Me-
Tomatoes did fairly well, corn did not do well (no harvest so far, only one surviving plant), I got one very delicious cucumber after having to germinate 2 entire packets of seeds to get one fucking plant, beets did alright, the one onion I had left did fairly well, the romaine lettuce did so well I planted some more for fall, was way too hot for broccoli and the heads were all sparse and tasteless, zucchini did OK not great.
I feel like I could have stepped each plant up one tier at least if I actually had full sun, unfortunately full sun only exists between late june and early september, so while the temperatures stay warm, the plants really just don't have enough sunlight to do their best unfortunately (leafy greens are an exception, they do better in part shade usually).
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[–] theshopper ago
Sounds awesome. Could you upload a picture of said sauce? I've just started really using peppers in my cooking to spice a varriety of dishes up. I also love tobasco sauce.
[–] 14164318? 0 points 1 point 1 point (+1|-0) ago
I'll see if I get around to it. The thing is real tobasco gets barrel aged for a long time. I'm not going to wait the years I believe they age it. All of mine are in jars right now and I'm going to see about what it looks like in 3 weeks. Unlike real tobasco I added some peppercorn and a little garlic to each. After I think the vinegar base tastes right ( hopefully not much longer than 3 weeks) I'll give it a few hits in the food processor then strain the results into a jar with a sieve. I actually did put some charred oak in one jar to see if it imparts any flavor since real tobasco is aged in wood barrels.
[–] theshopper ago
https://www.youtube.com/watch?v=Nm37Huf_g8M
[–] theshopper ago
I wonder if the aging process is similar to whiskey in wood barrels? If so I think there's a way you can speed it up to weeks instead of years.