NFR 2024 Garden and Growing Things thread

Non-fishing related
Capt Insano Emeritis said:
I grow a lot of herbs, dry and crush them . We both love to cook and get all cheffy with herbs. I am growing about 20 basil plants in part sun spots an a similsr amount of Gigante parsley. The basil variety favorites are always Genovese and mammoth lettuce leaf. I have a lot of herb seed I saveView attachment 125377View attachment 125378
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I’m trying my hand on potatoes, friends of my wife gave me some starts which I got into my pots very late but I did end up with a few. The Yukon golds were pretty unspectacular but the purple ones seems to do fine. I need to work on how to make them produce better. Anyone got ideas?
 

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Bagman said:
I’m trying my hand on potatoes, friends of my wife gave me some starts which I got into my pots very late but I did end up with a few. The Yukon golds were pretty unspectacular but the purple ones seems to do fine. I need to work on how to make them produce better. Anyone got ideas?
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Compost and worm castings. Regular watering but not overdoing it
 
Bagman said:
I’m trying my hand on potatoes, friends of my wife gave me some starts which I got into my pots very late but I did end up with a few. The Yukon golds were pretty unspectacular but the purple ones seems to do fine. I need to work on how to make them produce better. Anyone got ideas?
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Last year the owner of Frank's in Moses Lake gave my wife some Yukon Gold starts. We put them into a raised bed that gets too much shade and stays wet too long. A couple days ago we decided to dig up two of the plants that were turning brown. Much to our delight we found gold in them thar hills.

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The biggest are perhaps pickleball size. I thick sliced a couple spuds, tossed in olive oil with black pepper and a tad bit of salt and grilled them. They cooked very quickly compared to last years spuds and were nice and fluffy (very tasty). Last night my wife fixed miso soup with one of the spuds in it. Really good eating.

Yesterday morning I sliced up some of the left over grilled "French fries" and made a scramble with German sausage*, red onion and local eggs. Damn good!

*If anyone is in @Billy's town (Moses Lake) and looking for some good meat: https://www.erniesmeats.com/ Their German sausage is outstanding. Their 30 day ribeyes? WOW!
 
Late tomatoes taking off. Picked some(40 or so early to early august) now started biennial broc for next spring and a loIMG_6255.jpegIMG_6254.jpegt of peppers. Hot sauce in about 3 weeks- lots
Trombocini being picked . Neighbors and family got some over the past few months. One here saved for seedcollection is turning tan maturing and 30” long
 
Evan B said:
who likes pain?

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I grew bulgarian carrot peppers a lemon ajis. Bulgaian carrot are my heat limit at 700-800,000 scovilles max. If I had red Savinias growing I could make paint stripper for this 100 yr old house. Red Savinias for about 3 weeks were the worlds hottest pepper in the media in the mid 90’s i think. Anything with numbers in the pepper names or insect names like Scorpian is a no go for me. I have outgrownn the need for tongue mouth and esophageal relinings.
 
Capt Insano Emeritis said:
I grew bulgarian carrot peppers a lemon ajis. Bulgaian carrot are my heat limit at 700-800,000 scovilles max. If I had red Savinias growing I could make paint stripper for this 100 yr old house. Red Savinias for about 3 weeks were the worlds hottest pepper in the media in the mid 90’s i think. Anything with numbers in the pepper names or insect names like Scorpian is a no go for me. I have outgrownn the need for tongue mouth and esophageal relinings.
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Yeah I do have some Trinidad Scorpions as well. In the photo are Bahamian Goat (300k ish Scoville, so about habanero level) and 7 pots... 1,000,000 Scoville. Which... I have no idea what I'll do with 😂. Probably combine in a freezer bag with my scorpions until I ferment and or dehydrate them to do some sauce and powder blends.
 
Capt Insano Emeritis said:
I grew bulgarian carrot peppers a lemon ajis. Bulgaian carrot are my heat limit at 700-800,000 scovilles max. If I had red Savinias growing I could make paint stripper for this 100 yr old house. Red Savinias for about 3 weeks were the worlds hottest pepper in the media in the mid 90’s i think. Anything with numbers in the pepper names or insect names like Scorpian is a no go for me. I have outgrownn the need for tongue mouth and esophageal relinings.
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I was given a pepper plant by two of my wife’s friends. They are called Carolina Reapers, which hit 2.2 million SHU. I will not try one as I’m a softy when it comes to hot peppers, but I plan on trying to make some hot sauce if I can.
 
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This habanero jelly was quite a useful end for our crop a few years ago.
 
Bagman said:
I was given a pepper plant by two of my wife’s friends. They are called Carolina Reapers, which hit 2.2 million SHU. I will not try one as I’m a softy when it comes to hot peppers, but I plan on trying to make some hot sauce if I can.
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Carolina Reapers have military applications. The hottest pepper I have tried ( over 40 years ago and
Do not recAll what it was)almost sent me to the emergency room.
 
I used to make my pickled pepper recipe-“Capt Insano’s Flaming Death peppers- standard jalepeno’s with a couple of Bulgatian Carrot peppers in each jar seeds always included peppers not surgically dissected before pickling and canning in Quarts. Imbibing had occured around the Pram fire. Trouthole(moniker)went for it and fished out a Bulgarian, (a Bulgarian in every jar-label tag line) and slumped to his knees - an unpleasant performance.
 
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