Composting nourishes the soil, fuels growth, and restores vitality simply through the breakdown and recycling of organic matter. In this weekly (com) post, I’ll break down what nourished, fueled, and restored our week!
This past week has been all about the garlic! I pulled over 100 heads, laid them out to dry, brushed them off, trimmed their roots, then hung them to cure. All over copious amounts of . . . raspberry lemonade. You thought I was going to say booze, didn’t you?! It felt more like a raspberry lemonade kind of day.
How cute are these ‘Purplette’ onions? I can’ get enough of them.
Pie pumpkins are plumping up.
New this year: Yellow Scotch Bonnet peppers. Don’t they just look dangerous?! Hoping to make some Jerk Chicken. This Caribbean Pumpkin Soup recipe also sounds amazing. 
‘Jimmy Nardello’ frying pepper just starting to ripen. The peppers are ripening later than last season. Likely because the crop rotation put them between the tomatoes and brassicas and they aren’t getting as much sun. Oh well! Looking forward to fry these up over some Italian sandwiches.
What peppers are ripe? These unbelievable ‘Shishito’ peppers. It’s a miracle I even got a picture of one of these . . . I pick them, char them, and eat them right up faster then the poor plant can keep up!
Paprika pepper coming in nicely.
Patience.
The cherry tomatoes actually are ripe. I just can’t stop eating them long enough to get a pic!
There! Finally.
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