Batch 21 Begins
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
How to Tell When Onions are Ready to Harvest
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.
Hanging Gourd Garden 2.0 – Early Summer
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.
When is it too much Basil?
I think basil might not be bound by the laws of physics. I planted just six 4-inch pots where I planted 18 the year before. The results were the same.
Tapas Time!
Got a few extra veggies but don't know what to do? Make pinchos de encurtidos (a type of tapas). Easy & delicious, they're great with cheese and charcuterie.
Go Ahead, Pickle It!
Long before refrigeration pickling was the way to preserve food and keep it flavorful. Super simple, you can create any great pickled food yourself. Here's how
How to Make A Butterfly House
Sustainable gardens need pollinators. Encourage butterflies with flowers for food and get them to stay with a simple butterfly house you can make for only $3!
Video: Batch 20 Hot Sauce Bottled and Ready
The 20th edition of my slow ferment hot sauce. It's funky, fruity with a medium heat on the back. BBQ worthy for sure! See how to make your own in the video.
This is California Native Plant Week
It's California Native Plant Week - Here's how to make your landscape beautiful, water wise and near zero maintenance and support the local habitat as well. @CaliforniaNativePlantSociety @CPNS #nativeplants #californianative @californianativeplantsociety
Homemade “Florida” Bread Rolls
Here's an easy recipe that's like Hawaiian bread rolls but uses orange instead of pineapple juice. Delicious alone and with savory barbecue like pulled pork!