In this captivating episode of our podcast, hosts Sherva and Karen delve into the fascinating world of composting and pepper cultivation. With their wealth of gardening knowledge and infectious enthusiasm, they guide listeners through the intricacies of composting while sharing their excitement about the pepper varieties they're planting.
Composting: A Sustainable Practice
Sherva and Karen kick off the episode by emphasizing the importance of composting as a sustainable gardening practice. They discuss how composting not only reduces waste but also enriches the soil with essential nutrients, fostering healthy plant growth. Through engaging anecdotes and practical tips, they demystify the composting process, making it accessible to beginners and seasoned gardeners alike.
Listeners learn about the different types of composting methods, from traditional backyard compost bins to vermicomposting with worms. Sherva and Karen highlight the benefits of each approach and offer valuable insights into optimizing compost quality and efficiency.
Exploring Pepper Varieties
Transitioning seamlessly from composting to pepper cultivation, Sherva and Karen share their excitement about the diverse array of pepper varieties they're planting. From mild bell peppers to fiery habaneros, they discuss the unique flavor profiles and culinary uses of each type, igniting listeners' curiosity to experiment with new pepper varieties in their own gardens.
Visual Journey: From Catalogs to Reality
A highlight of the episode is when Sherva and Karen reveal their plan to document their pepper journey visually. They express their intention to browse seed catalogs and share images of the pepper varieties they've selected, sparking inspiration among listeners to explore new pepper varieties for their own gardens.
Moreover, Sherva and Karen invite listeners to follow along on their pepper journey by posting their own pictures of the growing peppers for comparison. Through this interactive experience, they create a sense of community among listeners, fostering a shared passion for gardening and exploration.
Invitation to Join the Pepper Journey
As the episode draws to a close, Sherva and Karen extend a warm invitation to listeners to join them on their pepper journey. They encourage listeners to share their own experiences, questions, and pepper-related triumphs, fostering an engaging dialogue within the gardening community.
In this captivating episode, Sherva and Karen empower listeners with practical knowledge about composting and ignite their passion for exploring diverse pepper varieties. Through their engaging storytelling and inclusive approach, they inspire listeners to embark on their own gardening adventures, fostering a sense of connection and camaraderie within the gardening community.
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Hi, Karen, how are you today? I'm good. Good. It's been a gorgeous day. I've actually been able to sit outside have done some small yard clean and good. It's looking a whole lot better. Right? Well, yeah, temperatures really nice out there today. And I do the same thing. I don't clean up in the fall.
Early spring, but yeah, not me. And I haven't done a whole lot. I go out there. And I'm like, oh, it's got to be done. But I'm just waiting. Yeah, right. Yeah, it's actually better sometimes. I mean, you gotta pull up things that are diseased. Yeah. But to leave a lot of things, especially like perennials and flowers and all that just because the bugs need places to do anything. I just actually, as you say that, my dahlias. I don't think them up at the end of the season, they say you're supposed to I didn't know I was supposed to. Because the first couple of years, they just came back so I leave them. So all the dried up,
dried up branches were there. So those snap right off now. So I I cleaned that up a little bit, did all the tomatoes, which is the majority of it. But two beds are like covered in weeds. So at some point, you know, I'll have to get to that. But we're not going to be putting tomatoes in until May. So I have some time. But yeah, my yards already looking a lot better. Lazy gardening. And it's best I love it.
So, so good. Well, we're going to talk about compost. again today. We talked a little bit about it in our last episode, but I took a compost class at my master gardeners club in my master gardeners course. And it was very informative. And I'm revising what I think about composting, it's not difficult at all, people can make it difficult, but it's not.
