Good Morning, Y’all!
Seasons, they are a changing… I basically have two seasons per year: Tomato/pepper season and Bama Football Season. My tomatoes and peppers are winding down, and I’m smelling Bama Football! Roll Tide.
Seriously, Folks...Labor Day generally marks the point in the year that we transition from summer to fall. School is back in session, so my wife is back to her daily grind…. Also, my barn swallows have flown the coop; consequently, I’m getting a lot more skeeter bites!
I’ve still got tomatoes producing fruit! I grew this Black Sea Man from seed, and it is setting a nice bunch of tomatoes…
Meanwhile, I started 3 plants that I rooted from suckers that are coming along nicely...
The one on the left is a Chef’s Choice Pink. The other 2 are Big Boys. Hopefully, they will produce some tomatoes before the frost arrives….
This one was a “mystery mater”. Not sure exactly what it is...it came up in a flat of pepper seedlings. I picked it today. It’s a pink variety of some sort, but hell if I know what it is…
The Pepper Patch is still cranking along. I’ve got some serious thinking to do about my pepper selections for next year. I think I’ll just stay with cayenne, jalapeno, banana, and poblano, which my wife uses in her salsa. I’ve been infatuated with the “superhots” for a few years, but, really, normal folks can’t eat those things. This one produced a ridiculous number of peppers:
It’s a Fatalli/Scotch Bonnet Cross. Nasty hot. Speaking of Fatallis...
I’ve had these fermenting in a brine for about 2 weeks. In about 6 more weeks, I’m gonna make hot sauce out of them. I tried a small bite of a fresh Fatalli just to say I had; I won’t do that again. Took me a good 30 minutes to recover…. I’ll keep y’all updated on this venture into lunacy….