While I was putting a finish on the first pint of maple syrup of the season today, I also processed the peppers from last season. On a visit to New Orleans in November my friend Shannon introduced me to the idea of making Louisiana hot sauce. I had never considered doing this, but I had just harvested several gallons of Jalepeño peppers, so when I returned to Vermont I stemmed and seeded all the bright red ones, chopped them up and covered them with brine. The jar quickly started to produce bubbles of CO2, so I added a bubbler to let the gas escape but keep air and bacteria out. You can see it working in the video below.
Today I pureed it in the blender and added several tablespoons of red wine vinegar. Instead of just bottling it, I boiled it first. I guess that destroyed all the probiotic benefits the fermentation might have added, but I thought it might keep longer. I should have bottled some without boiling to see how it did. Continue reading “Hot and sweet”
I first heard about grafting tomato plants two years ago, but hot house tomato growers have been doing it for a while, and in other countries grafting has been an important way to increase vegetable production for decades. It was so important in Japan that a robotic grafting machine was developed in 1993. By grafting desirable tomato varieties onto selected rootstocks, generally increased vigor and also specific resistance to root-borne diseases is gained. My tomatoes have failed in two of of the last four years, so I decided to try grafting last year. Continue reading “Graft”
I think it is time to upgrade the technology I have used for 14 years to monitor the temperature of my compost pile.
The graph below is live, as long as I keep going out and reading the temperature and coming back in and updating the Google spreadsheet. In 1998 I inherited the old YSI thermometer device and found a 7.5 volt mercury battery for it. The battery is still good, and I even have a spare (also 14 years old). I hope that the participants at LEAFFEST can help me find a replacement technology for the beast.
The featured pile was built on September 10 from a three month accumulation of kitchen, garden, and yard waste, some old hay mulch, freshly cut alfalfa, 100 chopped corn plants, a quart of organic fertilizer (5-3-4), and 20 gallons of spent tomatoes, cucumbers, peppers and cabbage. The pile was turned on October 7.