Finally Frost Day has arrived!! I’ve been eagerly awaiting it for the last couple of weeks, a little bit envious of some of the colder areas of the country. I know it came because I awoke to a garden filled with shrivelled up foliage, signaling the end of a fantastic garden year. Over the last couple of weeks I’ve taken the opportunity to completely rehab some of my garden beds, even though this last year was my favorite, ready to try new things next year. Once I clean and pack up some of my garden ornaments, and add mulch and bonemeal, I’ll be ready to take a break.
- Pumpkin patches
- Crisp fall leaves
- Sweaters and scarves
- Pumpkin ice cream
- Apple picking
- Apple Cider
In my article “How to garden like you’re in the tropic when you’re stuck in the snow” I outlined the process of growing cannas from seeds. This year was the last year of growing a standard (tall) sized canna that I had acquired from a local superstore. The reason I began growing my own cannas from seeds was dissatisfaction on how the purchased canna behaved, spindly foliage, unimpressive blooms, and this one was no exception. I’m not going to store it again. Some people may not know, but canna rhizomes are edible, delicious and potato like. It’s time to put this old canna to good use. To celebrate all things good, I’m going to prepare a simple, yet delicious canna pepper hash.
Canna Pepper Hash
1-1/4 lbs cleaned canna, peeled and cubed
1/4 cup olive oil
1 large red pepper, seeded and minced
When preparing cannas, remove the most tender growing tips, discarding any woody stringy sections. Place prepared canna in a medium sized pot with salty water just to cover. Bring to a boil, lower heat, and simmer covered for about 40 minutes until soft. Drain canna and return to cooking pot and mash roughly.
Heat 3 tbs. oil in a large nonstick skillet. Add canna and pepper and sauté for 3 minutes. Finish mashing with a wooden fork and cook over medium heat until golden brown. Turn over with a spatula. Add remaining oil. With spatula, break up pancake into pieces. Continue cooking until crispy all over. Season with salt and fresh ground pepper. Serve hot, cut into wedges.