Green beans are coming in delightfully this year.
And so tasty.
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Hired a local guy with a tractor to cut the back 8 acres. This is 5 hours of work so far. He estimated 10 hours total, doubt that he'll finish under 15 hours, though the hardest part is now done (that hillside is a bitch). He's got a New Holland sub-tractor diesel job with a decent sized bushhog on the back.
No farmers around here want to hay this small a field. They want like 20+ acres. There's a lot of junk/weeds on the hill side too, so that wouldn't be good food hay, just ground cover or garden cover really. I don't have time to manage a barn of goats, sheep, or horses. They're fuckin expensive too.I know it ain't your thing but all I can see is a pasture that needs grazing and baled up to last the winter for the stuff that's grazing it in the summer .
I first thought it was some of those crop carving things they blame on the aliens. Morning! And fuck, I see I am still on their ship.View attachment 8750View attachment 8751View attachment 8752
Hired a local guy with a tractor to cut the back 8 acres. This is 5 hours of work so far. He estimated 10 hours total, doubt that he'll finish under 15 hours, though the hardest part is now done (that hillside is a bitch). He's got a New Holland sub-tractor diesel job with a decent sized bushhog on the back.
Just picked a whole crate of tomatoes. A crate of cukes. More zukes and squash. Spaghetti squash.
And our first melon!
Lots of peppers too.
Tomatoes show no signs of quitting.
Gotta think about brassicas now.
DON'T FORGET THE BEANS, lolwe have a fuckton as well, equal amount of peppers. Salsa this week!
DON'T FORGET THE BEANS, lol
Not much. I'd say maybe 5% by weight.controversial quiz time!
What percentage of salsa should be peppers.
New Mexican chiles' heat level has a lot to do with how stressed (hot) or unstressed (mild) the plant is during its life span. I wouldn't be surprised if there were others that were the same.speaking of peppers, the shishitos turn this deep angry black/red in like 2 days if you leave them on the vine too long. They look hot as fuck.
Theyre not. No heat all.
OK, if that's what you like, then make it that way.negative. best salsa is 50% peppers.
New Mexican chiles' heat level has a lot to do with how stressed (hot) or unstressed (mild) the plant is during its life span. I wouldn't be surprised if there were others that were the same.