The greenhouse is empty in summer but in fall all the tender plants migrate back to it. It's dirty, sad now, but this weekend it'll be clean and in full leaf.
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.
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.
The last sunset of the summer of 2021 right at twilight. That orange glow is the sun sinking into the Pacific Ocean off the coast of Oceanside, CA
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