From My Backyard

So, what do you do when you have an abundance of Serrano peppers? I don’t know anyone that can eat one. They are too friggin hot…… even with a cold beer. For info I pasted the Scoville heating list below – the Serrano is a notch above the Jalepeno but way down hte list from what must be some blister inducing varieties. I see that Habenero chilies are near the top. You must be a serious fan of heat to try anything near near the top of the scale!

Now, to answer the question posed above. I made some Serrano pepper jelly. I did it the old fashioned way – made my own pectin from 4 lbs. of tart apples and 1 cup of cranberries. Strained the mess through a cloth bag. In the boil I added a handful of my Serranos and a red bell pepper. A word of caution – after prepping the Serrano peppers, you must wash your hands very thoroughly with soap, scrub hard and rinse well. If you do anything less than that and touch any sensitive skin – well the pain and heat went away about 45 minutes after my bio break!!! A little Alo Vera helped. 

 – The Jelly, it looks great – I added a single Serrano pepper to each jar for an aesthetic touch. Taste – well it seems a bit mild. I have another 100 or so peppers available so maybe another batch is in order – I will add a few more to the boil next time to see if the heat goes up on the final product.

TTFN – Bishop

Naga Jolokia (ghost chili)^[9][10]

 350,000–580,000

 Red Savina habanero^[11][12]

 100,000–350,000

 Guntur Chilli, Habanero chili,^[13] Scotch Bonnet Pepper,^[13] Datil pepper, Rocoto, African Birdseye, Madame Jeanette, Jamaican Hot Pepper^[14]

 50,000–100,000

 Bird’s eye chili/Thai Pepper/Indian Pepper,^[15] Malagueta Pepper,^[15] Chiltepin Pepper, Pequin Pepper^[15]

 30,000–50,000

 Cayenne Pepper, Ají pepper,^[13] Tabasco pepper, Cumari pepper (Capsicum Chinese)

 10,000–23,000 

 Serrano Pepper, Peter Pepper

 2,500–8,000 

 Jalapeño Pepper, Guajillo pepper, New Mexican varieties of Anaheim pepper,^[16] Paprika (Hungarian wax pepper), Tabasco Sauce

 500–2,500

 Anaheim pepper, Poblano Pepper, Rocotillo Pepper, Peppadew

 100–500

 Pimento, Peperoncini

 0

 No significant heat, Bell pepper,

Out picking green  beans this morning and found a little guy helping to keep my veggies chemical free and growing healthy. I don’t spray anything other than BT to kill catepillars so I depend on others to help minimize the loss to bugs. This guy is on of many in my employee.

TTFN

Bishop

Well – today I swapped out the bottom worm bin after allowing 7-8 weeks for my wiggly buddies  to migrate up into the next level of the worm condo. Dumped the bottom section out onto some butcher paper in the shade and sorted the worm poop from the stubborn guys that did not want to move up into the second story. I started the sorting and my daughter Ashleigh joined in…. she said she likes the littles guys. Managed to harvest about 3.5 gallons of dark rich material to feed the garden.

I have also been clearing out the compost bin. It is about half empty and I should finish it up this week before I have to go off and earn some $$$$$ working. I am really admiring how robust and healthy the asparagus ferns look. If that is an indication I should have a great crop next year. I resisted the urge and did not cut any this year. 

Beans are still producing, cucumbers, there are a couple that should mature and I will get a few more Juliett tomatoes before they shut down. I planted a couple of dozn beet seeds and they are popping up. I may get to stagger a couple more plantings before it becomes too chilly.

TTFN

Bishop

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