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Harvesting Time - What are you growing?
- Thread starter dbhokie
- Start date
buldog5151bass
Kibble, milkbones, and P Basses. And redheads.
Very nice. We dry our extra as well, but on a shady plot in NE, not as many hot peppers as I would like (but plenty of basil).
Yumm, basil. We make a big batch of pesto each year, buying the pine nuts online for a great discount. I mean a big batch, maybe 2 gallons. I spoon it into those bathroom size Dixie cups and freeze, then throw in a food storage bag. We need some pesto-like flavoring, 15 seconds in microwave has those babies sliding out of the cup nicely.
Do Japanese beetles like your basil? Mine are always loaded with the ones that are mating but they really don't do much damage.
buldog5151bass
Kibble, milkbones, and P Basses. And redheads.
Not much. We some of the little mini nasties, but the soap spray works pretty well (we have well water, so we can't use any harsh stuff).
I have well too - but not sure what that has to do with what you'd use. I don't use any man-made chemicals - tobacco & hot pepper spray is pretty good, just be sure to boil the tobacco for a few minutes as it carries tobacco mosaic virus. Little effect on tobacco plants, devastating to tomatoes, peppers and eggplants. I use BT(bacillus thuringiensis) on my collards, cabbage and Brussels sprouts for the cabbage moth worms.[Edit-add] You can gather up some of the cabbage moth larvea who have curled up and died in agony, crush in a container, add to some water and spread the BT even further. But it's pretty cheap these days.
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Squash , zuchini , bush beans , maters , lettuce , spinach , dill and basil this year.We have planted watermellons , cantelope and cucumbers in the past.
Note. Flys hate basil. I live in a farm area and the flys can get quite annoying. A few basil leaves in each room and they disappear. Only works with the fresh stuff. They ignore the stuff in the jars from the store.
Note. Flys hate basil. I live in a farm area and the flys can get quite annoying. A few basil leaves in each room and they disappear. Only works with the fresh stuff. They ignore the stuff in the jars from the store.
Pequin's - I can never find those. Grew some maybe 8-9 years ago. Nice, medium hot, really productive. I have one Ghost plant - wife is hot pepper adverse. I'm a tiny bit nervous.
Bonus point heck! Did you ever get to eat any? Granted not everyone like's a particular shroom or any (about 5% of population is actually mildly allergic to all shrooms) but run $15-25/lb in high-end produce places. Correction - you said sheep's head(maitake) - those grow usually at the base of a dead or old tree. Extremely expensive. I was initially thinking of bears/lion's head "Ericium'. Dude, maybe you could supplement your income by looking for some this fall. An idea. If you want to go hi-tech use a GPS(on your phone maybe) and "breadcrumb" the spots. Gorilla growing and harvesting at it's finest.
He said he would fry it up(?) and feed us, as far as I remember no one ever brought one in though. The other bio teacher did make calamari every year though.Bonus point heck! Did you ever get to eat any? Granted not everyone like's a particular shroom or any (about 5% of population is actually mildly allergic to all shrooms) but run $15-25/lb in high-end produce places. Correction - you said sheep's head(maitake) - those grow usually at the base of a dead or old tree. Extremely expensive. I was initially thinking of bears/lion's head "Ericium'. Dude, maybe you could supplement your income by looking for some this fall. An idea. If you want to go hi-tech use a GPS(on your phone maybe) and "breadcrumb" the spots. Gorilla growing and harvesting at it's finest.
Snap! Some people stumble upon one of those that is 50-70 lbs. An intact 70 lb'r is reputed to bring $4-5k at the best places.
I plugged some trees on a property I own a ways north of me last year - I know I told (here) about this day in the woods here, complete with bug spray, beers, toilet paper and smoking in the woods. I'll see in 2-3 months if it was just another drunken day out in nature.
Fading fast lads -beer 4 after busting A outside and then moving band gear here.
Passinwind
I know nothing.
- Dec 3, 2003
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- Designer/Toaster Tech @ Passinwind Electronics
Looks like monsoon season is upon us up here, so I brought in quite a few stragglers in the last few days:
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That's Thai basil and Lime basil @ upper left, then from left: Jalapenos, Pequins, Serranos, Cora peppers, Chile d'Arbols, Chocolate Sweet peppers, a Pimento, Bulgarian Carrot peppers, and Mustard Habaneros in the middle. Purple Cherokee 'maters at top right. Many of these are at least second or third cuttings, so not a bad year at all really.
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That's Thai basil and Lime basil @ upper left, then from left: Jalapenos, Pequins, Serranos, Cora peppers, Chile d'Arbols, Chocolate Sweet peppers, a Pimento, Bulgarian Carrot peppers, and Mustard Habaneros in the middle. Purple Cherokee 'maters at top right. Many of these are at least second or third cuttings, so not a bad year at all really.
buldog5151bass
Kibble, milkbones, and P Basses. And redheads.
Basil and chiles, muybkind of garderner. Habaneros that far north - pretty cool.
I just broke down the tomato cages and spread the compost, then covered our raised beds this weekend.
I just broke down the tomato cages and spread the compost, then covered our raised beds this weekend.
Passinwind
I know nothing.
- Dec 3, 2003
- 23,076
- 46,029
- Disclosures
- Designer/Toaster Tech @ Passinwind Electronics
Yep, highly varied microclimates (aka "terroir") are a pretty cool feature of this area and I'm in kind of a banana belt. That little bottle of red happiness in the pic below took a dozen plus red Savina Habs to make, now it just needs to age for six months or so. Already tastes great though. Monsoon season does have its benefits in any case. Last night at open mike night a bassist friend brought in a crate of fresh picked Chanterelles, Matsutakes, etc. to give away. Time for breakfast...
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buldog5151bass
Kibble, milkbones, and P Basses. And redheads.
Wow - this passed weekend I winterized mine - tore down what was left of the plants, took down the tomato trellises, dumped the compost from my pile, and covered the raised beds. Cool summer in CT.
Nice! Willing to share hot sauce recipe? We have a hab bush which we brought inside a few weeks ago but it shows no sign of stopping pepper production. Gotta find some new ways to use them!
Passinwind
I know nothing.
- Dec 3, 2003
- 23,076
- 46,029
- Disclosures
- Designer/Toaster Tech @ Passinwind Electronics
Hey David, I don't really use recipes per se, but there are a ton of great ones here: http://thehotpepper.com/forum/91-hot-sauce-making/
The batch in the pic is just blistered/de-skinned Habs (be careful, and use good ventilation), apple cider vinegar, a few spices (lime basil, allspice, cumin, etc.), coconut sugar, and a generous amount of sea salt, all blended until very smooth. It'll be at least 6 months until I touch it, maybe a year. I have another similar gold-green batch from green Habs going that also has Fatali peppers, Poblanos, Serranos, etc. I just pitched the three year old leftovers into a new batch last week, which is apparently a traditional Asian method.
