This week’s harvest. #organic #gardening #zone7
This week’s harvest. #organic #gardening #zone7
#SixOnSaturday
Out to water the raised beds
before #Bloomscrolling
#Gardening
#Connecticut
#Zone7
Netted the #BlackBerries after sacrificing half the BLUE berries to the catbirds (who celebrated with rusty cat calls from the fence)!!!
Sowing cool weather crops. Again.
Keeping fingers crossed re: tomatoes and peppers
Thanks summer in #NewEngland
#Zone7 #Gardening
@gardening
All this rain has prolonged the cool colors -
In whites & purples in the back garden
Also #SixOnSaturday
#BloomScrolling
#Gardening
#Zone7 #Connecticut
@gardening
First poppies of the season. #bloomScrolling #boise #idaho #zone7
Early days still, but 10 day forecast is promising
Got some hardy annuals, lettuce, and peas into
Raised beds!!
#Gardening
#RaisedBeds
#GrowYourOwn
#Connecticut
#Zone7
@gardening@a.gup.p
Snapdragon seedlings in front
Kale babies to the rear &
Actual "Baby" Radicchio in back left
Back to #Gardening 2025
Everyone needs to see them!
#SeedSowing
#GrowYourOwnFlowers
#GrowYourOwn
#Connecticut #Zone7
New hot African pepper and pineapple hot sauce just dropped. Peppers and garlic from our garden. Fermented 8 days. Think I’ll ferment the fruity ones for a week or less from now on. This one retains some sweetness and good pineapple flavor. I also ran this batch through the food mill twice to remove the pineapple eyes and most of the pulp. Next batch I will not even seed the peppers. I’ll just mill them out at the end. Seeding hot peppers is painful no matter how you try to protect yourself. #organic #gardening #fermented #hotSauce #zone7 #boise
First batch of fermented hot sauce. Red habaneros, peaches, garlic, ginger. The second batch has another week to ferment. I’ll start a third batch tomorrow. Peppers and garlic from our garden, organic peaches from Roots Zero Waste Market. #organic #gardening #vegan #zone7 #boise
1-1/2 gallons of hot sauce fixings started today. The crock has about 2 gallons of peach habanero hot sauce fixings started a week ago. I’ll let both batches ferment until they slow down, at least 2 weeks each. Today’s batch contains very hot African peppers (closer to ghost peppers than habaneros), pineapple, garlic, yellow bell pepper. All peppers and garlic from our #organic #garden. #zone7
Hot peppers are late but looking good. I will let them sit on the plants another week or so unless it threatens to frost. I should also have enough tomatoes for salsa in about another week. A bit of an Indian Summer this week. #gardening #organic #zone7
Today’s catch, with some pickles going in the background. I tried killing my tomato plants this year by somehow turning off the water to them for the hottest 4 weeks of the summer. Mrs. Clown finally noticed this. But most of them are okay again, and we’ll have plenty for salsa or hot sauce I think. Hot peppers are behind last year, but I’ll have a decent harvest. I about killed myself last harvest season, so I don’t mind a lighter crop this year. #gardening #organic #boise #idaho #zone7
Lots of Agapostemon bees on the black-eyed Susans this morning. Too small for a good phone pic but they sure are pretty. #gardening #organic #bloomScrolling #boise #zone7
H/t to @fortboise for the better ID than “green sweat bees.” I guess these are still considered sweat bees, but are not attracted to human sweat.
A pretty good garlic harvest, and 1 Fourth of July Kootenai tomato! I think this is our earliest tomato since we had the makeshift greenhouse at the big house about 10 years ago. The tomato is 2” round, just as advertised by Snake River Seed Cooperative. #gardening #organic #bloomScrolling? #zone7