Habenero Relish and a Garden Update

This is my third year experimenting with gardening, and it is by far my best year--especially if you are in the market for Habenero peppers. My brandywine tomatoes are impressing me slowly, but surely, and my Roma tomatoes are doing ok. My beefeaters? Not the best. My tomato plants loved the weather this summer and destroyed the trellises that were supposed to help them stand up and keep the tomatoes off the ground. Before I could make adjustments, it was past the point of no return and the beefeaters took the biggest hit. Although I wanted to be drowning in tomatoes, I am sure I have made back the $$ in homegrown produce vs. the price of the plant, and again, I have learned a lot. Harvest season is not over yet, and I still have a lot of green tomatoes I am waiting on.

My Habenero plant is in a large pot (to control the size of the plant) and I still have more peppers than I know what to do with. Apparently, it is common knowledge that Habenero's are warmer than jalapeno peppers, but I didn't learn that until Stephen and I managed to choke down a pretty disastrous quiche. I can't add them to things the way I do jalapenos. 

I needed to do something with my prize Habenero pepper crop, so to Pinterest I went. I found a Habenero Relish here. I think the vinegar is what distinguishes it from a salsa, but I am not 100% well-versed in salsa vs. relish issues. 

I generally followed the recipe, although I used a red onion I had on hand and added a few stalks of celery that were looking a bit sad in the crisper drawer in the name of thriftiness. After softening all the veggies and adding the vinegar, I poured the mixture into a mason jar to chill and later that day, spread it on some grilled hot dogs in honor of Labor Day. Excellent flavor, with a kick that doesn't overwhelm.

P.S. Stephen has also been eating it on tortilla chips and crackers. So, if you want, call it a salsa.

Happy 3 Years, Stephen

Yesterday, Stephen and I celebrated our third wedding anniversary. For our first anniversary we did a mini-getaway in the Green Bay area, where we were married, and I reflected on one year of marriage here. Last year we celebrated by spending some time cooking at home (last year's blog post). This year we chose to dine at Sanford, a unique staple in the Milwaukee restaurant scene. The chef and owner just won a James Beard award this year. We opted for the 7 course Chef''s surprise and thoroughly enjoyed our 3 hour dining experience and each other's company.

I love you, Stephen. I am excited for another year!

This is what 3 years of marriage looks like