Devv's Dirt Grow-Almost done..

Weekend March 2-3:
I’ve been working on the garden for years; it was dormant for a few years (like 10) while I changed careers. The base soil if you want to call it that is sand. I added heavy black dirt to the upper 2/3 years ago; I’ve since added heavy red dirt (clay ) to half of the lower 1/3. For two years straight I’ve added 4”s of compost to the upper 2/3 and this year 4”s to the bottom 1/3. I clean horse pens for the free manure; kitchen waste is added to the compost. Our property is on a slope and heavy rains cause erosion problems. Above the garden the land is heavily terraced to divert water runoff.
Finished concreting the base of the fence, used 22 80lb bags, the Waskily Wabbits should be done, until they find another way in. They have been a real menace! I tried a hot wire system, it was not too effective and killed birds and squirrels; I didn’t like that.

Planted the Onions January 15th, Garlic was planted September 15th. They took a beating with the 30mph winds, 55 mph gusts last Monday.

Tilled and my wife planted corn, cukes, watermelons, bush beans and cantelope.

Bush Beans above

Cukes, and Melons behind the Rosemary above.

Corn below.

I started these the first week of January; I think I got carried away.

The Potatoes, planted February 15th are coming up. I planted then 8”s deep and I keep covering them up, and will do so until the ground is level where planted.

Never ending mulch pile.

Hmmm.. too many images...

 

[Devv]

Everything looks in order, catch the mantis and release in your jungle, love the chili idea, looks super tasty and the stuffed peppers are awesome. Have a great dinner!

Thanks Ramon!
 
Starting so see the first pods get some color, hopefully the grasshoppers will leave them alone. This year has been a bumper for them. The white chilli was more a soup I guess, but tasted like regular chilli.
 

nice page full 'o updates. Thanks Devv

Thanks! It's gonna get even more busy around here soon!
 

Great pod shots Scott.

I must admit to being bit of a fish snob, so catfish is not something I'd normally consider eating in my part of the world, but dayyyum you did that thing right! Looks amazing mate, I'd totally hook into it! 

Thanks Nathan!
 
We don't eat as much fish as we should either, but this dish always comes out good.
 

Geezwizz Scotty, dang!! Blacked cat, white bean chix with hab, stuffed pobs! Y'all go! Over the bug because I can look at and talk about food now!
 
Thanks for idea on the lime dehydrate because as ya know, cilantro loses flavor when heated. Powder is no go too. BUT had sale on limes at store Friday so bought bunch, whacked and pulverized some cilantro w/mortar/pestle, topped sliced limes with cilantro, sea salt, cut 1/2 inch, dried on very low and infused the lime powder with cilantro--the zest almost tastes as good as fresh as salt took out most of bitterness. That on top of Dryeling 40 wool winter sweaters (D-Cleaner's went up 15 bucks and not) to getting m-term grades into registrar by 5 am Sat morning--got sick--my mother afraid for my determination with brain weight loss--came over to help me process Peach Bhut ferment yesterday. Back to fermentation "later."
 
Great looking garden shots! NICE prep! Dude, what in Hades ya gonna do with that much Reaper? It's "later." Wait . . . you could ferment some for sauce!! You said so in Bill's glog. (See? Took me no time to get back to ferment topic )
 
Also glad you got some rain!! Reap a great week, sweetie!

Thanks Annie!
 
You should be proud, LB bought the jars and I ordered the rest online this AM for the fermentation project.
 
Which recipe should I try first? Cuz I'm totally clueless!
 
And if all those pods come in nicely I plan on sending a few SFRB's out there to share the pain! Just need to do a no grasshopper dance...got any seaweed?
 
Glad you're feeling better!

 

[stc3248]

Them stuffed peppers look like a freaking meal and a half!!! Mmmmm....everything looks good brother. Be real careful with that Moruga!

 

[Vegas_Chili]

Awesome!! Looking good Scott!!

I really dig the temps around this time of year. I mean looks like if I had some mature plants survive the hot summer I would've had some pods around this time too.

I have a tepin that started to flower about a month and half ago and hoped the flowers pollinate by themselves with the wind but no, I had to help. I now have a few pods on it, but I wish my other plants survived. Oh well, but at least I'm getting the feel for my weather here.

