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| Well, things are a little quiet around here, so I thought I would put together a little photo timeline of this years grow.
Started the chinense and baccatums in late January, and the annums around the middle of February. Started somewhere in the neighborhood of 125 plants.
Nursed them along, until they were able to go outside in May.
Some were planted out 5-19-12:
Some on 5-20-12, which was about a week too early, as we had a couple of frost warnings, and I had to scramble to get them all covered up!
... and the rest on 6-2-12
Here's a list of what was planted
* Aci Sivri
Planted 30 plants here at the house, and 51 at the community garden, and gave the rest away. Here is what things look like now:
Alma Paprika in Earthbox
Black Hungarian in veggie bed at the house
Patio Red Marconi in Earthbox
Sandia in veggie bed at the house
Bulgarian Carrot at the community garden
Chilhuacle Amarillo at the comm. garden
Chile Hidalgo at the comm. garden.
Well, I guess that brings everyone up to date. Hopefully, I'll be adding some harvest pics soon! Bonnie |
Follow-Up Postings:
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| WOW,that is an amaizing collection you got there Bonnie:)Congrats/ |
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- Posted by simsedward (My Page) on Wed, Jul 18, 12 at 22:28
| Peppers, garden and set up look great! Thanks for sharing! |
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- Posted by peppernovice 7 b (My Page) on Wed, Jul 18, 12 at 22:47
| That looks like a extreme undertaking. You must have a lot of time on your hands. I hope all the people using the community garden appreciate all the hard work you put into raising those plants. Everything looks great! |
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| Wow. You sure have put in a lot of work by the looks of things. I hope it all turns out good. You look to have a very good start. Bruce |
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- Posted by northerner_on Z5A ONCanada (My Page) on Thu, Jul 19, 12 at 2:51
| Hi Bonnie: I remember you from the Winter Sowing Forum. Now we are both growing hot peppers. What a lovely collection you have. You have obviously put in a lot of hard work, the plants look really healthy, and I hope you have a great harvest. |
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| Looking great!! That's a heck of a variety you have going as well!! |
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- Posted by highalttransplant z 5 Western CO (My Page) on Thu, Jul 19, 12 at 10:40
| Peppernovice, I am a busy mother of three, so I wouldn't say I have a lot of free time on my hands, LOL, but it doesn't take as much time as you might think! Basically, I spent two days down at the comm. garden at the beginning of the season. One day to work in lots of bags of compost and manure, pound in all the t-posts, and lay out the soaker hoses. The second day I spent out there was planting day, and I think it took around 6 1/2 hours to get all the plants in. My husband was kind enough to watch the children on those days. Here's a shot of the plot after most of the prep work was done.
This is my 4th year to rent a plot there, and in the past, I had to go there every day and hand water, because the ground was so hard and dry. Now that I've added enough amendments, and put in the soaker hoses and a timer, I only spend about 30 minutes every other day, weeding and checking on things. The veggie bed here at the house is irrigated by our sprinkler system, so I don't spend any time on it. The Earthboxes only have to be watered every two or three days. So really the only thing I have to take care of daily, is watering the half a dozen peppers in large containers on the patio. Bruce, I'm not going to lie, pounding in those t-posts was a tough job. Not women's work in my opinion! The planting out took a while, but I really enjoyed it. A whole day to myself, spent playing in the dirt, left me feeling tired, but very satisfied! Hi Northerner! Thank you for the well wishes! I still wintersow some things, such as lettuce, herbs, and tomatoes, but I've cut back quite a bit, since all of my perennial beds are full now. |
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- Posted by ottawapepper 5a (My Page) on Thu, Jul 19, 12 at 12:33
| Very impressive Bonnie! Great pictures too. Thanks for sharing. Bill |
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- Posted by greenman28 NorCal 7b/8a (My Page) on Thu, Jul 19, 12 at 20:52
| Nice work! Josh |
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- Posted by richiebaker1245 none (My Page) on Fri, Jul 20, 12 at 3:02
| Wow! I just wished we had the weather in the UK for me to be able to do that... :-( If I had all those in my garden, I think Noah would pinch them on his way past in his ark! Rain, rain, rain! |
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- Posted by sandysgardens 4MN (My Page) on Fri, Jul 20, 12 at 8:02
| Bonnie - Great pics and I love your variety. I need to get busy and document what peppers I have and where planted one of these days too - kind a lost control when planting! I have them here at home and at the lake - about 50 variety between the two places. I too have the irregation on timers at both places, especially the lake when we're only there on weekends. |
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| Hey Bonnie: That last photo looks like it was from the end of May. How about an update with green things sticking out of the ground all over the place.  Bruce |
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- Posted by highalttransplant z 5 Western CO (My Page) on Fri, Jul 20, 12 at 12:00
| Thanks, Bill and Josh! Hi Sandy! So good to hear from you. I'd love to see some pics of your pepper patch too! Hey, I have a question for you about the Costeno Amarillo. My records show that the seeds came from you, probably in one of the pepper swaps that I hosted. Do you remember if they go straight from green to yellow? I have one pod starting to show some color now, but it is looking sort of red, so I'm wondering if it turns more orange than yellow? I'll have to try and get a picture of it next time I'm down at the garden. One thing I'll do different with the irrigation next year is hook each soaker to a separate hose hook-up. I've found that hooking the two soaker hoses together doesn't provide enough water pressure for the second hose, so I do end up hand watering the far side, where the non-pepper stuff is growing, every now and then. Bruce, the close ups and pictures of the entire plot towards the top of my original post were taken earlier this week. Here are some shots showing the individual rows of peppers. There are three rows. The rest of the plot is onions, beans, cukes, zucchini, tomatillos, tomatoes, and ground cherries. Row #1
Row #2
Row #3 (taken from the other end of the row)
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- Posted by TheMasterGardener1 5B (My Page) on Fri, Jul 20, 12 at 12:05
| Way to go!! Very nice looking garden! I can't wait for more pics. Thanks. |
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- Posted by highalttransplant z 5 Western CO (My Page) on Mon, Jul 23, 12 at 16:06
| These pics were taken today here at the house. Earthbox #2 - The plant in the back left corner is a Guajillo, and it's 39" tall now.
