Black Gold and Hot Tongues

It's been a horrid last 2 years. Due to intense life events the garden had to fend for itself, weeds took over, ripe vegetables hung ignored left to rot. Life is finally returning to normal or the new normal as they say. 20+ cubic yards of leaf mulch is the first step in bringing the garden back, good riddance stiltgrass. Anyone know how to get rid of this stuff?

The dog was a HUGE help as you can imagine.

Pickling produced well over 100 jars of carrots, pickles, tromboncino, jalapenos, and Ryan's favorite green beans. Arranging photos on Blogger is maddening...BLAH I can't get these centered properly. F&*# it, I am moving on.

 

Anaheim and poblanos were roasted and frozen and for the first time we made a serrano hot sauce. It was thick, green and just the right mix of heat and sweet:

1.5 cups roasted (peeled, skin and stems removed) serrano peppers
9 oz pineapple juice
3 T white vinegar
1 clove of garlic
1 onion
A little bit of water to thin (next time try adding more vinegar, maybe rice)
salt to taste

Saute onion and garlic in oil until soft and brown, add all other ingredients and blend until smooth. Store in refrigerator.


I think hot sauces will join the annual tradition of pickling next year. That means I need more pepper varieties, time to go seed shopping! The Pepper Gal has Cherry Bomb Hot Peppers, I need those.