:
Many types of chile are grown in New Mexico, including New Mexican type, cayenne, paprika, and jalapeños. New Mexican-type cultivars include ‘New Mexico 6-4’, ‘NuMex Big Jim’, ‘Sandia’, ‘NuMex Garnet’, ‘NuMex Joe E. Parker’, ‘Arizona-1904’, and ‘Arizona-20’
...
Named for their community of origin, the landrace cultivars include ‘Chimayo’, ‘Velarde’, ‘Jemez’, ‘Escondida’, ‘Alcalde’, ‘San Filipe’, and others
-- http://www.chilepepperinstitute.org/content/files/GrowingNM2014.pdf
(I graduated from NMSU so I'm extra pleased by this connection!)

https://www.hatch-green-chile.com/new-mexico-chile-varieties/ is also interesting.

As for finding them, I'd heard that distribution had gotten better, but maybe not good enough. Bueno seems to have lots of outlets, if you are ok with processed: http://buenofoods.com/store-locator/

Happy chile eating!

ooh Garden hen looks torn between scarfing Jalapenos and avoiding Copperheads!

Volunteers are the BEST, esp. in the tomato group!

I love the grateful snake!

My jungle is not producing any vegetables. There are some herbs, but I think mostly the stevia I bought by mistake because there were some pots in with the mint. I hate stevia. There might be some flavorless oregano, too, not sure.

P.

Have you been cutting back the old canes on the raspberries? That may be all they need.

I'm gonna give them a really savage pruning in early spring and see what happens.

It's amazing what a garden will do if left to its own devices. The volunteer bounty look delicious. We have quite a few plants in out garden that suddenly appeared from out of nowhere. Some we have allowed to stay, even the mystery shrub in the back garden which even after flowering this year still defies identification.

You need a piece of jungle so that you can admire the difference your hard labour makes. :)

PS - thank you for these journal pages.

The copperheads might enjoy warm pavers, too help increase their body temperatures when the weather gets a bit "iffy"/"chilly".

Oh, and I wish I had a green thumb like you do everything I try to grow dies rather quickly, including weeds that I want to grow (and no, no pesticides and/or herbicides are used in the destruction of said weeds, just my bad luck in the garden).

I have several recipes that I wish I could make with the stuff that you have easy access to, but I would have to fork over several $$. *bigcry*

There was (is?) a public park on a major street next to the university in Madison that was let to grow completely wild. It was very pretty, though very messy. There was a sign at the entrance to the park: "In wildness is the preservation of the world." -- Henry David Thoreau.

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