I've had a long fucking week and I am tired so this will be brief and probably stupid.
Garden:
Tomatoes are ripening on a constant basis. I've already canned several jars worth, and will need to continue this effort this weekend and probably next.
Cucumbers - I've pickled and fermented several jars now. Tried different mixtures with different herb and spice ratios.
Chilis - The yellow "flameburst" jalapenos are all harvested and preserved via pickling/fermenting.
Regular jalapenos -- I'm waiting for them all to turn red so I can make my yearly big batch of homemade sriracha sauce.
Reapers/Habaneros/Ghosts -- all starting to turn red now. Will be a good harvest and then I can get to making my sauces, powders and ferments. Already have several orders from friends and family to fulfill, as is tradition.
Carrots - all picked and fermenting now.
Beets - Cold crop to be harvested in October
Radishes - Cold crop to be harvested in October
Pumpkins - Harvested. They're just sitting on the deck looking pretty right now, but they will be transformed to pie eventually.
Squash -- FAILURE due to squash vine borer. Motherfuckers. I love moths but these ones could've left my squash alone.
Corn - Harvested in August.
Cabbage - Doing well, will harvest later in autumn. Then it's Sauerkraut creation time. I usually make about 20 pounds of it in a vat (a vat made in Germany because I'm like that).
Basil - Turned into 3ft tall bushes, so it's gonna be a pesto making festival at some point.
Join me on the hate train:
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Wiredoomed
Basil is on that growing grind, respect.
Which fermented cucumber mixture tasted best?
(How do you like this rhyme)
Indeed it is. I've never had it get this bushy before.
For the fermented cucumbers, I haven't had one yet, still letting it get good and fermented. Last year though, my mix of cucumber, garlic, pearl onions, dill, mustard greens and hot chili peppers was a really good mix. Flavour explosion.
(I liked the rhyme, very good).
by Kommando Mutiliid; ; Report