Search results

The sneezing was pretty bad here too. I would go one step further. If I do this next year, I'm backing the car out of the garage and staying inside the apron about 4ft. Then I'd set up some old saw horses for a makeshift table for a fan. It would be on a lower setting as I don't want it to blow...

I tried it both ways. The course chop left a lot of seeds intact which visually detracted for the mix. So once I ran the food processor I moved over to the coffee grinder. That is where the dust comes from. Course chopping on hotter stuff may the way to go next year. 

Well this was my first attempt at powder making. I borrowed a dehydrator and picked up a coffee grinder from a garage sale as I wanted to keep my start up costs low in case this was a one time only deal.    Anyways the weather has been overcast for 3 weeks and this was the first sunny day out...

So I made some habanero pepper jelly with my Mother today. I made lots of different batches to see which peppers work the best with the apricot. I'll be honest, habs and the dragon's tongue tasted the best to me at least.    Oh I was bad, we started with some habs and red jalapenos because we...

We had only a dusting. You unfortunately had more. Time to start planning next year's list!

No that wasn't too much information Paul. I am a details person. My harvest is sitting in a windowsill. Most of the pods have some ripeness or colouring, but not all. I had a couple pods go bad so far but not that many. 

I'll be interested in hearing your methods of ripening unripe pods.   

After a hard week I was able to clear out my gardens. However the house is a little tight right now and demanding I process a lot of stuff. But at least it is out of the white stuff... I am officially closing out the 2019 season.  

I just went through this with hab-apricot jelly. I deseeded mine which had paper lanterns and white ghosts and it wasn't hot enough. I would wait 3 days before checking where the heat is at. Orange habs with devils tongue with the seeds in was the comparison batch. If you are unsure reduce the...

Yeah that might be a good idea to dig up the Rocoto. Snow is forecast for Thursday and the rest of the week will either have rain or temps barely above zero. And those are the highs. I spent the weekend clearing out my garden. Started today on my Mother's, will pick my grapes tomorrow and...

Very nice haul. I hope I can do that some day.

This the state of the reaper after some very cool nights. Yellowing leaves and undersized pods are turning early. At least there are pods!        The paper lanterns are fairing somewhat better. The plants look bleak but the fruit load is ripening more fully every day. 

Pretty ho-hum here. I am making a pot of salsa and found that two scorpions and a reaper are a little much considering the pot has to reduce. Yes I am a wimp. From here on I think a I'll use just the scorpions and that will be fine. 

That is rough. It is has been close a few times including tonight but so far we have not hit 0. Hope next week has better numbers. 

In Canada where such things do not exist in any form, I was talking with a veg grower that has a personal stache of choc reapers in his green house. Depending on varieties and heat I was quoted at a 2 bucks a pod for anything hab level heat and above. 

In addition to the paprika pepper above I tried my first fish pepper yesterday. It was recommended by one of the moderators. I would have never considered this pepper otherwise. The first pod ripened today so I tried both green and red versions. The red is considerably sweeter. The pods...

Right on. The frost date for me is the 12th. If I can beat frost by a week or so I'll be happy. 

Harvested plums last week. 49 pounds worth. 

Aphids? No lady bugs? I've been inundated with lady bugs here. They are swarming everything. Your plants are in better shape than mine are. 

Nice squash! Yeah that is a tough temp to deal with. We're supposed to hit 5 tonight followed by a couple days of 7s. The annuum peppers are resisting the cold. Everything else, not so much. They are yellowing.