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Odd Pumpkin Squash
I'm not a detective, but I think those seeds from last year's perfect pumpkin may have cross-bred with another squash. Green Jack O' Lanterns for Halloween.
Batch 22 Hot Sauce – Entry 3
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 End of a Long Dry Spell
Tropical Storm Kay broke the dry spell and washed the plants in the garden. No rain since March, so tho was only 1/2-in, we'll take the full rain barrels!
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.
August Tomato Haul
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.
Batch 22 Hot Sauce – Entry 2
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.
Goldfinches on Basil
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.
Gourmet Lunch
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.
Making Batch 22 Fermented Hot Sauce
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.
Early August Sunset in San Diego
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.
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