Manong Jon-Jon’s

10/05/2024

Manong’s journey is deeply rooted in tradition and a profound love for the land. My Lola Belen always believed in my green thumb, even before I had the chance to prove it. She would make me help her with planting, teaching me to appreciate nature’s rhythms and instilling in me a deep respect for the craft of growing.

As I grew, so did my bond with the earth. Every pepper plant is tended with care and purpose, knowing that one day, its fiery flavor will come alive in Manong’s Saccracha, my Sacramento-born take on the classic Sriracha. Each bottle carries the warmth of tradition, nurtured by years of learning and dedication.

09/05/2024

I’m starting to think I’ve got a knack for growing these. This is actually the smaller harvest of the week!

09/03/2024

08/18/2024

This came in the farmers box. Now THIS is a candidate for saving seeds.

08/18/2024

The farmer I deal with is finally catching up to my garden’s production lol They must have heard me complain lol

08/14/2024

My best harvest so far. They’ve been processed and are fermenting. They may have to age 4-5 weeks before I can make some Saccracha, but the 2024 harvest sauce is going to be something special.

06/29/2024

Manong Jon-Jon reacting to the first ripe jalapeño of the season.

06/29/2024

Just had a meeting with the local farmer that provided my peppers for last year. She’s going to have boxes for me this year.

06/26/2024

How I got 4 Thai basil plants for absolutely free.

On June 7th, 18 days ago, I made some pho. It was hella good, and best believe I ate it with Saccracha.

There was leftover Thai basil, so I threw the stems in cups of water.

Fast forward to 12 days ago, when I saw little roots forming. I dusted the roots with mycorrhizae, a beneficial fungus that helps roots absorb nutrients more efficiently.

Then, I transplanted the basil into my leftover plastic cups from my Panera Bread sip club subscription. You best bet I’m gonna make that subscription work for me.

I cut vertical slits at the bottom of the cups, which turned out to be perfect for bottom watering and root pruning. I like to bottom water because I’m liable to knock a new plant over by watering too hard from the top. As soon as a plant realizes that there’s limitations to the container it’s in, it signals the plant to limit its size. Root pruning is important because it stops the plants from getting root bound in the cup.

Cuttings need a little extra humidity after being transplanted to avoid the shock of going from hydroponics to soil as well as going from my cool indirect lighted window to the heat of my porch. I only filled the the cup about 3/4, so I can put the lid back on to give it a humid environment.

This plant is only 18 days old! 1 more week and I’m going to repot it to gift my mom.

06/06/2024

During the current heat wave, I found bees in my water bucket two mornings in a row. I saved them one by one and gave them each a flower to rest on and snack before they go out to find their hive.