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I've ordered seeds from them, and they are a class act.  Their catalog, with all the fabulous photos, is second to none.

I'm glad to see you guys getting an extended season.  For me, I've already uprooted my 50+plants, and am almost finished prepping the raised beds for next season.   I started with a layer of aged fir bark, something new for me, $17 cu/yd.     Then, I put down alfalfa meal, feather meal, bone...

A friend's son entered a pumpkin contest.  This was his first year.  The pumpkin clocked in at 459lb.  It didn't win, as the winner was over 800lb.   https://www.youtube.com/watch?v=haT2ZnGPexs

Yeah, I forgot to mention home brewing. After about 10 years, the honeymoon is definitely over. Ale prices are so stupidly inflated, I can't afford not to brew!

Wow!  Now that's an awesome hobby.  Thanks for the photo.  I should look into finding a local RC plane, or car club. 

Yep, lots of time, work, and $$ spent. I just grew too much the last 2 seasons. I'll grow very little next season, if anything. Still have this glog, though. On another note, what other hobbies do you guys have? I'm getting more and more into BBQ, in the traditional sense of smoking meat...

According to our resident biochemist, Dr. Nigel Carter, who has left the forum, 2 TBLS baking soda in 8oz water, chugged straight down. It throws off the stomach PH so the pain receptors don't function. May have to repeat dosage as the stomach corrects its own PH.

I predict it will be practically inedible due to the extreme heat.

Fermented sauces.

I know nothing about AJ's pepper puree.  Go-Chu-Jang is rather unique, I think.

Thanks.  Never heard of bibimbop, but I'll Google it.

Ooooh...This is a gooder.  It's been in the fridge for about a week, but I don't think it was necessary to wait.  A sweet Asian-inspired umami bomb.  Slow rising low-medium heat.  Great on pork, beef, or rice.  Might be a tasty bbq finishing sauce for something nontraditional.    Simmer. ...

Your plants are still looking very green. How are your night temps?

They work if you sign in with a Google account password...

. Okay, if you had to recommend just two, which two? I think I would go with Scotch Bonnet Fariah, and Scotch Bonnet FTL. What didn't you like about the Aji limon?

It seems a bit heavy on the vinegar, but you never know until you taste it.  

No time for them to ripen? I'm getting ready to start uprooting any plants that don't have pods.

This isn't your first harvest this season, right?  Freezing them?

Why bake the jars when you could use the sanitizing solution?

Weather is going nuts again here.  It's been hovering around 75-80F last week.  Tomorrow will be 94F, up to 102F by Friday!