HoppyDaze
Well-Known Member
I dry mine on a paper towel for a week then store in coin envelope
What’s your process to store seeds? Anything special, or just toss em in a bag?
Have you ever had any cross-pollination issues growing them that close together? The last time I grew peppers I planted my bell peppers to close too the jalapenos and ended up with fat jalapenos and bell peppers that were slightly skinny but very spicy.Nice variety of mild to super hots considering I had decided not to grow any this year.View attachment 693753
A couple habanero plants may have this yearHave you ever had any cross-pollination issues growing them that close together? The last time I grew peppers I planted my bell peppers to close too the jalapenos and ended up with fat jalapenos and bell peppers that were slightly skinny but very spicy.
What's the damage look like on the tomatoes when a racoon gets to the? I have a reoccurring varmint that likes to eat mostly the top half of the just ripened tomatoes, leaves kind of a bowl shape but usually still attached. Bought a game camera to figure out the culprit but just installed, no pics yet. Electric fence works good then? I've got two a 4x20 bed and then 1/2 of a 4x20 bed in tomatoes. Also had a critter come and eat all the green tomatoes and leaves on one plant, left the vine this was before any ripened. I figured that was a raccoon, plant was about 4 ft tall at the time. I have a 4 foot wire fence around the garden and a 6 ft fence around the yard. Almost never see deer anywhere in my neighborhood except once far down on the main road turnoff to my street.Update on our gardens.
Got off to a late start in May due to the weather. So we started our own saved seeds for all but 4 plants. The first two pics are from 5/26.
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Here's where we are yesterday. The tall stakes are 8 footers. With the two 4'x8' raised beds and two patio tomatoes in pots, we've harvested over 31 lbs of tomatoes and aren't even close to done yet. Good thing we know how to can them . The onions were an experiment. We cut about 1" off the root end of scallions from the store, planted them, and they grow just fine. There's also swiss chard in between the rows of tomatoes which we really enjoy also. And yes those are my Versa-Nets, electric knee high fences, those raccoons don't touch my 'maters anymore .
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What's the damage look like on the tomatoes when a racoon gets to the? I have a reoccurring varmint that likes to eat mostly the top half of the just ripened tomatoes, leaves kind of a bowl shape but usually still attached. Bought a game camera to figure out the culprit but just installed, no pics yet. Electric fence works good then? I've got two a 4x20 bed and then 1/2 of a 4x20 bed in tomatoes. Also had a critter come and eat all the green tomatoes and leaves on one plant, left the vine this was before any ripened. I figured that was a raccoon, plant was about 4 ft tall at the time. I have a 4 foot wire fence around the garden and a 6 ft fence around the yard. Almost never see deer anywhere in my neighborhood except once far down on the main road turnoff to my street.
Have you ever had any cross-pollination issues growing them that close together? The last time I grew peppers I planted my bell peppers to close too the jalapenos and ended up with fat jalapenos and bell peppers that were slightly skinny but very spicy.
This is only an issue the next year if you grow seeds from a plant that had been cross-pollinated. The fruit of the plant only contains the female genes. Only the seeds inside the fruit contain the genes from the pollen.Have you ever had any cross-pollination issues growing them that close together?
What they may lack in quality, they appear to make up for in quantity, and they look damn cool too! A classic 2 outa 3 ain’t bad scenario........Tigerella tomatoes - not particularly impressed with flavour with the ones that have allready ripened
What they may lack in quality, they appear to make up for in quantity, and they look damn cool too! A classic 2 outa 3 ain’t bad scenario........
Those look mean!
Evilgrin:
could you post a procedural tutorial on your exact process for fermenting vegetables? It would be a great reminder for me and I'm sure beneficial for other members as well.
The problem with that is all veggies are different. Cabbage ferments easily and seldom fails even at a 2% salt by cabbage weight. A pepper ferment at just 2% has a much higher chance of failure. Jump upto a 4% brine and the chance plummets. Add a culture starter like Caldwells and the chance is even less.
The basics are
Least amount of air space needed in the container. Lacto B needs no oxygen at all.
Sterilize everything just like wine making.
Keep your veggies submerged. I use glass weights when using Mason/Ball jars. A cabbage leaf under the weights stops anything getting past them. Anything that floats increases the chance of mold.
Start with low pH bottled water when possible. I use Niagara brand because it has the lowest pH of any i can find and its cheap.
Use good salt with no iodine added. High mineral content is nice if using distilled/purified bottled water.
One of the best thing you can do if using Masons are the vacuum lids. They have a pump to remove air and they vent as CO2 builds up. Guys have great success with these.
https://www.amazon.com/Easy-Fermenter-Wide-Mouth-Weights/dp/B0789QYV52
Pain Train rolled in yesterday
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