Brianna C.

Greenhouse Production

More About Brianna

Brianna's many hats:

Bri can be found on the transplanting line in early spring. When order pulling season starts, she pulls orders where ever she is needed. She champions RCG recycling efforts. Her lively drawings can be found on our greenhouse doors. She occasionally takes a van for delivery.

The 2025 Staff story prompt was how do you use, (work with) plants? Here is Brianna's response:

Since working for Rush Creek Growers, I have had the opportunity to try new varieties of veggies and annual flowers that I had never seen before. Peach Brugmansia! Vanilla Marigold! Indigo Beauty tomatoes! Salvias in every breathtaking shade of blue, purple, and pink! How did I ever exist without these beauties before?

It is the hot peppers though, that get me every year. Ghost, Armageddon, Fatalli, Thai Hot, Cayenne Arapaho, Trinidad Scorpion, Habañero, Jalapeño, and Sriracha. I’m not trying to be macho; I just like making hot sauce. Really hot sauce. Using a blend of very hot peppers, apple cider vinegar, salt, and sugar, I make a mouth tingling raw sauce that friends and family both fear and crave.

Last year I made my own Sriracha with ripe, red Jalapeños, Cayennes, and Sriracha peppers. Milder than my usual sauce, the Sriracha was so delicious we ate it at every meal. Here, for all you hot sauce lovers, macho and non-macho alike, is the recipe:

1 ⅓ lb. Red Jalapeño and/or Sriracha peppers (and Cayenne if you like it hotter)

3 Cloves garlic

2 TBSP White sugar

1 TBSP Brown sugar

1 TBSP Salt

½ Cup White vinegar

Water as needed

Combine: peppers, garlic, salt, and sugars in a food processor and pulse to a coarse puree. Ferment in a glass jar at room temperature for seven days. After seven days, add the vinegar and puree to a creamy paste, adding water as needed to achieve consistency. Taste and add more salt, sugar, or vinegar as needed.