SpyridonSmyrna
Member
Hello all,
I’m Erik, checking in from the high valley desert of Western Colorado. I’m a long-time pipe smoker and a first-time grower—just started some Smyrna seeds this season. I work as an elementary ELL teacher by day, bake sourdough by sunrise, and study Orthodox Christianity in the quiet hours. Tobacco and the pipe have become more than a hobby for me—they’re part of a larger rhythm of prayer, discipline, and reflection.
I recently added a few blends from The Country Squire to the cellar (Shepherd’s Pie, Cowboy Breakfast, and their 50th Anniversary blend) and continue to enjoy the likes of Hal O' the Wynd, Presbyterian Mixture, and a few good Latakia-heavy smokes.
I’m especially curious about the challenges and best practices for growing and curing tobacco in a high, arid climate like ours. Daytime temps get hot under the sun, and humidity is practically nonexistent. Any advice on curing methods that work in a dry climate, or tips on fermentation without mold?
Looking forward to learning from you all and eventually offering something back in return.
Cheers from the high altitude desert,
Erik
I’m Erik, checking in from the high valley desert of Western Colorado. I’m a long-time pipe smoker and a first-time grower—just started some Smyrna seeds this season. I work as an elementary ELL teacher by day, bake sourdough by sunrise, and study Orthodox Christianity in the quiet hours. Tobacco and the pipe have become more than a hobby for me—they’re part of a larger rhythm of prayer, discipline, and reflection.
I recently added a few blends from The Country Squire to the cellar (Shepherd’s Pie, Cowboy Breakfast, and their 50th Anniversary blend) and continue to enjoy the likes of Hal O' the Wynd, Presbyterian Mixture, and a few good Latakia-heavy smokes.
I’m especially curious about the challenges and best practices for growing and curing tobacco in a high, arid climate like ours. Daytime temps get hot under the sun, and humidity is practically nonexistent. Any advice on curing methods that work in a dry climate, or tips on fermentation without mold?
Looking forward to learning from you all and eventually offering something back in return.
Cheers from the high altitude desert,
Erik