2025 Garden Thread

[begreen]

@begreen , congratulations on such a great squash, tomato, and pepper year. Good work! How many Sugar Rush Peach plants do you have planted to have yielded so many pounds of peppers? That's quite a haul.

2 plants. They get over 4 ft tall and are packed with peppers like I have not seen before.

That's some nice sweets. Even the ones that didn't produce well look beautiful.

 

[DuaeGuttae]

Thanks, @begreen. I have them curing on our sunporch now. They like high heat and humidity for that, so I'm trying to do what I can naturally before the weather cools off too much.


I am really impressed that only two pepper plants have given you so many peppers. I know you said that they grow large, but they must surely set a lot of fruit all over to accomplish that. Did you figure out a good way to support them?

 

[begreen]

I am really impressed that only two pepper plants have given you so many peppers. I know you said that they grow large, but they must surely set a lot of fruit all over to accomplish that. Did you figure out a good way to support them?

Yes, they need strong support but fortunately peppers are all air inside and don't weigh a lot like tomatoes or eggplants. I have one plant in a large tomato cage tied to a 4ft stake. The other plant is in a different plant support system buttressed on each side by other pepper plants, each about 18" apart.

 

[djlew]

Weather has been weird, meyer lemon has a couple blooms opening. I was expecting to be bringing it inside by this time. Foolish me. Apricot seed has started leafing. Really exciting stuff! Cool to see some progress still even as we get into fall. Cranberries also are rooting like strawberries so it looks like it is enjoying its new home.

 

[DuaeGuttae]

It's been a beautiful October around here with cooler temperatures and low humidity. Fall colors are beginning to show up, even in my garden where the red noodle beans are yellowing. I need to do another harvest of dry beans for them.

It's been harvest time recently around here. My mom helped me to dig the rest of the sweet potatoes last week. Because of cooler temperatures on our sun porch, I pulled out my seedling heat mats to help the curing process. I was able to get some addition sandwich trays from our church after we had a lunch together, and those have been working well to keep the environment humid for the sweets. If the skins are toughened up sufficiently by now, I'll move them to our basement for storage.



I picked the last of the green tomatoes and have them on our counter to ripen up. I also brought in peppers to ripen inside since we were expecting temperatures in the thirties this week. I also trimmed a fish pepper plant and dug it up to overwinter in a pot on my sunporch. It's sitting alongside the ginger that also moved inside and a planter of maglia rosa tomatoes that I started later in the summer so that I could isolate them for seed saving.


Still left outside are a key lime and satsuma mandarin orange. We had five oranges that made it through the hailstorm in the spring. We've eaten one, and I think the others are due for picking. I'll plan to move those plants inside when temperatures are consistently closer to freezing.

 

[begreen]

Autumn is brassica time. I just harvested a nice crop of broccoli which is thriving now that the cool damp weather has arrived. The first cabbage head looks ready to pick and I harvested the rutabagas which seriously outperformed themselves. We'll pick a nice batch of sugar snap peas on Sunday.

 

[begreen]

We roasted up one of the rutabagas. I was afraid it might be tough given its size but it was sweet and tender.

I cleared out the remaining sugar rush peach peppers yesterday. They are super productive. We got a total of 30+ lbs. from 2 plants. Earlier this week I made some hot sauce from them and a Fresno. It's pretty tasty.

 

[djlew]

Love that color BG!

I say this every month or so it seems but I think now I am officially just about done in the garden. I cut back the rest of the herbs today and have them infusing with coconut oil to make soaps for holiday gifts this year. Also saved a bit of lemongrass for a veggie broth to have soup since it's cold this week.

Going to prune back the fruits in the next couple of months and wait again until spring. It's been real!

 

[EatenByLimestone]

We had a few inches of snow last night. We harvested the last zucchini and stripped the kale for Portuguese kale soup. Maybe we’ll get some growth on it, but I think the gardening is done.

My wife brought her pot of mint inside. She was given a sprig of it, the pot is full. Now she knows why I didn’t let her plant it, lol. I’ve been thinking about some mint jelly though. I haven’t made it before, but I don’t suppose it’s too different than other jellies.

