The winds caught everything in its grasp in unusual tyrannical fits this last spring. It lifted trees and roofs in some places. At our house, some branches came down and the ristras decorating my porch went flying. Their seeds settled in the gardens and have been growing better than the ones I started myself from seed. Mother Nature does have quite a sense of humor. Turns out she loves New Mexican red chili as much as I do and thought it a kind gesture to grow some for me. What a treat! What a pleasant discovery.
I could eat them now as spicy chili rellenos or let them turn a brilliant red and dry them. Then I can have my own delicious chili all winter long.
Garlic, chilies, or other vegetables have been traditionally knotted together to dry and therefore preserve for winter. They can be hung out of mice’s reach and will stay good all year. They are also a lovely welcome sign.
Most directions say to use slip knots to attach each individual piece. I do wonder if a sewing needle and yarn might hold it all together as well.
It is also time to start drying herbs for winter. I am loving the climate of our new home in Pueblo. I have had the most beautiful display of herbs in my gardens. The sage is lush, oregano spreads its arms along the ground, the basil is fragrant, and everything grows well here.
To Preserve Herbs:
Place picked leaves of sage or basil or oregano or parsley or whatever you have into individual lunch bags with a few holes punched in it. Label bag with contents and date. In three weeks crumble herbs and transfer to canning jar or ziplock bag for winter cooking. Simple as that!
Such a bountiful time of year for fresh eating and grateful preserving. Everything is so colorful, the mornings are cooler, and here on our homestead we sit happily among the multitudes of plants, watching the chickens roam, eating alfresco, and enjoying these lovely days.