The real secret to composting is turning it. And if you don't want to turn it, you're still composting, you're just doing what they call cold composting, and it's just going to take longer. And I'm fine with that. That's what I do, because I don't turn mine I now yeah, it would be too hard to turn it. Now. It always slows down in the winter, whether you're turning it or not. But you know, in the warm weather, if you're turning it all the time, it'll just go faster, your air aerating it, which is what those little microbes need. And you're also keeping it from getting too moist. If you get it too moist. Like you were saying, Yeah, mine too is too wet. I don't know why though. I don't water it. It because you're not turning it in aerate it. So the wet water is not going anywhere. But that is gonna drown out all the little microbes and they will just have
minds in a covered bill and it's really not airy. Yeah, yeah, yeah. Well, it's definitely not everything because I've never turned it. It's been like three years. I've never turned it. Yeah, I think it needs some turning. But yeah, I'll do mine like a couple of times. Maybe when Boomer comes, starts cutting my grass. I'll tell him every time you come, hey, can you turn my compost for me and I have a big pitchfork. I've just never used it. Yeah, so I don't do that either. I'll just, I'll shuffle it around a little bit. It's not even really what you call turning. Yeah. But I also learned that what you want to do is you want to have one part green to two or three parts Brown, you want more brown. Now, if you don't get it's not like science, and you don't have to do math, it's not like it has to be perfect. If you don't have it exactly that amount, it's still it's not going to make any difference, it's still gonna break down, it's still gonna make compost, but the Browns have carbon in them. And the Greens have the nitrogen in them and you need that, that that ratio or close to that stimulation of that ratio anyway. And the carbons are what's going to give it structure. I never really thought about that before, but that the greens are going to provide the nitrogen as they break down which you need all plants need. But the browns, they still it still needs to have that structure. So if it's all nitrogen, all greens, no browns, it's gonna
it's just gonna be oversaturated with the nitrogen. But even then it's still gonna break down you're still going to mix it in, it's gonna be fine. So those are the things I learned which I thought were fascinating. Another
thing I learned that
any of you who live in the city limits in the city limits of Frederick.
There's a company called key city composting. And what they'll do, they started out as with a, like a little pilot program in certain neighborhoods in downtown Frederick. But now they've expanded to the entire city. So if you live in the city limits, you can sign up with them for an account. And what they do is they give you a little bucket, and you put all of your kitchen waste in it and set it out at the prescribed time in your the front of your house and they'll come pick it up. And then you get two free bags of compost a year. No any details. I haven't seen any buckets outside in my neighborhood. And I'm downtown. My neighbor does it but she has to pay for it because we're in the county but she has a little bucket there. And that's what got me interested and I'm yeah, it up and up. But I didn't know it's free. I can't wait to call about that. Or so I hope they'll give us the free compost like this summer. Yeah. I think.
Yeah, oh, twice a year, twice a year one, get a bag. So two bags a year. I wonder how big the bag is. I have no idea. Some somebody in the class in my class was talking about it because they live in the city and they get it. But I forgot to ask her how big but I think that's amazing. Now I know the county, Frederick County has a composting. And I don't know anything about that one of the other ladies in the class gets it and she says it's fine.
But there were mixed mixed comments about some of the other surrounding counties, I won't name them. But if you for those of you who don't live near us, check out your city and your county, they're probably going to have some kind of a program. But check out how they source their materials. Because the county that's near us, someone who, who happened to know said that what what they use as some of their materials is they will use everything that swept off the street. And so there's tons of plastic and garbage in, in the compost, plastic and compost. If it's on the street, and they're sweeping the street and cleaning Street. It'll get into the compost. But yeah, that's not a lot, but they use it along with lots of other things. So that got me thinking, you know, everything you have to check out everything. I wonder if they do compost tea as well. I don't know. Yeah, I'm calling them tomorrow. Compost. Yeah, calling them tomorrow. And those of you who live somewhere else, check out you know, go on the internet. And ask Mr. Google pants. If they have it in your city or your county. A lot of counties do. I think almost probably all of them. Yeah. Like you said, I'm sure every county has some sort of a program. Right? Yeah. Especially if they have like, like we have an Office of Sustainability. It's been renamed. It's a department now. But
you know, most governments have some kind of a Yeah, a situation like that. So air heat, and food, which is the browns and greens. And it needs some moisture, but not not too much. And you want more brown and green. And don't get too worked up about the exact measurements. Of course, you want to avoid meat, fish, bones, dairy and oils.