 

[begreen]

We're still staying in the 40s at night, 50s during the day. I still haven't brought the citrus into the greenhouse. It's an unusually warm November. We haven't started burning yet.

 

[djlew]

I've been burning early in the morning and later in the evening. Mid to high 30s some days over the past couple of weeks. Highs are in the 50s though.

I cut back my mint in the all encompassing herb pruning and that was included in my coconut oil infusion for soaps. My wife likes to do mint simple syrup for lattes and cocktails. Jelly sounds good. If I'm up for it I was going to use some for a chocolate mint cream ale brew. It's funny, never thought of any of this while the mint was exploding, only when it's done! 😂

 

[EatenByLimestone]

Unfortunately, ideas come freely after the fact! Lol

 

[begreen]

I'm pickling hot peppers today. We still have some green jalapeños outside, but the plants are pouting so I'm pulling them.

FYI. I tried the hot sauce yesterday. I wanted to give it some time to mature. It has great pepper flavor, but it's too thick and not hot enough! I had to pour it back into the blender, add a cup of water, and then, by taste start adding peppers. It now has added, 2 jalepenos, 4 Thai chiles, and 3 more sugar rush peach peppers. It's still not nuclear, but at least now there is some nice heat followup after the wonderful pepper flavor.

This is the basic recipe but instead of the pineapple, I substituted 1 cup of homemade applesauce and a whole carrot from the garden. This turned out more tasty than any hot sauce I have bought.

Pineapple Habanero Hot Sauce Recipe

The fruity flavors of habanero peppers compliment fresh pineapple perfectly in this pineapple habanero hot sauce recipe.

peppergeek.com

 

[djlew]

Sounds delicious even though my acid reflux is acting up just thinking about it.

 

[EatenByLimestone]

Just the thought of adjusting hot sauce by taste gives me pause, lol.

 

[begreen]

It's not nuclear. You can dip your finger into it and not lose a fingernail.

 

[walhondingnashua]

We had a few inches of snow last night. We harvested the last zucchini and stripped the kale for Portuguese kale soup. Maybe we’ll get some growth on it, but I think the gardening is done.

My wife brought her pot of mint inside. She was given a sprig of it, the pot is full. Now she knows why I didn’t let her plant it, lol. I’ve been thinking about some mint jelly though. I haven’t made it before, but I don’t suppose it’s too different than other jellies.

I did allow my wife to plant it. Its everywhere lol. I like it though and I mow over some of it on purpose. Family members and neighbors come to us all the time to get mint. I call myself a mint farmer.

 

[EatenByLimestone]

I bet mowing it smells wonderful!

 

[begreen]

We harvested our first winter cabbage today. What a beauty! It's about 11" across.

Our indoor hydro gardens are doing well. The Siam tomatoes are starting to bloom. This pic was taken last week. We've had one full harvest of lettuce so far. I just added a new unit by AHopeGarden that I really like so far. Only $59 at Amazon.

 

[Whitenuckler]

We harvested our first winter cabbage today. What a beauty!
View attachment 342495
Our indoor hydro gardens are doing well. The Siam tomatoes are starting to bloom. This pic was taken last week. We've had one full harvest of lettuce so far. I just added a new unit by AHopeGarden that I really like so far. Only $59 at Amazon.

View attachment 342493 View attachment 342494

Have you ever made sauerkraut? I buy it already made, as they make it in New Brunswick, but it's great.

 

[begreen]

Have you ever made sauerkraut? I buy it already made, as they make it in New Brunswick, but it's great.

Yes I have and I may make it again with one of the heads coming up. I'm not fond of canned saurkraut, but fresh, fermented saurkraut is good, especially with sweet cabages like these.

 

[Whitenuckler]

Yes I have and I may make it again with one of the heads coming up. I'm not fond of canned saurkraut, but fresh, fermented saurkraut is good, especially with sweet cabages like these.

Here is info on what I am buying now at my Sobeys. The Sobeys grocery stores were first started in Nova Scotia where I am from. My Grandmother used to shop there. I have no problem buying it as it's easy for me to keep it on hand. That is my main vegetable I have with chicken ect. There is no way I ever have to throw it out as the best before date is 3 months out.

