The Forgottens and Kangkong…

Posted on July 18, 2006 by joelignacio

I noticed that the Tri-Color Variegata Peppers has fruits. Yeay!

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I planted the “forgotten” Lettuce and Swiss Chard grown from seed to the edge of the vegetable bed near the Cucumbers. I also planted a “forgotten” Brandywine OTV Tomato in an empty space in the other bed. I really doubt if it will produce fruits, but I felt bad for not planting it sooner.

I transplanted the “forgotten” Perillas–Large Leaf Korean Perilla ( photo ) and Tia To Vietnamese Perilla ( photo )–into larger pots, so they can grow a little larger before I plant them either in the vegetable bed, or in a Coleus pot.

This evening, I cooked a simple Filipino dish called Adobong Kangkong for dinner. As I was preparing the Kangkong (Water Spinach), I decided to save some to see if it would root.

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I did some research and was surprised to discovered that Kangkong is a member of the Ipomoea genus along with Morning Glories and Sweet Potatoes.

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  • http://patchoullijulie.livejournal.com/ patchoullijulie

    are the peppers hot?

    • http://www.joelignacio.com/blog/ joelignacio

      I think they are super hot, but I actually don’t know, because I’m too chicken to try it. I’m scared of thin tiny peppers. I grew it last year more for it’s pretty foliage…

      • http://gypsy_soul.livejournal.com/ gypsy_soul

        ooohhh you have one too!! I do too!! LOVE mine! And yes, they are hot. I picked some of mine yesterday for the first time and just sticking it to my tongue was enough of a jolt! Ha! Of course I’m also growing Habanero and Tai Dragon Peppers…so I’m thinking they probably aren’t as hot at those ;)

        • http://www.joelignacio.com/blog/ joelignacio

          Are you a hot head?!!! Now I’m really scared to taste it… Maybe I’ll just put the whole pepper without crushing it along with some garlic into some vinegar… for some spicy goodness…

          • http://gypsy_soul.livejournal.com/ gypsy_soul

            Not a major hot head, but I have friends that are. Some of these guys are serious about their peppers! hahaha… I just like to try them, but can’t take them in really high doses. I think the varigated one might be good to dry and cook with. I’m going to give it a try.

  • http://turtleinashell.livejournal.com/ turtleinashell

    I think I’ll try the recipe. It sounds good. Now… where around here will I find Kangkong? Maybe the Asian Market in Terre Haute? hmm.

    • http://www.joelignacio.com/blog/ joelignacio

      You can probably find it in an Asian Market… We bought it here for about $49/lb.

      If you feel adventurous (and eat chicken and/or pork), you can do a search for recipe for pork and chicken adobo…