All it needs now is a few minor repairs and a coat of paint.
Posted on 01/23/2015 12:30:55 PM PST by greeneyes
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We have had about a week of nice weather and above freezing temps even in the 50s and close to 60 degrees in the daytime. We are now back to slightly freezing temps at night.
Gardening has consisted of pulling back the heavier row covers during the day and giving some things a small drink of water outdoors and watering/fertilizing the indoor plants.
I took advantage of the nice weather to clean and sweep a patio-3 actually and do a little yard pickup and walkabout. Hope you are all doing well.
Have a great weekend, and God Bless.
Spring is soooooo close!!! Started cold stratification of my hops seeds, and going to get my coffee seeds ready for this year. Also on tap, ghost chilis and run of the mill tomatos, eggplant, cukes and several tobacco plants this year...will Spring just get here already?!?!?!
Pinging the list.
Just seeded my ghost, maya, and reaper peppers. Looking forward to a REAL hot summer :)
LOL. I was ready for Spring after the first freeze! Thank goodness Missouri usually has some above freezing breaks during the winter months. Not like some of the areas in the North.
Our weather has been so spring like, both my wife and I been itching to get it going. Then we remind each other its still too early...
Ghost peppers....how many do you use in the course of a year? And what do you use them for?
I stopped planting habaneros when my oldest boy moved out because he was the really, really hot pepper lover in the family. The youngest boy and I like jalapenos and other somewhat hot peppers, but I’ve hard the ghost peppers are insanely hot. But I might plant one in a container and give it to the oldest kid.
Pretty mild winter so far here in the South Puget Sound area - cut back my asparagus the other day, not much else happening.
Connecticut is looking at 6”s of snow followed by ice. Well, it is New England in the winter. My father always called snow the poor man’s fertilizer.
I still have some tomatoes in the freezer waiting to be made into soup. I cold snowy day seems about right to pull some out and remember last summer. Too bad that My Woodchuck got my green beans and kale!
Never saw a woodchuck in these parts till last year, but he sure is a hungry critter! I’m hoping he’s moved on, but I know he’s just waiting for that delicate Spring lettuce to be ready. Then he’ll show me he’s still here!
All it needs now is a few minor repairs and a coat of paint.
I still have some tomatoes in the freezer too. I think I am going to try to make a small batch of low sodium ketchup and spaghetti sauce, if I can find a recipe.
I really like cream of tomato soup too. So might search for a low sodium variety. I stay within the the AHA’s target range for sodium, but at the higher end, and was thinking that taking it down a notch would help my Blood Pressure.
Hubby already tells me “it needs salt” most of the time, but now that I am used to this level, I don’t notice it.
Jalepeno is about the best I can handle. Hubby has trouble with them - even the mild green chilies in a can are too much for him. I do add a little hot sauce or cayenne pepper to my eggs and soup though.
I love mild winters. LOL Enjoy it while you can.
Thanks for the pics. That is starting to look pretty spiffy.
Ghosts ARE insanely hot... but if you can get past the heat, they have a good flavor. I put ONE in several quarts of salsa, and it is so good.
Even if your oldest likes habaneros, exercise extreme caution with the ghosts.
It’s a fifteen minute ride. 9 up 6 down. It continually gets hotter for 9 full minutes.
I won’t look that good when I’m 100 years old. lol
This is going to be my first year with the ghost peppers...they are allegedly the hottest pepper out there...Quaker Steak & Lube uses them for their insanely hot chicken wings, and requires you to sign a waiver to eat them. Lol. More of a marketing ploy, but those suckers are certainly insanely hot. I think it’s going to be fun to have a few plants of them this year.
The very last of the picked green tomatoes (turned red in paper sacks in the garage) went into tomato sauce for pasta yesterday. We stated those exactly 1 year ago.
My oldest used to smoother his food with the Dave’s Insanity Hot sauce - the really hot, special reserve stuff. Then the sweat would pore out of him. We would all laugh.
He might be able to take ghost peppers.
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