Posted by: Amelia | June 24, 2007

Green Thumb Sunday III

plants late June

I didn’t write about the plants last week because they’re just kind of cruising along, growing at impressive rates. One cherry tomato plant is three feet tall now, and the other has some little green tomatoes started. The beefsteak tomato has two green fruits that are currently about the size of ping pong balls. The herbs are universally vigorous, and were excellent additions to a great salad I made up the other day (see recipe below).

The cayenne pepper has been prolific, and many of the dozen or so peppers are full-size now. But we’ll probably wait until they turn red to pick them.

cayenne late june

I don’t really know what to do with whole, fresh cayenne peppers. I’ve only ever used the powdered stuff. If anyone has recipe suggestions, I offer the salad recipe below the jump in exchange. Apologies for how foofy it sounds: that’s just how I roll.

Herbed Salad with Shallot-Apricot Wine Reduction and Fried Goat Cheese


1 package baby romaine

1 handful herbs (i.e. basil, dill, parsley, chives, cilantro), roughly chopped

2 tbsp olive oil

1 large shallot, sliced thin

2-4 Turkish apricots, minced

1/2 cup rosé wine (or more as needed)

1 tsp honey

Salt and pepper

4 oz. goat cheese log (put in freezer for 15+ minutes prior to cooking)

Bread crumbs or matzo meal

Butter and olive oil

Sliced avocados (optional)

1. In a large bowl, toss salad greens with herbs to distribute. Set aside.

2. In a small saucepan, sauté shallots in olive oil until they are translucent and maybe a little brown. Add wine, honey, and minced apricots and reduce until the mixture is like a thin chutney. Add salt and pepper to taste, and take off heat.

3. Slice goat cheese into rounds (approx. 1/2 inch thick). Press slices into bread crumbs to coat. In a small skillet, heat equal parts olive oil and butter (enough to generously coat surface). Fry the breaded goat cheese for one minute on each side, or until golden brown.

4. Toss salad with wine reduction and distribute to plates. Place goat cheese and avocados (optional) on top.



  1. Your peppers look great, as do all your plants, I love the sound of this recipe…it’s packed with all my favourite things. Happy GTS

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s


%d bloggers like this: