The chillies are a'comin

We have had some amazing chilli growing weather of late, and that, along with Elliot fertilising the crap out of the plants, has made for some amazing looking chilli and tomato plants which will soon be providing a plethora of fire-filled fruits.

The fertilising is only one part of the Elliot care package these plants receive. The love and attention these things get may be considered somewhat obsessive, weird, extreme. It all just seems kinda normal to me now. Not sure if that says more about me or him. No less than four times a day the jandals and sunglasses go on and a quick "you know where I'll be" signals I have a good half hour to watch a snipet of Come Dine With Me, Project Runway or am able to cook in peace.

I'm still trying to figure out whether the comment the other night about playing music to them was in jest.

However, whatever he is doing is working as these are some extremely good looking plants which are bigger and bushier than last year and will be providing an abundance of fruit in no time.

When they went out at Labour weekend

7 December

Just three weeks later

As you can see from above, the three weeks we have had of hot, still, dry weather has worked absolute wonders and the plants are thriving. Flowers are blooming and fruit is setting on the chillies and the rest of the garden of herbs, lettuces and strawberries are growing extremely well. And we are getting very good at nabbing the strawberries and tomatoes just as they begin to ripen before those pesky birds get to them.

We have harvested the last of our potoates - half of which went with Mams to help feed the troops at the Dunedin Christmas and half stayed with us for an amazing potato salad and some potato rosti topped with bacon and eggs for one of those brunches that contributes to the inevitable weight loss new year's resolution.

Potato salad with bacon, sundried tomatoes and basil mayo

Potato rosti with eggs, bacon and sundried tomato and basil mayo

So, here are some pics of the chilli plants, the rest of the garden and just a few of the meals we have enjoyed over the summer so far made better by some of the fruits of our labour. More food and recipes to come.

Ornamental chilli - NuMex Twilight

Not having any trouble with basil this year

This is this Bhut Jolokia's third season

Bushier tomato varieties for the pots have worked really well

Carolina Reaper - the world's hottest chilli

Big Bhut Jolokia

Jalapenos a plenty

Takanotsume

Chilli row

Habanero - from the seeds of last year's best Habanero plant

Just planted some new coriander as am using plenty

A few decent sized lemons have set

Quesadilla feast with herbs from the garden

Lettuce, coriander and mint ready for spring rolls

Our delightful summer deck

Chilli with chilli seasoning, chilli beans and chilli powder

When you are poor and have to bring yourself to eat mince, there is only one thing that makes that thought palatable to me and that is burritos. Hot ones.

There are of course a gazillion and one chilli recipes out there, but this is my own which is done in a slow cooker and bulks the mince out with some veges and tinned ingredients from the pantry. And it is of course, well, rather spicy.

For the chilli:
600g beef mince
Half an onion
1 clove of garlic
1 zucchini
1 carrot
1/2 capsicum
Old El Paso chilli seasoning
1 tsp Bhut Jolokia powder
Can of tomatoes
Can of hot chilli beans
Salt
Oil

Heat a bit of oil in a frying pan and fry the chopped onion and garlic for a couple of minutes. Add the capsicum.

Add the mince, breaking it up as you add it. You just need to brown the mince so it does not need to be cooked through - browning it just helps seal the flavour in.

Mix the canned tomatoes, chilli beans, seasoning and Bhut Jolokia powder in a bowl.

Put the mince mixture into the slow cooker and add the chopped carrot and zucchini.

Add the tomato mixture to the mince and veges and mix through.

Put on a low heat for about 6 hours. Add salt to taste.

Do with it what you will - tacos, nachos, chilli and rice, sloppy joes, with bread. I am told the possibilities with mince are endless. I will take their word for it.

Burritos is the only place this mince was headed and so a wrap was warmed for 30 seconds in the microwave and topped with lettuce, tomato, red onion, cheese, jalapenos and finished with a dollop of sour cream and decent sprinkling of coriander from the garden.

Ohhhhh man, so good. So tasty. And so incredibly spicy.

Being broke never tasted so good.