Just thought I would share some pics of what we have growing. These are about a week old, but you get the idea. Tomatoes Cherry Tomatoes 2nd planting of lettuce, starting to pick this week 3rd and 4th plantings of lettuce outside Outside tomatoes and peppers, still more to plant! Inside Peppers Potatoes Hilled up Garlic Inside Squash Inside little cucumbers Sweet potatoes and okra Jay

Pepper time

Things are looking good for my peppers in one of my high tunnels this year.  While most of these are Bell peppers, I do have one row that is Anaheims, Jalapenos and Shishitos.  The Habaneros go outside.  I have never had good luck with them inside the high tunnel. I don't know why.



Lafayette, Flavorburst and Gourmet


"Ace" out doing itself again


Grande Jalapenos



Shishitos


This year I am trying a new pepper support system. Usually I put posts in line with the plants and run twine down both sides of the plants. I have found that I smash the leaves and branches down and end up with some poorly shaped bell peppers.  So this year we are putting up posts every 10-12 feet and are attaching cross pieces to each post.  Then run twine down on each side of the plants to serve as support from the wind.  As the plants get bigger, we will attach longer cross pieces and widen out the strings or only put strings on the outsides.  So far I am very happy with it and it didn't take very long to set up or many materials but build as most of the cross pieces were headed to the burn pile!

Here are some pics

End of the Row


A little Closer



In row post


There are more than 320 pepper plants in here.  After two bad pepper years, I am hopeful for a bumper harvest this year. 

We have more peppers going in outside. I just got the plastic mulch down yesterday. They will be transplanted later this week.

Pepper time

Friday's Featured Food: Jalapenos

I know, I know... this is sort of a duplicate, since "H" stood for "Hot Peppers". What can I say? We like our jalapenos!

We grow four varieties of jalapenos:

• Grande: As you'd expect by the name, this variety is known for its big peppers. These jalapenos average about 3-4 inches, making them great for stuffing.
• Jalaro: This variety was developed by the Texas Agricultural Extension Service and is the first yellow jalapeno variety. If you are patient, they will turn from yellow to orange to red. It is a very prolific variety and what we use in our yellow and red jalapeno jelly.
• Fooled You: These 3-inch peppers look just like jalapenos and carry the good taste without any of the heat. It's what we use for stuffing, so that the girls can eat them too. and, 
• Purple jalapenos: Just like the name says, it goes from green to purple to red. We use it for our purple jalapeno, which is a big seller here in K-State land. (We save the red for our northern friends.)

Since my hot pepper post already explained how to make grilled stuffed jalapenos, I had to call in the reinforcements (Jay) for a recipe. We have shared our Bread-and-Butter jalapenos with friends and family but, unfortunately, can't sell it at market, due to state food safety rules. They are delicious, more sweet than hot but with a little kick. We mix it with cream cheese for a dip, use it as a topping for homemade pizza, put it fajitas, and add it to scrambled eggs. And now, you can make your own!

Bread and Butter Jalapenos

2 pounds jalapeno peppers
1 pound onions
3 cups vinegar
2 cups sugar
2 Tablespoons mustard seed
2 teaspoons tumeric
2 teaspoons celery seed
1 teaspoon ginger

1. Wash and cut jalapenos and onions into thin slices. Cold pack them into jars. 
2. Place remaining ingredients into large saucepot and bring to a boil.
3. Pour hot mixture into jars, leaving 1/4 inch headspace.
4. Remove air bubbles. Tighten lids/caps.
5. Process 10 minutes in boiling water.

(FYI these instructions are not written for a novice canner. If you need some canning 101, please check out the KSRE publication on canning and preserving.)

Friday's Featured Food: Jalapenos