Cooking Greasy beans

I'm getting a lot of requests from people asking "how do I cook greasy beans". So......I am just going to do a little post about it.

You would cook them no different than you would any other "green bean". They do have a string so you would need to remove it first.

I personally like to cook my green beans with smoked ham hocks, ham bone, onion, garlic, salt, pepper and some ham base.

So, when you want to cook up your greasy beans, just cook them the way you normally would do it. I haven't gotten my crop yet, their still growing but from all I hear, they taste fantastic. Here's a couple of pics I took today. My NC pink tip greasys and a pic of their flower.

Crop Failure

This is the first time I've ever had to say it. Crop failure. As most of you know there is a blight epidemic this year. Looks like I am going to have to pull and burn all of my plants. I've been fighting it for a couple of weeks but it just keeps spreading. I'm so bummed I can't even write anymore about it. Guess I will just cut my losses and go see the French peeps after all. Here's a few links about it. Cornell University also has a weekly update on tracking it around the country.

http://www.nytimes.com/2009/07/18/nyregion/18tomatoes.html
http://www.umassvegetable.org/LateBlightAlertforTomatoandPotato.html
http://plantclinic.cornell.edu/FactSheets/lateblight/late.htm
http://www.innovations-report.com/html/reports/agricultural_sciences/late_blight_irish_potato_famine_fungus_attacking_135263.html

Kumato displays

Black Garlic display

So while I was in Toronto, I visited a couple of grocery stores. One was just a normal store and one was a gourmet store just opened my chef Mark McEwan:

http://network.nationalpost.com/np/blogs/toronto/archive/2008/06/17/mark-mcewan-launching-gourmet-grocery-chain.aspx

I found displays of Kumato's there and took a few pics. One sign said it was the #1 tomato in Canada. It is now becoming available in the U.S. under the name Rosso Bruno.

The Mark McEwans store had it on display with Black Garlic, the newest, hottest chef item.

As far as the new McEwan store, I wasn't impressed. I guess I am spoiled by West Point Market which is one of the top 10 gourmet stores in the country. There was no comparison. The only thing that impressed me was that I found the Black Garlic there.

Greasy Beans

I seem to be getting a lot of hits on the blog from people searching for info on Greasy Beans. This is my first year growing them too so I've tried to collect as much info on them as possible.

Greasy beans are green beans that lack the normal fuzz that is on the outside of a bean pod. Because they lack that fuzz, when you cook them they take on a shiny appearance that makes them look greasy.

They seem to be indigenous to Appalachia, mainly Kentucky, North Carolina, Tennessee and West Virginia. They have names like: Cherokee long Greasy (from the Cherokee indians), Lazy Wife Greasy, Robe Mountain Bean and Ora's Speckled bean. Some of the histories are very fascinating.

Greasys are so prized in the mountain south that an Appalachian bride's trousseau would traditionally have included a few seeds from her family's unique strain of beans. Such devoted guardianship has produced an unmatched diversity of greasy beans in the North Carolina and Kentucky highlands, with more than 30 known varieties still cultivated on small patches of mountain land.

This year I am growing two varieties. Pink Tip Greasy (from N.C.) and North Carolina Speckled Long Greasy Cut Short.

These beans do need to be "unzipped" or un-strung. In today's world, demand is high for stringless beans thus contributing to the decline of these old family beans. When we grow these beans and save seed, we are preserving our history too. As most of you know, my passion is really with the heirloom tomatoes, but there are many vegetables that need protected and preserved. If you love gardening, help continue the legacy of our ancestors and grow these very special varieties.

Greasy's are very hard to find. Sustainable Mountain Agrigculture Center is where I finally found my seeds. http://www.heirlooms.org/catalog.html Along with preserving Southern Appalachian heirloom bean varieties, they are experts on the greasy bean.

My friend Maria at Blueribbontomatoes.com also has a family greasy bean she is growing and selling.

It makes me sad to think of the heirloom beans that might become extinct including many varieties of family Greasy beans. The old timers are passing away and if a family member doesn't continue growing their bean, it becomes lost along with all of it's history. Saving heirloom and family vegetables is right up there with me as saving an animal from extinction. Once something is lost, it's lost forever.

Today in the garden

Just a reminder to any growers that want to compete in their county fairs. Now is the time to be checking their websites for applications. Good Luck.

