Around this time of year I am anxious to see any signs of new life. I found some under the grow lights in the basement, where the seeds I started last week are sprouting and showing green. The arugula, lettuce, kale and mizspoona are all coming up, while the parsley is no doubt slowly thinking about sprouting. All these plants are destined for either the greenhouse or cold frame beds, where they will be protected from the harsh winter weather.
And speaking of winter, we got another small snow yesterday. It was just enough to cover the ground and make the roads slick. When it snows I often show a photo of the greenhouse. I mainly do that because I can stick the camera out the back door and not have to go out in the cold!
Will at Eight Gate Farm asked about how I pruned back my overwintered pepper plants. I’m fairly new to the process, and definitely still learning. I pruned back an Aji Golden plant last fall after I brought it in and plucked the peppers from it. It has responded with some new growth, though basically it’s still in a holding pattern. I keep the plants in the basement under fluorescent plant lights, and the cool temps (around 60°F) don’t encourage much growth in the peppers.
I was waiting on the Aji Panca plant to ripen its peppers, so I just recently pruned it back. I wound up cutting it further back since it didn’t have a lot of growth up higher on the plant. Hopefully it will respond with new growth in a few weeks. It is my third year overwintering peppers and I have to say they seem to be pretty resilient. They generally take right off growing once the temperatures warm up and they get out in the sunlight. Though I have to say the one in the below photo looks pretty sorry at the moment!
In other unrelated news, I made my first batch of ginger beer a couple of weeks ago and it was so tasty I wound up making more! For the last batch I experimented with adding more ginger root and less sugar. It was ready to strain and bottle in Grolsch type flip-top bottles after a couple of days of fermenting in a half gallon jar. While I am mostly following the instructions in The Art of Fermentation by Sandor Katz, you can also find a similar recipe online called Natural Ginger Ale.
I hope you have enjoyed this update, and I’ll be back soon with more happenings from HA!