Its always good to have a Plan B for things in life, and jalapeños are no exception. See, we decided this year we would try and grow all the jalapeños and bell peppers we needed to make A BUNCH of relish to sell. And we did just that, over 100 jalapeno plants and about 2 dozen bell pepper plants.
The plants started off slow, not much rain at the beginning of summer and the clover ground cover we planted was taking over.
The clover ground cover was growing far faster than the jalapeños and would end up covering the plant and stunting its growth. I spent hours in the garden raking around each plant, then using a hand trimmer to cut immediately around the plant, and followed up by mowing the rows.
When the plants had some space to breath, they began to flourish. I only had to do the raking around the plant process twice, and as the summer went on, I was able to just use the hand trimmer and mow the rows.
Now onto our first real big harvest. We did pick a few jalapeños here and there just to help the plants keep producing. I spent 20 minutes, picked 3 of the 5 rows, and ended up with 18 pounds of jalapeños!
The unfortunate part of picking that many at once is the fact that a few pounds were no longer good enough to can when I was finally able to carve out some time to make relish.
That’s where Plan B comes in. Instead of just tossing the slightly overripe jalapeños to the birds (that’s how you make spicy chicken!), I decided to dry them in our dehydrator to eventually make a ground jalapeño powder!
What could have turned into waste is turned into something delicious. Remember that when things don’t go originally as planned, there’s always a Plan B.