Senior Sea Kayaker

@chromedome I hope you have a backup generator 😇.

I've never made a green tomato chutney and haven't had Maritime style green tomato chow chow in over 50 years. What I have done in the past is substitute green tomatoes for tomatillos to make salsa verde which came pretty close. My sister has stated she will make chow chow with my excess green tomatoes however most of the recipes I've seen are heavy on the sugar and very light on the heat. Your hot sauces look good.

The indoor garden is chugging along just fine. The outdoor garden is winding down although still producing tomatoes, the odd cucumber, long bean and the last of the bush beans. The cilantro (bottom row in the middle) has done very well.

I made a large batch of beef, mushroom and stout stew (with a Big Spruce 'Cereal Killer Oatmeal Stout'), froze two portions and kept three for quick dinners. The stew with egg noodles and steamed bush beans with a side salad. The stew with herb steamed dumplings/doughboys (old family favourite) and a salad. Last evening's dinner was shrimp roe noodles with garlic, ginger and chili crisp oil with shrimp,, zucchini and beans with a liberal finish of cilantro.

I'm in the scrape, rinse and get every last bit camp. I'm also a child of parents who experienced the Great Depression.

Soft scrambled eggs with onion, half a Habanero, chives, cilantro and Thai basil (perfect level of heat) served with an aloo paratha and black cherry and gold nugget tomatoes.

Frozen peppers most likely ferment faster as the cellular structure has been broken down by freezing. If I do anything different is determined by the pepper. In most cases, such as cayenne, Habanero or Scotch Bonnets, i would just destem them, blitz them in the food processor with a measured volume of water then add the weighed amount of salt to get to the desired w/v ratio. Post fermentation I add the fruit and herb flavourings and pasteurize the sauce for storage in the fridge. With the Reapers I'm planning on destemming and deseeding while still frozen then proceeding as outlined above. If fermenting, for example jalapeno slices as a pickle, one would only start from fresh peppers.

Simple breakfast sandwich of an egg with Thai chili, Thai basil and cilantro with haddock and red leaf lettuce (first store bought lettuce since May).

I just eat them as is. A nice sour pickle. I haven't started any hot pepper fermentations yet since I have lots left from last year. I eventually will attempt a fermented hot sauce utilizing the Reapers I've been stashing in the freezer and another with Habaneros. I usually use either peach or mango as the fruit component however this year I'd like to try wild blueberries or blackberries.

@rotuts Different brand but the same product.

@gulfporter This is something I've been doing for many years after watching Gary Rhodes on his cooking program that was broadcast on PBS. He called it toffee and I've recently heard it used as dulce de leche. A can of sweetened condensed milk simmered in water for 2.5 to 3 hours. This is one I made a few months ago. It has a fairly complex flavour profile and very different from the starting material which I find just sickeningly sweet. Thoughts?

I've successfully germinated seeds that have been stored for three years at room temperature sealed in a Ziplock bag and stored in my dark and dry gardening tote. I've never tried freezing however I've never had a 'volunteer' tomato or pepper plant after the winter long freeze.

'Pulled' baby back rib meat, colcannon with extra braised kale and long beans.

@KennethT In my experience chili peppers are very delicate in the early stages and my strategy has been to thin as soon as seeds become visible sprouts until I have well separated seedlings that will grow in individual containers for maximum light exposure. My experience has been in starter soil so it may not be applicable to a hydroponic system. My Carolina Reaper plant from a transplanted seedling and my Habanero started from seed and transplanted to the outdoor garden and re-transplanted indoors and starting to show flowers. Good luck especially as your peppers are not otherwise available.

Soils in my corner of the world tend to be acidic so my additions are a mix of coffee grounds, eggshells, and lime mixed with peat moss, some vermiculite and composted manure. One thing one doesn't want to do here is decrease the pH of the soil.