The Chilies Are Coming!

Super Chili Plant.  There are four such.

Jalapenos, Poblanos, and "Super Chilies" are all ripening.  Bell peppers aren't far behind.

The First Three "Super Chilies"

Last night, I harvested the first three "supers." They're very hot... Somewhat reminiscent of Thai Chilies; although they seem bigger.  They'd probably shrink up if I were to dry them.  To use them in our dinner, I de-seeded the chilies and cut them into strips (I handled the chilies with rubber gloves on!).

Then I added a mango that Angel bagged from the "free bin" at the local food co-op.

A splash of white wine, some fresh basil, and just a hint of garlic completed the concoction.

I put a boneless, skinless chicken breast into this delightful mix and baked the whole thing at 350 Degrees Obsolete.

Some organic brown rice and two, just-picked squash (a zuccini and a yellow) rounded out the dinner.  To prep the squash, I cut it into large-ish pieces.  Then I put it in a Corningware dish.  I used oregano, a dash of "all purpose seasoning" (no MSG), a splash of olive oil, and just enough water to spread the other things around before covering the dish and cooking the veggies in the microwave for two minutes.

Below, you can see our Poblano plant.  Haven't harvested any of these beauties yet, but I think that day is getting near!

Here's a close shot of our Poblano Plant