I have strong hopes for next year

, Walter

 

[stickman]

I think you'll like the ferments once you start making them Scott. Getting started is really easy, Check out the Fermenting Peppers 101 thread in the Hot Sauce Making forum. Brother Bill advised me to start out simple when I started making ferments last year, and that makes sense... you have to wait so long for results that it's a real drag when you have to throw out a batch because you don't like the way it tastes.
   There's lots of links in his thread, but this one looks like a good recipe to start with... http://nourishedkitchen.com/fermented-hot-chili-sauce-recipe/
I make kimchi every fall, so I use a little brine from a mature batch of that as a starter when making ferments instead of Yogurt Whey or Sourdough Hooch. It adds another layer of flavor to the pepper ferment too since it has things in it like ginger, gochugaru, asian radish, scallions, garlic and fish sauce or salted shrimp, though you can make kimchi without the seafood element... I just happen to like it that way.
Good luck with your new project buddy!

 

[capsidadburn]

Scott, great to hear your team is jumping in to ferments! It'll be lots of fun.

 

[Devv]

Them stuffed peppers look like a freaking meal and a half!!! Mmmmm....everything looks good brother. Be real careful with that Moruga!

Thanks Shane!
 
We cook them in a tomato sauce and serve them over rice with Romano cheese...yes yum!
 
Those might be not Moruga's, they have the shape but they are turning an orange, almost yellow. I bet they're still hot as heck!
 

Awesome!! Looking good Scott!!

I really dig the temps around this time of year. I mean looks like if I had some mature plants survive the hot summer I would've had some pods around this time too.

I have a tepin that started to flower about a month and half ago and hoped the flowers pollinate by themselves with the wind but no, I had to help. I now have a few pods on it, but I wish my other plants survived. Oh well, but at least I'm getting the feel for my weather here.

I have strong hopes for next year

, Walter

Thanks Walter!
 
You're in the same boat as me, either have them really ready in spring or wait until fall. I've got seeds trying to germ now for an earlier start next year.
 
Well you're looking good now, hope they hang for ya!
 

I think you'll like the ferments once you start making them Scott. Getting started is really easy, Check out the Fermenting Peppers 101 thread in the Hot Sauce Making forum. Brother Bill advised me to start out simple when I started making ferments last year, and that makes sense... you have to wait so long for results that it's a real drag when you have to throw out a batch because you don't like the way it tastes.
   There's lots of links in his thread, but this one looks like a good recipe to start with... http://nourishedkitchen.com/fermented-hot-chili-sauce-recipe/
I make kimchi every fall, so I use a little brine from a mature batch of that as a starter when making ferments instead of Yogurt Whey or Sourdough Hooch. It adds another layer of flavor to the pepper ferment too since it has things in it like ginger, gochugaru, asian radish, scallions, garlic and fish sauce or salted shrimp, though you can make kimchi without the seafood element... I just happen to like it that way.
Good luck with your new project buddy!

Thanks for the input Rick!
 
I've been afraid to try this, but need to...
 
The recipe looks like a great place to start.
 

Scott, great to hear your team is jumping in to ferments! It'll be lots of fun.

Thanks Mike!
 
Can I use frozen peppers?

 

[stickman]

Can I use frozen peppers?

Heck yeah!... just pick them over well to make sure the pods are in good shape before you freeze them. Any spots of darker color and softer flesh on the pods will indicate the probable presence of mold or bacterial rot inside the pod... discard those. Freezing will cause ice crystals to puncture the cell walls, and when you thaw the frozen pods the intracellular fluid will leak out, making the pods feel flabby and soft. You're probably going to make a mash of the pods before fermenting anyway, so no problem... just include the liquid that drained out of the pods in the blender/food processor.
 
The other thing to keep in mind when making ferments is it's just like brewing beer... you've gotta keep all your utensils and surfaces clean to avoid introducing competition along with the Lacto-bacteria. Cheers!

 

[Devv]

Heck yeah!... just pick them over well to make sure the pods are in good shape before you freeze them. Any spots of darker color and softer flesh on the pods will indicate the probable presence of mold or bacterial rot inside the pod... discard those. Freezing will cause ice crystals to puncture the cell walls, and when you thaw the frozen pods the intracellular fluid will leak out, making the pods feel flabby and soft. You're probably going to make a mash of the pods before fermenting anyway, so no problem... just include the liquid that drained out of the pods in the blender/food processor.

Cool! I have 3 gals of mixed habs and a quart or so of the F Reapers. I should have some time this weekend.

