Chili Stuffed Zucchini; state of the potager — 14 Comments

  1. I would love to talk about chile and chili and that whole “with meat” thing if you’re interested. I lived in the middle of it for 12 years over on the NM border and learned a lot. But for now I’m wondering about lardering squashes — can you do that through the winter?

    • The butternuts will last past the end of the year and, supposedly the pretty gray-blue ones (Crown Prince) will last about 6 months. Our cellar is a cellar, not a basement, dirt floors, stone walls, no heat and 2 small windows… They keep nicely down there. I, on the other hand, do not go down to get them. Creepy place lol
      The last time I discussed chili with people in the US (midwest) they were debating the merits of adding Creamettes…..

  2. How many plants of each variety did you put in? I have been picking kilos of cherry tomatoes from a few self sown plants. I left them because last year I didn’t get any from the ones I planted – next year I will limit it to two only!

    • It’s a waste of time to plan… Last year I planted 2 Delicata plants and got 3 squashes, total. This year I planted 3 and got 22 squashes. I was hoping for 10. I planted 4 butternut and got 17 squashes – that is pretty consistent. The Crown Prince (blue ones) were new – I planted 4 plants and got 9, which is more than I need. I didn’t realize how big they would be lol I just let them all grow together in a big area and they seemed to do well that way

  3. Interesting! I make a killer chili but lots of meat and no beans. I use mushrooms instead of beans…

    Your potager looks like mine. I have lots of green tomatoes on my plants still though and I’m really hoping some of them ripen up. It’s getting cool out now though so I don’t know…

  4. I don’t understand the rice but they were dumbfounded that I didn’t know one was supposed to eat chili on rice. I have stinkbugs attacking my tomatoes at the moment so I think they are done…. First year that has happened but we have a plague of stinkbugs this year. They leave white spots that go into the tomatoes and makes them kind of hard…. and not nice. lol

  5. J’adore chili con (or not) carne with rice. Or with cornbread. Or with tortillas. Or in Cincinatti Skyline-style 5-way spaghetti. This chili stuffed zucchini looks good too!

      • Ha!! That’s where we differ. But I don’t want as many hot peppers as my husband, so he fries a five or six whole dried chillies to serve on the side. (He must have an iron stomach!)

  6. J’adore chili con (or not) carne with rice. Or with corn bread. Or with potatoes. Or Cincinnati Skyline-style (5-way) with spaghetti. Or served over spaghetti squash. I bet it’s delicious as a stuffing for zucchini squash too. Remind me to try it next summer when zucchini are in season.

    (You have to love the British for making up rules about how chili con carne is eaten and for decreeing that it ALWAYS has beans. While the chili we make invariably has beans, I know that there are lots of people like nightsmusic who make it with only meat. Aren’t chili peppers the only required ingredients to define the dish as chili.)

    • I always use beans as well – ’cause I love beans! But I would never make it without meat. Cornbread is the most traditional accompaniment, chez nous…. As to the French – who needs chili when one has cassoulet?

      • We usually add at least a little meat too. Unless there are vegetarians who will be dining with us….

        Mmmmm…. cassoulet! Suddenly, I neeeeeeeeeeeeeeeeed cassoulet.