You are a busy, busy boy....do you have a Farmer’s Market where you can sell?
I suppose there are plenty of outlets to sell, I know of a few, but I can’t really produce enough to make that worthwhile or cost effective. I actually have a waiting list of orders to fill among friends, neighbors and church family. The neighborhood kids discovered my pear butter and cinnamon pear chips from last year in my neighbor’s pantry and I’m slammed with requests. It’s a joy to share!
Apple butter is real big here in West Virginia this time of year, but pear butter seems unheard of. The orange zest and nutmeg really sets it off and my sugar free Stevia based recipe is a hit with all the folks on special diets, although I don’t think it compares to the hi-test sugar infused blend.
Titan sometimes brings me granny smith apples from the mountain orchards and the dried chips are yummy, but there’s not enough to share with just anyone. Titan gets the lion’s share to share with the folks in NC and I channel a few bags to pastor (who loves them so). I made a special batch of Honey Crisp apple chips for him this year but @ $3.75 per lb (about 3 apples) they are too expensive to spread around.
I can’t seem to grow enough peppers to keep the guys at chuch supplied. One of my pastor’s sons puts my canned cayannes on everthing he eats and I’ve switched him to Habinaros and then to Aji Limons which seem to be curing him of his craving for hots. LOL The Aji black nagas are about 3 million on the Scoville scale which measures capsaicin heat (typical Jalapeños range from 4 to 8,000 so you can imagine - habinaros range 350,000 to 800,000 .... 1.5 to 2 million is used for military grade pepper spray). My black nagas require gloves to pick and opening a jar without a gas mask is ill-advised, lol).
The ladies at church discoverd my chilli powder this year and I’ve run out, so I’m running the dehydrator 24/7 and roasting Cumin for the next batch, but it takes a powerful lot of peppers to make just a few ounces. My peppers are all on the hot side this year, so I may have to mix in some store bought Anchos and Cubanelles to “mild” it some. Every batch is unique and I just can’t figure out how to make it consistant. Despite corn and potatoes being a bust this year I still had a marvelous bounty.