We recently ran Harald Zoschke’s cool Seven Hacks for Chile Gardeners over at Central. Here’s just one of the ideas you’ll find in that story.
If you haven’t started this year’s chile garden, it’s time to step on the gas and get going. We’re here to help with all kinds of good information. You’ll find a whole series of step-by-step articles in our series, The Pepper Growing Season. Here’s a quick excerpt on mulch to get you a-planning.
Growing chiles in cooler or cold climates isn’t as easy it is here in Los Angeles or in New Mexico. Part of our series, The Pepper Growing Season, deals with chill chiles in detail. Here’s a dashboard of tips for you northern chileheads to get your heat on:
I have a habanero problem. Not the normal addiction issue (although I do loves myself some hab). My dilemma involves gardening. I have more habanero peppers than I know what to do with. With Christmas rounding third base and heading for home, I’m pickling a bunch of them as gifts. Here’s the recipe I’m using from our sister site, Fiery Foods and Barbecue Central.
Don’t mess with the vinegar ratio. Unless, of course, you like unhealthy bacterial growth in your food.
You may remember the article we ran on Harald Zoschke’s home-cured olive how-to.
He’s been busy again.
Since early 2014, Harald and his wife Renate have lived in Northern Italy, at beautiful Garda Lake. This is the world’s northernmost region where olive trees grow (on a commercial scale). Here they have some nice olive trees in their yard, and in early November 2015 they had a wonderful harvest of 12 kg (about 26 lbs.) dark mature olives (cultivar Leccino).
The temperate climate and abundant sun where I live give me multiple harvests during a growing season. With 16 plants across four species, I have hundreds of peppers coming in. Pickling them is a terrific way to preserve them. Here are 7 basic rules you want to know for pickling your own.