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

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