Pepper Pandemonium

I'm buried under peppers here. Harvested everything that was still out there. Now I'm spending the day frying bushels of them for winter. All fresh pepper seed for this year. I sold out of Gernika so those that are looking for it, it will be available for 2014.

Moya Noire

I had a big surprise out in the garden a couple of days ago. I thought I had totally lost my Moya Jaune and Moya Noire plants to blight. I was tearing down cages and found 3 perfect, ripe Moya Noire's hanging from the healthy top part of the plant!! I couldn't believe how beautiful the color was. Then I walk over and see 1 perfect Moya Jaune. Wow. I love this variety in every color. I ate the big Moya Noire (for research purposes of course) and it was exquisite!! Perfect meat to juice balance and sweet with the smokey finish. I haven't eaten the Jaune yet so stay tuned.
Yes, I am already working on the 2014 growlist. I will work on this for months, adding, subtracting, worrying, questioning until my hair is grey. I torture myself before I have the final list.
I have new neighbors!! A herd of sheep in the back. For a couple of days I kept hearing what I thought sounded like the bells on the French cows. I thought I was having some kind of missing France issue. Then I walked outside and there they are. 6 sheep running around the back field with bells on. haha. I love to hear their bells. I took some photos so I'll have to post them in the future.

I've been hitting the farmer's markets. Yesterday was a good day for that. Connected with some other growers and picked up a whole lot of Cherokee Trail of Tear bean seed from an organic farmer. I didn't grow that bean this year but I did list it in the store for those that love this historical bean. I love the veggies that come with great history in their DNA. Speaking of beans....I bought some seed from a Spanish grower for a bean called Buenos Aires Roja. From the research I have done it looks like it's going to be a good one. Here's a photo of it from a Spanish blogger. Beautiful!!!! Also want to grow the Tabais bean for those that want to use the authentic bean in Cassoulet. For anyone that wants to take a whirl at Cassoulet, here's a link for a recipe.  Cassoulet recipe.
I still need to plant the garlic and then....a little break until Febuary when seed starting again. I'm planting 2 varieties this year and that's it.
Ohhhh before I forget. I planted rhubarb this year!! You can't cut it the first season so looking forward to making rhubarb/strawberry pie next year.
Thanks for all the support from everyone with the store, on my blog and good wishes always sent my way from the best people in the world. Growers and gardeners!! Peace