7 Sep 2017

Peppers 2017

For those wondering what kind of peppers are in your baskets.  I actually grew a number of various hot and sweet peppers this year.  Ranked from the hottest to the sweetest:
"Super Hot" Territory

Scotch Bonnets (325,000 Scoville units) are popular in the Caribbean, packing twice the heat of jalapeños or serranos.  *none yet.

Habanero Chiles (100,000 to 350,000 Scoville units) have a fiery flavor that’s not for the timid. They are one of the most popular of the hot varieties, with fruity undertones of apple and tomato flavors.  *none yet.

Hot Thai Dragon / Thai Chilies (50,000 to 150,000 Scoville units) pack an incredibly fiery punch for their small size and should be used sparingly. Only 3/4 inches long, they range in color from red to green when fully mature.

"Intense Hot but not Super Hot" Territory

Cayenne Long Slim / Cayenne Peppers (25,000 to 50,000 Scoville units) are extremely pungent, even when small. They grow to 6 inches long and come in green or red varieties, of which the red are hotter. Cayenne peppers are widely used in sauces and salsa, and are preserved by either drying or pickling.
Chili de árbols (“Tree Chili”) (15,000-30,000 Scoville units) are small, extremely potent peppers. They start out green then ripen to a bright red color. They may be used fresh or dried. (Appear very similar to Hot Thai, but are slightly longer).
“Medium Hot” Territory

Hungarian Hot Wax / Hot Banana (5,000-15,000 Scoville units) If allowed to ripen they mature fully, they will turn to a rich red color. Toss them uncooked into salads, pickle them, or add them to stews.

Jalapeno Raam / Jalapeños (2,500-5,000 Scoville Units) have a slightly smoky flavor that ranges from sweet to mild to hot. They grow to about three inches long, starting out green and ripening to a bright red color. When smoke-dried, jalapeños are known as chipotle peppers. These are the peppers used to make Sriracha sauce.

Sweet Peppers
Jimmy Nardello:  Long, thin, and a bright red color when mature. The peppers start out green and quickly change to a glossy red.  They average between 6 and 9 inches, and are curved and are sometimes oddly twisted or bent.  Jimmy Nardello peppers have a thin skin and the cavity isn’t overloaded with seeds. Known for their sweet and fruity flavor.  When dried, the flavor becomes rich and somewhat smoky.

California Wonder typical, sweet bell pepper found in most groceries

31 Aug 2017

CSA Baskets 2017

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Summer at Rhizome Farms - August 2017

Baby brassicas
Nicely weed-free beans, carrots, salad mix, cilantro and butternut squash
Purple and yellow beans were 4$/lb at the market this year.

Quarts of cherry tomatoes were very popular this year!

Early mornings.
Summer squash did very well this season!  Beautiful yellow patty pans!
A late evening in the corn patch.

Eggplant and morning coffee, always a good combo.
CSA baskets, lined up.

Jalapeno Raam

Full basket.

Corn - Triple Sweet.

Trying to remember where all the coffee mugs are.

Beautiful pear trees

Pears and ugly apples

Haul from week of August 23/24
So many beautiful cherry tomatoes, available for such a short amount of time!

Penguin eggplant.

Nephew Leo.
Papa handing out strawberries to niece Mia and nephew Leo
Kids in the field
The only reason Mia tolerates the field - endless amounts of baby carrots.
New crops
Covered up and being watered.
Baby brassicas - Napa cabbage, doing well in this cool weather.
Beans are doing well, despite the cool weather.
Goodbye Summer Squash!
So pretty!

Corn roots.
Eggplants are doing well, just need some more heat!

August was a very productive month, with a lot of crop turnover.  8 new beds were put in, and some crops were removed (good-bye Zucchini and patty pan squash!)  Some crops are still thriving, while it has been a difficult season for hot-weather crops such as tomatoes, eggplants, hot peppers and sweet peppers.  The plants are sturdy and strong, they just need hot weather to produce fruit.  Unfortunately, with the cool temperatures we've been having, it feels more like an early fall than the hot, dry summer we had last year.  Alas, the nature of agriculture is dealing with whatever nature throws at us, and this year it is a cool, damp slow-moving season.  I hope the Autumn crops will thrive in these cool temperatures as we get ready for whatever winter has in store for us!