It’s working! I have been breaking off pieces of corn tassels and spanking them against corn silks as they appear. Corn cobs have formed on several stalks.
On a lesser note, I went inside for two minutes to get my twins some water. When I came back out they were running around very excited, each holding a green tomato. Drats!
I’ve had many failures in my little plot, but now having some success. Jalapeno and Serrano peppers are in the refrigerator, along with six Bok Choys, a bag of radishes and a few ripe tomatoes (plus two very green ones). Onions are ready to pick and I’ve been pulling them up as needed; the herbs, growing in pots around the elevated garden, are absolutely beautiful. I pulled up four of my five unproductive broccoli plants and threw them into the compost barrel (a new purchase). I noticed the fifth had a crown about the size of a quarter, it has grown to egg size in the last couple of days. One of the two eggplants has a fruit and okra has sprouted and stands about three inches tall. Cantaloupe, cucumbers and squash are blooming and climbing the trellis I put along the back of the garden.
There are 10 pepper plants. So far the Serrano is the workhorse, pumping out nearly 20 peppers. Poblano, Anaheim, habanero and Thai peppers have lots of flowers, little to no fruit. Somehow I ended up with two dragon cayenne plants. One has eight peppers; the other just one. I’m hoping the non-producing plants are just waiting for the summer heat and will over perform in a month or so.
Meanwhile, I’m hungry. My wife is at an event, the boys are in bed; I’m dining solo. There is 1/2 of an uncooked rib-eye, some mushrooms and garden harvest in the fridge. Part of my writing job takes me all over the world, at most stops I meet with chefs who teach me their signature recipes, which I recreate for H Texas‘ Dinner Club section. I draw from lessons I received in Mexico and Tennessee for tonight’s dinner.
Seared Rib-eye with Bourbon Mushrooms
6-8 ounce steak (choose your favorite cut)
1 tablespoon butter
1 1/2 cups sliced mushrooms
1/8 cup chopped onions
1/8 cup chopped fennel
1 large Serrano pepper- halved
1/2 cup red or white wine
1 shot of Tennessee whiskey
Preheat oven to 400. Preheat small, well seasoned cast iron skillet over high heat. Season meat with an ample amount of salt and pepper, rub into the meat. Melt butter in skillet, add steak and sear for three minutes. Flip steak and put pan and all into the oven for 3-6 minutes (depending on thickness). remove beef, re-season with salt and pepper and set aside to rest. Put the pan back on high heat, scrape bottom with metal spatula to loosen all bits and juices, add whiskey and cook for 30 seconds. Add veggies and wine and stir to coat. Cover, reduce heat and simmer for about five minutes. Remove lid, turn heat to high and cook until liquid evaporates. Top steak with veggies and enjoy with your favorite adult beverage.