Food

[Henry Krinkle]

Amazing. My missus likes hot sauce now too - never used to. There's a world of difference between a good one and a bad one.

I've got some extra tools coming and I still have pounds worth of hot peppers either ripening or just ripe. I think I might have enough that I can afford to try a months long ferment. It'll probably be the habanero pineapple sauce, as I already have pretty large quantities of two different fruit habanero sauces.

[Henry Krinkle]

We secured some better home fermenting equipment. No.7.1. Boiled the pimento wood first to activate it. With the weights, the oxygen extracted and the pressure release valve we should be able to leave this more or less as long as we want, which will be until we finish the original No.7.

[boatme99]

2 loaves of cranberry orange bread, fresh from the oven.
The PLUGRA butter has been softening for an hour, ready to spread as soon as they come out of the pans

[Henry Krinkle]

Zucchini kraut on either end, 2 quarts of hot sauce #8, 1 of hot sauce #7 batch 2 and another pint of #8. Salvadoran cortido is next up.

[Henry Krinkle]

Fall food! Meatloaf and root vegetables.

[Henry Krinkle]

A good reason to grow these.



Potage crecy, a carrot and potato soup.

[Seriously]

A good reason to grow these

I'm no expert, but the first thing that occurred to me was: did these stop short because the soil was too closely packed lower down?..........

Or is it a certain stubby variety ?

Cos to me, in the UK, they look like shorties

I'm open to enlightenment

[Henry Krinkle]

Nantes half longs. They are also coreless.

[Seriously]

Nantes half longs. They are also coreless.

School day

[Henry Krinkle]

School day

We have a short growing season here. I find nantes produce more carrot by mass per square foot than anything else I have tried. And I like that they are coreless.