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Consider my geographical location. Most people here, if you mention " Hot sauce" think you are talking about gravy right off the stove.

We do some weird stuff in my logging company. Like, once a year we hold "Hot sauce day". I grow the Habaneros and Cilentro, someone brings the Lime and pineapples and we meet up at my place and can hot sauce. The 4 of us made 5 gallons this year. 10 pineapples and a mountain of Cilantro.

It looks like the Pear sort called Conference.

Conference?

Since there is a limit to how much tomato sauce 2 people can consume, I switched to soup today. The freezer is getting near full. I go almost completely traditional on Pesto. Basil Genovese, Garlic, olive oil and 50/50 of Pecorino Romano and Parmesan cheese. I deviate at one point; because of...

That is so old and green, it has been turned into a dog grooming table. And now, a tomato sauce table.

Tomatoes are really coming along now. Picked 40 pds this morning, gave a couple of pounds to each neighbour and the rest are slowly turning to sauce in my new, outdoor setup.

15 clumps with 10 plants in each.

For some reason my wife's grandkids all LOVE Pesto. So most of what I make, which is maybe 20-30 pds a year, get exported to Schweiz. My veterinarian friend has some insulated boxes, they use for sending frozen tissue samples to a lab in Germany. Works fine for getting frozen Pesto to Schweiz, too.

Yep. Takes a sunny wall to grow tomatoes outdoors, here. Even with that it is a gamble. Got enough sauce for 8 days out of this first batch. Will have some 8 gallons when the season is over.

Tomatoes are getting ripe, so I spent half a day chopping onions, garlic, herbs and tomatoes for the first batch of tomato sauce. Got to use my new 5 gallon stock pot insteda of dividing it out in several pots. Sure is easier.

So do my bonus grandkids. Most of what I make gets exported to Schweiz.

Harvested some 4 pds of Basil today. Plus another 2 pds that I gave the neighbour. Making pesto for winter.

The weedmat is basically because I'm too lazy to weed. It works for moisture retention, too. I have a pipe under the top of the tunnel, that I can plug a hose into at intervals. So I handwater the individual plants, but with a hose. I want to keep the humidity in the air as low as possible, to...

Since we don't have a gardening thread any more, I'll put this here. Got the polytunnel covered and the 49 tomatoes of some 30+ varieties planted, along with Serrano, Jalapeno and Habanero chilies, eggplants, squash and a shitload of basil. The garden is coming along, we are eating radishes...

Basically 2 names for the same thing, Cory. "Reindeer is the European name for the species of Rangifer, while in North America, Rangifer species are known as Caribou."[2] The word rein is of Norse origin. The word deer was originally broader in meaning but became more specific over time. In...

Right on! I freeze about 30 quarts of that every year. When winter is on and the wolf is howling at the door, it is like opening a bag of summer sunshine.

Before going walkabout I told my neighbour to buy a lot of cashews, parmesan cheese and garlic. Then I cut all the basil and delivered the whole 10 pds to her. So they'll have a lot of pesto in the freezer for winter.

Here is a picture: The round ones are Berner rosen, a Swiss tomato. The others are Amish paste, my favourite sauce tomato. It is like a San Marzano on steroids. Great taste, huge yield and no diseases. I love it. Seeds I get from https://www.rareseeds.com/ Unfortunately they finally figured...

I met a french woman, who would also cross the street to avoid passing a butcher shop, since the smell made her puke. Only one with the affliction I've come across. I did the first batch of tomato sauce for the freezer today. Small one, only about 6 quarts. It is like a burst of summer, when...