A close up of one of the Guajillo pods.
Also in that same Earthbox, is Jaloro.
and Biker Billy
... also Fresno. This one is really loaded down, but I couldn't get a good shot that showed all the pods.
Guess that's all for now. |
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- Posted by sandysgardens 4MN (My Page) on Tue, Jul 24, 12 at 7:26
| Bonnie - Again I love your pics. Regarding 'Costeno Amarillo' pepper. They go from green to a golden yellow and then to an orange coloring. I usually pic them once they're yellow to just getting an orange look to them. A friend usually harvests when they are pretty much orange. They have a nice citrusy mildly/hot flavor and give good coloring to salsas and such at either stage. |
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- Posted by highalttransplant z 5 Western CO (My Page) on Tue, Jul 24, 12 at 11:30
| Hmmm ... did you happen to grow a Costeno Rojo? I harvested my first pepper from one of the plants, and this is what it looked like.
It had a heat that was similar to a jalapeno, and was tasty. Any idea what it might be? Both plants look the same. Here is a picture of them. They are the one in the middle and the one on the right. They are a good 3' tall.
I guess when you grow as many varieties as we do, you're bound to end up with a few mystery plants, LOL! |
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- Posted by highalttransplant z 5 Western CO (My Page) on Wed, Aug 1, 12 at 19:07
| Here's some pics of a few more varieties. Belize Sweet
Rain Forest
Inca Red Drop
Hawaiian Sweet Hot
Aji de la Tierra
Cachucha
Piment d' Espelette. These pods are quite large. Maybe about the size of a Hung. Hot Wax?
Serrano Hausteco
Tobago Seasoning
Chile de Arbol. These things are super skinny, like a bunch of worms!
... and finally, yesterday's harvest. Biker Billy on the left, got knocked off accidentally, then Aji Chinchi Amarillo, and Jimmy Nardello.
Thanks for stopping by! Bonnie |
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| Nice! Everyone seems happy, just a waiting game now! I've been harvesting a few Aji Chinchi Amarillos, myself. They must be an early producer. :-) |
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| Yes, some real interesting varieties there. Most I have never heard of before. One thing I have learned since growing peppers and playing on this gardenweb list is that there are more than 10 varieties of hot peppers in the world. I would love to see someone grow as many different varieties as possible all in one season. I can't imagine what kind of undertaking that would be. |
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- Posted by highalttransplant z 5 Western CO (My Page) on Fri, Aug 3, 12 at 20:35
| Peppermeister, I'm fairly happy with the Earthboxes. The first year, I followed the manufacturer's suggestion and put six in there, and used their soil and fertilizer. Ended up with huge plants, but the ones in the center didn't produce much because they were shaded out by the plants on the ends. Since then I have decreased it to four, which seems about right. I tried to put mostly jalapeno types, and some sweets in there this year, but goofed up on the Guajillo. I had no idea that one would get so tall. I think it's pushing four feet, and about to outgrow the trellis! Last year, I had a horrible time with the Earthboxes and other container grown peppers. I made the mistake of buying some cheap potting mix, and recycled some of what was in there the year before, and it held way too much moisture. Finally ended up taking off the plastic covers, and things got better, but it was so late in the season by that point that they barely produced anything at all. Bought Ocean Forest, and Happy Frog this year, and I am very pleased with the results. The best part about the Earthboxes is I only have to water every 2 or 3 days. Here in the high desert most containers have to be watered daily, so they are a timesaver. Bruce, I tried to grow one of everything this year, but I ran our of space on my grow table, LOL!!! |
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- Posted by highalttransplant z 5 Western CO (My Page) on Fri, Aug 17, 12 at 18:53
| Haven't updated in a while, so here are some pics taken yesterday at the community garden. Chocolate Habanero, Long Pod (first pod to set)
Peach Habaneros are finally setting pods too.
