My fifth harvest of chilli peppers this year...
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We have had a couple large chili plants on the balchony, and now that it has become cold they stand at the kitchen stairs where I hope they will be able to survive the lack of light that is the one sure thing up here North.
I have been busy so the fruits were sitting on the plants until yesterday where I finally found time for this little endeavour. Last year it went pretty well, while the first batch this summer got the wrong bacteria flora and rotted.
So for this second attempt I put some more salt in the mix. Hopefully not too much. I should be able to see small bubbles in the comming days and then i'll let it ferment for a month. The chillis will then be soft enough for me to blend them and add some vinegar. I already have some lemon vinegar (made putting the outer lemon peel in white wine vinegar) that I will use as seasoning.
My latest system to keep the chillis under water are two glass tops the one inside the glas from a smaller jar and tilted so the air will be able to get out.
Our small Wyzard Tower garden has been producing enormous amounts of tomatoes. The principle I have enforced has been to let the plants grow wild with no pruning down to increase harvest. I like things to just go wild. It has sometimes gone a bit too wild, so some of those new gentrification pest neighbours are worried that their children would die due to falling tomatoes. Killer tomatoes.
My wife have this year tried beef tomatoes that in this cold climate, where all fruits and vegetables get intense aromas in a trade off with less crop, have tasted almost melon like. Our youngest daughter didn't fancy them, probably because they were to large, luscious, colourful and alien shaped. So we have had tomato salads every evening, and I have been eating rye bread with mayonnaise and tomatoes for lunch for quite some time. Now the chillies are soon ready for harvest and the tomatoes are over. As you can see on the last picture, we are ready for winter now, with the thyme, rosemary and the survivor pine tree as the only residents on the balcony. The rest of the spices have moved inside - (actually they are right now on display in some plastic recycling design project my wife has on exhibition right now - they will return shortly she has promised).
Next year we will return to the less frivolous sort of tomatoes and have many, many more chillies!
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