Peppers (Part 2): Pepper Sauce

So, with many peppers around, we decided to try a new recipe. The recipe for pepper sauce, found here, only takes a few minutes. Put a handful of peppers, some peppercorns, garlic, and a pinch of salt in a jar, and cover in warm apple cider vinegar. Allow to cool, stopper, and keep in the fridge. In a few days the vinegar absorbs all the flavors and is ready for use.

We'll let you know how it turns out. Look for Peppers Part 3 for more pepper uses.

Fall Color

In the spring, my wife and I with the help of our daughters, planted 2 large river birch and a royal burgundy cherry in our backyard. These trees were mainly for summer shade and beauty, but I couldn't turn down the opportunity to show how beautiful the fall foliage colors are. The contrast between the yellow and red is quite striking. Over time, I think we'll have the best display of fall colors possible in such a small space.

Peppers (Part 1)

With the winter season taking its toll on my summer's plants, last weekend found my daughters and I gathering up our cayenne peppers. We picked a lot of red peppers, with some even starting to try on the vine. A few of the newer peppers were still green. Both can be eaten, according to online sources, though the green peppers have a milder flavor. Here are the pics of my helpers with the peppers. We got these from about 6 plants.

In part 2, I'll show you what we did with them.