Some bacon, sweet peppers, and another “national yolk test” to see if we still like the eggs we regularly buy the most.
The nearest egg was the most affordable in the “all the good things” category. The palest was local and likely receives a lot more feed than nutrition from fields. The darkest yolk was also the most expensive, and not that much greater than our usual variety, so we’ll likely stay put for now.
I did learn that you can force a darker yolk by adding yellow-orange pigment to feed, so while we like to use it as a gauge on foraged and pastured hens, it’s not foolproof.
The green beans are nestled down. Snug under old linens of love.
The peppers are left to fend for themselves.
The carrots and peas won’t mind a smidge.
The front porch spirits are indoors.
Stay warm this spooky cool night, y’all.
The plant’s more than a little upset about its transplant, deluge of rain, and baking sun combo, but still it persists.
And a pepper pick-me-up.
Almost on cue, the garden is packing it in for the summer. The tomato vines are drying up. Some fruit ripens on brown vines. Other fruit dehydrates where it hangs.
With some help and a helper’s chipper, any soil exposed by the dying crops is now mulched by the gift of a fallen limb.
It may be a bit early, but I couldn’t help myself. I have the first of the fall crop transplants sown in plugs in the laundry room.
The outdoor oven (aka the weather) has begun. Perhaps I’ll set aside some corn stalks for Halloween. They’re drying where they stand quite nicely.
Not literally, but they are late. I sowed the tomatoes a month ago and ran out of steam/time/hands. “Next weekend,” I promised. It passed. “Next weekend,” I repeated. Again, it passed. A month late now, but they’re sown and heated and moist. Bells and jalapenos, fish and five color, poblano and (if I can find my seeds) gypsies.
The tomatoes are already looking to move. The strawberries, too. I think it’s time to buckle down and build a second grow light.
And sow some peas! I’m ever so excited. I missed the fall window so we haven’t had garden snacks (aka peas) in ages.
Speaking of changing lodging, I do believe the paper whites are moving off of the kitchen window sill and into the out of doors. The neighbors’ bedded ones seemed much happier than mine.
…after cooking with bacon, carrots, and eggs.
The peppers have slowed down, but aren’t done yet. Just the other day a purple bell pepper joined some carrots and other veggies for a lunch saute.
In making room for new fall veggies, it was time to pull some old timers.
Of course, once I sowed the next round of carrots, it started raining. Forget rain dances, if you need it to rain at your house just have me over to sow some carrot seeds! (The last four times I’ve sown carrots now, it’s rained long and hard within days.)
I didn’t pull all of the carrots though. Some are still small enough to make a late appearance on my plate, and others I’ve let go wild to both see what happens and collect seed. Like these two:
The peppers haven’t minded the heat, or the cool front, and are churning out their fruit like the good little food-producers they are.
What I learned about peppers recently:
- Anaheim peppers will turn brownish, and then bright red. They are less bitter the longer they ripen.
- They don’t need tomato cages like I thought. They do fall over when they get laden with fruit, but that’s ok with me.
- Planting them at 15″ instead of 18″-24″ will let their canopies shade the ground so they don’t get so hot and dry so quickly (even when I forget to mulch for the third time come July…)
- Bell peppers that start out purple just might turn orange on you.
- Fish peppers are the most interesting looking peppers I’ve ever seen, and grow on the prettiest of plants. It’ll be a walk-way lining plant next year instead.
Think there are enough Anaheim peppers on this branch?
Fish pepper plant looking lovely…
And the peppers themselves just get cooler looking!
I call these “button bells” – they don’t really get much bigger than this. I’m guessing it’s my water restrictions.
As for the cayenne…they just won’t quit! I have a Ristra, and a bowlful, and am about to try my hand at drying them for grinding.