My Garden Blog
A minimal blog to show what vegetables I've grown in my home garden over the past few years. Nothing beats eating fresh veggies from your own backyard!
A personal project developed by Tulio Solorzano.
Latest Posts
A minimal blog to show what vegetables I've grown in my home garden over the past few years. Nothing beats eating fresh veggies from your own backyard!
A personal project developed by Tulio Solorzano.
Trombone Squash, Climbing Zucchini or Tromboncino, also known as Zucchetta, is a type of squash most often used as a summer squash. While nearly all summer squash are cultivars of Cucurbita pepo, Tromboncino is a cultivar of Cucurbita moschata. The vining growth habit is similar to many winter squashes, but unlike most other summer squash. The head holds the seeds, so the long neck is pure edible flesh as long as it's harvested before the skin hardens.
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Serrano peppers are are commonly found in many stores here in the US South West. However, one will almost always find green ones. This is because they're cut from the plant before they get to ripen to be more cost effective. However, I don't harvest mine while still green in my backyard garden. I let them ripen to their intended red hot and sweet taste. They are great in salsas, sandwiches, pizzas, soups, with scrambled eggs and anything you can think of. I even blend them with fruits in my smoothies.
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Green Zebra Stripe Cherry Tomatoes are on the larger spectrum of cherry tomatoes. They mature to yellow with green stripes, which the name Green Zebra comes from. Green Zebra Cherries are delicious and perfect for snacking on.
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Sungold Tomatoes are grape sized orange colored wonders. Although a tomato is a fruit, these taste more like fruits than tomatoes. These tasty tiny tomatoes grow in vines that when trellised can grow over 8 feet, and are produced in abundant clusters just like grapes. They're great for just snacking on or throwing in a bowl with spinach, feta, balsamic vinaigrette and perhaps strawberries or pears.
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Jay's Red Ghost Scorpion Hot Pepper is an extremely hop pepper which is a hybrid between the Ghost Pepper (Bhut Jolokia) and a Trinidad Scorpion. I was lucky enough to get a couple od seedlings which produced plenty of fruit in the summer of 2022. I was amazed to see how they turned in a gradient pattern from green to red as they ripened. I enjoyed slicing some of these and made a nice Oxtail soup with Chayote squash, green Plantains, cabbage, Yuca (Cassaba) root, Taro root and carrots. Occasionally I swap ingredients when making soups.
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Carolina Reaper Hot Peppers are extremely hot yet have a sweet/hot taste if you don't bite the seed. I've enjoyed nurturing these from seedlings to mature plants and harvesting the fruits for a couple of years now. They are extremely hot, but tame down with food as most hot peppers do (at least to my taste buds). Thinly sliced, they are great toppings for almost anything. A Carne Asada topped with Chimichurri and a bit of these thinly sliced beauties are a favorite of mine.
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