Don’t Toss Those Pepper Plants!
Summer might have ended, but that doesn’t mean your peppers have to. Here's how to easily overwinter pepper plants and have fresh peppers again next spring!
Summer might have ended, but that doesn’t mean your peppers have to. Here's how to easily overwinter pepper plants and have fresh peppers again next spring!
These 2-year old pepper plants have been frozen, burned, dried, drowned, and attacked by rodents from above and below. Ugly plants, but look at those peppers!
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.
We're 2/3rds of the way through summer, the heat is brutal and it hasn't rained since mid-April. The garden looks tired, but not done yet. Here's photos of how it looked on June 18th and today.
Fermented hot sauce is more complex and flavorful than a standard hot peppers and vinegar sauce. Better yet, it's not hard to make your own. Here's how.
This is my weekend. Transplanting tomatoes, broccoli, cauliflower, peppers and onions from the greenhouse out into the vegetable garden. My goal this year, first fresh tomatoes on the block!
It's five weeks until spring and a mere days until our last overnight frost. Unlike many a previous year, the greenhouse seedlings are off to a great start. Today we'll be dividing and re-potting into larger containers so everybody will have strong roots when we finally transplant into the vegetable garden in a few weeks.
The hot sauce has been quietly fermenting in a cool, dark area of the garage for several weeks now. It was before Christmas when I added the toasted oak staves and the last of the fresh peppers from the garden, so the bright red color is giving way to a duller brick red/orange. The peppers, which I added whole, are beginning to dissolve and fall apart, leaving a layer of pepper seeds at the bottom of the jar. A little [keep reading...]
Forgot to take photos of last week's addition. 6 ounces plus 1 cup water, 1/2tsp salt. Woops. Also, too much water let the peppers float on top and get a white mold. Woops again. Pay attention. Scraped off the fuzzy white mold and added 6 more ounces of fresh peppers. The peppers from week 1 are now dissolving in the mix. Added 1/2 cup water, 1/4 tsp salt. Used a weight and plastic lid to keep the peppers submerged in [keep reading...]
Added 3 ounces Black Mamba peppers and 2 cloves of fresh garlic. 1/2 cup of water and 1/4 tsp salt added as well.