North Carolina Cut Short Greasy Bean seedling (left)



My black Chick pea seedlings(right)







Here's a pic of the oddest things I have ever seen in my garden. It's a sunflower coming up and it's cotyldons are pure white. I have never seen that before. You can see two more under it, one is maroon and one is green. That is normal. It seems like a freak of nature but I'm not sure. Has anyone else seen this or can you give me some info... You can email me.

And some of the roses. L-R: Chicago Peace, Heirloom and Pope John Paul II. Think I'm getting better with them folks.

Not kidding

OMG!!! I just found out that my blog is being watched by a company in South Africa... I can't afford any lawsuits right now or ever so I might not be posting about the Peppadews anymore. If I know you and you want to know something about the grow-out, Email me. If I don't know you, I won't be able to answer your questions. Sorry.

P.S... You heard the term "this garden's illegal"..Well......

Horseshoes

I'm taking this as a good sign from the Universe. I found a total of 3 horseshoes in the garden. The weird part is that I have been working that ground for years and never found 1 let alone 3.
I just need one more for a full horse. I'm going to hang 1 of them in my house to remind me that maybe I'm very lucky. I heard that if you hang one you hang it with the open end up so the luck doesn't run out. I'm not really superstitious but don't want to take any chances so that's the way I'll do it.

Got a new pair of garden mud boots compliments of my ex. He left them so I took them over. Haha. Kind of big but they'll work. They look so girlie with my shorts.


I got most of the mulching done. Thank God!! All the babies are growing like crazy. My brother is coming over to help me make 40 more CRW cages this week. Seems like every year I have to make more. Like I always say....part of the sickness.


Congratulations to my baby girl (on the left). She graduates H.S. today. I'm so proud of her for so many things it's hard to list them all. She is the kind of daughter we all hope and wish for. She's going off to college this fall and that will be hard for both of us I'm sure. My son's going to be living near the campus too so for the first time in 24 years I won't have a kid at home. :( Weird. I love you Lydi girl!!

Duane's Official

My bud Duane got his official certificate showing his record breaking tomato.
Hahaha.... You should see the set-up of tomatoes he's growing this year to break his own record...He's shootin' for a 6 pounder..
P.S.
My little black chickpeas are coming up!!

Choptag Spring '09

I got to hit Choptag Sat. for the plant swap. I'm used to Cincinnati being so much warmer than Cleveland, I wasn't prepared for how cold it was. No jacket. Was getting ready to put my flannel pj shirt on when Barbee gave me her jacket. LOL. Thanks sister! Of course Earl was there with his awesome smoked pork. Wouldn't be Choptag without it. Thanks Earl for the Tenderness pepper plant. I can't wait to try that one.
Some of the usual suspects showed up. Jerry and his wife, Gary and his friend Cathy, Susan and I finally got to meet Barbee. She is way cool.
Of course I spent most of my time hanging with my tomato hero Gary. I embarrass myself how much I gush over him but I can't help it. Of course he gave some of his special plants. I love to grow the stuff he gives me.
Earl gave us all a lesson on pot rolling. Hahaha... not that kind of pot. How to make seedling pots out of newspaper. I think I will try it next year.

I came away with more tomatoes than I ever need but that is usually the case. Had a lot of fun with everyone. Barbee, you are so much fun. I'm glad I got to finally meet you. Next time I'm in Cincinnat we will have to meet up.
Susan, enjoyed talking to you. You are so nice.
To the 2 non-posters on Tomatoville (you know who you are), better get crackin' and start typing on the forum. :) Hope to see you all this fall and have a great season!

More pics on Tomatoville if you want to see them.

Chickpeas and Choptag

Today I had a great day in the garden. I planted 6 rows of Turnip greens, black chickpeas, Basil, Flat leaf Parsley and Cilantro.

I never knew there was such a thing as black chickpeas. I was in one of the local nurseries and saw the seeds. They were from Seeds of Change, one of my favorite seed suppliers. I bought some to plant and did a little research on them. The black ones are called Kala Chana. From what I'm reading they have a very different taste than the normal white ones we are used to. Nuttier, earthier and stronger flavored. Apparently they have been grown for over 6,000 years in the Middle East. Also found out there are red chickpeas and also green. Wow.. I had no idea and I'm in love with chickpeas. I eat them like crazy in salads and I eat Hummus like I'm Arab. LOL

I'll have to update you later in the season on what I thought about the taste.

