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Yes we have Ghosts!
Beginning of October, fear of frost approaching – but the field is full of peppers eggplant heirloom tomatoes and even ghosts! Not the halloween types – but hotter than hot ghost peppers in their own protective high tunnel. We do have beautiful pumpkins and just beginning to dig the baby ginger…
Yellow Plum Tomatoes
Peppers and Eggplant
Squash Blossom
Tractor Mounted Bed Tiller Builder Mulch Layer
so that i could do this…..
rows of raised beds with Mulch Film and drip tape
so that we could plant and grow like this ….
Squash Blossom
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Sweet Potato Purple
We grow several varieties and are also working on the Hawaiian Purple Heart Sweet potato.
Eating sweet potatoes
The Purple sweet potatoes make purple ink in the water when they boil…. the large potato is actually an orange not a purple potato but the submerged purple potato in the mix dyed the entire water and has hidden the other potatoes in the pot
boiling the Purple Potato
Fresh Spring Garlic
Spring Garlic with stem
Garlic Braid
Poblano
Green Bell Pepper
2011 Heirloom Tomatoes
2011 Stripe Heirloom Tomatoes
Irrigated and Mulched Eggplant
Even in the hot dry August Virginia Summer, Our irrigation and mulch management methods keep the plants happy and productive.
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raspberries (half pints, hand picked daily) we make frozen drinks and crème pops from this fruit, too
limited citrus: currently, Calmondin oranges, kaffir limes and bitter orange (great for zest, calmondins are fantastic scissor cut into drinks [i cut them into “flowering wedges” and leave whole under ice], used as a salad dressing, marmalade, glaze etc. The skins are much thinner and more edible than the other 2.
flats of tomatoes (the hand pollinated classics that got me addicted to farming and heirlooms from the field that are coming soon)
cases of peppers (we get all seed verified, specializing in Hatch, NM and Pepper Institute varieties…please note that we have taken the “Safe Seed Pledge”)
arugula (8×8 box of baby green)
watercress (8×8 box of clean top growth)
tatsoi (8×8 box of baby green; all are ready to use from the box)
lemon verbena (garnish, syrups, muddled drinks, stewed with fruits, chicken, fish, tea)
rose geranium (ditto above, all applies…contains more of the chemistry of the scent for rose than a rose! )
tis the season to dress in mint!
english, thin skinned cucumbers
squash, & squash blossoms
potatoes, check for availability… lots of Adirondack reds i can remember off the top of my head…
mixed heirloom eggplant varieties, including the Louisiana green, Japanese Bride, etc.
superb jalapeño jelly; we do have by the case… red fire jelly is the hottest variety (caution!)
pesto varieties… basil, sorrel, watercress, arugula, etc. also made to order for vegan requests, etc.
flat leaf parsley, sage, rosemary, thyme, oregano, marjoram, spearmint, peppermint, dill, basil, thai basil, (see also microgreens for many herbs are available as such also), red shiso, lemon verbena, rose geranium, pineapple sage, nasturtium in leaf and flower, mixed edible flower chef boxes, black leaf amaranth (wine colored), baby beet leaf, mixed color Chard, fig leaves, wild grape leaves, wildcrafted garlic mustard, now is the season for wildcrafting goldenrod, anise hyssop, Echinacea, ginger root (not harvest time yet)
its summer: did i mention basil, mint, & dill? cilantro: hard to grow in this heat, but we’ve got some!
greens, lettuces, etc: like kale, kohlrabi, colored chard, etc.
im sure there is more but i have to run out on delivery…. catch Mike at the Forest Lakes farmers market
The post What’s Hot: peppers, tomatoes, cucs, oh my! first appeared on Specials From Planet Earth Diversified.]]>decides to present itself in the middle of the day, munchin on my hard work, no less…
Hey, you got some pretty yummy stuff…Thanks!
Here’s a look at where i lay with my gun:
The Stand
Yes, i wildcraft meat, too. Makes good sausages, food gifts, cat food, roasts, etc. Makes good bar-b-q and chili. And it satiates my desire to not ever eat meat that i didn’t prepare or catch on a hook. I know what these deer are eating. Positioned over the lower field, all my shots are down into the ground. 
And i catch the occasional breeze thru the sassafras.
BTW, venison goes great with garlic mustard (which is all thru American lands now). Garlic mustard is on the “must wildcraft” list. See video for chemical warfare reference.
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