And you want to avoid, there's this thing called Bio plastics, which I've kind of heard about before. And they'll they'll use this these plastics and tell you they're compostable. But they're not really meant for home gardeners. They're meant for the industrial type of composting, where they heat it up really well and it and it breaks down faster, like key city compost. When we're doing our home garden compost, we're, you know, we're often not getting it hot enough. So that'll just make a big mess in your compost. But I thought that was really interesting. And here's something for all of the nerds like me, which I thought was so fascinating. The thing that creates the heat, it's the metabolic rate of the all the microbes that are making their way through your material, your compost material. That's what actually heats up the pile of little metabolisms of all the tiny little microbes. So well, I'm interesting. My compost has like a ton of wells, worms. When I because there's like this little lid that you pull off down the bottom and you scoop them out like I'm usually screaming because it's just packed with like worms just squirt. And that's supposed to be good. Yeah, it's kind of like you. Yeah, so I don't know this survivin okay in there, there. Yeah.
Yeah, it is taking a really long time to break it down. Yeah, because I found that it's never my compost has never been like smooth like the ones you see, you know, like this black gold. You know, mine still lumpy and there's still like bits of extra
holes in it. And that's coming from the bottom. So that's like three years old, you know, pretty much, you know, it's still fine. Put on.
Oh, yeah. So it'll continue to break down. Are you fine. In fact, it makes a really good mulch instead of, you know, but you should be buying mulch is just not worth it. You know, last year I remember I scooped out a bucket worth. And it was it was really wet. So I just left it there in a bucket, and it eventually dried up and I use it. Yeah, I guess I could have used it where it just didn't look that appealing. I think you just, you just can't go wrong. It's yeah, you know, it's all gonna break down. It just might not be as fast as you would like it. But then you kind of may not look the way you, you'd like it. Right. Right. But it's still good. It's still all food and you know, yeah, yeah. So speaking terms, we also had somebody come in and teach us about Verma composting. The worm bins. I'm so excited. I'm, I've got all the materials, and I'm making a worm bin, and we're gonna all get together and share some of those worms. And we keep it in the basement. Um, so you keep it indoors. Yeah, you keep it indoors. They can't live outside in the cold. But yeah, you you make this you get two bins, and you can get any plastic ban or whatever, you can use so many things, and one nest into the other. And you have to put some blocks or some something to create some space at the bottom between the the bin and the nesting bin. Pope you drill holes in it draw holes in the sides so that little worms can breathe. And then you you mix cardboard, shredded paper, shredded cardboard, shredded paper, and, you know, vegetables, kitchen scraps, there's so many things that can go into compost. That's another thing I wanted to mention. Anyway, back to that. And you put your worms in there and you have to use red wigglers Where did you get the worms from? You have to you either buy them or these? You know, some of my gardening friends are going to share them with me because you don't get the worms that are in the ground. They're special worms. Because I was gonna say Where do my worms come from? My compost is packed with worms from the ground. Yeah, but the ones that go in your house are different into a vermin and a Verma composting. And then you just feed them kitchen scraps, you know, and what the, what do you do with them? Well, they eat through the scraps and you just keep adding more scraps every week, every two weeks, maybe even every three weeks. And they just eat their way. And then
worm castings come out the bottom.
And that's why you drill the hole. And then also still be a little bit of liquid. But if you're doing it right, there won't be too much. That's why you need that space in the bottom. But that it doesn't smell everybody thinks it smells but it doesn't if you're doing it right. They'll eat through. And the gentleman who taught the class what he does is he chops his food scraps up really small, tiny, like like minced garlic. And it's he when he started doing that instead of just throwing big pieces in there. His worm casting is came out finer and smaller particles and much more like the you know, the beautiful black gold you're told. Yeah. So yeah, I'm all ready to go. I just got to get my worms are super excited. Yeah, can't wait to hear about that.
Don't think I'll be trying that but but then you can do Orban outside. Yeah, like in the warm months, they'll be fine. You just keep throwing scraps on top and then and then you you cover them up. And you know they don't like light. So what he does is he uses shredded paper. Oh back to that. There's so many things you can throw in your compost that you don't think like well, shredded paper, paper, like any kind of paper, all the newspaper and all that right junk that comes in the mail junk mail. And this is really shiny, they say don't put the shiny one doesn't have it. Yeah, that plastic coating. Yeah, cardboard.
I use all those brown bags I get from them the wine store.
