Today was a cold day, with light showers in the afternoon. I brought Samuel to a large nursery in the afternoon when the sun came out and rain went away. Bought two coveted citrus : comquat calamondin on the right (calamondins C madurensis or calamansi)) and kaffir lime on the left.
Comquat calamondin limes can be used for flavoring chilli pastes, giving them extra punch. I love its juice in belacan chilli pastes and that goes well with many types of seafood especially squids and cockles. Yum! After migrating here, I have learned to cook more Cambodian and Thai dishes, since their ingredients such as thai basil, vietnamese mints and kaffir lime leaves are so accessible. It is a good idea to invest in a kaffir lime shrub - its leaves are so aromatic when rubbed with fingers. They are wonderful in Tom Yam soups and work well with lemon grass.
The first capsicum has popped from the first flower. Really wonder how big it can grow to but I am faithful in feeding it with seasol. Perhaps I should mulch with cow manure as well.
The cayenne pepper is having many flowers like I have said in my last entry. I had to prune it so that existing fruits can develop to maturity. Look at the several chillies at this low level. They are growing from shoots that grew from the main stem.
I am a little puzzled as to why so many of the white flowers are dropping off before shrivelling. Perhaps the recent cold weather has caused this. Anyway, I have lots chillies coming so I do not mind losing these. Hopefully it is not some nutrient lack.
The two vietnamese mints are growing ferociously, greener than ever. I will harvest soon for our ladies fellowship where we will be making vietnamese rolls!
My Mighty Red is nearing its end. Some parts have shrivelled up but there are some new shoots though. Weather is getting too cold for it and soon it will be good bye. The one tomato which I have left on the bush to ripen and collect seeds had been eaten up by naughty Smokey, who jumped onto the patch.
Comquat calamondin limes can be used for flavoring chilli pastes, giving them extra punch. I love its juice in belacan chilli pastes and that goes well with many types of seafood especially squids and cockles. Yum! After migrating here, I have learned to cook more Cambodian and Thai dishes, since their ingredients such as thai basil, vietnamese mints and kaffir lime leaves are so accessible. It is a good idea to invest in a kaffir lime shrub - its leaves are so aromatic when rubbed with fingers. They are wonderful in Tom Yam soups and work well with lemon grass.
The first capsicum has popped from the first flower. Really wonder how big it can grow to but I am faithful in feeding it with seasol. Perhaps I should mulch with cow manure as well.
The cayenne pepper is having many flowers like I have said in my last entry. I had to prune it so that existing fruits can develop to maturity. Look at the several chillies at this low level. They are growing from shoots that grew from the main stem.
I am a little puzzled as to why so many of the white flowers are dropping off before shrivelling. Perhaps the recent cold weather has caused this. Anyway, I have lots chillies coming so I do not mind losing these. Hopefully it is not some nutrient lack.
The two vietnamese mints are growing ferociously, greener than ever. I will harvest soon for our ladies fellowship where we will be making vietnamese rolls!
My Mighty Red is nearing its end. Some parts have shrivelled up but there are some new shoots though. Weather is getting too cold for it and soon it will be good bye. The one tomato which I have left on the bush to ripen and collect seeds had been eaten up by naughty Smokey, who jumped onto the patch.
No comments:
Post a Comment