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Good morning, Pepper Peeps!

Good morning! I'm growing whatever I can! Ha! I gave up my community garden plots and was finally, after 25 years and the removal of seven large trees, able to put a garden in at home. It's a small (26' x 8') container garden in an enclosure on the side of our house to keep deer...

  Sungold?  Gotta have something to snack on while you're working in the garden!

  Thanks!  Agree, it's a great place to start.  What I want is a basic visual and verbal description of the five, six, or seven domesticated species.  How to look at it and identify it exactly the way you're describing. Flower color and configuration, pods per node, pod orientation (upright...

You are correct about anchovies, at least in my opinion. I use them IN dishes, but can't abide looking at the hairy, oily, bony things. But, give me a caesar salad, puttanesca, or your classic AOP, and I am THERE. As for your photos, before you upload them, simply make a small edit, such as...

Thanks, Bike. Yes, I realized I misspelled it like exactly the moment I hit "Post." What you described is what I was hoping I'd find in one place. Maybe I'll start working on a reference document, as I learn more.

Aid

On second thought, I didn't get watery red sauce. We used something similar to make applesauce when I was younger, so it might just work out for you. I had to make certain to scrape the pulp of the outside of the screen. Ask around. Maybe someone you know has one you could try.

Amazon. They sell special wooden tools separately to press the pulp through the sieve, but, reading through the reviews, I saw that you could do the same thing with a long-handled ladle, so long as the ladle was small enough to fit down pretty close into the bottom. I had one and it worked...

Another quick share of something I've seen online and have been Jonesing for a long while. Garden cloches. The nicer ones I can find are +$50 and up! For a tomato cage and some rusty chicken wire! {Duh! Smacks forehead!} So, I went rummaging in the garage, spent a couple of hours...

Hi, All, I was gifted a "mystery" pepper plant, which I suspect is an accidental cross. In trying to ID it, I've been looking through the forums for a "one stop shop" reference article on the identifying characteristics of the more common genus. What am I missing or isn't there an entry like...

That sounds really delicious! Have you tried a chinois to strain the seeds? One like this? A couple of years ago, I made red sauce using the last of the cherry tomatoes and it was LOADED with seeds. The chinois, along with a small long-handled ladle, made quick work of those pesky seeds.

Not peppers, but harvest just the same. First picking of pole beans, Northeaster, from Johnny's Seeds, my all-time favorite heirloom pole bean. Many, MANY more to come. They've topped a 6' trellis, reached 2' more to the 8' top of the enclosure and have begun creeping across an 8' wire to...

  Thanks for the tips!  This morning I was going through my leftovers from last year's attempt in the community gardens and found some surfactant, so that will replace the soap I've been using.  Last evening, I was able to get a good spraying in without it raining!  If I can repeat that another...

  Exactly like that....maybe a bit more cooked, but in a blistering hot cast iron skillet with some EVOO, then salt with some crunchy finishing, or sea salt, after cooking.  They look right.

My shishitos were always early, too. How did you like them?

Chain

How right you are!