Headin' out for Choptag tomorrow morning. I love getting together with some of the growers. Will get to see Gary Millwood (my hero) again. I'm sure I will be coming home with more tomatoes than I really need. It's just part of the sickness. I'll make sure and post some pics from Choptag!!

Today in the Garden

Today was my first long day working out in the garden. My Uncle Will is visiting from Philly so he was out there helping me. God bless him. LOL.

We planted 4 new rose bushes. I'm a little worried about some of the other roses. It seems like some of them aren't greening up. I'm pretty new at growing them so maybe it's normal some years??

Tilled up the lettuce patch and got it all planted. This year it's:

Iceberg, Summertime, Red Velvet, Freckles, Speckles and Buttercrunch. Just for my dad I planted a long row of radishes. (yuk).

I also planted my white Peony bush today. Now I have red, pink and white.

I was going to till the back half of the garden but my Uncle insisted. So......since he forced me, I let him. Haha

In the pics you'll see the garlic and chives are all coming up. The Chocolate mint is already going crazy. Got two of my bean trellises up too. Going to plant the North Carolina greasy beans on those two.

My scarey owl is back on the back trellis to scare the bejezzus out of the bunnies.

Tonight I got a call from my Tomato Hero, Gary Millwood.

We are planning our visit we are having next Friday. Opening day at his nursery. I can't wait to see Gary in action. Maria Stenger from Blue Ribbon Tomatoes will be there too so it should be soooooooo cool. Gary was telling me about some of the very cool tomatoes he is growing this year. Can't wait to check out the inventory Friday. LOL. I will make sure to take lots of pics to post on the blog.
After today I feel like it is finally go time. I will be posting less and less on the blog as I spend more time in the garden but I'm sure you all understand that.

Have a great season!!

Most excited to Grow List

Well, it's that time again.... my list of tomatoes I'm most excited to grow. I know I'm not alone in this... most of you have to have some that you are more excited to grow then others.

Absinthe: Another Alan Bishop tomato. This one is a green when ripe. His Jack White made my list last year and it was not a disappointment. Growing it again this year. Absinthe is flavoured distilled liquor, emerald green in colour, turning to cloudy, opalescent white when mixed with water. Absinthe inspired many prominent artists, writers and poets. Just to name a few - Vincent Van Gogh, Oscar Wilde, Ernest Hemingway - in fact his masterpiece " For Whom The Bell Tolls " was written under the influence of "The Green Fairy". Absinthe was first produced commercially in 1797 by Henry-Louis Pernod, who purchased the formula from a French exile living in Switzerland. That's just a little history on Absinthe... the tomato itself is a cross Alan did between Emaraude (or Evergreen) and Aunt Ruby's German Green and then later crossed back to what he "knew" was Evergreen.It is close to stable, maybe just a bit more work. The pic is from the French Tomodori peeps. Notice the Euro next to the mater. LOL. Got the seeds directly from Alan.

OSU Blue Fruit This is an experimental tomato being researched and developed at Oregon State University. Sometimes referred to as P20. Considered the first blue tomato. Not yet released to the public and probably won't be for a few years. Of course we hard-core growers have a secret seed cartel and not much doesn't get into our hands. Here's a copy/paste from Alan Bishop about it:

Jim Meyers has been working on this project for years. I believe the original breeding material for this particular project came from the Tomato Genetic Resources Center and was originally called LA 1996 I think (could be wrong). Anyhow, it's not just a novelty. It's actually an attempt by a university breeder to create a high Anthocyanin tomato line which will rival and possibly surpass blueberries as a commercial source of this valuable free amino acid!The taste is unremarkable from the conversations that I have had with Jim Meyers as well as articles I've read on the web where students of Jim's had spoken of tasting it with one even replying that it tasted like "Ink", something I don't think that anyone wants to taste in a tomato.I believe the idea was to cross this tomato to cultivars rated high in brix and in flavor to eventually develop lines which will be commercially available as seed and plants to home gardeners. I vaugely remember one student remarking that some sun-gold tomato crosses had already been made.One thing that I had in mind with this tomato was taking it and making crosses with the crimson gene that controlls high lycopene content and possibly (I'm not sure if it's possible to have both of these traits together) with something like Caro-Rich which is high in Beta Carotine. Then we would really be talking about a nutritionally efficient tomato crop of novel and medical use and what I like to call a "value added" seed line.In time I would love to get ahold of some seeds for this particular line whether from OSU or as it will be released eventually to home gardeners and do some crosses with it myself.-Alan

This should be an interesting grow-out. One of my U.K. friends grew it last year and said to make sure it get's maximum sun because it makes it more blue.

