Batch 21 Begins
Batch 21 of my fermented hot sauce begins! This year it's a 100% cayenne/Thai pepper hybrid. We start the ferment today with 12 ounces of fresh peppers in brine
Batch 21 of my fermented hot sauce begins! This year it's a 100% cayenne/Thai pepper hybrid. We start the ferment today with 12 ounces of fresh peppers in brine
August's hot, dry, sunny weather is no friend of these cubanelle sweet peppers. Even with shade they burn, so we picked them all to roast, pickle and dehydrate.
A big black & yellow zipper spider in the oregano. This one is about 2" leg to leg. Big, but better than those fat orb weavers that string webs head high.
Had a standoff with this alligator lizard at the garage door this morning. He wasn't as committed as I was, because he blinked first, then turned tail and ran.
Find the pattern of sunflower seeds in a drying head attractive and fascinating? It's because you're looking at nature's golden ratio, the Fibonnaci sequence
Our first two tomato harvests gave us 40lbs of Chef's Choice, Heinz, Roma and Tiren tomatoes, which are about to be processed and jarred as sauce to take us through the winter.