This year I wanted to try growing something fun. I chose a variety of Paprika Peppers from Baker Creek and started seeds for 3 plants to try it out. When they had all turned red I seeded them and put them in the dehydrator at 125 for 24 hours.
Once completely dried, I used a coffee grinder to powder them. I got just short of 2 ounces by volume. Ta-da! That’s all there is to making your own paprika powder. I think it’s super cool to be able to grow one more thing for the spice cabinet.
Farm day was arm day! My farmer left instructions to hoe around all these cute little transplants in one of the hoop houses. I had time to do some extra weeding and cleanup the packing shed as well. It was only 41 when I got there in the morning, but I was in short sleeves by the time I was done.
This week I worked on preserving more tomatoes. I used the Fresh Vegetable Salsa recipe from the Ball Complete Book of Home Preserving. Nearly everything I’ve canned has come from this book. If you don’t have it, you should! I actually just gifted a copy to my parents now that they are canning at home. The tomatoes, hot and green peppers, and onions were all fresh from my garden.
Many of you know that I’m currently working Saturday mornings at my CSA as a workershare…meaning my pay is a share of vegetables. This is my third year doing one, and I’ve learned quite a bit, been paid in tons of organic produce, had lots of fun, and gotten plenty of exercise.
Today is my first week at the farm again after throwing out my back on the 5th, so I was moving slower and more carefully than usual. I cleaned up the packing house and since no instructions were left for me I got started suckering and trellising tomatoes. This is one of the few chores that doesn’t require a lot of bending over, since the tomatoes are ridiculously tall this time of year. We’re going through a cool spell so it was an unusually chilly 45 degrees when I woke up this morning and I had to dig out my fleece!