Lewis Mountain Fresh Farm​

Owner(s): Doug Lewis, Verna Lewis, Craig Lewis
Lewis Mountain, NB

vendor since : 2006
location within the market: Truck Bay
(506) 372-9928 lewismountain.ca"> lewismountain.casauerkraut@lewismountain.ca
Lewis Mountain Fresh Farm is a small incorporated company that is owned and operated by the Lewis Family. Doug, Verna and Craig Lewis have been growing vegetables and making sauerkraut for over 30 years in the small community of Lewis Mountain, New Brunswick. They are dedicated to producing the freshest, healthiest sauerkraut available.Their sauerkraut can be found at Sobey's, Co-Op's, sausage vendors, Costco and local meat markets all over southern New Brunswick. Their sauerkraut is a combination of cabbage, salt and spring water mixed in precise amounts to ensure the best possible product. The salt acts as a trigger for a process known as lactic acid fermentation. It's this fermentation that changes the cabbage into sauerkraut and the acid that gives it a sour taste. The Lewis' sauerkraut is handmade to ensure quality and consistency.

 

[Whitenuckler]

Here is info on what I am buying now at my Sobeys. The Sobeys grocery stores were first started in Nova Scotia where I am from. My Grandmother used to shop there. I have no problem buying it as it's easy for me to keep it on hand. That is my main vegetable I have with chicken ect. There is no way I ever have to throw it out as the best before date is 3 months out.

Lewis Mountain Fresh Farm​

Owner(s): Doug Lewis, Verna Lewis, Craig Lewis
Lewis Mountain, NB

vendor since : 2006
location within the market: Truck Bay
(506) 372-9928 lewismountain.ca"> lewismountain.casauerkraut@lewismountain.ca
Lewis Mountain Fresh Farm is a small incorporated company that is owned and operated by the Lewis Family. Doug, Verna and Craig Lewis have been growing vegetables and making sauerkraut for over 30 years in the small community of Lewis Mountain, New Brunswick. They are dedicated to producing the freshest, healthiest sauerkraut available.Their sauerkraut can be found at Sobey's, Co-Op's, sausage vendors, Costco and local meat markets all over southern New Brunswick. Their sauerkraut is a combination of cabbage, salt and spring water mixed in precise amounts to ensure the best possible product. The salt acts as a trigger for a process known as lactic acid fermentation. It's this fermentation that changes the cabbage into sauerkraut and the acid that gives it a sour taste. The Lewis' sauerkraut is handmade to ensure quality and consistency.

https://www.cbc.ca/news/canada/london/from-sauerkraut-to-science-london-teacher-leads-canadas-new-fermented-foods-movement-9.6988184

 

[begreen]

Hydroponic tomatoes are starting to set and the second crop of lettuce is looking good. I got a new setup this year for the second lettuce bed by ahopegarden. It's pretty nice and was a nice deal. Our first lettuce bed in the iDoo has been picked twice now. The basil in the other unit just keeps producing. The stem is about 1/2" thick now.

 

[djlew]

Awesome BG! Looks like it will be another successful hydroponic season for you!

I brought in my Meyer Lemon and Red Pomegranate probably about a month or so ago. As expected, the lemon lost some leaves but seems to be adjusting fine in a south facing window and some supplemental grow lights. The pomegranate lost its leaves as well, I thought it was dead for a bit but passed a scratch test. The apricot seedling is also growing fine. They are all in the same window.

I expected to slow down by this point, but I am already planning the orchard expansion. I was incredibly inspired by Sam Van Aken's "Tree of 40 Fruit". Basically a grafted "frankentree" turned into a work of art at bloom time. It's sort of gimmicky, but a pretty amazing feat. Obviously, I am not going that crazy, but I did order some scionwood of different prunus to attempt to graft. Should come sometime in March. My wife prefers to keep the orchard small, but since I was able to get a bunch of "free" bare roots with my order last year, I figured it would be a good opportunity to experiment without adding full trees to the orchard.

Pretty aggressive cold snap coming in, so not going to be doing any yard cleanup or anything for a bit, but gives me a good opportunity to browse nurseries.