Three months ago they were just yellow puffs. Now summer's gone, mom's back with her flock. and they're big ducks living life on their own (but still together).
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.
I thought I was being nice to the chickens by letting them under the grapes to scratch around. Feathered Monsters picked the vines clean. I have 1 bunch left.
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 pick and store for peak "oniony" perfection.
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.