Yeah, I use all of that as my as my brown. Yeah, yeah, all kinds of things. And now you go to the grocery store and they don't do plastic bags anymore. So you get paper bags, I break all of those up and I put that in. In fact, I can't get anything in my bin right now because I've put a bunch of those dried
like dried up plants and my bin is really full right now. So I have a pile like right behind the bin. So thing about the bins too is
you have to put it in all at once and get it started and close it up and then start turning it if you keep adding to it and then adding to it and it doesn't it really that's why a lot of these bins will have two compartments. One where you're building the stuff and the other one where it's all in there like yours it's full it's gonna start decomposing Yeah, turn it right. So oh yes, so actually now perfect. I can give Frederick city my because my bed is pretty full right now. Yeah, so yeah.
get some free bags of compost I'll be interested in. Yeah, yeah, I'll let you know. I'm calling them tomorrow. So, so composting, everybody should try it. So, Karen and I talked and we're going to start, we're going to list everything that we're growing on website, and we're gonna pitches of what they're supposed to look like. And then when I was grow, we'll show pictures of what ours actually look like. So yeah, so that makes me nervous. I made a list of all the hot peppers that I'm doing. Well, I'm actually going to be doing more than that. But these are the ones that I had that germinated and then I'm gonna get some basic ones from my friend because I just don't have room to store all of this stuff indoors, because I do more than one. So like one, I'll do one pot with three seeds. And I've got 10 pots, 10 varieties, which will end up being 30 pots, so
and that's just hot peppers. So the 10 that I've germinated have gotten Naga Naga, smoky rainbow, Dorset Naga, Bohemian beasts, Tobago seasoning Maruka mustard Scorpion SantaCon, which is a Japanese one similar it looks like a Cayenne but it's Japanese green monster which is like a green bell pepper but it's meant to be a really big one and might be very sweet. Long Tail orange scorpion and Thunder Mountain Longhorn Thunder Mountain long horn is like really, it's like eight inches long. It's really thin and squirrely, it's I'm really interested in looking so I can't wait to try that. So I'll put pictures up from different websites of what these are supposed to look like. And we'll see. Actually, I forgot to mention the paprika is called P for ozone paprika, it's a Hungarian sweet pepper that you dry and make your own. Now this is just what I have the germinated I have about 16 pots that didn't germinate. But the six that I read it which is I read it six out of the 16 and they all germinated this time so I don't know what I did wrong the first time they're all still sitting up there in that room and you do anything different like on a heat mat and not I hadn't won a heat map before now they're not on a heat map. Now I have them on like on a shelf above the heater downstairs with my heat mats not very hot. Maybe so I don't know that might be what it is. Yeah, but then after about three weeks I put them on the ledge on the heater and they still haven't done anything. Yeah, I don't know that was heat mats are supposed to be 75 degrees I think I don't think minus five degrees. Yeah, mine's not slim to whatever degree and maybe they just missed. I don't know I missed the opportunity. Yeah, I don't know. So but this is enough because so this is 10 and then I'll get like jalapeno from my because I always do jalapenos. I'll get
red habanero. Read some of my opinions because I got so many. Oh yeah. Okay and red.
Red habanero. She got orange habanero. And then she has laser which is a sweet pepper.
What's the other one?
