A Little Tomato Please
Started harvesting in the little tomato garden today. Can you spot the 3 types (pear, grape and cherry) in the pic? Weird how they're all named for other fruit.
Started harvesting in the little tomato garden today. Can you spot the 3 types (pear, grape and cherry) in the pic? Weird how they're all named for other fruit.
It's a big weekend of saucing & canning tomatoes (all grown from seed collected last year!). Varieties from front to back: Celebrity, Black Krim, and Costaluto.
The second pepper addition to batch 22 of the fermented hot sauce. After 12 more weeks of fresh pepper additions we'll send it off to finish over the winter.
One advantage to letting basil go to seed is a garden visited by chatty little goldfinches like these who fill the air with happy twitters. No app required.
Tomato skins and bolted lettuce may not be a the top of your list when it comes to lunch, but for the ducks and chickens it's a five star meal.
For Batch 22, I'm using Cayenne/Thai peppers from 2 year-old plants. I hope they add some interesting flavor notes to the 6-month long hot sauce fermentation.
Sunset over the Pacific in northern San Diego county. The sun is already below the horizon, but what light is left reflects off the ocean and into the clouds.
These 2-year old pepper plants have been frozen, burned, dried, drowned, and attacked by rodents from above and below. Ugly plants, but look at those peppers!