:) I also enjoy this variety of pepper! This one and purple beauty are my most reliable producers.

That's so exciting! Do you do a wild ferment or get brewers yeast? :)

I love going out in the evening after the temps start to drop this time of year. I have lots of bees that curl up in the asters to sleep for the night. Sometimes they cuddle with other bees too <3

Thanks for posting! Now I need to figure out how to meet this guy, he lives the next town over from me!!!
I'm working on year 8 as well :)

That sounds cool! I had to look it up. I'm in kind of an ethnic food black hole.

I hit my record this year with my trombocini! Over 4ft long and 15+lbs. I donated it to the soup kitchen :)
And this is the chef that was going to cook it up.

I like doing lactic fermentation of green cherry tomatoes, garlic, oregano, hot peppers, black pepper. I have also done basil and parcely. Green tomatoes also work great for making sweet pickle relish, one of my friends calls it chow chow. :)

The dwarf tomato project has been such a fun seed base to dive into!

I'm waiting on approval for a long term meeting space. If that falls through I have had two other organizations reach out and offer me space for this.

I really hope we can make some magic happen <3