Been away from the garden for three days, tomatoes are doing super.
Zucchini are going away, peppers just sitting there, I may set the central ohio record for sweet potatoes later on. So much garden work needed now to plant for fall.





Been away from the garden for three days, tomatoes are doing super.
Zucchini are going away, peppers just sitting there, I may set the central ohio record for sweet potatoes later on. So much garden work needed now to plant for fall.
Time to start eating some leeks! How often do you have all u can eat leeks?
My onion harvest was rather modest. But I have a nice assortment of peppers and tomatoes beginning to ripen.
The goldfinches have learned to hang upside-down and pick the seeds out of the nodding sunflower. Cute little white butts.
The watering cans on the garage floor get tangled in the hose every time it goes by, and it's a damned annoyance. So I put them in the recycling tub to frighten them, and they get real quiet real fast.
Finally, red!

Sure seems like the tomatoes took their time turning red for me this year.
I've been picking reds for a while, but nothing that size.
I need a sonar rig to see submarine-sized objects through the zucchini leaves.
My squash and zuccihini done well until the heat wave.
But we are gonna have a bumper crop of Habanero's this year.

I have read that all the hot weather means more alkaloids and a hotter pepper.
I've got Kohl Rabi ready to go. Going to try to boil it and mash it.
Another hab man, allright! I have some as well, every year.
Alex I'm gonna save a jar of our World Famous Pineapple Habanero Jam just for you
Hah, I have pineapple/hab sauce in the fridge.
I've made many hab sauces over the years with various thick bases. I've used carrot juice, and/or onions, or pineapple, or yellow winter squash. I placed second in the North Market hot sauce contest with a hab sauce thickened with rasins and prunes. Could have gone into tamarind with that one.
One thing I haven't tried could be based on the "salsa" at Los Guachos - chunky red onion and orange habanero. What do you get when you combine orange and red..?
this might be my favorite thread on all of CU. quick question for you folks: i had to cut and toss my basil plants last month due to what i suspect is fusarium wilt. can anyone confirm for me? i cloned a friend's plant and am trying to figure out if i can put it in one of the containers i used for the infected plants.
alexs said:
Hah, I have pineapple/hab sauce in the fridge.I've made many hab sauces over the years with various thick bases. I've used carrot juice, and/or onions, or pineapple, or yellow winter squash. I placed second in the North Market hot sauce contest with a hab sauce thickened with rasins and prunes. Could have gone into tamarind with that one.
That sounds like something the CIA would torture terrorists with. Don't get me wrong, it sounds delicious, but that feels a little cruel.
As I have said in the past, "I don't know if this is a recipe or a curse, but when you're working with habs, what's the difference?"
shmack said:
i suspect is fusarium wilt. can anyone confirm for me? i cloned a friend's plant and am trying to figure out if i can put it in one of the containers i used for the infected plants.
It sure looks like it to me.
I would not use the same container, it's my understanding that fusarium is a soil-borne pathogen, which can live in the soil for long periods of time, so I would start anew with a new container, new soil, etc.
It's also important to clean up all the dead plant material, I would not compost it, throw is away or burn it.
Good Luck!
Just picked my first "hab" from the garden yesterday. I geek out over them because they are so versatile, plus I give them to a friend who uses them in a homemade tequila mix.
Porky that tomato is the truth and your habanero peppers look stellar. Nice work.
Jay Schmidt said:
Just picked my first "hab" from the garden yesterday. I geek out over them because they are so versatile, plus I give them to a friend who uses them in a homemade tequila mix.
Yep, done that too. Use a smoked hab and the tequila picks up a smoky flavor that will remind you of scotch.
ETA they do not need long to infuse, maybe a day.
Strange, I like peppers and I like vodka, but I can't gag down pepper vodka.
Squash bugs. I had my first experience with those this year. What the heck? There were at least a hundred of them on my zucchini plant, and then it was dead within a day or two.
It has been a really bad year for bugs.
Why is it that the pests seem to be the ones who thrive when conditions are not ideal?
Butterfly numbers are down, bee's have taken a beating but those darn pests, more of them than ever.
I assume it has to do with the mild winter, followed by a really hot, dry summer.
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