Rocotillo
Pequin
Aji Yellow
Cheiro Recife
Sandia
and the money shots. Today's harvest at the house.
Today's harvest = Part 2 from the community garden.
I'm including a link to a video tour of the pepper plants here at the house. I'll try to make one down at the comm. garden soon. Hope everyone has a great weekend! |
Here is a link that might be useful: Video Tour 8-14-12
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- Posted by greenman28 NorCal 7b/8a (My Page) on Fri, Aug 17, 12 at 20:33
| Awesome! That first image you posted sure doesn't look like any Chocolate Hab I've seen.... more like the wrinkled "brain strain" or whatever that pepper goes by these days ;-) Nice video! Josh |
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- Posted by highalttransplant z 5 Western CO (My Page) on Fri, Aug 17, 12 at 23:20
| Thanks, Josh! I thought the same thing about the Choc. Hab. when I saw it! Peppermeister, thank you too! I did have the comm. garden on a timer, until my soaker hoses blew some big holes in them. Went down there a week or two ago, and one section seemed overly saturated, so on a hunch I turned the irrigation on, and a couple of spots looked like fountains. Soooo, I'm back to hand wandering every couple of days. It was nice while it lasted, but I really thought the hoses would last more than 3 months!!! The garden at the house is on the irrigation system, but I have to hand water all of the containers. Should probably look into setting up some kind of drip system for them down the road. I haven't tasted the Patio Red Marconi yet this year, but I've grown it before. I remember it as being sweet, like a Jimmy Nardello, but with a crunchy, thick flesh. I used them in cooking in place of bells, and bet they would be delicious roasted. Yeah, sorry about mispronouncing some of the names. Guess that's the downfall of reading about them online, and never actually hearing anyone say the names, LOL. |
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- Posted by PEPPERMEISTER1 6 (My Page) on Sat, Aug 18, 12 at 0:08
| Please Bonnie, there's a reason I don't try to narrate my own videos! I just think those are great names for peppers. You sound much more comfortable talking on the camera than I do. I've watched your video twice already and I even referenced it here.... |
Here is a link that might be useful: Bonnie's vid is the talk of the town...
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| I have wondered / struggled with pronunciations myself!! It would be funny to have a bunch of people read a list of pepper names and compare everyone's interpretation on how to pronounce them! Nice tour and beautiful harvest! Oh, and I agree about the chocolate habs, I also thought 'brain strain' when I saw the pic. :-) |
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- Posted by highalttransplant z 5 Western CO (My Page) on Sat, Aug 18, 12 at 15:22
| Thanks for the shout out, Peppermeister! I've been singing and playing guitar on our praise team for over three years now, so I'm almost over being creeped out by the sound of my own voice. BTW, the southern accent doesn't seem as noticeable when I'm singing. Weird, huh? Thanks, Tsheets! I have to admit, that choc. hab. pod scares me, LOL! The hottest thing I've ever eaten raw is an orange hab., so I sure hope it's not really a brain strain. |
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- Posted by PEPPERMEISTER1 6 (My Page) on Sat, Aug 18, 12 at 18:36
| I knew you had a little rock and roll in you Bonnie. I too sang and played guitar with a few bands professionally but have since moved my obsessions into the garden. (My pepper vid is actually soundtracked by my band.. shhhh!) As I have the great fortune to live in a very ethnically diverse part of the country and since I sometimes speak about gardening in the community, I can try to clear things up about pronunciations (at least the latin based ones). Aji: Ah - hee (always) I won't even try to tackle those French chiles.
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Here is a link that might be useful: JiB chipotle
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| Hey, Peppermeister, how about Pasilla Bajio? :-) Thanks! |
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- Posted by PEPPERMEISTER1 6 (My Page) on Sun, Aug 19, 12 at 1:05
| Hey Tim, Pasilla Bajio - Pah-see-yah Bah-hee-oh Have you grown any mole peppers like that? I've been interested but I wasn't sure if I wanted to use up the plant space for the type of pepper I typically buy dried. |
Here is a link that might be useful: Spanish Vowel Pronunciations
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- Posted by sandysgardens 4MN (My Page) on Sun, Aug 19, 12 at 7:28
| Bonnie - Both your video's are GREAT! Very impressive community garden as well as your garden areas at home! Looking forward to your next update! |
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| Thanks, peppermeister! That's what I was guessing, but, never really was sure. I am growing Pasilla Bajio and Guajillo for the first time this year. I was looking for some things to add to my chili seasoning for a little more depth (I don't use store bought chili powder or packets when I make chili). I thought it was cool that Bonnie was also growing these two types. Since you can buy them already dried in the store, you don't see too many people growing them. At least that's been my impression. |
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- Posted by PEPPERMEISTER1 6 (My Page) on Sun, Aug 19, 12 at 18:45
| Bonnie has such a diverse garden I think we're all growing at least one similar plant. I just got finished with a video I shot today. I miraculously managed to get it down to 2 minutes. It's just some chiles that have been getting a lot of action this week. And of course my dog, Uncle Jesse is featured prominently. P.S. Sorry for talking so much about the giveaway I'm doing, I did not read the forum rules about cont.ests |
Here is a link that might be useful: Peppermeister's Video Garden Update 8-19-12
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- Posted by highalttransplant z 5 Western CO (My Page) on Mon, Aug 20, 12 at 19:05
| Hi Sandy! Glad you enjoyed the videos! I didn't post a link to the first one, because it was so shaky, and I kept holding the camera sideways and upside down, LOL! I am used to doing that with photos, and then flipping them once they are on my computer. Forgot you can't do that with a video! Ooops! Peppermeister, it's that dog gone phonetics that keeps messing me up. I want to pronounce things the way they are spelled, but it doesn't work that way with Spanish. Spent some time down at the community garden this morning, since I didn't get over there all weekend. Here is this mornings harvest shot.
