I need a jalapeno expert. Years ago a friend gave me a grocery bag full of them from his garden. They were the thickest walled and best tasting I have ever had. Anyone know of a really thick walled jalapeno? They were fairly uniform in size, about 3 inches and were a shiny and dark green.
I would be interested if anyone had a strain of jalapeno that was consistent. I grow them regularly but you never know what you are going to get. The same plant can kick out big/small and mild/firecracker, just no consistency.
I need a jalapeno expert. Years ago a friend gave me a grocery bag full of them from his garden. They were the thickest walled and best tasting I have ever had. Anyone know of a really thick walled jalapeno? They were fairly uniform in size, about 3 inches and were a shiny and dark green.
I would be interested if anyone had a strain of jalapeno that was consistent. I grow them regularly but you never know what you are going to get. The same plant can kick out big/small and mild/firecracker, just no consistency.
I need a jalapeno expert. Years ago a friend gave me a grocery bag full of them from his garden. They were the thickest walled and best tasting I have ever had. Anyone know of a really thick walled jalapeno? They were fairly uniform in size, about 3 inches and were a shiny and dark green.
I would be interested if anyone had a strain of jalapeno that was consistent. I grow them regularly but you never know what you are going to get. The same plant can kick out big/small and mild/firecracker, just no consistency.
The last Jalapeños I grew did great. I found that adding a little Azomite Rock Dust to the soil really helps with pepper growth. I use this supplement with all of my peppers and it’s cheap (under $10 for 2lbs) I have jalapeño seeds from my last harvest if your interested pm me
Better to remain silent and be thought a fool than to speak out and remove all doubt
Beets, carrots, Thai basil, Italian basil, Lettuce leaf basil and fennel. the second one is Swiss chard. We are eating out of our garden now. Radishes, sugar snaps and cucumbers, winter squash and summer squash are flowering.
Harvested the last of the first planting of (bolting) lettuce. Dug some new potatoes and the garlic, now to spread more salt hay.... Good day to work up a sweat.
We enjoy dandelions also. In the early spring we harvest them before the buds open and before the stems turn red. The unopened buds are like capers and the leaves are tender. Cook some chopped bacon in a cast iron skillet throw in some sliced onions and chopped dandelions and finish with a little bit of balsamic vinegar and you have a wilted salad spring tonic that's really,really good.
We enjoy dandelions also. In the early spring we harvest them before the buds open and before the stems turn red. The unopened buds are like capers and the leaves are tender. Cook some chopped bacon in a cast iron skillet throw in some sliced onions and chopped dandelions and finish with a little bit of balsamic vinegar and you have a wilted salad spring tonic that's really,really good.
Well now that makes sense. I've tried them and thought "well, when you're starving you'll eat grasshoppers, too."
(yes, I've done that, and I was starving at the time, as in no food for a couple or three weeks) But, I only tried them post-flowering. If I remember this next spring, I'll try again.
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"If you do not read the newspapers you're uninformed. If you do read the newspapers, you're misinformed." -- Mark Twain
My Oleander is in full bloom, and man does she smell great!
Most of the year I call him Ollie the Oleander, but once the blooms start I call her Olivia... guess I have a non-specific-gender trans plant. Transplant... I crack myself up sometimes, as we all should.
Hope everyone's gardens are producing well. Lost most of my peaches to gray mold because I experimented with not spraying them at all this year. Next time I'll at least treat the trees to a few baths of garden sulfur. Asian pears doing very well. And if you are pulling purslane "weeds" you might want to read this: https://www.drugs.com/npp/purslane.html
Our garlic is showing through some pine bark mulch, Going to the sawmill this week for some 10'x6" hemlock rough sawn to rebuild a few of our raised beds. We will be starting some peppers and tomatoes indoors in week or so.
Transplanted tomatoes, poblano peppers, Swiss chard and a few basil today. Set up the cages for the tomatoes and peppers. Built the tripods for green beans and direct seeded radishes and turnips. Going to direct seed carrots, sugar snap peas, and beets tomorrow. Got another flat of Italian and Asian basil going. Cilantro volunteers coming up everywhere.
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Pepper Grand Poobah
they're a spring tonic, too bitter to eat once they flower
(yes, I've done that, and I was starving at the time, as in no food for a couple or three weeks)
But, I only tried them post-flowering. If I remember this next spring, I'll try again.
"If you do not read the newspapers you're uninformed. If you do read the newspapers, you're misinformed." -- Mark Twain
https://www.drugs.com/npp/purslane.html
Onions are doing great. All of the rain this winter has helped a lot!
Garlic are looking good. Getting my other bed ready for a bunch of peppers. I’m also going to grow potatoes this year. First for me. More to follow
Planted some potatoes and they are doing great. Going to put more soil around them this weekend 👍🏻
It does not matter what it wants to called, what it identifies as is the important part.
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