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Only 3 of my overwintered plants made it, 2x locoto and an aji norteno. I also kept it simple with growing just jalapeno telica, poblano and rokita from seed this year. I am tempted to buy some others though Last year I grew loads of tomatoes in the greenhouses but I'm doing less this year...

All my lettuce, coriander, brassicas have sprouted so I've moved them to the greenhouse to get full light. I decided to start them a week or two earlier than normal. We can still get frosts down to about -5c occasionally but they'll all survive that fine in the greenhouse. Onions are just...

This year I'm growing some that I overwintered, Locoto, Aji limon, Aji mochero, aji norteno. And I've got seeds for Poblano, jalapeno Telica, Serrano, Rokita, Sweet california wonder. I'll sow them next week I think. Tomatoes for outside a couple of wild ones to try for fun and blight...

This was the last harvest of peppers I made before trimming back my plants and overwintering them. I'm overwintering 7of the this year, capsicum baccatum and pubescens varieties, I'm not bothering with annuums as I get reduced harvests from them in subsequent years. Still producing salads...

Pan pizza,

I grow quite a few peppers and turn them into various hot sauces. I do vac pack fermentation, the red one is locotos peppers and some red tomatoe, yellow is aji limon and some yellow tomatoes. 3.5% brine, then I'll typically add an equal amount of vinegar and salt, bring to a boil and package. I...

Reheat of one I made a couple of weeks ago in the wfo which is why it looks a bit well done. Was pepperoni and some pepper and olives, I added fresh jalapeno, pepper, bulb fennel

Autumn and winter veggies are doing well for me, all the rain in July and now has done them good. Just planted spring onions followed/ interplanted salads. Hope they make it overwinter, i also planted a few in the greenhouse. Picked the Bramley apples, largest was 580g

It's lactic acid they use in the production of Guinness Essence. And if you want to try and follow their process, high gravity brew and source some roast barley syrup. Or just brew a better tasting stout :p I'm still partial to the various FES ones though

I've got a glut of aji limon, aji mochero and locoto peppers and will smoke them this weekend I think. Did a few last year but not enough

No idea, not sure I'd want to eat what's in the jar Some of my tomatoes, zucchini massive as i was away for a couple of weeks, peppers

You are braver than me! I stopped trying to grow superhots, can't take the heat

Locotos and aji limon/orange pepperonicini fermenting

After a record breaking hot june, despite it being wet for the final week, we have now had almost two months of relentless rain and lower temps. Slugs wiped out my summer lettuce. I've not had to water anything outside, including pots, for all that time . Toms and peppers slower to ripen but...

Was out of casings so made some square sausage today. The typical scottish sausage is square, called Lorne sausage. It's a beef sausage with rusk though, I made a cured pork one so it'll be quite different. 1.65kg of meat made a 2lb cake tin and a 1lb loaf tin worth of sausage.

I harvested my first garlic in the 3rd June, a low dormancy hardneck called primor. All the others are still in the ground, possibly up for another month although most should be done in the next couple of weeks. Corn is doing much better than last year too Tomatoes and peppers are growing...

Chillis in a pop up greenhouse,, toms in the greenhouse, onions and potatoes. Lots more coming ready and have been picking salads for a couple of weeks. Had some garlic scapes this lunchtime too.

Spare pizzas made yesterday, plus some rolls made from spare doughballs. Went with 180g balls instead of usual 240g or so. Nice change, very thin base

My tomatoes are in the greenhouses and the locoto pepers are outside now, but the rest of the peppers I bring inside at night. Still another week before I will put them out even under cover, been a cool spring. At least it will be nice and warm in the greenhouses during the day

Reheated frozen WFO Marinaras topped with sopprasetta, pepper, lemon drop chillis, garlic, mozz and some extra oregano.