Mr. Hege's German Pink.. Don't have any pics of this one but got the seed from my tomato hero Gary Millwood. The seeds Gary sent me came directly from the stock of Mr. Hege that had been in his freezer. Unfortunately Mr. Hege has passed away so getting some of his original seed was a thrill. Mr. Hege germinated hundreds and hundreds (thousands) of this tomato each year and sold the seedlings at the Farmer's Markets in several locations near his home in Welcome, NC. Visitors to market always selected his tomatoes for home use over any other growers or varieties there! They loved the taste and quality! I understand he acquired the German Pink from an elderly gentleman who grew for market many years ago. So, it is an honor to continue the legacy passed on to us from the men who made growing this tomato for their livelihood.

Orange Minsk-- I got this seed from Andrey Baranovski in Belarus. He got the heirloom from an old woman at the Minsk Farmer's Market in 2006. I know from past experience that I have never gotten any Russian varieties from Andrey that weren't awesome.

The orange beefsteak-type fruits are huge (up to thirty six ounces). Less juice than other beefsteak types. Very meaty.

Rose Beauty--Got the seed from my good friend Remy in NY.

: Large yellow fruit with pink blush on blossom end, 1.5 lbs., very good flavor & productivity. Indeterminate. Yes, Rose Beauty is a YELLOW tomato! The name comes from John Rose of Richmond,KY. It was grown by his family on Happy Top Mountain on the Estlii/Jackson Co. line in KY, in the late 1920's and early 1930's.It is a large lemon yellow beefsteak with a wonderful mild flavor.Some yellows are bland tasting and mealy in texture,but this one is quite zippy when bitten into.Some fruits show faint pink streaks in the blossom end,and others show no pink at all.For a true heirloom that has never been 'monkeyed with' by the seed companies,this one's a keeper!

Maurine Verte ou Belle Maurinoise and Pamplemousse du Grand Père. Both new crosses from the French Peeps. (Thanks Laurent!!)... No pics. If I can get one off of Tomodori I will post them.

One is a green when ripe and the other is a blusher. I'll get more info from Laurent for you guys.

Edit: Both pics are from Tomodori. I will get the info on what the parents of both are.

ipods and poo pots

Okay... Take the poll at the bottom of the page about iPods. I'm just curious how many growers listen to one while in the garden. If you do, what are your favorite songs? You can post that under this post in comments. I'm adding a new list on the sidebar that I will update every week with my iPod list. Right now (this will change) my favorite tunes are: Cocoon and Wasting Time both by Jack Johnson, Hate my Life by Theory of a Deadman, Whatever you Like by T.I. and Solitary Thinkin' by Lee Ann womack. Kind of a good mix of stuff. If you want , you can check them out on Limewire. "snicker "

I potted up about 100 of my transplants Sunday. Using the Poo pots as Ami (Ted, my TBFF) and I call them. I love doing that. The healthiest, biggest ones I had were; my St. Fiacre Cherry, Len's Brandywine, Big Cheef and Aker's West Virginia. I've picked up a couple more big accounts so I might have to actually hire a driver this year. Whooo hooo!

All I can say is my life is a bit stressful right now so thank God for the tomatoes and all of my grower friends. You make it better.

New mater chat room

Just puttin' the word out for one of my mater friends. He has set up a new tomato chat room.
Here's the link: http://client11.addonchat.com/sc.php?id=384166
If you just want to shoot the breeze and talk maters with other addicts, this is a good place to visit. He is setting up a chat meeting tonight at 8 EST for those of you that would like to go.
Good Luck Mater!!!!

Finally!!!!

Ok...I have been sick for a few days. Today I woke up and felt better. It's going to be 53F outside. So, I go out and mosey around the garden. All of the garlic is popping up. The rose bushes are starting to green up. OMG.... I think winter is gone... Finally.
I noticed all of my mint is starting to turn green. You know what that means..... time for fresh brewed ice tea with mint....
Of course, this year I have to expand the garden. Hahaha... every gardener knows this is part of the sickness. You have to plant more every year. This year I am growing Leeks and trying to make an Asparagus bed.
I have 2 people I am seriously mentoring this year. I hope to do a few stories about it as we progress. I have to make them both buy iPods..LOL. Mandatory equipment for the garden.
Out of the 40 Peppadews I started it looks like 37 have germinated. I'll take it.
Hope everyone is getting into their garden mode. It's going to be a good season. I can tell.