Starting from top left = 2 zucchini, Jimmy Nardello, Bulgarian Carrot, Costeno Amarillo (Not), Cosa Arrugada, Inca Red Drop, Chile de Arbol, Fresno, and Aji Chinchi Amarillo. Finally have pods on the Fish pepper now.
Had a Fresno with dinner last night, and it was a lot hotter than what I remembered from last year. Wonder if it was just that one pod, or if they'll all be that hot? They're supposed to be around 5,000 - 10,000 SKU, but it was way hotter than the Jalapeno poppers I had the other night. They will be a great addition to salsa ... that is if I ever get any ripe tomatoes. Now that the kids are back in school, I'm hoping I can get some pepper jelly made soon, and dry and grind some peppers for powders. We have anywhere from 3 to 7 weeks left before the first frost, so I need to get busy! |
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- Posted by PEPPERMEISTER1 6 (My Page) on Mon, Aug 20, 12 at 21:17
| Bonnie, those Aji Chinchi look amazing. How do you use the pepper jelly once it's made? |
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- Posted by highalttransplant z 5 Western CO (My Page) on Mon, Aug 20, 12 at 23:26
| I make homemade quick breads, such as banana, pumpkin, zucchini, etc. just about once a week, and slather the jelly on a slice for breakfast. If I don't have any bread made, I'll smear some cream cheese on a toasted English muffin, and top it off with the jelly. I also use it as an appetizer at potlucks. Just take a block of cream cheese, nuke the jelly for 30 seconds or until it loosens enough to pour over the cream cheese. Serve with crackers. It's very addictive! Planning to try out a couple of new recipes this time around. I'll let you know how they turn out. |
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- Posted by ottawapepper 5a (My Page) on Mon, Aug 20, 12 at 23:33
| highalttransplant, sweet! I'm jealous, nice crop. Bill |
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| Great looking garden highalttransplant. Absolutely LOVE the variegation on the Fish pepper - one of my all-time favorites! Rick |
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| Plants are looking sweet Bonnie. Are you sure you didn't accidentally throw one of my brainstrain seeds I sent ya in the ground. Like Josh I have never seen a choc hab look so HOT!!! Love seeing the Chiero Recife. Looks just like the picture on the packet. Great grow!!!!! |
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- Posted by highalttransplant z 5 Western CO (My Page) on Fri, Aug 24, 12 at 20:04
| Thanks, Bill! That's quite a compliment coming from a pro such as yourself! Rdback, the Fish plant is very ornamental, but it just now set pods, so I'm not sure if there's enough time left in the season for them to mature or not. Okay, Jamie, you're really scaring me!!! That pod has gotten even bigger and scarier looking, but it is the only one on the whole plant. The habaneros all seem to have some type of issue with their new growth,so not sure how much more pod set I'll get on them. I'll try and get some pictures posted of the problem soon, so that you experts can help me figure out what is going on. |
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- Posted by highalttransplant z 5 Western CO (My Page) on Sat, Aug 25, 12 at 23:43
| Didn't make it to the garden today, so no pictures of the problems down there yet, but I did make my first batch of pepper jelly for the season. Aji Chinchi Amarillo, Bulgarian Carrot, and Jaloro peppers.
Just a couple ounces shy of what the recipe called for.
4 ingredients. Doesn't get any simpler than that!
