Made in USA

We’re making plans for the produce stand on Union Grove Road – we hope to open for business again shortly after the Spring Equinox (March 20).

You know, everything in the stand for sale is grown, made, or harvested right here within a 20-mile radius. That includes the honey, goats’ milk soap, the crafts, and of course all the fruit and vegetables. The Little Free Library books were donated/exchanged by the Obion County Public Library and our book-loving neighbors.

So if you’re “into local,” watch for our signs! Come and browse, choose, meet the farm cats, swap a book and take home just-picked seasonal produce for your table.

See you soon! Diego

Advertisements

Muy enfermo

The flu struck all the ranch hands last week. Mi primo, Luego, was visiting, so he helped out – luckily, he didn’t get sick. Must be the mustache.

Spring really can’t get here too soon. Mr. Tim’s ordering tomato seeds, and I can’t wait for the weather to clear and I can be wrangling chile again.

Su amigo, Diego

Five facts about chile

Did you know?

1. Capsicum, the generic name for all chiles, is derived from the Greek word kapos, which means “to bite.”

2. Chile peppers are acually fruits, not vegetables.

3. They belong to the nightshade plant family, which includes potatoes, tomatoes, eggplant, and tobacco.

4. Chile peppers originated in the New World. Their seeds have been found in sites more than 9000 years old in the Tehuacan Valley of Mexico.

5. Chile is the most widely-used spice in the world.

Quiz next week!
(Not really, amigos.) But you can surprise people with some of these facts.
Hasta luego – Diego

Git along, lil’ chiles

Time to plan the crop rotations – deciding where each crop will be planted, because you can’t grow the same plants year after year in the same fields because it depletes the soil. Takes a lot of figuring.

Wish there was a way to grow sopapillas, and tamales, and enchiladas … can you imagine that harvest ?!?!

Must be about dinner time; tengo ambre. (I’m hungry.)
See you soon, amigos! Diego

That Scoville Scale

Hola, amigos!

Well, the bitter cold weather is making a brief comeback, maybe even with ice and snow added – so now’s a good time to decide just how much you want to venture into the world of the Blazing Hot Chiles. (Mr. Tim doesn’t ordinarily grow anything like the Habanero, Ghost Pepper or Carolina Reaper. Too hot for ordinary mortals. And you can damage your mouth and esophagus if you aren’t careful.)

But when it’s really cold outside, and you’ve got a hot bowl of chili and beans in front of you (add some fresh cornbread) you may want to try a little more warmth. With that in mind, note that the Ghost Pepper scales at 855,000 to 1,041,427 Scoville Heat Units. But the Carolina Reaper wallops it out of the ballpark at 1,400,000 to 2,200,000 SHUs.

If you’d like to read more about the Heat You Can Eat, check out this article: https://www.pepperscale.com/carolina-reaper-vs-ghost-pepper/

And enjoy warming up your taste buds as well as your toes!

Hasta luego,
Diego