Category Archives: From seeds to harvest

From seeds to harvest, Crystal Apple Cucumbers

Crystal apple cucumber

This is a not-so-known variety of cucumbers.  I would put this in my exotic vegetable category.    When was the last time anyone has seen crystal apple cucumbers in the grocery store?  Have you heard of “crystal apple cucumbers?” This variety grows massive vines.  Make sure to monitor the nature pollination process.  If you notice the plant producing too many flower blossom, but no fruit, lack of pollination might be problem.  Do not hesitate to pollinate the plants yourself.

I purchased these seeds out of curiosity and from the desire to support the “Seed Saver Exchange.”

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Posted by on October 26, 2012 in From seeds to harvest


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From seeds to harvest, Cotton

I a new category called “from seed to harvest” to feature vegetables and herbs that were grown from  my seed collection.  These plants have all grown from my container garden in North Austin, on my patio.

Cotton plant in my “From seeds to harvest” collection

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Posted by on October 25, 2012 in From seeds to harvest


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Growing and cooking with poblano Mexican chili peppers

Poblano peppers

My poblano peppers have been growing in my patio garden for ~ 6 and a half  months!  This tedious process started from seeds.   After I realized that mother nature wasn’t getting the job done,  I had to step in and pollinate the plants myself.   Soon after, the plant exploded with tiny peppers,  growing incredibly fast – right in my patio container garden.

Home grown poblano peppers.  This plant is hanging off the  balcony

As always, I wanted to grow something unique,   I had never grown before.   Well looks like I finally have a winner.    The first batch of poblano peppers were  harvested  today.  This bunch  averaged about  ~ 3 inches (7.5 cm) long.   They were  deep dark green and very shinny.   My peppers were organically grown and shorter than most poblanos you might have seen in Mexican markets and grocery stores.

The dried version are called “ancho.”   They  are used in many Mexican dishes, and sauces.   I was first introduced to these peppers through a Mexican friend who roasted them on both sides, covered them in plastic, waited a few minutes, then removed the skin and seeds and last chopped them into pieces to be served with rice.   I loved them!  If you are wondering about how they taste, they are similar to bell peppers.  In fact, these peppers are in the same family.

Harvested poblano chili peppers.  Notice the intense dark green color

Poblano chillies produce a  flavor that is remarkable when they are  roasted.  Let me tell you where my home grown variety ended up.  I placed one finely cut roasted poblano chili in a pot of black beans.  The other pieces landed up in my corm bread.   Both dishes were delicious.

Cornbread with roasted poblano peppers and onions

Thee are many ways to cook poblano peppers.  Please see the links to the recipes below.  I am very tempted to stuffed these the New Orleans way.    If I do,  I will add more photographs to this post.

It is an amazing feeling to practice sustainable living.   You can do it if you try.  It only takes the desire to do it, and then the will to see it through until the end.

See article


Rare Seeds

Seeds of Change
Organically certified

Magazine devoted to heirloom seeds


Chile Relleno


Turkey Mole Poblano recipe

Turkey-Poblano Tostadas

Martha Stuart

Mole Poblano from Pati’s Mexican Table

Stuffed Poblano peppers

Martha Stewart

Another recipe, stuffed with chicken


You can modify the cornbread recipe by reducing the flower by 1/4 cup and adding more corn meal.


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