Joshua says.... ah yes here we have our humble little cache of herbs and tomatoes. An old photo now, because the cherry tomato plant in the upside-down white container is now hanging inverted from the balcony above. We shall soon see if this space saving technique bears fruit. :-) We have three tomato plants destined for salads salsas and sauces.
You can see wild mint growing everywhere through the patio stones. The plan is to bring this growth under control with the liberal application of Mojito cocktails as the antipodean days get warmer and longer.
Hannah has planted a silverbeet and a lettuce plant there in the smaller pots and we have sage and thyme in there just for fun.
Nestled in the back are serreno, jalapeno and anaheim chili plants. Asian / oriental chilis abound in the markets around Auckland but mexican chilis are hard to come by.
Hannah laments the lack of 'proper' mexican ingredients in this country, and so basically refuses to cook Mexican food under these conditions!
So enthusiastic am I for these vibrant fresh flavors that I have planted from seed, tomatilos, Mulato Chili, Pasilla Chilis and tabascos. My new hero is Chicago chef Rick Bayless but alas his show doesn't play here, so I must trawl the internet in search of video and recipe snippets where ever I can find them.
Joshua says.... ah yes here we have our humble little cache of herbs and tomatoes. An old photo now, because the cherry tomato plant in the upside-down white container is now hanging inverted from the balcony above. We shall soon see if this space saving technique bears fruit. :-) We have three tomato plants destined for salads salsas and sauces.
ReplyDeleteYou can see wild mint growing everywhere through the patio stones. The plan is to bring this growth under control with the liberal application of Mojito cocktails as the antipodean days get warmer and longer.
Hannah has planted a silverbeet and a lettuce plant there in the smaller pots and we have sage and thyme in there just for fun.
Nestled in the back are serreno, jalapeno and anaheim chili plants. Asian / oriental chilis abound in the markets around Auckland but mexican chilis are hard to come by.
Hannah laments the lack of 'proper' mexican ingredients in this country, and so basically refuses to cook Mexican food under these conditions!
So enthusiastic am I for these vibrant fresh flavors that I have planted from seed, tomatilos, Mulato Chili, Pasilla Chilis and tabascos. My new hero is Chicago chef Rick Bayless but alas his show doesn't play here, so I must trawl the internet in search of video and recipe snippets where ever I can find them.
Ka kite ano
Roll on Summer!!