October 2024 Garden Tour)

Hey everyone, it is October 2nd, 2024 and we just wanted to show you a little garden tour while things are still looking good and it's still 80 degrees outside before things start getting sad. So number one, things look a little chaotic. As you can see our deck has a beautiful paint job. Not really. We've been focusing on some projects inside and everything we did outside for the garden. We just kind of put stuff in the ground in June, a lot of it at the end of June, rather than actually spending the time to get things looking nice because we just didn't have time. Right here is kind of the bulk of the area of everything in ground. We have five rows of peppers here, two rows of tomatoes back there, and then over here we have some more tomatoes, some squashes, some cucumbers, and more peppers. These peppers here are kind of the star of the show. We have them organized into five rows. We got some superhots here, superhots here, a row of kind of sweet peppers, some hot peppers that are not super hot. Most of these are actually peri-peris. And then this last row up front was just kind of everything we classified as small. As you can see, if you look around, tons of peppers. A lot of them are red. A lot of them are close to being red. I think we'll get most of these ripened before we actually get a freeze that's going to kill the plants. Let's start here over by the deck. Over here is pretty much all the larger peppers like bell peppers or sweet ones. We have some little sweetie yellows, chocolate beauties that we've harvested some of already. Looks like there's a couple in here. Some other bell peppers. These ones here I love. Ancient sweets. They're long like anaheims. Really good for stuffing. Really good for just snacking on too. And they do quite well. But it's kind of funny though. They always grow way too many for the plants to actually support and they just end up lying on their side. These ones here are a bit interesting. They look like normal bell peppers kind of, but they are actually quite spicy. They're Antep acidomas. Then we have some gypsies over here. Buttercup squash plant. The bees love these flowers. Right now they've been sitting in them all day. Anytime there's one open. Right here we got a peanut plant. Some cucumbers growing in. Aunt Molly's ground cherries. These look pretty interesting. They look kind of like tomatillo, but they're not. All right, let's take a closer look at some of these. This first plant over here is a red ghost pepper. Looking forward to making some spicy sauce with some of these. And if we come back by the tomatoes you can get a better look at what's going on. Red ghost pepper on the right. And then the next three plants are Carolina reapers. Next one down is something we got from Chili Chunk. Big mustard mama. This thing looks awful dangerous. Moving down the line you'll notice something that is not a pepper plant. This is fennel of some kind. It just kind of showed up out of nowhere. There's a few of them actually. So we just let them grow. Moving down the line we have a chocolate primo tolly. It's the first time for us growing this one. In fact, besides the Carolina reaper and the ghost pepper and chocolate ghost pepper, most of these are first time grows for us. Next we have a Congo SR7 pot red. There's two plants here. Very productive. Excited to try these. And down at the end some 7 Pot bubble gums. These were very late to flower, so I don't know if we'll get any ripe 7 Pot bubble gums before the freeze. Second row, scotch bonnet reds. Two plants here. If you notice all this leaf damage, we had a huge hailstorm in the middle of August. A lot of necrosis covered it up, but it was pretty devastating. Scotch bonnet red. These orange ones are fatalities. I got two fatality plants. Next one's Naga viper brain. I got some dangerous looking little tails on all of them. Dorset naga is next down the line. We got some naga morich over here. And then at the very end, at the very end here we have some bleeding jigsaws. On to the third row. Here we have a serrano tampaquino. These are an interesting plant. Serranos, but they're a little bit longer and then a lot of them have a little bit more point rather than the typical round of a serrano. Next we have two pepidu plants that are quite large and they are completely, completely covered with peppers. Some red ones in here. About time to harvest a few more of those. Next we have two corbacce plants. I love the corbacce. They're completely sweet. They're excellent for getting bulk in a sauce if you want to make spicy, but you know, you don't really want to change the flavor profile. But yeah, these things always do really, really well for us. These skinny little ones are taimo togarashis out of Japan. They're sweet as well. They're a nice little frying pepper. Chop up and add to stuff. This next one here, or these next two, are kashmiri merch. We've been drying a few of these and we've been drying a few of these and turning them into powder. And then lastly, Turkish flower. Very unique plant. Spicier than we thought it would be. All the peppers kind of grow up in little groups. All right, row number four. This one is a ring of fire. Essentially it's a hotter cayenne. These two are cobanero. These are great for drying and smashing up using, you know, using like you would on a pepper shaker for pizza. Two super chili plants. These always do really well for us. Compact but put on a ton of fruits. These next six plants are all piri-piris of two varieties. These four on the left are chili chump piri-piris. So we got these seeds from chili chump. They're his variety that he's been growing for years. And then these taller two are Mozambique piri-piris. We also got these from chili chump. Great plants. If you haven't bought any seeds from chili chump, I recommend you do. Probably about half the seeds in the garden this year from him. All right, last row but definitely not least. This first one is yellow buquino. Little tiny peppers but they're supposed to pack a punch. I don't think we've tried them yet though. Next two are cascabelas. If you have ever been to In-N-Out, these are the peppers they have next to the ketchup. Some of them we pickled yellow, some of them we pickled red. Love these little things. And of course they're all covered in dirt from the last rainstorm splashing things out. This next one with these odd little round And then these last two are sugar rush peach and sugar rush stripey. Okay, closer to the house we got a bunch of tomato plants. Didn't do the greatest job pruning and maintaining them this year, but hey they're producing. Speaking of In-N-Out, these first three plants closest to the house are actually grown from seeds that I got from a In-N-Out burger tomato. Notice some hail damage on those. Unfortunate, but hey, it's life. We were interested in growing these because, you know, going to a fast food place, their tomatoes are never really the greatest. We were thinking what would it be like if we grew an In-N-Out tomato at home. Well, they're still not the greatest. We tried one today and even when they're fully red, they don't get very soft. So they're very hard. My guess is they're quite good for shipping. Flavor is a little bit stronger than you get, you know, at a restaurant. But so yeah, besides the In-N-Out tomatoes, we got some cool varieties. A French one, purple and yellow, Sartrelois. Probably butchering that pronunciation. We got our usual favorites like the Sun Sugar. Probably my favorite cherry tomato I've found so far. Some large ones. I think these are called Old German. This one's called Primary Colors. Pretty interesting looking. And then some pear-shaped ones. Just kind of a good mix. The view from up here on the deck makes it kind of look like one big mass of plants. They definitely got planted way too close. We had more than we had space for. So we just kind of put them in every 14 inches and then the rows are spaced probably 18-20 inches apart. So that does it for the main pepper and tomato area.