I’ve been drying endless chives and cayenne pepper and grinding into powder.

Pressure canned 11 quarts of homemade stock – chicken & ham that’s been in the fridge.

Weeded, picked and mulched the peach flower garden area and picked the zinnia heads and started to save and dry seeds.

Mmmm. Strained the homemade apple peel vinegar and the fire cider. Combined the two. Flavour is AMAZING.

I also made two venison/beef meatloafs.

Cooking another stock pot of chicken broth <added left over fire cider scraps to the mix>.

Started Zuppa Toscana soup in crockpot – potatoes, garlic, onion and sausage cooking overnight. Add cream and kale tomorrow.

Cut up all the watermelon – to eat, bitter melon – to dry and eggplant – to bread & bake tomorrow.

Last of the peppers. These are from just 5 plants. One plant I counted 76 peppers. No joke. Cayenne for the win. Lower corner – mushrooms, just starting to appear.

Oh…and those little yellow flowers MY FIRST SUCCESSFUL ARNICA.

Squash. And a bitter melon. Not all full grown but vines were expired.

No really, I think this is the last of the peppers. 🤣 Who knew the cayenne and peppercini would be so abundant?

Only a few habenero, paprika, jalepeno and sweet…but the cayenne have been neverending.

We dug up about 10 plants still dripping with blossoms and will pot and bring indoors.

The kitchen has smelled 🔥while drying and grinding.