The Time for Savory

Each weathercast directed our way indicates that a cold freeze is coming.  Each night the temps drop into the low 30sF and each morning things look chilled, but there is no 'frost on the pumpkin' yet.  Of course the only pumpkin that I have is inside on the table.  I purchased the one below because it has such lovely colors and textures.

But we know that Jack is coming and soon behind him his colder friend Hard.   Thus we headed outside with harvest baskets in hand to do some last minute collection in the garden.

The dramatic swings in temperature are causing these zavory peppers to crack.  They are not hot but have just bite of heat.  They also have a bit of fruity essence when dried and smoked and used in soups, on salads, and in marinades.

We have a small smoker that is very old but loyal.   Outside on the back patio is the sweet smell of wood smoke.

I spent a couple of hours yesterday afternoon pealing these cloves of garlic.  I washed them, steamed them in the microwave for a little over a minute to make them easier to peal.  Then they go into jars of olive oil and into the fridge and the rest of the ivory orbs go into ziplocks with a bit of olive oil and into the freezer.  We are sometimes to humid to let them hang dried all winter, but I do have a half dozen left for fresh cooking.

When all  is done I take some time to practice a bit of photography still life.   Yes, this is quick setup and should have had a nicer background and base, but the sun's lighting through the window caught my eye and that sun moves fast.  Those tiny limes were immature kaffir limes I had to harvest before a bit of pruning to bring the tree inside for winter.

Soon it is dinner time and this snapper filet will be baked in a savory garlic, curry, basil, smoked zavory pepper flakes sauce with fresh cloves of garlic and bits of kaffir lime.  Very savory!