Photo of the Day: Hot Sauce Time
Fresh picked Habañeros and a homegrown Thai/Cayenne cross that I call Hidden Lake Hot. Ferment them on oak for six months or so and, bang! Hot sauce!
Fresh picked Habañeros and a homegrown Thai/Cayenne cross that I call Hidden Lake Hot. Ferment them on oak for six months or so and, bang! Hot sauce!
As I was coming back from closing the chicken coop last night, I saw Rusty the rooster weathervane against a setting sun sky. Looked pretty neat.
Every year our Feijoa, aka: Pineapple Guava (Acca sellowiana) treats us to a ton of dense green fruit with a pineapple like flavor. I'm not a fan of the fruit itself, but a friend of mine is a brewer and uses it in one of his specialty beers, so I'm a fan of Feijoa then.
It may be fall, but these sunflowers don't seem to care. To them every day is a summer's day.
A spider weaving a web between two trees high in the air with the sun setting in the background.
We had an unusually cool summer which let the grapes take their time ripening. Now that cool fall nights are here, the fruit is finally finishing. Wine soon enough!
Summer is gone, fall is taking over and the vegetables know it. We'll be eating a lot of bean and tomato dishes this winter!
Goldfinches enjoying a breakfast of late season basil gone to seed.
I’ve been reading “what to plant for fall” stories since August. In some ways I’m jealous of people who can start their fall garden in late summer, but it’s not an option here in the San Diego county foothills. By August the sun is directly overhead and it hasn’t rained in four months or more. The ground is hot and dry, the air is hotter and drier. All the natives drop their leaves and other plants, even mature, well-watered ones, [keep reading...]
Nothing like being sized us by a tiny dinosaur while you're working outside.