Gardening Gardening

You name it. Jalapeño, several types of habaneros, Carolina reapers (yeah they are hot), hot wax, Thai, I forget what all is there. I drew a map when I planted them, have to dig it up.

 

It’s been a few years but I used to do cayennes, slice’m long throw them in dehydrator. Next bring the cuisinart into the garage and dice’m into flake and fill small canning jars. It was the best. Loved it mixed into meatloaf.

 

That sounds really good. I like good flavored peppers. Carolina reapers are just to abuse the loud mouth that says “I can eat anything hot!”

 

I sure like the nice pictures everyone shares so thought I would add to the images.
Not the best pictures, but the best I can get with my old slider Gives an idea anyways:



Lemon boy, brandywine and black krin tomato plants.



Carnival tomato plant growing over the top of concrete wire cage, with beans, an okra plant, and giant sunflower in background.



View of part of garden with some tomato plants, cone flowers, asparagus ferns and random giant sunflowers in the background. The amount of pollinating insects and gold finches is amazing year after year. This is a great time of year to be in and around the garden.

 

My melons are growing well! My 16yr old daughters hand btw.

 

Pepper pickin this morning.

 

This one is on its way.
Have to guard against stem stress at this point. The stem is pliable until about now. And the vine is anchored with tap roots. If I don’t manage that the pumpkin will pick itself.

 

M Man,oh man , lots of great pictures of gardens! Thanks for taking the time! Here's a few pics of our tomatoes again, only now, the Black Krims are finally getting ripe. To me, these are the best tomatoes I've ever eaten. Very long time between planting and final product (70-80) days! But well worth the wait! Here's some pictures of them now. We also have some BIG BEEF tomatoes, but, they are nothing like this batch of Black Krims that are coming on. One Big Beef measured 4'' in diameter and 12'' in circumference, its a dandy. Like i said, the Black Krims are even bigger and not yet quite ripe. With them you have to use the touchy , feely, method, lol.

 

Had to make the tough decision tonight. For the betterment of the Chosen, i had to euthanize a couple.

 

These are the end results, this is theBlack Kurin tomato's , coffee cup for size comparison.

 

Nice! French bread with melted cheese, sliced tomato on top, is my favorite.

 

I have never seen that kind of tomato before. Quite a different colour.

 

And, they are ripe! When they look like this, unbelievable flavor, oh boy, they are GOOD!! The imperfections on the top is just stretch marks from growing. I've got a bunch more that are still green, but starting to turn Reddish, a deep red and a slightly less than firm touch, and they are ready to pick. I mean EAT!

 

Now I know what species of tomatoes I have, about 3 or 4 plants B.Brown . They were labeled wrong at the greenhouse I guess. I have never seen this type before either. They are just now turning ripe.

 

Here was my evening.

 

Alex is doing a nice job on them!

 

Everyone needs their own Korean.

 

He sure loves that roto tiller.

 

Locus Post what is your method/recipe? It is interesting to hear about how others make their tomato sauce. It is a big deal at our home. I put up 56 quarts last year, and am shooting for about 40 quarts this year, as we have about 15 quarts left from last season. Good thing, as with all our wet weather this summer, some of plants did not do as well as usual, so the harvest is down by about 1/3 compared to a typical growing season.

Your finished sauce looks a lot similar to what I end up with, seeds and all, which I really like in my sauce.

 

I blanch, skin and peel then put them in the blender and puree. Into the pot, bring to a boil, add 1 pack of medium Mrs Wages salsa mix and then press some garlic in too. Each pot holds about 6 quarts.