fsmarketgarden
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The first seedlings to emerge this year. I tossed in waaaay more #lavender seeds per cell than I normally would but I’m trying to break a miserly habit of over seed saving. Now I have to murder three of these, multiplied by around 72 because the whole tray is germinating #thirdworldproblems. Really looking forward setting up several understory layers to our non-existent #foodforest. I have a general plan but my ongoing life-problem is not pulling various proverbial “triggers” until everything is manically in place. Instead, I’m just going for it. #foodsecurity
Behold, crushed cayenne flakes! This has truly been a labour of love and inefficiency as the the effort required of this one-man jam (or pepper, rather (puns!)), aka, growing hot peppers in a short-season Canada, is not super practical without tactical organization. Getting there.
Strawberry popcorn. I picked up a packet of these beauties at a seed exchange and foolishly planted them in a greenhouse whose temperature, despite the emergency of my fanning hands, went beyond the thermometer’s 50C (122F) max. The result was two of these little munchkins 🤦🏻♂️ No matter. Two stunted cobs have provided me with 20 times the seed I purchased, so, you know, next year... #hardknocks #mistakesweremade
BAM! 600 garlic cloves in the ground. Only 1,800 more to go 😩 Learned some lessons from and since last year and they are gooood this season. I’m currently working on a huge dehydrator to turn the substantial leftovers into black garlic. Cross your fingers I don’t burn the house down. 🧄🧄🧄 That device in the first pic is a scrapped together dibber. An upgrade to last year’s handle-less original that had me nosing around the dirt like a goddamned animal. I learn by doing, folks.
Sage. Herbs are an entirely different delight from fruiting and rooting crops but once you’ve rubbed some fresh leaves together and gone wide-eyed over the aroma, you’ll never, EVER go back. I’d bet a non-vital, perhaps reproductive, organ on it. The dried and crushed stuff you buy in supermarkets is old and has lost most of its flavour and scent; so you know. Thyme, oregano, sage, coriander, basil, peppermint, and rosemary this year. What a decadent gift of nature! #herbconvert
Bastan poblano peppers. From a rich green to this chocolate brown. Thick skinned, juicy, and though my hands ached dully for some time after processing, not hot at all. These pics represent their journey to my belly as Chile Rellenos, sans frying. I do wish the only photo I had so unceremoniously snapped looked less like roadkill, but this is it, people. Dee-lish. #youcantaketheboyoutoftexasbutyoucanttaketexasoutoftheboy
