Our home grown Jalapeños

Soon we will have home grown Jalapeños her is a little about them thanks to Wikipedia.

The jalapeño (pronounced /ˌhɑːləˈpeɪnjoʊ/; Spanish: [xalaˈpeɲo]) is a fruit, a medium sized chili pepper with a warm, burning sensation when eaten. A mature jalapeño is 2–3½ inches (5–9 cm) long and is commonly picked and sold when still green, but occasionally when ripe and red. It is a cultivar of the species Capsicum annuum originating in Mexico. It is named after Xalapa, Veracruz, where it was traditionally cultivated. About 160 square km are dedicated for the cultivation in Mexico, primarily in the Papaloapan river basin in the north of the state of Veracruz and in the Delicias, Chihuahua area. Jalapeños are cultivated on smaller scales in Jalisco, Nayarit, Sonora, Sinaloa, and Chiapas.

The jalapeño is variously named in Mexico as huachinango and chile gordo. The cuaresmeño closely resembles the jalapeño. The seeds of a cuaresmeño have the heat of a jalapeño, but the flesh has a mild flavor close to a green bell pepper.

As of 1999[update], 5,500 acres (22 km2) in the United States were dedicated to the cultivation of jalapeños. Most jalapeños are produced in southern New Mexico and western Texas.

Jalapeños are a pod type of Capsicum. The growing period is 70–80 days. When mature, the plant stands two and a half to three feet tall. Typically a plant produces twenty-five to thirty-five pods. During a growing period, a plant will be picked multiple times. As the growing season ends, jalapeños start to turn red. Jalapeños thrive in a number of soil types, and temperatures if they are provided with adequate water. [1]

Once picked, individual peppers ripen to red of their own accord. The peppers can be eaten green or red.

Jalapeños have 2,500 – 8,000 Scoville heat units. Compared to other chilis, the jalapeño has a heat level that varies from mild to hot depending on cultivation and preparation. The heat, caused by capsaicin and related compounds, is concentrated in the membrane (placenta) surrounding the seeds, which are called picante. Handling fresh jalapeños may cause skin irritation. Some handlers wear latex or vinyl gloves while cutting, skinning, or seeding jalapeños. When preparing jalapeños, hands should not come in contact with the eyes as this leads to burning and redness.

Jalapeño is of Nahuatl and Spanish origin. The Spanish suffix -eño signifies that the noun originates in the place modified by the suffix, similar to the English -(i)an. The jalapeño is named after the Mexican town of Xalapa (also spelled Jalapa). Xalapa is itself of Nahuatl derivation, formed from roots xal-li “sand” and a-pan “water place.”

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Dinner of champions


my daughter kyla made this very artful salad .

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Dinner Salad fixins

Dinner was Great the Romain was tops!

next I am trying Detroit Goldie’s Winter Warm Up-Tomato Basil Bisque.

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My Florida Winter Romaine lettuce

Florida Winter Romaine lettuceAfter a few tries with my Romaine lettuce in comes the weird Florida Cold snap starting the winter. my wife and I where not happy to see the cold following us down to Florida from Detroit, But looks like our Romaine was Lov’in it!

we have been able to have great salads with our dinners several times now and from the looks of this Heart that’s at least 2 Dinners!!!

Now only if Detroit Goldie had some awesome Salad recipes ???????????

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Winter Warm Up-Tomato Basil Bisque

I just love Tomato Basil Bisque when it’s cold out. It’s  inexpensive and easy to make. For tomato bases, I usually use pine nuts. I blanch the almonds (a  handful of them), remove the skins, get them to a powder, add a little bit of the soup base or a stock, and basically make a “milk” out of it using the broth as the base instead of water. Then I mix it in. The nut meal acts as a thickener.
Canned tomato puree (make sure it doesn’t have other seasonings except maybe salt)
4-5 cloves of garlic
Basil (about a tsp.)
a pinch of oregano or whatever amount suits your taste
allepo pepper flakes or crushed red pepper
chopped onion.
black pepper and salt to taste.

Sautee chopped onion until translucent. Add allepo pepper, sautee with onion for a minute. Add garlic , sautee for a minute, add tomato puree. Mix in herbs. Cook for 20 minutes and taste. Adjust salt, pepper and then, if not hot enough/spicy enough, add a few dashes of cayanne. Cook for another 5 minutes.


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Are chickens welcomed in your city?

City chickens rock. There’s nothing cooler but some cities do not allow them.  So, it depends on where you live whether or not you can have the coolest coop on the block. Chicken ordinances also vary greatly from place to place, such as restrictions on the number of chickens allowed or placement of coops on your property. I did some research on a couple of cities for examples. It seems pretty easy to find out this information online for a number of cities. The cities I researched are below. If you don’t see your city listed, you can visit: http://www.amlegal.com/library/ to see what you can find there or call your local city hall.



Laws – As of April, 2008

  • You can keep chickens in Los Angeles according to Article 2 Specific Planning- Zoning Comprehensive Zoning Plan from the municipal code via www.amlegal.com


  • Laws – As of April, 2008
    • You can keep chickens in Oakland, but not roosters, also the enclosure must be at least 20′ from any dwelling, church, or school.
    • The relevant section of the code is 6.04.320 available on the city website.



  • Laws – as of April, 2008
    • You can’t keep chickens in Detroit at all.
    • The relevant section of the city code is Sec. 6-1-3 of Article I, via municode.com

If you find that your city does not allow you to house chickens, you might want to be the one to speak up and change that for your city.

Happy City Chicken Raising!

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Urban Chicken Coops $300

Urban Chicken Coop $300You could have this Urban Chicken Coop for $300

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