4am I started researching grape pruning and sun up I started. 12 hours later and lots of jobs ticked off including lifting and potting up plants (before hubby used the brush cutter), pruning and tying up tomatoes (more to do), dehydrating herbs, harvesting and weeding. In venturing into our jungle of pepinos and grass left way too long, I found a lost bag of manure and an infestation of black scale. Those nasty things will be getting a shower of home made white oil to kill them. They have been an issue before and the amount of ants we have here doesn’t help. Lots of sunny days now in Melbourne, so the quicker I can get the weedy areas under control the better!

Hello everyone! My name is Jacob and I own and operate a small farm in middle GA. I'm here to learn as much as I can from everyone here and use those new tools/ideas to improve my farm and help others to do the same.

Just thought I’d share I use my chilli’s for this my mother used to make these but sure there is way more out there on the WWW RELISH Ingredients 12 large ripe tomatoes, peeled and roughly chopped 3 medium onions, chopped 2 bell peppers (any color), chopped 3 chopped hot chili peppers (adjust to taste) 3 cups apple cider or white vinegar 2 cups granulated sugar 2 tsp salt 1 tbsp mustard seeds ½ tsp celery seeds (optional) Instructions Prepare Vegetables: In a large, non-reactive pot (stainless steel or enamel-coated), combine the chopped tomatoes, onions, bell peppers, and chili peppers. Add Seasonings: Add the vinegar, sugar, salt, mustard seeds, and celery seeds to the pot. Stir well to combine all ingredients. Simmer: Bring the mixture to a boil over medium heat, stirring until the sugar dissolves. Once boiling, reduce the heat to a low simmer. Cook Down: Continue to simmer the relish, stirring occasionally, for 3.5 to 4 hours, or until most of the liquid has cooked down and the mixture is thick and jammy. Sterilize Jars: While the relish is cooking, sterilize your glass jars and lids (e.g., by boiling them in water or heating them in a low oven). Jar the Relish: Carefully ladle the hot relish into the warm, sterilized jars, leaving about 1/4 inch of headspace at the top. Wipe the rims clean with a damp paper towel. Seal and Store: Secure the lids and rings finger-tight. If you plan to store the relish for an extended period, process the jars in a boiling water canner for 10-15 minutes. Otherwise, allow the jars to cool completely and store the relish in the refrigerator for up to several months. SAUCE Ingredients ½ cup finely chopped fresh red chillies (remove seeds for a milder sauce) 2 tbsp minced garlic ½ cup white sugar (granulated or caster sugar) ½ cup white vinegar (or rice vinegar) ½ cup water 1 tsp salt 1 tbsp cornstarch (mixed with 2 tbsp cold water to make a slurry) Optional: 1 tsp fish sauce for a more authentic Thai flavor Instructions