Posts about various things we’re doing in and around the gardens at Sage’s Acre.
Working from home a lot of people get interrupted by dogs, kids, and the occasional leaf blower. Me, I've got an entirely different problem outside my office.
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
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.
Knowing when to harvest onions for peak flavor can be tricky, but with a few tips from a real onion farmer, they're super easy to perfectly pick and store.
The gourd garden a month ago & today. These bottle, birdhouse, dipper and luffa vines shade this bed through the summer letting us grow cooler season crops.
After a two-year wait, the bergamot (monarda) finally flowered. I thought it would bring butterflies, but now I know why it's called "bee balm".
Celebrating summer with a photo gallery of all the varieties of sunflowers growing on the Acre. (Links to the seed sources are included in the post.)
I think basil might not be bound by the laws of physics. I planted just six 4-inch pots where I planted 18 the year before. The results were the same.
Got a few extra veggies but don't know what to do? Make pinchos de encurtidos (a type of tapas). Easy & delicious, they're great with cheese and charcuterie.
Long before refrigeration pickling was the way to preserve food and keep it flavorful. Super simple, you can create any great pickled food yourself. Here's how
