Despite its size I don’t think it was quite ready to go, its supposed to be a spicy flavored variety and it was only spicy around the top inch or so. None of the rest are that large yet anyway so I’ll leave them in the ground for a while longer to see if that makes a difference.
My jalapeno’s are ripening!!!
And I’ve got chocolate peppers:
The big chocolate peppers are sweets. The little ones? Those are habaneros…… The orange ones are Hungarian Hot Wax peppers, and of course I’m sure you all recognize the onions as onions
Speaking of the hot peppers, can someone explain something to me? I’ve always been under the impression that hot peppers are a hot dry climate sort of plant. Not desert dry, but, well, we’re very wet here, and especially this summer we’re decidedly cool. And yet, with the sole exception of last year when everything drowned, I’ve had HUGE luck with the jalapenos, I’ve seen them even withstand a light frost that killed other plants with only minimal leaf damage. The bases of the jalapenos this year are close to an inch in diameter (I tried to get a picture but it didn’t turn out), and they’re falling over with the weight of the peppers. And this year, both habanero plants were TINY when I transplanted them out….and now they’re taking over!
Am I just lucky?
My last plant isn’t dead yet, but it looks to be getting there, I don’t expect any of the remaining baby cuc’s to grow any further.
I got a total of 79 edible cucumbers off of 3 plants. Another 5 were tossed in the compost because they “looked funny”.
Two of my 3 plants died back in the middle of July, both reached the 3ft mark and stopped growing. The 3rd reached a height of 57 inches (or 3 inches short of 5feet). So much for the reviews that stated that they rarely got over 3ft in height……
These are awesome little cucumbers. Perfectly sized for a snack, or a personal salad, or for slicing into slices for pickles. Wonderfully tasty, raw or as pickles. Without the bitterness you can sometimes get in storebought cucumbers.
I did have some issues with Striped Cucumber Beetles. And I’m half convinced that they’re why the two plants died when they did. But I’m going to try growing this again next year I think, cause they were just that tasty!
I’ve been looking at alternatives for storing my potential crop of potatoes this winter. I still want to try the modified fridge, but I’m not having any luck finding a fridge in the general size I’m looking for (ie: a full size fridge thats not huge, that works, that doesn’t cost a alot).
I’d mostly decided on dehydrating the large majority of the potatoes. And no matter what I’ll be dehydrating at least some of them. But I just ran across the fact that you can pressure can potatoes too! After reading a variety of blog posts on it I ran across this one, where one commenter stated that they did a cold pack of french fry cut potatoes……I’d mostly decided that at least SOME of the potatoes I was going to dry would be a french fry cut…..I might have to try that…..
Does anyone have any experience with home-canned potatoes?
Back in the spring I started looking at compost bins. We’d not done proper composting here, for a variety of reasons, alot of which boiled down to having a ton of things to do.
With almost two acres of property, almost all of it grass (or well, grass, clover, and a variety of green weeds that mow just like grass), on a property were I not only don’t have to water the grass to keep it green, we have to mow it twice a week at least over the leach fields to keep it from jumping to knee high. If we used the bagger attachment for the riding lawnmower we could fill up one of the little compost bins in one mowing.
But the big compost bins are way to expensive for what they are.
So I started looking at building a bin.
And then after some discussion we decided to skip using a bin at all. I doubt anything other than steel would keep out our wildlife if it really decided it wanted into the bin anyway.
So now I have a compost pile down by the southern back line. I know the rabbits (or something) have stolen some of the vegi greens and trimmings out of it at least a few times, but thats ok. They don’t seem to be inclined to dig through the whole pile, which is what I really cared about. I gotta say its composting nicely. Can’t wait to have good dirt for next spring’s garden additions!
….that the outdoor temps affect my garden…..
Several days with highs barely hitting 70 (and sometimes not hitting it), lows in the low 50′s, and I get barely one or two ripe tomatoes a day.
Two days with highs in the 80′s, lows in the mid-60′s, and on the third day I pick this:
Temps are supposed to hold through today, then drop again for at least two days, then warm up again. So we’ll see what happens…..
I’m starting to consider needing to run some of my Christmas lights out to the garden to run 24/7……
We had a cool to cold spring. After an extremely cold winter that wasn’t unexpected though it did bad things to my pumpkin plants.
I wasn’t originally overly worried though. Other than the pumpkins nothing else seemed to be having trouble with the chilly start to the season.
But now its the end of July, and although we’ve certainly had some hot days where we’re running the central air, we’ve also had ALOT of days where the temps barely hit 70 for the high, and lows are dropping not only into the 50′s, but even the 40′s in places not to far from me.
Tomatoes are slowly ripening, but the plants have mostly stopped growing.
Peppers seem to be ripening abnormally slowly. There’s a HUGE crop of Jalapenoes out there, and not one of them has a tinge of red yet.
We’re certainly not getting the crop of zucchini I’d expected. This isn’t necessarily a bad thing, but I’d hoped to have enough to shred and freeze to use all winter…..
I’ve got the hooped plastic frost protectors, but I’m worried that’d be overkill during the days, even the less warm ones.
I’m seriously considering digging back out the christmas lights and running them down the rows….
Ok, this is mostly for my reference.
Uncooked untrimmed, 1lb 3.5ounces of tomatoes (Black Plum).
Cut out stem ends and weird spots.
Pureed in food processor, skin and seeds on, raw.
Simmered on stove w/glug of olive oil (didn’t measure, gonna regret that), a clove of garlic (Music), a little salt, pepper and oregano.
Pureed again in food processor.
Returned to stove to simmer to a slightly thicker consistency.
Not quite filled 3 1/2 pint jars, which is fine, I planned to freeze this batch rather than can it.
Haven’t tasted it yet, and I think I got a bit to much olive oil in it. But it smells heavenly. We’ll be doing home-made pizza tomorrow using it!