Finished product = Hot Lemon Jelly (a variation on the Ball Easy Jalapeno Jelly recipe in the Complete Book of Home Preserving)
The jar on the front right was the leftover, and didn't go in the canner. The color got a little darker after processing in the BWB, a bit more orange than yellow, but still a nice color. Had some on toast this afternoon, and the flavor is fresh, mildly citrusy, and the heat level is a little hotter than the traditional jalapeno recipes, and lingered on the tongue and lips longer. Very addictive! |
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| Looks good! |
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- Posted by ottawapepper 5a (My Page) on Sun, Aug 26, 12 at 13:01
| LOL highalttransplant, my GF calls me a pro but adds a "b" after the "o". You're being too kind, I'm still a grasshopper! Love the look of your jelly. I'm going through my last jar of Hab Gold, my Jolokia Gold was done months ago. Time to follow your lead and get my pepper jelly stocked up. Bill |
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| How well do the jellies retain the heat? Heat and sweet is a classic combination. I have dreams of hab jelly truffles... with just a few flakes of sea salt on top. |
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- Posted by greenman28 NorCal 7b/8a (My Page) on Sun, Aug 26, 12 at 15:27
| Wonderful! I'm looking forward to some jellies! Josh |
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| I can say I have had Bonnie's jelly and it the best thing since sliced bread. I miss your jelly on my PBJ's:) |
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- Posted by highalttransplant z 5 Western CO (My Page) on Mon, Aug 27, 12 at 17:29
| Thanks, Jamie! This was my first time with this recipe, and it needs some minor tweaking. First off, I won't use any Bulgarian Carrots next time. The skins are too tough. The other issue was the recipe called for boiling the jelly 10 minutes before adding the pectin. My other recipes only call for a 1 minute rolling boil. This jelly set up too well. It's too thick and hard to spread, so next time I will cut the cook time back some, and should end up with the right consistency. DMForcier, this jelly holds it's heat much better than the jalapeno jellies I've made, probably because the jelly is not strained, so theres' tiny bits of pepper throughout. Managed to get a batch of peppers in the dehydrator this morning.
Yesterday's harvest.
Now if I could just get some more ripe tomatoes, I could can a batch of salsa!!! |
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- Posted by ottawapepper 5a (My Page) on Mon, Aug 27, 12 at 18:58
| Looking good Bonnie! Salsa? You have all the ingredients for a great pepper salad on that plate ;-) Curious, what kind of dehydrator do you use? Are you happy with it? I'm using a couple of Nesco's but am thinking of upgrading to a larger unit. Bill |
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- Posted by highalttransplant z 5 Western CO (My Page) on Tue, Aug 28, 12 at 20:21
| Thanks, Bill! I have the one in the link below. It takes up a bit more space than the Nesco type, but can handle a larger volume. I rarely fill up all the trays at one time. I use it for drying herbs as well as peppers. |
Here is a link that might be useful: Excalibur dehydrator
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- Posted by highalttransplant z 5 Western CO (My Page) on Sat, Sep 1, 12 at 21:22
| This week's harvests:
Today You can see they are getting bigger. I'll be back later to do a review on some of the new-to-me ones that I tried this week. |
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- Posted by PEPPERMEISTER1 6 (My Page) on Sun, Sep 2, 12 at 0:16
| Great harvest Bonnie. I love the variety! Got any early favorites? |
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| You're lucky. You have enough peppers that you can wait until they're red to pick. I gots to do something about that next year. Did you sneak some tomatoes into yesterday's pic? |
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| Man, your plants are on GO! |
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- Posted by greenman28 NorCal 7b/8a (My Page) on Mon, Sep 3, 12 at 20:49
| What a fine harvest! Josh |
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- Posted by highalttransplant z 5 Western CO (My Page) on Tue, Sep 4, 12 at 12:17
| DMForcier, no those are not tomatoes. They are Alma Paprika peppers. I've grown them for several years, and have dried and powdered them in the past, they only have a little heat, so they make a nice paprika, but they take a long time to dry since they are so thick. I wanted to make popppers out of them yesterday, but we were out of bacon. : ( Peppermeister, now that I've tasted some of this year's varieties, I am starting to evaluate them. Already thinking of next year's grow, of course! One of my favorites so far is Aji Chinchi Amarillo. They are in the pictures above of the Hot Lemon Jelly. Reminds me a lot of Aji Yellow, but with a bit less heat. The thing it has going for it though, is that it is much earlier than Aji Yellow, and way more productive. It just keeps cranking out the pods! Another early and productive one has been Jimmy Nardello. With my short growing season that goes a long way to helping a variety get on next year's grow list. Besides that, they are sweet, and make a good bell pepper substitute. Inca Red Drop (Capsicum baccatum)
The plants are short and bushy, and loaded with little bite sized pods. Heat is medium. I've seen them listed as 5,000 - 30,000 SKU, or a 7 on a 1 - 10 scale. I would probably call them a 5 or 6, but they are tasty little morsels of heat. Great for fresh eating! Jaloro - (pictured above in my jelly making post) These plants are very compact, and very productive. I've only eaten a few, but the ones I had were as hot as any jalapeno I've had, and held their heat better as poppers than most jalapenos do. The only thing I'm confused about with this pepper is that some sites list it as OP (open pollinated) and other refer to it as F1. I've read that is was developed by the Texas Agricultural Ext. in 1992, but that was 20 years ago, so maybe it's a stable enough hybrid to be considered OP now? I'm planning on saving the seeds, so I guess I'll find out next year if they grow true or not. Fresno - again, early and productive. They are hotter than a jalapeno. I had one that was quite hot. I'd say overall they fall somewhere between a jalapeno and a serrano. This is a great one for salsa! There's still quite a few varieties that I haven't tasted yet, since they are still green, but I will review them as they come in. |
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- Posted by ottawapepper 5a (My Page) on Tue, Sep 4, 12 at 20:10
| Bonnie, I'm envious. You've got a great harvest of some interesting varieties. Great mix and a great job. Ya gotta be happy! |
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- Posted by highalttransplant z 5 Western CO (My Page) on Sun, Sep 9, 12 at 11:09
| Thanks, Bill! I'm growing around 50 different varieties, and only a few are reruns, so I'm hoping to find several new favorites for next year. This week's harvests:
On Monday, I smoked my first ever batch of peppers. I'm pretty pleased with the result. Smoked Costeno powder
Another view of Friday's harvest = Bowl O'Peppers
Jaloro. Turned this baby into a popper last night, along with several Alma Paprikas.
