ItsAboutThyme_logo[4  It's About Thyme  
                                                                                      June 25, 2009
20% off all pond supplies this weekend.

25% sale on 30 gallon shade trees extended one more weekend
including live oaks, burr oaks, Monterey and shumard oaks.
 
(some restrictions apply)
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This Sunday's 2 p.m. free lecture: Eclectic Water Features, by 'pond
guy' Kurt Hudgeons. Learn all about creative, affordable water features
that look and sound  beautiful. (Bring water and a chair.)
 
 
  The Mighty Pequin: Hot and Beautiful 
                by Chris Winslow

One of my favorite native Texas perennials is the chili pequin. This
native pepper makes a great addition to any landscape.
The fruit
starts out a lovely green color, and ripens to a brilliant orange-red
or scarlet.

As an ornamental, chili pequins can be grown in sun or shade. The more
sun they get, the more water they'll need.
These chili plants will provide
flower and fruit color throughout spring, summer and fall.

I once found a cluster of  them once in the Flatonia area that were about
six feet tall. The seeds from this plant are populating the flower beds all
over the nursery right now!
 
Pequins also are a perennial, returning after the winter. Seed germinates
readily and your pequin crop will scatter literally everywhere. This might
be good… as you can sell them for up to $50 a pound.

On the culinary side, they are considered a spicy pepper with intense
but transitory heat. To give you some idea of the degree of intensity, i
n
Mexico it is
called arrebatado...  meaning  rapid or violent. The heat is
great but fortunately it diminishes quickly.
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                 A favorite chili pequin recipe from New Mexico
6 chili pequins
2-16oz. cans crushed tomatoes
1 white or yellow onion
¼ cup vinegar
¼ teaspoon of sugar

Toast the chili pequins in the oven for 30 seconds. Cool the peppers and
coarsely crush. Dice the onions. In a large bowl, add the crushed peppers
to the onions, tomatoes, vinegar, salt and sugar and mix thoroughly. Let
 stand in the fridge for a day or two.
                  
Happy gardening/cooking everyone!
 ItsAboutThyme_logo[4Visit the website at www.itsaboutthyme.com  Visit the
nursery at 11726 Manchaca Road, Austin, TX 78748 Tel. 512 280 1192
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