Teresa & Mike CHS - Our journal

[Mike CHS]

We are getting enough tomatoes now to start canning some. I already have another half dozen suckers rooted in pots to replace some of the determinate plants that will start slowing down now that the heat has got here. If I timed it right the plants I just started should be starting to bear in late August when the weather normally turns a bit milder.

We have peaches that should be ready in the next week or so and since we sprayed this year, I hope we have a bunch of worm free fruit. We are getting all of the squash we can handle so the neighbors are getting plenty also. My big bed of melons has a bunch of Watermelons about ready to pick. I'm seeing lots of blooms on the cantaloupe but not much in the way of fruit but I haven't looked real close yet.

Bell Peppers are being processed for the freezer and I found that Mild Jalapena peppers are anything but mild.
My Tabasco Peppers aren't as hot as the "Mild Jalapena".

 

[Bruce]

If I timed it right the plants I just started should be starting to bear in late August when the weather normally turns a bit milder.

That's about when ours are doing really well too .... just before the first frosts in September.

 

[CntryBoy777]

I asked a guy that I worked with about jalapenos...he was of Mexican lineage....and how he could tell the difference about the heat from the skin, while picking them out....his answer was, if the skin has cracks or small splits in it, then it is Hot....if it is smoothed skin...red or green....then it will very by size....unless it is a hybrid variety......I've followed that advice since then, and have found it to be correct....there may be other ways to tell, but that is what I know.....I'd sure buy some of that squash from ya....sure wish I could get back up there again....maybe, one day.....

 

[Mike CHS]

Fred - you and Joyce are welcome anytime. We had a bunch of roasted yellow squash tonight with some lamb and it was super.

 

[CntryBoy777]

Joyce wanted me to be sure and tell ya....that in her growingup in Michigan.....and having lamb and mutton there and 13yrs on foriegn land where they eat mutton and lamb....that she has Never tasted lamb or mutton anywhere Close to what we got from ya....thru ......she is looking forward in hopes of meeting y'all.....

 

[Mike CHS]

We can make that happen.

 

[Baymule]

Road trip!

 

[Mike CHS]

I put a beef brisket on the smoker about a half hour ago. It won't need much attention until this afternoon so I'll get the grass on my perimeter lanes cut. We need to swap paddocks with the youngest lambs and the main herd so we can pull out three ewes that are being culled. All three of them have needed multiple treatments for parasites while the majority of the herd has needed occasional to no treatment. We will pull the ram lambs while we are moving everyone around since they are plenty big enough to breed the adult ewes.

 

[Baymule]

And you can sing the theme song to the old show Rawhide while you're moving them along

Move 'em on, head 'em up
Head 'em up, move 'em on
Move 'em on, head 'em up, rawhide
Cut 'em out, ride 'em in
Ride 'em in, cut 'em out
Cut 'em out, ride 'em in, rawhide
Rollin' rollin' rollin'
Rollin' rollin' rollin'
Rollin' rollin' rollin'
Rollin' rollin' rollin'
Rawhide
Rawhide

 

[Mike CHS]

The brisket is about an hour away from being wrapped in foil and I'll finish it in the oven. While the smoker is doing it's thing we will run into town to pick up a few things.