Hoping to do some canning this week, and maybe some more dehydrating. The peppers are starting to take over the kitchen counter, and refrigerator, so I need to get busy!!! |
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The peppers are starting to take over the kitchen counter, and refrigerator That's a good problem to have!! Beautiful harvests!! |
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- Posted by ottawapepper 5a (My Page) on Sun, Sep 9, 12 at 16:59
| Great update Bonnie. A warning though... once you start smoking it's hard to quit! Bill |
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- Posted by highalttransplant z 5 Western CO (My Page) on Sun, Sep 9, 12 at 23:09
| Haha, I'm sure that's true, Bill, but it's my husband's smoker, and I'm not authorized to use it on my own. I know I just did an update this morning, but I managed to make another video down at the community garden today. It's a bit shorter than the last one, but still over 10 minutes. I guess I just talk too much, LOL! Let me know what you think. Bonnie |
Here is a link that might be useful: Final Community Garden Tour of the Season
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- Posted by highalttransplant z 5 Western CO (My Page) on Mon, Sep 10, 12 at 17:31
| Spent the day in the kitchen, trying to get caught up. Here is what I made. 5 pints of Zucchini Relish
... and 7 1/2 half pints of Cranberry Jalapeno Jelly
I used Biker Billy Jalapenos in the jelly and was pretty disappointed at their lack of heat, since everyone says they are supposed to be one of the hottest varieties. The Jaloro I'm growing has a good bit more heat than any of the other jalapenos I've grown. I'm going to have to add some Serranos or something to the next batch to bring the heat level up where it ought to be. I used a couple of Fresnos and the NOT Hawaiian Sweet Hots, plus quite a few Inca Red Drops in the Zucchini Relish, so I'm hoping the heat level is decent. I'll let you know after I sample the leftovers. : ) |
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- Posted by maple_grove 6 (My Page) on Mon, Sep 10, 12 at 17:59
| Where can I sign up for the jar of the month club? Looks incredible, great job! Thanks for sharing. Alex |
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| Hey that's a great idea maple! That jelly sure *looks* pretty, whether it's hot or not! |
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- Posted by highalttransplant z 5 Western CO (My Page) on Tue, Sep 11, 12 at 10:46
| Thank, Alex! I've never received a gift like that, but wouldn't it be cool to get a present every month! Tsheets, it is tasty. I just had some on a slice of homemade zucchini bread, but I missed the little kick at the end. |
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- Posted by northern_hab 6b - Toronto (My Page) on Tue, Sep 11, 12 at 12:40
| That's a very nice crop you're hauling in. Any chance on a recipe portion for the cranberry jelly? Frank |
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| Bonnie, I found that Biker Billy's are one of the hybrids that does not produce true if you save the seeds. If you grew them from saved seed, that may be the reason for lack of heat. I only tried to save the seed 1 year and that was my experience. My F1 BB's have plenty of heat. John A |
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- Posted by highalttransplant z 5 Western CO (My Page) on Sat, Sep 22, 12 at 16:54
| Hi Frank! Sorry I just now saw your question. Check out the link below for the Cranberry Jalapeno Jelly recipe. I'm going to use Serranos for the next batch to bring the heat level up. John, I received the seeds in a trade and didn't ask if they were commercial or saved seeds. Lesson learned there I guess. Here's a few recent harvest pics:
Chilhuacle Amarillo. I'm picking them a before they are fully ripe, since some of them were molding/rotting from the inside out when left on the plant too long. Hotter than Sandia, and a good powder candidate I think.
Trinidad Perfume
Tobago Seasoning
Aji Angelo. One of the earliest to set pods, and these are the first ripe ones. Probably won't make next year's growlist.
Serrano Huasteco on the left, Chile Hidalgo on the right.
First ripe Peach Habaneros. Need a few more and then it's jelly time again.
Speaking of jelly, made another batch of Hot Lemon Jelly this week.
... and finally, yesterday's harvest!