Kelly something Kelly Puyo something she has a bunch also so I'll if like the Tobago season and I have three of those. The longtail Scorpion I have three the Thunder Mountain of three. So we'll switch out I'll give her like some of mine and so I'll probably end up with close to 20 varieties of hot peppers anyway, which is plenty Yeah. So now are you going to do anything different? Like try different recipes or do you already have your your go to recipes? Oh,
I'm not sure I'm not sure what I'm gonna do yet. I'm looking forward to making the paprika and I think I'll dry more like the Thunder Mountain Longhorn one I'll dry. I'll probably dry this the Santa and make some make some powder out of it. I'll make hot sauce. I'm really the one I'm most interested in trying is the nega smoky rainbow. And it's not the hottest, but it sounds the most interesting, since it really has a really nice smoky flavor. So I'm really looking forward to that. That does sound good. I mean, just the test the name. Yeah, yeah. Let me read mine. Yeah. All right. I'm doing jalapenos. I've got fresh seeds and I saved some seeds and they have all sprouted so I'm really interesting. Your peppers look great. Your prep is really look if you posted pictures of those with your tray you need to Yeah, and I'm so surprised because the last few years haven't been good pepper years. You never know it just really good. Figure something out. I don't know. I've got Tabasco variegated fish pepper. And oh, I didn't you gave me that it hasn't. It hasn't
Done. It has an arm germinated. It's but it's only been a few days. So I'm looking forward to that. Yeah. And then a regular fish pepper and long slim Cayenne, peach Sugar Rush. I'm totally intrigued with that. I have no idea what that is going to be. I have seeds for those, but I didn't do them yet because I have so many that I couldn't do everything right Shishito
which I think is a real mild one. I agree that last year somebody was giving away seeds, seedlings and I got some. It's I like I wasn't impressed. It's like a small pepper. And it's mild. They say it's good roasted, you know, probably good on as an appetizer or something after it's roasted. And you can make some kind of roasted pepper Cristini or something with goats. Pickled too and I'm not gonna go so much pickled stuff because we talked about that. Yeah, had my fill Devil's horn, which I can just imagine that it's going to be nice and hot Carolina cayenne. I'm excited about that. Yeah, that sounds good. Serrano, which I really like and I'm looking for forward to doing some Chile Surenos when I continue on my map, Sorento I have like a gallon bag of those, they, they were the most productive for me last year. I didn't bother doing them this year. Alright, and the last one was de tal. I think that's how you say, which is an Indian pepper, which uses the word scorching, and I'm looking forward to getting one of those. Yes, that's right. Oh, sweet banana peppers. And I have the sweet banana, banana peppers that are new, and the sweet banana peppers that I saved. So I'm excited about comparing. Yeah, I just think saving seeds is just, you know, such a good thing to do. And as Oh,
King of the North, of course, the green peppers. Got a ton of those. Okay, you got a ton of those. They're out there. Yeah, Judy and green peppers. I have green monster, okay, but you can have some time one year. So we should do some on a website somewhere like Karen's list and share this list with our pitchers next to them. And then we can put, like when I was actually grows, put a picture of what it actually looked like. It'd be funny because you know, you have the seeds. Say for instance, I'm so excited for my Anagha smoky rainbow. And then when it grows, it's like a frickin jalapeno. So seeds get mixed up all the time. Or they call it pepper gate. I mean, so much. Talk about it with like, last year, people planted what they thought was one thing, and then when it grew, it was something completely different. Like I remember one year I did. Brad's atomic rainbow and I ordered this from a seed company. And Brad's atomic rainbow is kind of in between a cherry and a plum. I had that grape tomato. Yeah, kind of multicolored in Verity. Yeah. And mine turned out to be like some red beefsteak looking tomato. And I was like, What the hell? That happened to me once.
Oh, it's my first year here. I and I went to the big box store and got seeds that year. And I thought I had a pack. I had a package of lettuce. And I sewed it all and you know, flat
carrots. It's like, Oh, my God. Yeah, it happens. People post about that all the time. It just doesn't turn out to be what it said it was supposed to be. As long as it's not something that you know. Well, I don't really hate anything now. But still when you expect one thing? Yeah, yeah. The whole of a year. Right? Right. Especially something like peppers. You know, once you get grows and you get that pepper it's yeah, there's no going back. It's too late. So uh, yeah, I think that's it. Yeah. Now I also have for my spring stuff, I have buttercrunch lettuce, which really did well last year. I really liked that stuff. Were so good. And freckles lettuce, which is really pretty multicolored lettuce. So I got that going. That's gonna be good. Um, I think we can probably put our brassicas in the ground soon. Yeah, I think so. Probably another nother couple of weeks and we can do that while I'm planning and yeah, the beginning of March at the beginning the weather that's like this week this weekend. Well the second week of March but that way before I My goal is before the middle of March I put these things on my calendar and I try to work everything around if I can. This I usually I go by week this week I want to accomplish this and somehow I'll get it in during the week and if I accomplish what I put on the calendar I feel so accomplished. Exactly. Like I'm a winner.
So you're
I mean I said this last week but the purple cauliflower purple broccoli I got from us doing really well. Do you want a couple of those because I don't you know I don't want to take up I need this stuff to be harvested by me because I need all that space to put my tomato and hot peppers in and my flame cauliflower that gotten I traded with somebody they look really good
bigger and stronger. So I have high hopes for those. And I still have broccoli in the ground from Yeah, if you end up with more than you can use Sure.
