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Paula Thomas (Gapey's Grub)
3,117 followers -
Gapey's Grub - homesteading blogger and stock photographer in the Pacific Northwest.
Gapey's Grub - homesteading blogger and stock photographer in the Pacific Northwest.

3,117 followers
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Yup I'm still harvesting scotch bonnets but probably not for long. We have some snow in the forecast for Monday and it's supposed to drop down to the 20s. I harvested 14 more pods off my contest plant today. I was surprised at the various shapes of peppers I got off of it. My favorite are these kind of pumpkin shaped ones with the dimple on the bottom. Most of them had rounded bottoms that you couldn't even sit up.

current and possibly final total: 111
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Bottled up my Green Ghost Sauce today that I made with yellow ghost peppers, orange scotch bonnets, poblanos, padrons, peach habaneros and shishitos. It's much hotter than the red sauce I previously made.

Ingredients: green, yellow and orange peppers, onions, lime juice, cilantro and garlic

Blog post: http://www.gapeysgrub.com/2016/10/fermented-green-ghost-hot-sauce-recipe.html
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A tour of my unheated greenhouse on youtube. You can see what's left of my 2 orange scotch bonnets and 2 peach habaneros.

https://youtu.be/DG_Ot0xoHW0

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First pepper to break ground was the Sugar Rush, started on 11/8. Unfortunately it was also the one with the lowest germination. I put 5 seeds in a wet paper towel to germinate and this was the only one that did after a week so I started a few more. I transferred all the seeds that germinated into 4 packs on 11/12 and will transfer them to the lights tomorrow now that they are starting to break ground.
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I know the scotch bonnet contest is over already but I'm still counting! Up to 85 now and still a bunch on the plants. I thought I'd have pulled these out by now but they won't stop.

Count: 85
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I posted a garden update video and will be doing another one of my greenhouse next week. Still have 4 pepper plants in the greenhouse but probably not for long. https://youtu.be/qGPXrLQY3-Y

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I have a few more of the contest seeds now, thanks to +Jay-rseyshoreGardner. I was going to wait till January to start them but maybe I'll get them going this month.
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Received some seeds all the way from the Netherlands. Thanks to Sander van Laarhoven!
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One of my fav varieties of peppers I grew this year was the peach habanero. But it was also the last pepper to ripen. I still have a ton of green peppers on the plant that will probably never reach maturity. I've made my selection of peppers for next year. I'm not growing these next year but will be growing it's cousin, the chocolate habanero along with contest peppers: carolina reaper, sugar rush & Jay's Peach Ghost Scorpion. Also on the list for next year are orange jalapeno, MOA scotch bonnet red, aji lemon, cajun bell, orange bell, yellow bell and purple beauty bell. I think I have all the colors covered for next year. I'll probably get my seeds started a month earlier than last year which is January. 
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Making my first hot sauce. I have two batches fermenting now. One is a mix of a bunch of different peppers and the other I'm calling my Green Ghost Sauce because it's made with Yellow Ghost peppers and a variety of green (padron, shishito, poblano & not quite ripe peach habaneros)and yellow peppers (scotch bonnet). The first batch I sliced the peppers and added a couple cloves of garlic and the green ghost I added a few more ingredients and blended them before fermenting. I have the recipe for the green ghost sauce up on my blog. http://www.gapeysgrub.com/2016/10/fermented-green-ghost-hot-sauce-recipe.html

Those of you that make fermented hot sauce, do you blend before or after fermenting?

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10/31/16
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