Chance Lunceford

Almond popped a radicle, so it's now potted.

Also just cut these blackberry tip-roots, because they're growing roots out the bottom.

And, a magnificent sunset.

I slow compost, as I'm never in a rush, especially since I do so much chop N drop, and I simply add it when it's ready.

Additionally, I typically spread whatever I've got after overwintering, even if it's not quite finished, because I like the influx of nutrients and microbes to get the soil energized to start the season.

Buffalo Seed Company had a bunch of watermelon seeds that nobody else had, and I ordered all the offerings I didn't have.

Additionally, I'm bringing in a great variety of physalis varieties (and some jaltomata varieties) into the garden this year.

Looking for a variety of flavors, perennial offerings capable of overwintering in Z6, and self-sowing/naturalization in the future.

Just ordered about a dozen different varieties from Trade Winds Fruit.

I'll cover non-tomato/pepper nightshades in my seed collection in an upcoming continuation of the series.

Here are some photos from last night.

Also, I've laid down a ton of wood chips this year, so I'm expecting all kinds of new fungal friends next year.

The SKIP page looks excellent, and the copy is compelling without being shystey or corny.

Megan Palmer wrote:Do you happen to know whether the vinegar was made by fermenting the peaches or infusing ready made vinegar with peaches?

Definitely fermented.

Second chip drop arrived today.

Not as big as I would have liked, but I'm still grateful and looking forward to putting the chips to use. I also immediately filed another drop request.

Here's my end of season chop N drop on the hillside above my property. I still manage it (including the digging of the swales and demilunes), and this year's growth was significantly more than in previous years. This hillside seeps fertility into my yarden.

I purchased some peach vinegar about some weeks ago.

It's fantastic. Delicious, with a pleasing fruity finish.

I just thought those of you who experience excess peaches, or have a less-than-excellent year, might consider making some peach vinegar.