Well, break's over now. I've got to get another batch of peppers in the dehydrator. |
Here is a link that might be useful: Cranberry Jalapeno Jelly Recipe
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| Beautiful pics!! You've been busy! |
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- Posted by northerner_on Z5A ONCanada (My Page) on Sun, Sep 23, 12 at 2:30
| What a wonderful harvest you've had, amazing pics. You've certainly been busy putting the peppers to use. Congratultions. |
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- Posted by greenman28 NorCal 7b/8a (My Page) on Mon, Sep 24, 12 at 9:44
| Superb spread of peppers! Josh |
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- Posted by highalttransplant z 5 Western CO (My Page) on Sat, Sep 29, 12 at 15:05
| Thank you for checking out my grow log everyone! I keep thinking I've gotten my last big harvest for the year, but the cold weather still hasn't arrived yet, and the plants are working hard to ripen everything that's left. Harvest from earlier this week
Harvest at the community garden this morning
First ripe Chocolate Habanero
Pepper harvest here at the house today
Cachuchas
Now to find the time to process all this ripe deliciousness! |
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- Posted by ottawapepper 5a (My Page) on Sat, Sep 29, 12 at 16:21
| Beautiful. Amazing variety of color and pods. You gotta be happy! |
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- Posted by PEPPERMEISTER1 6 (My Page) on Sat, Sep 29, 12 at 22:35
| Great haul Bonnie! That's a beautiful mix of chiles. Do you gave a favorite new chile this year? |
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| Ever consider suing Bonnie Plants for unauthorized use of your name? (I assume that you pre-date them.) No way they could claim to be better at peppers than you are. Je suis tres envious. |
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- Posted by highalttransplant z 5 Western CO (My Page) on Sun, Sep 30, 12 at 17:46
| Peppermeister, I do have some new favorites. I'll probably start an end of season review thread soon, but the biggest thing I discovered is that I am not a fan of chinense peppers. The ones I liked the best were all baccatums, or annuums. DMForcier, "pre-date them"? Are you saying I am old or something, LOL!!! Seriously though, thank you for the compliment! |
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| When you say you do not like them, are you talking about growing or eating? |
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| I will answer that for Bonnie. Eating:) |
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- Posted by highalttransplant z 5 Western CO (My Page) on Sat, Oct 6, 12 at 11:16
| Yes, Jamie is correct. I was referring to the taste. Okay, folks, it's the end of the line here. Forecast is calling for a low of 28 tonight, so yesterday the kids and I spent pretty much the entire day harvesting. Mostly peppers, but also tomatoes, onions, grapes, and basil. These first pics are for DMForcier, who asked for a shot of the community garden plot. Couldn't get a shot that really showed how many plants are there. Those are 20' rows, with 16 plants in each row.
Everything was looking pretty sad, as I hadn't watered in a few days, but there really wasn't any point.
Final Harvest Pics
Those were all from the community garden. These next pictures are from the plants here at the house. Doesn't include the container plants, they were just moved into the garage, much to my husband's dismay.
... and finally, a couple of group shots.
Excited to have such a good harvest, but a bit overwhelmed at how I'm going to find time to process them all. Could hardly find enough counter space to cook dinner last night! |
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| Just amazing! Thank you for sharing. You have a hot, green thumb. |
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| Dang! Great harvest! As I looked at the pics, I was thinking "she's gonna be BUSY with all those". haha! |
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- Posted by ottawapepper 5a (My Page) on Sat, Oct 6, 12 at 16:52
| Bonnie, Fantastic job and some great harvests! Thanks for sharing the heat from your gardens this year. Bill |
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- Posted by sandysgardens 4MN (My Page) on Tue, Oct 9, 12 at 7:10
| Bonnie - Very impressive! I thoroughly enjoyed reading your 'Grow Log' this season. I hear ya too regarding finding the time to process the end of the year harvest. Pulled pepper plants this weekend at the lake and home. I brought home 4 - 1 1/2 gallon buckets full of peppers from the lake this past weekend and have a bit more than that we picked Sunday at home to process this week inbetween work and babysitting my toddler grandson. Lots are going into the freezer for winter use, but would like to make hot sauce too. I've made enough salsa over the summer to choke an ox, so we are good on that front. I need a good hot sauce recipe. Again, thanks for sharing your garden with all of us. It's very much appreciated! Sandy |
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- Posted by highalttransplant z 5 Western CO (My Page) on Fri, Oct 12, 12 at 17:28
| Thank you for those kind words, Sandy! I am envious of your salsa. Most of my tomatoes were still green when I picked everything last weekend. Normally, I'm canning salsa in August and September. This year, I haven't had enough tomatoes to make a single batch!!! Like you, I would like to try my hand at making hot sauce, but am not confident that I know enough about it, and am afraid of wasting a whole batch of peppers on something inedible. If you find a foolproof recipe, let me know : ) Managed to get a few trays in the dehydrator this week. I'll try to get a pic of some of this year's powders, but for now, here are pics of today's project. PEACH HABANERO JAM Peach Habaneros (used about 2/3 of what you see here) + Peaches =
Finished Product
Could have probably used half as many habaneros, and still had a nice amount of heat. The jam is hot! |
