Chili Ginger Plums

Good use out of my mason jars

Grocery store plums are not always too good. Yellow and firm, sometime sour meaning very unripe. Be it chance or a better crop, the plums at my local green stand are beautifully red, sweet with a balance of tangy and floral notes. I cant stop consuming them, so I decided to preserve a bunch for later. Little did I realize that these already outstanding plums could be made better. A splash and pinch of assorted spice, balsamic, a portion of a hot pepper and sugar brings out the savory nature of the plums making them a perfect pairing for serious proteins. Think braised pork, bbq tofu, or short ribs all slathered with the softened spicy plums.

especially bright and plum-y

Chili Ginger Plums
2 lbs plums, quartered with stems and pits removed
2 tsp ground ginger
1 tblsp chili powder
1 small hot pepper (optional)
1 tsp ground clove
1 tblsp allspice
1/2 tablespoon salt
1/4 cup sugar
1 cup white vinegar
1 cup balsamic vinegar

Add all ingredients into a saucepan. Bring to a boil and lower to a simmer. Cook until plums are soft, 5-10 minutes. Using a fork add plums to a clean mason jar. Continue simmering the chili syrup until thickened, about 20 minutes. Remove hot pepper, and pour over plums. Close and chill. The plums should keep for 2-3 weeks in the refrigerator.

Finished chili ginger plums belong in a horror show

Produce All 150 grams worth!!!

Finally getting something out of the system. After worrying about my fish and water quality over the last few days it was great when Wanna came in from the garden with a hand full of tomatoes. She had picked these from my barrels and I was most impressed. We had been picking the odd one or two tomatoes from the plants and eating in the garden, also feeding the fish with some basil leaves etc. Even cut a few handfuls of greens. But this was a bit different. I mean 150 grams. Sort of a result!!!! First real harvest if you know what I mean.
And now the fish have only a few weeks to go as well before they face the Bar B Q.

All Going Well

Not much to record at this time. System seems ot be going OK. Few small insects and a sort of white fly around but to be expected with no covers. Took a few photos. All growing well.

Disaster

Disaster. Thats right a disaster. I went to Laos for four days only to get back and be told by the guy looking after the system that over night (last night !!!) it, the system had somehow run nearly dry. I suspect it is the local cats playing around on the top, maybe the pipe from the pump to the reservoir had become dislodged. Cant think of anything else or any other way it could have happened. I had noticed the cats around before but though little of it. So the result of all this is that bigger Tilapia died. Thats 7 of them leaving me with 4 small ones. Im am really disappointed but am taking it as part of the learning curve. How quickly things can go wrong. One day all is good and the next?..... Well I am really down about it.
I had been so excited to get back and plant the new seedlings. Probably still can plant them and maybe just maybe it will be OK but, ...not sure on the balance of fish and veggies any more.
Must get some more fish ASAP.
Imagine if it had been a fully commercial set up. A whole crop lost.... Well I am planning this weekend to add a few more small spry and see how it all goes. Major disappointment all the same.

Psychedelic All Summer Long

We (Vinyl Club & Electric Temple and joined by IMPOSE this time) started something in June, and now were planning on keeping it just as we started. Psychedelic. Double Rainbows are for food and music. Please join me this Sunday for grilling, music. All you have to do is bring the dance party and wish John happy beeday.


- - - {{{{ Psychedelic Summer 2 }}}} - - -
{{{{{ double rainbows music & food }}}}}
- - {{{{ john bs birthday bash }}}} - - -

@ Trophy Bar, August 1st, 6 pm - 2am, 351 Broadway – Brooklyn

http://www.facebook.com/event.php?eid=116731988374548
http://mediumfirm.blogspot.com/2010/07/psychedelic-summer-2.html

The menu reads:

Kefta Meatball Sandwich* $6
Spiced Ground Beef and Lamb on pita w/mint yogurt, tomato, and pickled kohlrabi & Diakon
(grass fed local lamb and beef, parsley, mint, salt, allspice, nutmeg, red & Black pepper *old family recipe!)

Herby Grilled Summer Vegetable Sandwich $5
on Pita Bread w/olive tapenade & pickled lemon hummus (this one is Vegan)
Proscecco mint cucmber boozed-up watermelon slices $2
Hummus and Beet Chips $3
Side of Beet Chips $2
Extra Pickles $1

Dessert provided by Sugar Daddy!

New System Part 6

Things are going well. Did some water testing and things look good.  We did have some trouble getting the tanks to stop leaking.  I have been unable to locate a shop that sells rubber grummets. Bit of a problem. But for now plasticine seems to work. The leaking makes the ground soft and then the tanks tilt more. Sort of self perpetuating....
But all good. Next job is to add in some NFT pipes to see if I can these going as well. (added a picture of it half done). Only doubt I am having is if the fish are producing enough nutrients to feed so many plants. The system is new so does need some time to get established. Ive got a EC meter for measuring the amount of nutriens in the water and will start using it this week. Interest all the stuff Ill saved over the years from my earlier hydroponic farming as it is all coming back into use. Feels good not to have so much waste and also gets rid of a lot of crap in my store!!!

One thing I have not figured out yet is why the polystyrene trays have a series of channels and then a sheet that side on top with holes. Well I know if for irrigation but my question is why 10 run channels in the base polystyrene and 6 rows of holes. Means some of the plants have to struggle a bit to get down to the water flow. Ive not [put this to clearly but it is difficult to explain. Anyway all going OK for now.