Leeks

Leeks are a delicate and mild member of the onion family.Easier to digest than their onion cousins. They are also related to Garlic, Chives and Shallots.Leeks, unlike their counterparts, develop long, succulent stems rather than producing large bulbs. These stems are used as an onion substitute in many dishes. They're also easy to grow, tolerant of cold weather - and very expensive to buy in the supermarket. What more reason could you need to add a big patch of them to your kitchen garden? Often called the "gourmet's onion" Leeks add subtle flavor to soups and enhance the taste of many dishes.



Leeks can be grown from seeds or transplants. When growing leeks from seeds, it’s often easier to start them indoors even though they’re considered cold tolerant, as hard frosts can be detrimental to young plants. Sow the seeds in individual pots for easier transplanting about six to eight weeks before growing season or in early spring. Transplant seedlings once they reach about six inches tall.

Leeks like a place in full sun and thrive in rich, well-worked soil with good drainage. To grow large, white, succulent leeks, blanch the lower part of the stem by hilling the soil up around the stalk as it develops. Give leeks plenty of water to keep them growing strongly. Around midsummer, start removing the top half of the leaves. This will encourage greater growth of the leek stalk.

The time from planting to harvest is about 80 days from transplants and 120 days from seed. Pull the leeks as you need them, but harvest them all before frost.

There are several varieties of leeks available to home vegetable gardeners. Listed below are the different varieties of leeks.
Broad London, harvest at 30 days from seed, produces thick mild-flavored stems.
Titan, harvest at 100 days, is earlier and larger than Broad London and has a broader base.
American Flag, harvest at 95 days, is easy and flavorful.

According to Welsh tradition, back in the days before military uniforms, the Welsh fighters were instructed by their king to distinguish themselves from the enemy by fixing a leek to their helmets. Whether because of this legend, or for older reasons, the leek is one of Wales' national symbols, and is worn on the lapel in honor of St. David, Patron Saint of Wales, on his Day.

The very famous soup, Vichyssoise is made with leeks and potatoes. Traditionally, vichyssoise is served cold, and it may be garnished with snipped chives or parsley. This classic French-style soup is very easy to make at home, and many people find it enjoyable hot as well as cold, although vichyssoise purists may frown on serving the soup warm. It is also available in many some restaurants and cafes, especially those with French pretensions.

If you're interested in making a batch of vichyssoise for yourself, start by frying some sliced leeks and onions in oil and a small amount of butter. Add loosely chopped potatoes and chicken or vegetable stock. Boil until the ingredients are soft before adding cream or a non-dairy alternative for vegans, and season with salt and pepper to taste. Puree your vichyssoise before serving, and garnish as desired.

Farmer's Markets

I have to admit...I am a huge fan of Farmer's markets. After growing tomatoes, there is nothing I like better in the summer than visiting the markets on the weekends.

Farmers' markets are one of the oldest forms of direct marketing by small farmers. In a farmers' market, a group of farmers sell their products once or twice a week at a designated public place like a park or parking lot. Some farmers' markets have live entertainment. Shopping at a farmers' market is a great way to get local fresh, flavorful produce and seasonal items direct from the source.

One of the things I love about these markets is the diversity of products. You can get anything from homemade natural soaps to organic, fresh dog treats. Fresh cutting flowers, local honey, grass fed cheeses and meat and fresh seasonal berries are just a few of the things you can count on. Most of those products would cost you an arm and a leg thru a store but since there is no middle man, prices remain reasonable to low. Here in Ohio, the Amish are very present at the markets and a good place to find their products if you are looking.

One of my favorite aspects of the markets are the sellers or growers. They are the friendliest group of people. They are more than willing to educate you on any product and offer suggestions and smile the whole time they are doing it.

If you have never made it to a farmer's market, this is the year I would do it. They run every weekend in most states and some areas have them year round. You'll get the best of the best, the freshest and the most in season produce available.

You can probably do a google search for markets in your local area.

A Tomato Prayer

A Tomato Prayer From "A Common Prayer" by Michael Leunig, well-known Australian cartoonist.