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- Posted by sandysgardens 4MN (My Page) on Sun, Oct 14, 12 at 7:15
| Bonnie - My mouth is watering looking at those pics. Those jars of Peach Habanero jam look GREAT! I canned pepper jam last year, but didn't this year. I'll have to make sure I grow more super hots for myself next year just for jam. |
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| I had an accident with the wind this week. My big fatalii pot topped and broke a small branch. So I have about 30 "ready to turn" pods. Do you think those would go well in a jam? Say 50% ripe and 50% unripe. |
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- Posted by highalttransplant z 5 Western CO (My Page) on Sun, Oct 14, 12 at 16:02
| Sandy, I don't know if I'm ready for jam made with super hots yet, but then again, I haven't actually tried to eat a super yet. DMForcier, I have plenty of unripe pods sitting around in bowls, since we had that first frost, but I don't use them until they turn. The flavor and heat are usually better when fully ripe. Last night's pepper project:
They were delish! |
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| On another thread we've been discussing the (apparent) fact that peppers don't ripen off the plant. Some may have been triggered to ripen and that will at least partially complete, but most won't. What is your experience? What did you use for the poppers? Those look really good! |
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- Posted by highalttransplant z 5 Western CO (My Page) on Sun, Oct 14, 12 at 18:06
| My experience is that if they have reached full size, they usually DO ripen off the plant, even if they are still green at the time of harvest. No scientific data to back this up, just my own personal experience ... Oh, and the poppers were made with Jaloro jalapeno peppers. |
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- Posted by highalttransplant z 5 Western CO (My Page) on Sun, Oct 14, 12 at 19:10
| DMForcier, if you look back at my final harvest post on October 6th, and look at the bowl of habaneros in photo # 6. Compare the color with the photo below.
It's the same bowl of peppers. Many of them are clearly green in the first photo, not partially ripe. Just sayin' ... |
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| I see color on them in the first pic. Still, it shows that there is some post-pic coloring going on, and probably ripening. My experience is not the same. Most of mine still look just like I took them off the stem. |
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- Posted by highalttransplant z 5 Western CO (My Page) on Sun, Oct 14, 12 at 22:47
| I'll repost so you can see the difference more clearly.
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- Posted by sandysgardens 4MN (My Page) on Mon, Oct 15, 12 at 7:07
| I'm with Bonnie on the rippening off the plant. I have been slowly using the peppers I had to pick before a hard frost came. Actually a total of 9 buckets (1 1/2 gal each) and I'd say 90% are ripe now. The ones that haven't really done anything didn't look mature when they were picked so no seed saving from them but they are usable for cooking, salsa, etc.... I've been gardening for over 30 years and there's always those end of the year peppers and tomatoes that need to be picked due to frost and I have not had any ill side effects using them as they ripen. Sandy |
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| I'm going to try an experiment with my accident-prone fatalii pods. I'll leave them out on the counter and monitor for color change. Some have a little color already. Others are immature. A few are full size with no color at all. We'll see what happens. |
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- Posted by greenman28 NorCal 7b/8a (My Page) on Tue, Oct 16, 12 at 13:13
| Incredible harvest! I picked a couple pods that were about 25 percent ripe, and they ripened fully.
Josh |
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- Posted by highalttransplant z 5 Western CO (My Page) on Fri, Oct 19, 12 at 20:51
| Things are winding down now that the final harvest has come and gone, but there are still peppers to be processed. It took a total of 7 hours from the time I started peeling and chopping tomatoes, until the time I pulled the finished jars out of the canner! Here is today's project. Salsa
It's by far the most time consuming thing I make with my harvest of tomatoes, peppers, and onions, but it's a family favorite, so it's a labor of love. I ended up with 10 pints, but only 9 would fit in the canner, so the last one will go in the fridge once it cools down. I used a combination of Jaloro jalapenos, Fresnos, Serrano Huastecos, Aji Yellows, Aji Chinchi Amarillos, and a couple of Trinidad Perfumes and Peach Habaneros. My 9 year old son says the heat level is on the high side of medium. For me, it just depended on which type of pepper I got in that bite, but I'm sure after it has sat for a few weeks the heat will even out as the flavors mingle. Most of the peppers from the final harvest have ripened that are going to, and they are starting to dry out some, so it looks like most of what is left is going in the dehydrator. I do plan to make one more batch of Peach Habanero Jam, and still have quite a few peppers in the fridge that need to get pureed and frozen, or dehydrated. So things are winding down, but I'm not quite done yet. |
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- Posted by highalttransplant z 5 Western CO (My Page) on Sat, Nov 3, 12 at 21:29
| Haven't been around much lately, took a part time job a few weeks ago, and it's cutting into my free time. As a result, I am way behind on processing the final harvest, but I have been chipping away at it. Here are some pics from the past couple of weeks: Peach Habanero Jelly
Some Peach and Chocolate Habaneros ready for the dehydrator
Salsa, Batch #2
Chili
Believe it or not, there are still quite a few peppers left that need to be either dehydrated or frozen, but I used up the last of this season's tomato harvest. Guess it's time to start working on that end of season review ... Bonnie |
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