Projects are those activities I track over time. It can be planting lists, growing cycles, design and construction projects, even food if it needs to age or ferment. I do it all here because its easier than sorting through paper notes.
Topped off 1 gallon of Batch 22 fermented hot sauce with fresh peppers over the weekend. This will rest for a couple weeks before moving to the big fermenter.
Last week's heatwave got the peppers fermenting too fast, so we reduced the 3rd addition of fresh peppers from 16 to 12oz. Hopefully that will slow it down.
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.
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.
I am continuously fermenting the hot peppers, adding fresh peppers every week, and pulling half after 4 week's time to turn into hot sauce. This is round 1.
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
Sustainable gardens need pollinators. Encourage butterflies with flowers for food and get them to stay with a simple butterfly house you can make for only $3!
The 20th edition of my slow ferment hot sauce. It's funky, fruity with a medium heat on the back. BBQ worthy for sure! See how to make your own in the video.
3 weeks in our suburban grow all our own food plan and we're off to a good start. Veggie garden and berries are good & the keyhole garden is lush as a jungle
My first big backyard project of 2021 is creating a garden under a canopy of live oaks using only California and San Diego native plant species. This is day 1.
