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Vegetable planter :) wow!

20 Apr

Feb 14th 2017

April 1st above! Still so neat! I just added the trellis for the tomatoes since I don’t have a cage.

And this below is April 19th. Only 18 days from when I put the trellis in and now you can barely see it! Growth is insane!

The squash is turning into a beast!! I tried to space them out but it looked so sparse in the beginning… and when you buy six packs… 😊😊😂

The front row are beets and shallots.

Then red bell peppers which do not seem happy at all, next up broccolini is I have harvest twice from already.

Next up tomatoes then zucchini.

Also a volunteer possibly spaghetti squash.

So I set up drip irrigation which runs 20 mins every day. It still needs adjusting – Any tips for drip irrigation settings will be greatly appreciated! 🤗


Last years plants that survived mild San Diego winter.

20 Jun

The rainbow peppers and cherry peppers are coming on three years old! But they don’t look as healthy as the second year plants. Some of these eggplants I only just noticed as I was snapping 🙂












Small but colourful September harvest

2 Oct

The onions have been curing for a while, I just couldn’t decided what to do with them so finally putting them in the fridge.

Besides onions, there are some cherry bell peppers from a plant that survived from last year, some jalapeño chili peppers, tomatoes, lemons and tiny eggplants I decided to harvest early.



Today’s harvest. August Ratatouille or eggplant cacciatore?

20 Aug


Harvest meal. Thai chicken Basil/Eggplant

10 Aug

Homegrown meals are the best!

Although these eggplants are pretty small, they weren’t apparently getting any bigger and I have made the mistake of waiting too long before until they were dry, seedy and not good too eat.

I only had to add chicken to these ingredients to complete the dish and served with it with quinoa. Yum!

Hopefully I will get many more eggplants this season!



August Update – Other things growing in the edible garden….

6 Aug










Bolivian Rainbow peppers chili oil

8 Jan

Bolivian Rainbow Peppers Nov 2011

These little firey peppers stayed on the the plant until they all turned red and started getting wrinkly before I realized I should do something with them.

As i had a big handful of homegrown peppers and no immediate use for them, I decided to make chili oil as they were too spice to add to food and this way I can enjoy their heat when every I want without worry about them going bad.

All I did was heat up some grapeseed oil in a pan, removed the stalks from the peppers, put the peppers in the hot oil for about/less than a minute. Waited for it to cool down, poured oil and peppers back into the bottle, and let it sit with the lid loosely replaced.

I did this a month ago and I think the oil is supposed to turn reddish but mine just has a small tint of red. It’s super hot already so I usually add it to homemade pizza or stir frys.

I probably used one cup of slightly dry whole peppers with two cups of oil. Maybe I will add more oil as more heat is released from the peppers. Wherever I got the recipe for the chili oil, I vaguely remember it saying to leave it to infuse for three months.


Grapeseed Oil from Trader Joes - I used this as it is good for high heat so I can cook with it. Olive Oil tends to smoke and burn.


Bolivian Rainbow Peppers Chili Oil


Bolivian Rainbow Peppers Chili Oil - Close up of chillis