Sap season over, seedlings take center stage.

The maple syrup producing season is all but over for 2016 in Connecticut. What a season it was. For some fighting their homeostasis setting saying it was too early to tap in January while others were eagerly awaiting and got in on some early sap runs. Personally I was somewhere in between.

Bailing out before the season ended, I was able to finish with roughly 3 gallons of syrup, which for 14 taps I certainly cannot complain.

With the record breaking temperatures in mid March the gears have swiftly shifted into the 2016 gardening season. I've been cleaning up in the greenhouse making some room on the benches and readying the garden bed for an early sowing of broccoli rabe and swiss chard. My largest seed order for the season has been placed with one of my trusted resources- Harris Seeds out of New York. Always dependable seed stock. Not to "dis" my other sources for this season which include Buckeye Pepper and Burpee. These three one out for this season.

Each season I tend to get super excited whether it's continueing the super hot pepper craze, small gourmet tomatoes for drying, or last year when I got into lacto fermenting cucumbers.

Fermenting Cucumbers for "Half Sours"

With a plethora of picklers, the 1/2 gallon mason jars all filled up with layers of cukes separated by fresh grape leaves and pickling spices. Pretty easy and quite delicious though I have to admit defeat falling short of the perfect pickle.  I'm getting closer.

With my head fogged with the quest for perfecting my skills at growing the hottest incendiary peppers on the planet

2015 mix of some of the world's hottest

Carolina Reapers- currently the world's hottest chile, 

I almost lost sight for my love of the more versatile sweet pepper. Which is what brought me back to Harris, They developed IMO the most dependable green to red bell pepper variety- Lady Bell. She's back in the lineup! My apologies Lady Bell. Also cubanelle and a couple poblano types from other sources.