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pics Harvest

Hahaha! Now you're thinking of something I hadn't thought of! But yeah the vinegar was 1 part to probably 6parts or more h20, to kill any bacteria and organisms that are less than good to eat, especially some superhots (like a reaper) have those crevices on the bottom that are just a pain in the ass to clean, even with a brush by hand would take forever with the quantities so it was presoak and rubdown before giving them a shower (no pun intended, I really did)!

But yeah I got at least that much, probably more than that (ripe and way past finished, and have been for weeks) in the garden still to harvest. Next time no growing 8 reaper plants from seed! Seriously all of that was off of 1.5 7 gallon coir media fabric bags! I smoked about 2/3 of em with peach and pecan in the Weber and am gonna dehydrate some more, do another ferment, another puree, and probably freeze a few more. Not sure what else to do with em!? Wouldn't be a big deal if I didn't have 25+ more plants/harvest to deal with! Plus it's going to start dipping into the 40s for the low the next week here in TN so I got no time for planning or a break, haven't had a break on processing for like a month every single day ugh.. Plus I've been running the AC ($$$) just to keep one room "cool" as there's no space in my fridge for any of it! That part really sucks..and so do fruit flies!
Walchit said:
She's HOT!

Im guessing that he is gonna blend that to sauce right in the bathtub. Who needs to rent a commercial kitchen lol

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Picked the last of my burr gherkins today and my jalapenos. I still have a few more Aleppo im hoping will make it. I got all but 2 of the aji panca i was waiting on a couple days ago.
 
This is why i love the gherkins. Plants thrive all summer and the only thing they dont tolerate well is the cold.
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Mostly Mucho Nacho on the left and Biker Billy of the right. Plants actually still look pretty good.
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Walchit said:
Is it worth my time picking unripe super hots? I probably have 50 lbs I could pick. Its 40° and raining so if I'm wasting my time let me know lol
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Try hot vinegar or maybe a Indian type chutney made with green supers. According to what ive read its pretty common to use some green in India. They do make an interesting hot vinegar for bean dishes or to kick up the heat in other milder hot vinegars.
 
ShowMeDaSauce said:
 
Try hot vinegar or maybe a Indian type chutney made with green supers. According to what ive read its pretty common to use some green in India. They do make an interesting hot vinegar for bean dishes or to kick up the heat in other milder hot vinegars.
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Hell yes it is worth it.
 
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