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From David Mabey 1978.
View attachment 38928
Definitely looks like that's worth a try. Thank you.
James
From David Mabey 1978.
View attachment 38928
FibonacciThey quite appeal to me given my background of maths, science and programming computers, too
I struggle with them ..out of a dozen seedlings last year only three formed heads, they took forever and the curds were very small, when I harvested them I found the heads were all infested with little black flies - I don't mind a little additional protein in home grown produce but they were really all over them so off to the compost bin ...Our PSB has come and gone.
Does anybody have success with cauliflowers?
Mine open up like broccoli
Yes ... that's what I do ... clearly the insects got through or the eggs had already been laid.haven't grown caulis for a few years now but I used to get decent result following my grandfather's trick of, as soon as the curds start forming gathering all the leaves tightly over then and holding the bunched leaves in place with a rubber band
I harvested the last of my chillies in the greenhouse, they have, very slowly, mostly turned red, quite surprised really as it's an unheated greenhouse - All the leaves have drooped on all the plants but about half the stems are still green. I cut them back to about 6" gave them a small drink and I'll leave them be for the time being. Some of the stems were brown and woody so no hope for them I would assume - unless they re-grow from the roots ? I'm in uncharted territory now with this ...The alternative is to assume the pepper plants that I attempted to over-winter in the greenhouse are in fact dead (they certainly look it) and dump them on the compost heap.
James
There are some nice ones in the shops... we had a cauliflower cheese the other night with just a few boiled potatoes ... lovely.We had cauliflower for dinner tonight. It was small but perfect with leaves tightly covering the perfect curd. I just wish I’d grown it
LidlThere are some nice ones in the shops
Yes ... and they said British farn assured on the one I bought and it was only £0.85 ...makes you think twice about growing them !Lidl
I harvested the last of my chillies in the greenhouse, they have, very slowly, mostly turned red, quite surprised really as it's an unheated greenhouse - All the leaves have drooped on all the plants but about half the stems are still green. I cut them back to about 6" gave them a small drink and I'll leave them be for the time being. Some of the stems were brown and woody so no hope for them I would assume - unless they re-grow from the roots ? I'm in uncharted territory now with this ...
As an aside .. I made the mistake of not wearing gloves when I processed the chillies and collected the seeds ... having washed my hands at least 20 time since about 4pm when I finished with them I can still taste the heat on my fingers and I made the mistake of rubbing my eye ... took about half and hour for the pain to subside ... anyone got any tips for neutralising chillie fingers ?
Best order some milk in and get ready to bathe in it .. not sure about spreading yoghurt all over myself ! Won't make that mistake again ... I usually wear gloves it was one of thos ' I'll just process these chillies ..' moments !Mine are definitely looking dead. I bent one gently at the base earlier today and it just snapped clean through, which doesn't bode well for the rest. Hopefully if yours are still alive they'll make really good plants this year. As far as I'm aware they grow back from side-shoots rather than from the roots, but never having got it to work I can't really claim any great knowledge either.
Just wait for the comments when you are seen entering the bathroom carrying a pair of rubber gloves
As far as I'm aware, capsaicin isn't soluble in water, so washing your hands may well not achieve very much. I believe it is soluble in alcohol however. It has some reaction with the casein in milk and yoghurt too that is supposed to reduce its effect. I know it's common advice to drink milk or eat yoghurt to help with the burning sensation after eating very spicy food. I'm not sure that those pieces are particularly helpful in this situation however.
James
The casein in milk is a natural neutralizer of capsaicin (the protein that gives chili peppers their heat), at least when eating food. Now I don't know how this advice can help you in processing peppers.I harvested the last of my chillies in the greenhouse, they have, very slowly, mostly turned red, quite surprised really as it's an unheated greenhouse - All the leaves have drooped on all the plants but about half the stems are still green. I cut them back to about 6" gave them a small drink and I'll leave them be for the time being. Some of the stems were brown and woody so no hope for them I would assume - unless they re-grow from the roots ? I'm in uncharted territory now with this ...
As an aside .. I made the mistake of not wearing gloves when I processed the chillies and collected the seeds ... having washed my hands at least 20 time since about 4pm when I finished with them I can still taste the heat on my fingers and I made the mistake of rubbing my eye ... took about half and hour for the pain to subside ... anyone got any tips for neutralising chillie fingers ?
A bath in Asses milk?As far as I'm aware, capsaicin isn't soluble in water, so washing your hands may well not achieve very much. I believe it is soluble in alcohol however. It has some reaction with the casein in milk and yoghurt too that is supposed to reduce its effect. I know it's common advice to drink milk or eat yoghurt to help with the burning sensation after eating very spicy food. I'm not sure that those pieces are particularly helpful in this situation however.
James
Recursion, chaos and fractals?Fibonacci
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