Mango, Tango – no Rain, Though

It is Mango season here in South Florida and eventually someone with a tree finds me, to my giddy delight. One of my neighbors is a Chef and has a tree. We have discussed what kind it is – he thinks a Haden – I think it might be a type locals call Peach Mango, it has the slightest aftertaste of peach. Whatever it is, it’s peachy  Maybe that is a Haden anyway. The locals call one of these a Strawberry Mango..

Here is a bowl of Mangoes from a guy down the street:

Assorted Mangoes

Assorted Mangoes

This included the Strawberry and Peach Mangoes – Peach I could tell, Strawberry not so much, although one had a redder colored interior. All were good and I devoured them, my husband had a bite, maybe two.

Chef Mangoes

Chef Mangoes              

These are the Mangoes from the Chef, Peach, maybe..Haden variety. Divine, yes, after all the other Mangoes were devoured, I made Granita from two and a half of these. Granita is made by taking 3 and 1/2  cups chopped Mango, simple syrup made from raw Hawaiian Cane Sugar and the juice of one lime – put this in a blender, blend until smooth, then put it in the freezer in a shallow container and stir every half hour or so until the mixture is slushy. I keep mine in a Ziploc bag in the freezer and mush it up as I eat it.

Even the scraps for the compost heap were pretty:

Compost

Compost

It hasn’t rained here since June 30. Things were getting pretty dry and then our well (Irrigation water comes from a well) motor just died, on Saturday morning, of course. Murphy’s Law for gardeners at work here in South Florida. The well repair people aren’t bothered much if you have city water. So, they showed up Tuesday and took the motor away – we found not having water at all doesn’t bother these people much either. So, I have been running around with a pitcher, watering things. Ugh, I am however hearing thunder in the distance..

Think I will just have a little of that Mango Granita, the Chef says it is good with Rum..

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The reason we Garden

This evening, my husband went to join his motorcycling friends for dinner. The purpose of their outing is more about riding the motorcycles than it is about dinner. I am all about dinner. I decided to keep our dog company as he had recently lost his companion. There was not much in the fridge for dinner and I wasn’t up for cooking. Chopping and assembling works for me.

After looking in the refrigerator, I went to look at the garden, where I had Romaine lettuce, radishes, Basil and Dill. I pulled up what appeared to be ripe garlic while digging around in the garden. I think I should paint a picture of this, a pure white bulb with a bit of cerise around the edges…

My Beautiful Garlic Clove

My Beautiful Garlic Clove

In my refrigerator I found leftover Rosemary Garlic Pork Roast, Grape Tomatoes, Baby Peppers, Carrots, Celery and Cremini Mushrooms. There was some Asiago Peppercorn salad dressing as well.

All Southern ladies should gasp and turn their heads now…I chopped the Romaine and everything else. (Southern ladies tear their lettuce, so sorry) added the leftover pork roast and some Helluva Good Cheese (sharp). The salad was dressed with Asiago Peppercorn and admired:

The Salad

The Salad

Dinner

Dinner

The Garlic will be saved for another day.

Black Eyed Pea Salad

Here’s a easy recipe. It is a great side dish to BBQ or grilled just about anything. While I am a Southerner, traditionally prepared Black Eyed Peas are not my thing. I find them greasy and mushy, especially if they have been cooked for hours on end with pork fat.

( amounts are per person)

1/2 cup frozen Black Eyed Peas

1/4 Red Bell Pepper

1 Tablespoon Chopped Fresh Basil or Dill (I use the Dill Paste), and or Chopped Fresh Chives

Newman’s Own Olive Oil and Vinegar Salad Dressing

Cook the Black Eyed Peas per directions. Chop Red Pepper in 1/2″ dice. Drain peas, add Pepper and HerbsImage.

Mix and dress with Newman’s Own dressing. Salt and Pepper to taste. Leave on the counter for 10 minutes to let flavors meld, then eat or refrigerate and eat later.