While we’re staying busy with many things, Evan has been nurturing his pepper plants all year. He planted them from seed last winter, then nurtured them in a makeshift greenhouse, eventually moving them outside in pots, then planting them in the ground. Now, they’re looking great and starting to produce their first pepper harvests!
We took some time to focus on peppers during our latest YouTube video. Evan takes you on a mini farm tour to check out our current crop of peppers: jalapeño, red habanero, chocolate habanero, bishop’s hat (UFO), New Mexico, mirasol, Tabasco, and taka no tsume.
We’re growing peppers, along with other Mexican veggies like tomatillo and cilantro, to make value-added-products like hot sauce and salsa macha. We’re also growing chepiche and avocado; we really hope to bring some Mexican flavors to Japan 🙂
Our plans for the future include making our own hot sauce, which we learned how to do back on our little urban farm in New Orleans, Louisiana. We also plan to make salsa macha, which we discovered during our Mexico travels. Both of these ideas work perfectly with our plan to make “value added products”, which not only extends the shelf life of the peppers greatly, but also creates a more robust offering for our customers.
After our great learning experience shipping honey jars in Japan via JapanPost, we are happy to sell peppers the same way as well! But it’s on a first-com first-serve basis, which gives priority to local restaurants and friends. So we will not (yet) be adding peppers to our online shop. If you’re interested, please ask! Just look at this adorable lineup of peps:
Of course, Bosco is supervisor and sock-eater during my photo shoot. He’s the boss!
Our YouTube video, taking a closer look at our peppers, pepper fields, and future plans for hot sauce ⌄
A previous YouTube video, showing the preparation of our pepper field ⌄
Thanks for reading,
Dani & Evan Benton
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