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2810, 2020

Keyhole Garden – October 28, 2020

By |October 28th, 2020|Categories: Garden, Projects|Tags: , , |

Gardener’s Log : Keyhole Garden day 585. Well, if you want to hammer a keyhole garden into submission, making it rain followed by high winds and near 80° heat, followed by overnight lows that dip into the 30s, followed by more near 80° temperatures again, is certainly one way of doing it. 40 degree  [keep reading...]

1910, 2020

Batch 20 Hot Sauce Progress – Entry 5

By |October 19th, 2020|Categories: Garden, Projects|Tags: , , , |

Batch 20 of the fermented hot sauce hit 5 gallons of fresh peppers 8 weeks early, so I'm bumping up to 10 gallons by splitting peppers between 2 fermenters. As for what I'm going to do with 10 gallons of finished hot sauce next spring, I have no idea.

1210, 2020

Keyhole Garden – October 12, 2020

By |October 12th, 2020|Categories: Garden, Projects|Tags: , , , , , |

Gardener's Log : Keyhole Garden date 569. Now that we're several weeks into fall, the temperatures are making their annual wobble between hot and cold. The days are still in the 80's with the occasional tip into the low 90's, but the nights are now dipping into the mid-50's and flirting with the upper 40's  [keep reading...]

2209, 2020

Hot Sauce Batch 20 – Entry 3

By |September 22nd, 2020|Categories: Garden, Projects|Tags: , , , |

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.

1209, 2020

Hot Sauce Batch 20 – Entry 2

By |September 12th, 2020|Categories: Projects|Tags: , , , , , , , |

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.

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