You didn't do any for you though I did, but I haven't germinated yet. Oh, germinated in, in a few days like in like four days. It's been a week and I don't have anything so I'm getting the same seat you gave me? Yeah. Oh, wow. Yeah, mine put them on a heat map.
I think I put them on the window. Yeah, I think I've put them on the window. He didn't really have to and I didn't but so maybe I will also oh, maybe that's why you're slower. Yeah. I had mine above the heater. Yeah. Okay. I'll just put them on the heat. Yeah. And also potatoes. Time to suck in potatoes in the ground. I bought a couple of sweet potatoes. What was it called? Hickory something. Yeah, dah, dah. Dah. fingerling. The Russian fingerling. And then I got a purple one, but it's not I normally do purple majesty, but they didn't have any purple majesty. It's called hickory something. Something I don't remember what it's called. And then my friend has some yukon gold that she had sprouted. So I'm gonna pick those up. It's when you're gonna plant those. They say you're supposed to do it by is a St. Patrick's Day. Yes. sometime in March. Yes. So mid March. Yeah, mid March. Yeah. I'll be ready to do that. Yeah, I've got I've have several potatoes in my pantry that have start to sprout their little roots on what kinds you have there. Just so
you know, you can read you can go read potato, russet ricin there. Okay, now I have in two big totes that I did.
I did like in the fall. Now they did start to grow green towards the end, but then it got too cold. And so actually didn't I know I had some of the ground that the green started to come up. And then they of course they froze. But I'm hoping to potatoes is still down there. And I'm hoping they're gonna come up. And then in the big tote, I did put in
a few potatoes so they may come up. So I may have like a ton of potato. I may be a potato farmer this year, which has never happened before. But you never know.
Yeah, that reminds me sweet potatoes. It's time to start those. Absolutely. Yesterday was the time to start. I've never done sweet potatoes. It's really fun. Yeah, it is my friend who I'm getting peppers from she's had potatoes, like with sticks in them in water and to have all of this stuff growing. So yeah, she's excited to do it. I tried to do it in in soil, but it's so fussy and you got to keep the humidity just right. And you got to keep the temperature just right. And I'm not enough. I just don't have the bandwidth for the fussy stuff. So I'm going to do it again with the toothpicks and stick it in a glass of water and let let the chips come out. Yeah, yep, she's ready to do that. So yeah, eggplants are coming along really nicely as well. So I'm excited about those and
I can't think of anything else I'm going to start indoors other than the tomatoes I think everything else is going to be things are too I have some really interesting okra
to do
as far as like lettuces and stuff I'm gonna start a ruthless soon. I probably start a Ruger within maybe this weekend. Maybe this weekend I'll start to Riegler and I'm going to do them in like a 10 gallon grow bag. I have a ruthless seed. Oh, my bok choy has sprouted my bok choy in from the winter. So in my bok choy, my babies, bok choy and Chinese cabbage and my golden beets. They've sprouted. Yeah, but um none of the flowers have so far. I haven't seen any my neither none nothing on the flowers as yet. And none of the herbs as yet. I think they need it warmer, right? Yeah. Not like Nebraska. Yeah. So yeah, it might just get warm pretty soon. So it will it will Yeah, an eye on those. Yeah, I think it's going to be a good spring garden. I really do. Because I think it's going to be early. I think Punxsutawney Phil was right. As much as people as much have you seen that meme that goes around Facebook his wife, she's little groundhog with a pink robe and curlers in her hair.
Because Phil is a compulsive liar. Oh, no, I haven't seen it. But I don't think he lied this time.
So that's all I have going on for now.
Well, it's very soon it's going to be time to start the summer vegetables green beans, the tomatoes. Oh, yeah. Yeah, for a bunch of different types of green beans to do. Yeah, green beans I've never even heard of before. Yep, someone sent me like six varieties. And then I have the yard long ones which I don't know if I'm going to do those a friend. I did them last years. He loved them. My neighbor my friend of mine and my friend did it and they were amazing. Like I got a ton from her seat and I forgot I have seen it if you want.
