By the time I'm done, I'll have prepared approximately 150 bottles of hot sauce made from the 33 different chillies I've grown here in the upper Hudson Valley. Considering our shorter (but getting longer) summers, this is not the most ideal climate to grow super-hot peppers. A frost killed my crop last week and I now have boxes of green fruit ripening in the coziness of our house. Still, I've never experienced such a nuanced collection of tastes. I think our soil makes up for the season.
Nearing the end of this year's capsicum experiments, I just now prepared 15 bottles of "Peachier and Keener" (pictured)... and I'm absolutely convinced that this mash tastes like a peach flambé (if you were to eat the dessert while still on fire). Like pretty much everyone in our family and virtually(?) all our friends, I'm election-fretting like Jimi in a tempest. But harvesting, preparing, tasting and mixing these concoctions is proving to be a healthy (and dangerous) distraction.
Making tasty fire sauce from fruit is a food science of elements... and my occasional assistant is this beautiful bird: Sally came to us as a gosling four months ago and she's already ruling the roost. She protects our flock, keeps the roosters in check, and loves (and by "loves," I mean, LOVES) to socialize. Pulling pods from plants, Sally helped me (not) as I madly harvested all the fruit just before the frost.
Winter might be coming and the goose is getting fat (on Carolina Reapers), but the election panic is calmed by the capsaicin burn -- an unexpected relief.