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Hot Sauce Batch 20 – Entry 3
It's the first day of Autumn and the peppers are coming in hot and heavy. I'm picking around one pound every couple of days right now, which means I'll be moving the peppers to the five gallon fermenter this week. The weather has been very warm so the initial ferment is off to a good start. It smells spicy and yeasty, which tells me the lacto ferment is happy. Once I pitch it to the big fermenter, things should really take off.
Keyhole Garden Update – Sept. 21, 2020
It's day 548 of production for the keyhole garden. The recent heatwave ended what was left of the tomatoes and most of the sweet peppers, but the squash is doing great. Plus, I discovered some garlic.
Pumpkin or Tomato?
Well it is a tomato, but it's a squash-sized tomato doing its best to *look* like a pumpkin.
All Hail the Mighty Brassica
Broccoli with burns from the recent heat wave I'm still dealing with the damage from last week's monster heat wave so most of the vegetable garden looks like a flamethrower came through it. Amazingly, even though it was hot enough hot enough to burn the leathery blue-green leaves of my cauliflower and broccoli, the heads made it through just fine. They might even look better than before they were hit with triple digit temps and full sun. All hail the mighty brassica.
Big Bowl of Beans
Last week's heat wave fried & dried the pole beans so fast the pods didn't have time to split. Now I've got a couple pounds of beans waiting for chili season.
Hot Sauce Batch 20 – Entry 2
2nd addition of peppers was a full pound split between Hidden Lake Hot and Culebra Negra (see photo). This should be more than enough to get a good ferment going before I pitch it to the barrel and add 10 - 15 pounds of fresh peppers over the next 10 weeks.
White Squill Flowering
Cleared an area behind the pond for a new succulent / dry garden last weekend. Came out today to find that two White Squill I forgot about are now flowering. Looks like two snakes coming up out of the ground.
Smoky September Sun
Ah, late summer. Triple digit heat, fires and a smoky orange sun. This fire burning is burning in the national forest about 40 miles south of here. Fingers crossed that it stays down there.
Hot Sauce Batch 20 – Entry 1
Batch 20 of my 6 month fermented hot sauce begins with 5oz of Hidden Lake Hot, a Cayenne/Thai cross, and 7oz of Culebra Negra, a Central American pepper I got from a friend.
The Hanging Gourd Garden Right Now
It's 2pm on a very hot September day and this is my gourd garden. The shade makes it 10 degrees cooler and the southerly breeze is perfect. Plus gourds! Building it is the best $10 investment I've made in a long time
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