u/8zil

Ilford Delta 100 35 mm scans.

Had to wack some branches in our produce garden and used this small machete I got as a present from my mother. Sharpened it with a file as my grandfather taught me and it was sharp all right and went through the plants effortlessly. As much as I did my best deburring with the file I kept thinking.... what if I use a 1000 grit stone to debur this bad boy?

Please talk me out of it.

I made my own dry rub with allspice, black pepper, rosemary and salt ground in a stone mortar. mixed with pimentón de la vera, powder garlic, powder onion, salt and brown sugar. Lathered the rivs with a bit of mustard and applied the rub. Cooked for 3 hours at 110 Celsius, used cherry and apple wood chips, no wrapping. In hindsight, wrapping the last hour would have been nice, but they were still juicy, tender, and tasty. Used a rib rack in the kamado to vertically place 3 racks of ribs. Ate with corn on the side, and a beautiful Gratin dauphinoise (with cheese) and 100% homemade bbq sauce my wife made and some corn. Everything together was a delight.

We have a small garden plot in a greenhouse. Among the different types of tomatoes we planted was 1 single zapotec. Fast forward to now and its completely taking over! The plant is so heavily loaded with fruit and has been so productive so far. Besides, even though there is a stinkbug and other pest issue in the greenhouse, these have proven to be the most resilient sort of tomatoes from.our collection.

I do agree with the general opinion that their taste is on the u derwhelmig side but given the size, no fuzz with pests, total amount of harvest and quite frankly them still being leagues better than store bought tomatoes makes me so happy to have this plant and looking at it go!

Seems like we are past the cusp ov harvest volume and beginning to slow down. Not a complaint at all since we have gotten a consistent bounty week after week!

Harvest day and got this bad boy. Second picture is the rest of the harvest and Third is a couple of its cousins that I had in a salad.

Some Belgian giant yellow, zapotec, lacadero and hybrids from last year and some suspected roma/ tasty tom that sprouted from the compost.

From left to right:

Arcos inbox

Japanese paring knife... forgot the brand.

Mexican carbon steel torito velasco (custom)

Pig iron carbon steel (custom)

Unknown Japanese stainless steel nakiri

CCK #3 carbon steel Chinese vegetable cleaver.

We are harvesting our heirloom tomatoes, and I could not resist stropping my CCK and doing the tomato slicing trick.

CCK knive stropped on leather with polishing compound.

These hybrid tomatoes are turning out to be amazing. Very rich umami, slightly sweet and tangy taste. I took this one, sliced ot in thick chunks. Added a bit of good olive oil, clColima fleur du sel, Greek oregano and chopped basil also from our little plot. Amazing stuff!

The ones on the left are unknown (probably Belgian orange giants, maybe) and the left ones are La Cadero, they are growing to be Huge and I just can't wait!

Eggplant, tomatoes, a poblano pepper and lots of tomatillos.

First picture is from around march/April, the rest from this week. I have posted a lot about our garden in a green house. It is a lovely project but clearly we were too enthusiastic and planted too much too close to each other. Love the little jungle, but lots of foliage need to go to create airflow. The sti

Burrata with salsa verde it is tomorrow!

I had too much luck germinating a cacao pod, after giving away potted seedlings, keeping some, adding a couple to a terrarium I still had this one and a little bonsai pot so why not? I keep it still in a germination box since it loves humidity and warmth. The leaves are naturally large so that will always be out of proportion. It is now 6 months old. Clearly the wiring needs work, excited to learn more!

I have posted about our garden in a greenhouse and I was asked to update. Today I went and trimmed and tied up a lot of things. White fly and other pests are an issue because they love the lack of air circulation so keeping airflow becomes super important t and we planted too much too close to eachother. Itnis a challenge because different tenants have different approaches to pest control and different levels of discipline so if you blink, you get mealies.

We planted a chayote and that thing is a BEAST. so I had to redneck engineer a climbing structure for it now with the wall of tomatoes and tomatillos it makes for a cool little green cave.

We planted too many melons and now managing is a challenge. I have high hopes for the little buds!

The tomatillos exploded and are covering way too much light for the peppers. Had to trim them back quite a lot. Got some shizo going on, and for fun and cover crop We got coriander, basil and marigolds. Poblano, jalapeño,.chilhuacle and chiltepín peppers. Eggplant, and did I say a lot of tomatoes?

I regularly apply potassium silicate (made with hot water, wood ash and calcium hydroxide) and its iridescence is so mesmerising. Even though it ends up looking dusty once it dries up 😆

We are learning as we go, and one of the things we were too naive with is how many and how far apart we could plant them tomatoes. I also wanted to be disciplined and have a single vertical stalk but all the tomatoes had different plans. No matter! They still make me happy.