 

[PIC 1]

I'm double-digging that blackened catfish and that stoked mesquite...what a combo. That fish looks...winner !
My Primos were really late to ripen this year.......altough they look similar to the Reaper the after taste is quite different....I like the Primos. I see you had quite a bit of rain....hope that helps with the incoming harvests.
Have a great weekend !

 

[Sanarda]

Beautiful pod porn Scott.  Well done.  6 foot plants is an amazing thing.

 

[Devv]

I'm double-digging that blackened catfish and that stoked mesquite...what a combo. That fish looks...winner !
My Primos were really late to ripen this year.......altough they look similar to the Reaper the after taste is quite different....I like the Primos. I see you had quite a bit of rain....hope that helps with the incoming harvests.
Have a great weekend !

Thanks Greg!
 
I'm starting to see the first coloring up, can't wait!
 Back at ya on having a great weekend!

Beautiful pod porn Scott.  Well done.  6 foot plants is an amazing thing.

Thanks Pia!
 
One thing we have here is a long season, and I needed it this year with the late planting of the supers.
Have a great weekend!
 
A few Ja Habs ripened, really nice size!

 
Found out the county has a friggin mountain of mulch behind the station building today, they loaded with a front end loader and said I could have a much as I wanted..
 
Can't beat that!

 
We made it to Friday!

 

[HillBilly Jeff]

Nice haul on the mulch.  Loaded with a bucket makes it so much easier!!

 

[Devv]

Nice haul on the mulch.  Loaded with a bucket makes it so much easier!!

Heck yes!
 
I made 4 or 5 trips with the shovel, now that I know they have a mountain and will load it for me....I'll be there every week!
 
And it's well composted for the most part.

 

[GA Growhead]

That's a score!

 

[stickman]

Most excellent score on the mulch Scott... I can see your grow next year is gonna really take off with all the improvements you're making to your soil!
 
You were mentioning sowing early in preparation for next year... when are you planning for that to happen, or have you started already?

 

[WalkGood]

Woot dem JA Habs look killa mon! Free mulch ... dat hard to beat, wishin you & LB a most awesome weekend ^_^

 

[Devv]

That's a score!

Yeah it was, the wife saw the pile out front, and when I got there the guy said we can pull from the back pile. Back pile? Holy moly, it's a mountain. Just under 6 yds. in that load. Dang I need a trailer wide enough to use the tractor to unload, versus the fill the bucket with a shovel method. LB even helped me when my back got sore, didn't hurt it...it just got the nagging leave me alone cramps.
 

Most excellent score on the mulch Scott... I can see your grow next year is gonna really take off with all the improvements you're making to your soil!
 
You were mentioning sowing early in preparation for next year... when are you planning for that to happen, or have you started already?

Hi Rick!
 
The soil here has been and off and on project for 23 years, my goal is to get it healthy for next year and to not water so much. Gonna get another load of mulch Monday...LOL they said I could come everyday!
 
I have started the some of seeds last Sunday, not all, tomorrow the rest. Just the Chinense for now. Annuum's will be sown in 30 or 40 days, they just grow so much better they don't need the head start.
 
 

Woot dem JA Habs look killa mon! Free mulch ... dat hard to beat, wishin you & LB a most awesome weekend ^_^

Thanks Ramon!
 
I was impressed with the size of them, I have 4 plants, planted 5 and gave one to my son. All of them are loading up. One has the lighter color pods you spoke of.
 
Yeah they sell mulch for 30 something bucks a yd. around here..so a great score! The good thing is it's aged, so it's already breaking down.
 
Back atcha on the awesome weekend!

 

[Devv]

Another weekend is almost in the books, I go back to work tomorrow to rest
 
Not much color, but I have full sized pods.
 
Red Bhut

 
Primo right next to it..really setting a lot of pods!

 

 
Funky Reaper showing some color, right now it's around 5'x5'

 
Reapers, hope the bugs leave them alone. For some reason they're a favorite.

 
Red Caribbean transplant, stick kicking out the pods.

 
On the driveway. JA hab, light colored pods on this one. The others are all dark green. She's really loaded!

 
Reaper, really small pods turning color.

 
This JA Hab is getting huge, many pods on this one too!

 
Driveway Primo..starting to load up..

 
Bump please.

 

[HillBilly Jeff]

Bump
 
Were you the one looking to get your hands on some apple wood for smoking?  I had to cut a 2 inch diameter limb off an apple tree and I could cut it up on the table saw and send you a SFRB stuffed of it if you'd like?  Give you all winter to cure it out.

 

[Jamison]

BUMP! Damn man!