Update on the peppers. They seem to be growing a lil slower than last year. They were doing really good in the beginning. Might be due to different seed starting mix I used. 

I am going on vacation starting tomorrow so hopefully they will be okay. I have someone watching the plants. Will the peppers make it?

The Dahlias have sprouted! I gave the sprouted one a lil water and will continue to keep them next to the windows for light. 

The garlic is coming really nicely! I can't wait to taste homegrown garlic.

More cat grass is growing and I harvested another batch of green onions. These grow like a weed! 

The ginger hasn't done anything help, but I am still hoping sprouts will start to grow soon. 

I'll be gone for a week so hopefully my plants will survive. Actually taking real a vacation for once. Once I get back I will be planting out radishes, carrots, cool weather crops, and peas. Our last frost should be around mid May so I will need to wait until then for the peppers to go out. 

All the pepper seeds germinated except for the 3 so far! I am going to have extras this year. They seem to be growing just as good as last years. I won't pot them up too early this year. I believe that is why some were stunted and didn't grow very well. Since they have their true leaves they got their first fertilizer.

Another herb harvest! I harvested the green onions since they were 1 foot in length and more mint. I will be drying these to preserve them. I don't eat a lot of green onions, so having dried onions will help with not wasting the greens. 

It's been snowing, so hopefully the garlic will be okay since it's started to produce leaves. It's a hardneck garlic so it should be okay. We are supposed to get up to 60F weather next week 🤣

Look at the garlic sprouting. Most of the 1 variety of garlic has sprouted. I may have forgot to label them which is okay once I harvest them. One is the Music and Russian Red.

The Habanero pepper has a flower already! I might pull them or maybe even pollinate them early then we can get earlier peppers. 

The green onions from the store are growing like a weed! I will probably cut them down as needed for a harvest.

The chocolate mint needs harvest soon too

They now have started growing their true leaves. The first leaves that appear are called the cotyledons or seed leaves. 

I have made an impulsive buy when we went to Costco the other day. Dahlias! I've been really wanting to try growing these flowers, but never decision the buy to get them. Until today! I also bought 3 big pots to put the Dahlias in. I wanted to get them started a lil earlier in the season so I put 1 tuber per pot then once they grow big enough I will move them in a larger container.

It's week 2 of peppers of growing. Each pepper variety have sprouted! Once they get their true leaves I will start to fertilize with liquid fertilizer. Even the Habanero sprouted! Last year it was super challenging for it to sprout and super spicy peppers take forever. Could take up to 20 days to germinate.

It's officially March! It is starting to wam up outside. We had 50F weather the last couple of days. 

The plants are doing wonderful. I have moved some of the seedlings in bigger pots and the herbs I planted last week have sprouted.

Now that the peppers have sprouted, I will be sharing weekly updates in those in a separate post. We are on week 2 for the peppers!

This is by far the best tasting chili crisp I've ever had. Here is how I created the crisp. 

• 1 cup of Avocado Oil or Neutral Oil
• 1/2 cup of Arbol chili
• 1/2 cup of Japones chili
• 1/2 tsp of Habanero Pepper powder
• 1 shallot or 1/2 small onion
• 3 cloves of garlic

1. Chop garlic and shallots or onions & fry them in avocado oil until a lil crispy
2. Remove them from pan & set aside
3. Grind up dried peppers with a spice grinder. I used Chili de or Arbol & Japones peppers
4. Put ground peppers, garlic, shallots into a glass jar/bowl. I also added some of my Habanero powder to make it extra spicy
5. Boil Avocado oil or neutral oil until 300F
6. Slowly add oil to glass jar/oil then cool the oil and it's ready to eat!