Photo by Gayla Trail: All Rights Reserved

Before the Storm

I know. It’s only been two days and I’m already back. There’s just so much happening in the garden (and kitchen) right now and lots to share. My neck isn’t hurting too much today. The trick seems to be more exercise, time spent outdoors, and a lot less time on the computer. The forecast was

Photo by Gayla Trail: All Rights Reserved

Picturing August

I’ve been on a sort-of break from work in an attempt to unwind from a year of madness, although so far most of my break has been spent painting, framing art, and doing the work of making this place feel like a home. Our move-in was thrust right in the middle of writing my third

Photo by Gayla Trail: All Rights Reserved

Growing Edibles on the Stoop

Ascending up to the front door of our new place is a series of cracking concrete steps. They are fully exposed to the sun and I predict that in combination with the metal railings, they should prove to be a hot spot by mid-summer. Since moving in I’ve been contemplating what to grow there. The

Photo by Gayla Trail  All Rights Reserved

Seasoning Peppers

In the Caribbean, that’s what they call peppers that look like hot peppers but aren’t. Although, I have also heard the term used with hot peppers, too. I suspect they really are hot, just not by West Indian standards. All of these were hot, let me tell you, and incredibly aromatic. But hot, ho yeah,

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Stevie, Not Wonder

My epic trip has come to an end and I’ve been back in the freezing north for a few days. Brrr…. It’s time now to begin processing the experience for myself as well as find a way to express on this site some of what I have learned and experienced. Boy did I learn a

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Letting Go

A sad mess of dessicated branches soon to meet the compost bin is all that remains of my beloved ‘Chinese Ornamental’ hot pepper plant. I had grown fond of this little hot pepper plant and was sad to let it go. I started the plant from seed two years and lovingly nurtured it through the

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At the Jean Talon Market in Montreal. I started making ristras a few years back as a way to dry my overabundant hot pepper bounty in a small space. They seem confusing to make at first, but I assure you that once you’ve gone through the process once it all snaps into place and you

Photo by Gayla Trail  All Rights Reserved

‘Chinese Ornamental’ Hot Pepper

I know it’s been a slow week around here. I’ve been fighting off the worst cold/flu/virus I can remember in recent history and have been in bed all week feeling like utter crap. Today is the first day I have felt confident about sitting up for more than an hour-long stretch or forming complete sentences

Your Questions Answered: Tomato Thieves

Question: We always love your articles and website. Keep it up!! In this past weekend article on tomatoes, you didn’t answer the burning question: what did your brother do about the squirrels??????? They have already chomped the small tomatoes that were forming on our one plant and I know they are just waiting for more.

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The Hairy ‘Red Rocoto’ Hot Pepper

Last winter while digging through seed catalogues for new plants to buy I came across a hot pepper variety that I could not resist trying. Actually, I came upon several irresistible hot pepper varieties. As someone who doesn’t actually eat hot peppers I sure do grow a lot of them. As an edible plant they’re

Variegata Pepper (photo by Gayla Trail)

Windowsill Plants

The plants were so lovely in the window today on a sunny November afternoon. I could not help but grab a camera to capture the moment. This is ‘Variegata’ hot pepper, a gorgeous and edible heirloom variety that has got a lot of play on the site recently. I grew it from seed for the

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