OK, I admit it.....I just ate one more little bite of the ghost peppa than I should have....it is packing the heat and my tongue is on fire....I'm still alive but I guess I have reaped what I have sown!
Holy-Moly this ghost pepper is good for the soul and it goes a long way....I'm gonna pin this in memory of how I feel just now before I hit the save button....I'll pin it after and this ghost pepper it has some punch in it and I feel my lung clearing out and phlegm being moved and my body healing proper with a peppa grown with love.
I have been getting my garden plot ready for Winter. Trying something new with covering it in compost and clipping tall plants and letting them drop and stay there to help with wind and water erosion. Chop it all up with the big mower and till in the spring when they decay to turn them under.
A new idea we saw online. Time to start splitting and stacking wood for Winter.
My daughter, the high-school horticulture teacher is here today visiting and I took her for a quick garden tour.....I was pleased that she was impressed with the pepper plants. Next year there are going to be more and I'm going to do something similar to what you mention above for the Garden #2 area (I did this last fall for the area that ultimately became garden #2 and it worked out well).
One thing I like about the yard we have here at our getaway place is there is a big bush (some might think it is a tree, bit it is a bush I believe) in the middle area of the property where I can basically just "throw" all scraps - food scraps and yard debris (both green and brown) and essentially over a few years the place is becoming a large compost bin and some fine soil is being created there I'm sure. Composting is essential for any sustainable garden and for any permaculture setup and can be done is so many ways, but the first step is recognizing that scraps have value assuming one has the luxury of time for nature to "do its thing".
One idea my daughter suggested last year when I was expanding the garden was to use cardboard or something like a tarp similar just to cover the grassy area and leave it covered over the winter......then in the early spring on a warm day come in there and dig a bit on the surface to loosen the soil, but I'm not sure tilling the soil is always advantageous and so far the soil here seems very fertile and I have not had to do anything much more than turn the mostly dead grass over and then plant the plants in the loosened soil. In the future, I suspect I may need to add some nutrients, but just today my daughter saw a plant growing many might consider "a weed" and she said many of her peers grow that plant on purpose because it actually nourishes the soul and I think if one is aware of all the uses of various plants, that so much food can be grown in a small amount of space....it is an ongoing effort, worthwhile, healthy, and for me it gives me solace to have gardening ambition.
There is always something to be done and Bert it really seems as if you are "living the life" of a family man on the land working hard and working together. That is priceless in my book.
I'm holding out hopes to get at least one orangish and maybe getting lucky and getting a red one of the plant direct....but temperatures seem to be going down and these peppers are behind the times due to aphid issues - live and learn but I think I'll manage to get some seeds going for next season!
The canning process looks great Kenny! Very tasty looking... It'll be easier for you next growing season. I suspect the growing seasons ahead will be getting shorter & shorter. Stay warm! The peppers will definitely help! All the best to you & yours!
Yesterday a friend from where I used to work, came over to my home. It was a splendid beautiful fall day and we both made a batch of porter on the back patio area using our brewing equipment. I'm listening to the "burping" in my primary fermenter as I type this and the yeast is super happy right now converting carbohydrates to a little ethanol us humans seem to be most fond of........I believe a fine batch of porter will be ready and bottled in about a month or so. I'm going to share it with friends, neighbors, and acquaintances alike if the moment presents itself - in a way I think that is what gives me the most pleasure - making something and then sharing it.
OK, I admit it.....I just ate one more little bite of the ghost peppa than I should have....it is packing the heat and my tongue is on fire....I'm still alive but I guess I have reaped what I have sown!
Holy-Moly this ghost pepper is good for the soul and it goes a long way....I'm gonna pin this in memory of how I feel just now before I hit the save button....I'll pin it after and this ghost pepper it has some punch in it and I feel my lung clearing out and phlegm being moved and my body healing proper with a peppa grown with love.
I have been getting my garden plot ready for Winter. Trying something new with covering it in compost and clipping tall plants and letting them drop and stay there to help with wind and water erosion. Chop it all up with the big mower and till in the spring when they decay to turn them under.
A new idea we saw online. Time to start splitting and stacking wood for Winter.
Bert,
My daughter, the high-school horticulture teacher is here today visiting and I took her for a quick garden tour.....I was pleased that she was impressed with the pepper plants. Next year there are going to be more and I'm going to do something similar to what you mention above for the Garden #2 area (I did this last fall for the area that ultimately became garden #2 and it worked out well).
One thing I like about the yard we have here at our getaway place is there is a big bush (some might think it is a tree, bit it is a bush I believe) in the middle area of the property where I can basically just "throw" all scraps - food scraps and yard debris (both green and brown) and essentially over a few years the place is becoming a large compost bin and some fine soil is being created there I'm sure. Composting is essential for any sustainable garden and for any permaculture setup and can be done is so many ways, but the first step is recognizing that scraps have value assuming one has the luxury of time for nature to "do its thing".
One idea my daughter suggested last year when I was expanding the garden was to use cardboard or something like a tarp similar just to cover the grassy area and leave it covered over the winter......then in the early spring on a warm day come in there and dig a bit on the surface to loosen the soil, but I'm not sure tilling the soil is always advantageous and so far the soil here seems very fertile and I have not had to do anything much more than turn the mostly dead grass over and then plant the plants in the loosened soil. In the future, I suspect I may need to add some nutrients, but just today my daughter saw a plant growing many might consider "a weed" and she said many of her peers grow that plant on purpose because it actually nourishes the soul and I think if one is aware of all the uses of various plants, that so much food can be grown in a small amount of space....it is an ongoing effort, worthwhile, healthy, and for me it gives me solace to have gardening ambition.
There is always something to be done and Bert it really seems as if you are "living the life" of a family man on the land working hard and working together. That is priceless in my book.
Ken
Mission Impossible: Ghost Green...
I'm holding out hopes to get at least one orangish and maybe getting lucky and getting a red one of the plant direct....but temperatures seem to be going down and these peppers are behind the times due to aphid issues - live and learn but I think I'll manage to get some seeds going for next season!
Peace Parzival!
I feel it.
Ken
The canning process looks great Kenny! Very tasty looking... It'll be easier for you next growing season. I suspect the growing seasons ahead will be getting shorter & shorter. Stay warm! The peppers will definitely help! All the best to you & yours!
Thanks P.
Yesterday a friend from where I used to work, came over to my home. It was a splendid beautiful fall day and we both made a batch of porter on the back patio area using our brewing equipment. I'm listening to the "burping" in my primary fermenter as I type this and the yeast is super happy right now converting carbohydrates to a little ethanol us humans seem to be most fond of........I believe a fine batch of porter will be ready and bottled in about a month or so. I'm going to share it with friends, neighbors, and acquaintances alike if the moment presents itself - in a way I think that is what gives me the most pleasure - making something and then sharing it.
Ken
Cheers! And be of good cheer!