What did you do in the garden today?

[fuzzi]

That's why I say I am allergic to your drugs and I been living in my body so news flash bumhole I know me better than you do. Going to medical school doesn't make you know me better than I know me.

I work with physicians. They know a lot of stuff, but don't always excell at thinking outside the box. Tunnel vision is real. And surgeons are almost always officious jerks.

Best doctors I've had were Nurse Practitioners.

 

[Smokerbill]

It’s been 9 days since I sowed all peppers, looks like most are sprouted! About 14 varieties. And around 100 cells planted. So, hopefully tomorrow I’ll start some tomato seeds. Only a few tomato plants this year- probably 2 plants each of 3-4 varieties we’ve enjoyed.

We make “pepper sauce” from our peppers. We let them ripen to full red then wash, chop and freeze. After season is done, we make pepper sauce with the frozen peppers (partially to mostly thawed), a set amount of salt and vinegar - we put all in a blender, and keep adding peppers until it reaches a set volume. This way we know it all has a set amount of vinegar and salt. It gets bottled and aged in the fridge about a month then into the freezer so it is never cooked. This past year we were a little delayed picking the peppers, and we grew some different varieties, so they were slightly drier (less plump) than in the past and we are enjoying a thicker sauce this year. We made some hotter sauce (not really that hot, but a nice level of heat) using sweet and very hot peppers. Then, some pimento only, and some Anaheim only.

The jalapeños were sliced and either pickled or made into cowboy candy. Both are really attractive bc we ripened some to full red, so the jars have a little more color. The jalapeños are pretty spicy though!

The pepper seeds we started this year include:

Pimentos: sheepnose, topepo rosa, Ashe county, Bulgarian red, ruffled red, karma, and round of Hungary.

Italian type: tollis sweet, bridge to Paris, stocky red roaster.

Other type: Anaheim Collage 64, Lesya, Fish.

We bought some Caribbean peppers last year -supposed to be mild, but they were not. I think they were mislabeled habanero or scotch bonnet. Might buy some of those again bc their flavor is good and when mixed with the mild one, make a nice sauce.

That's a lot of peppers! Have you ever considered making a fermented pepper sauce? I think that's how Tabasco sauce is made.

 

[Acre4Me]

That's a lot of peppers! Have you ever considered making a fermented pepper sauce? I think that's how Tabasco sauce is made.

No, but if you point me in the right direction, I’ll read up on it!

Yes, we do grow many peppers. Luckily, they actually like to be a bit crowded, so we plant a 9 patch with space before another 9 patch, or similar. We want the airflow for them, but I’ve read they like to be more tightly planted, so that’s what we do.

 

[Acre4Me]

Tabasco sauce is made.

I do like Tabasco sauce! It’s a must in chicken soup for me. But, my favorite in the Tabasco lineup is the Chipotle version- I almost always add that to turkey or chicken sandwiches, or marinate flank steak, add to hamburgers before grilled-it’s flavorful and Smokey but not really very hot.

 

[Smokerbill]

No, but if you point me in the right direction, I’ll read up on it!

Yes, we do grow many peppers. Luckily, they actually like to be a bit crowded, so we plant a 9 patch with space before another 9 patch, or similar. We want the airflow for them, but I’ve read they like to be more tightly planted, so that’s what we do.

I've never made fermented pepper sauce, but have read about it.

https://peppergeek.com/fermented-hot-sauce/

https://www.chilipeppermadness.com/recipes/fermented-hot-sauce/

I do like Tabasco sauce! It’s a must in chicken soup for me. But, my favorite in the Tabasco lineup is the Chipotle version- I almost always add that to turkey or chicken sandwiches, or marinate flank steak, add to hamburgers before grilled-it’s flavorful and Smokey but not really very hot.

My favorite is Tabasco Scorpion sauce. It's very hot, and has a lot of fruity flavor from the habaneros or scotch bonnets, or whatever they use. Adding just a single drop or two adds a lot of flavor to a bowl of chili.

Edited to add:
Oh, I guess it's probably made from Scorpion peppers. Duh!

 

[Minanora]

I've never made fermented pepper sauce, but have read about it.

I have never made any either but I hope to have enough peppers this year to do it! Plus my hot carrots, pepper jelly, etc.

There's a lot of easy lactobacillus ferment recipes out there!

 

[TJAnonymous]

I work with physicians. They know a lot of stuff, but don't always excell at thinking outside the box. Tunnel vision is real. And surgeons are almost always officious jerks.

Best doctors I've had were Nurse Practitioners.

I haven't seen my actual primary care doctor in well over 10 years. I use the nurse practitioner whom I absolutely love...

 

[pennyJo1960]

I have a Dr, I like she listens.
Understand other Dr.s I have had over the years.

 

[jerryse]

Morning rain then cold and windy all day.

 

[WthrLady]

Here is a trick I used while breeding popcorn in corn country. Plant after farmers are done planting corn. When you can see corn up in the fields. This will make yours pollinate after theirs is done pollinating.

Well kind of. It depends on the grow rate and length of season corn. You can still manage to be in the same pollination window if you have two different varieties and mistime it.