It is time to plant tomatoes. Dear God, we praise this fruit and give thanks for its life and evolution. We salute the tomato, cheery, fragrant morsel, beloved provider, survivor and thriver and giver of life. Giving and giving and giving. Plump with summer's joy. The scent of its stem is summer's joy, is promise and rapture. Its branches breathe perfume of promise and rapture. Giving and giving and giving.Dear God, give strength to the wings and knees of pollinating bees, give protection from hailstorms, gales and frosts, give warm days and quenching rains. Refresh and adorn our gardens and tables. Refresh us with tomatoes.Rejoice and rejoice! Celebrate the scarlet soul of winter sauces. Behold the delicious flavor! Behold the oiled vermilion moons that ride and dive in olive-bobbing seas of vinegared lettuce. Let us rejoice! Let this rejoicing be our thanks for tomatoes.

Amen

Started Peppadews today

Today I started 40 Peppadew seeds. Last year it was a bust. The seeds I got were imposters. So this year, I got them from 3 different sources. A grower in the U.K., a grower in Canada and a grower in Wasington State. All of them swear they are the real deal. I sowed all 40 of them. I have them marked so I know which ones came from which grower. The truth is, you can't have too many Peppadews. I have had some requests for the brine recipe... Well, it's a secret recipe and I have one that is supposedly close.


Peppadew Pickled Peppers


Cut off stem and deseed unless you want burning hot peppers. It's best to use surgical gloves, as the peppers can make your fingers burn. Cut off the stem end and scrape out the seeds with a small teaspoon. Try to remove all the seeds.

Dissolve about 4 tablespoons sea salt in just over 2 cups water. (We have metric measurements: 60g salt to 600ml water.In another submission of this recipe, the author gave the following instructions: Leave overnight in a brine consisting of 2 ounces kosher/coarse salt and about 2 1/3 cups water). Drop peppers into brine after deseeding, and leave them in for a few hours or overnight. (Increase brine mixture according to volume of peppers!) Put a plate or other weight on top if necessary, to stop them from bobbing on top. Before continuing, be sure your jars, caps and rings are very clean and sterilized in boiling water. Leave in the hot water until ready to fill the jars.


Syrup ingredients: 1-1/2 cups good vinegar, grape or wine or malt (5% acetic acid) 1-1/4 cup sugar
1 cup water
a few pieces sliced fresh ginger some fresh garlic cloves
2 tablespoons crushed peppercorns (the mixed peppercorns are nice)
some bay or lemon leaves
a little sea salt

Additional ingredients:

2 whole green chili peppers, reserved, optional extra small whole green chili peppers for garnish

Combine the syrup ingredients in a non-reactive pot that is large enough to hold the peppers. Stir over low heat until the sugar dissolves. Then bring to a rolling boil. Take care, as the mixture does foam up a bit.In the meantime, rinse the brined peppers. Place in a colander or sieve and shake to remove as much moisture as possible. Add the peppers along with the green chili peppers to the boiling syrup. Boil for a minute or two. Use a slotted spoon to fill the jars with the peppers. Push them in; you want to fill the bottles nicely! Then pour over the boiling hot mixture. Use a small rubber spatula along with gentle tapping and rotation of the jars in to fill the pepper hollows with the syrup.

You can add a green chili to each jar for decorative purposes if you like. Final filling should be to 1/2-inch of the top. Wipe the rims of the jars. Cap the jars and process in a boiling water bath for 10 minutes at altitudes up to 1000 feet, 15 minutes from altitudes of 1000 to 6000 feet, and 20 minutes above 6000 feet. Leave for about 2 - 3 weeks before use.This recipe fills 2 ordinary (supermarket size!) 375 ml bottles, i.e. each about 1 1/2 cups. Don't work with huge quantities -- rather make in smaller batches, it's easier and safer. * I use white grape vinegar because it's pure white. I dislike the cheaper spirit vinegar. Use whatever is available to you. Cider vinegar is also fine, except that it's slightly colored.

Also, Here is a link to Peppadew International that has recipes for the Peppers.


http://peppadew.co.uk/how_to_peppadew.php

Let's all cross our fingers that all or at least one of the groups of seeds are the real deal. Then I will make sure everyone get's them. I might end up in Peppadew Prison but...it's a worthy cause.

Forcing a bulb

Ok... I've never forced bulbs before but I'm trying it for the first time. It's kind of nice to be growing something when the snow's still flying.

I'm in a little competition with a friend of mine over whose is going to bloom first. I'm glad I didn't wager anything because mine is lagging. Haha. If I remember right, mine is a Hyacinth. My friend's are Paperwhites. Wonder if I gave mine fertilizer if he'll sprint to the finish line? (snickering to myself)..