Your peppers please!
- Thread starter wascaptain
- Start date
injinji
Well-Known Member
We are going to be 15-20 degrees below normal next week. Lows in the high 40's and highs in the low 60's or high 50's. But I'm guessing I have at least a month or two of pepper growing season left. I've got some young stuff coming along. I thought I only had one hab'ish and the deer ate it, but it looks like I had another one after all.
injinji
Well-Known Member
Speaking of deer ate, I saved this Cayenne from the garden into a grow bag. It had been protected by briars when the deer ate the rest of the peppers. After only three or four days it's already starting to perk up.
This is all the hots. (I only have four sweets left. A couple of the older ones that had been in three gallons pots crashed and burned after a month or so in the bags)
This is all the hots. (I only have four sweets left. A couple of the older ones that had been in three gallons pots crashed and burned after a month or so in the bags)
Minnegrowta
Well-Known Member
Like everyone else, I am pulling all my things for incoming hostile temperatures. I'm working on labels for my fall batch of hot sauces.
First up
Kiss of Kali Maa
4/5 heat
First up
Kiss of Kali Maa
4/5 heat
Minnegrowta
Well-Known Member
Second...
Emerald Boa
3.5/5 heat
Emerald Boa
3.5/5 heat
Minnegrowta
Well-Known Member
Questionable Life Choices
3/5 heat
3/5 heat
Minnegrowta
Well-Known Member
Complete 2024 Set.
Billy the Mountain
Well-Known Member
My poor-man's dehydrator.
My ancient dehydrator finally died and I decided to try the warming drawer in the oven.
It'll keep the temp around 130f. I put a small fan in to create a little air movement.
It works just as well as the dedicated dehydrator ever did.
Adding the fan was key; it shortened the drying time in half.
My ancient dehydrator finally died and I decided to try the warming drawer in the oven.
It'll keep the temp around 130f. I put a small fan in to create a little air movement.
It works just as well as the dedicated dehydrator ever did.
Adding the fan was key; it shortened the drying time in half.
tstick
Well-Known Member
It's always dicey to try and grow peppers for me. They get going, then it cools down right when fruits start to set and everything slows way down. I get some vine-ripe ones, but I typically have to pick them at first blush and then let then ripen off the vine. That's why I tend to grow things like jalapeños, habaneros and serranos. My wife has good luck with Anaheims and poblanos. My Carolina Reaper plant is healthy but the fruits are small and still very green. I'm hoping to get a few....mmmmmaybe.
Billy the Mountain
Well-Known Member
I've been growing hot peppers since I was a teen, ultra-hots for the past decade or so. I've found they mature a few weeks slower than habaneros but by mid August they're producing more fruits than I can handle. I did have one Reaper this year that lagged behind the others so maybe there's a lot of variability, but I can usually count on getting fruits in ~100 days.
tstick
Well-Known Member
really cool! How do you make your labels?
Minnegrowta
Well-Known Member
Designed in photoshop, printed on sticker paper. Nothing super fancy.
Hook Daddy
Well-Known Member
I picked what looked ready before the low temps set in, the super hots are still cranking out peppers as fast as I pick them, it’s crazy how the long dry spell we had here changed the growing season completely.
Wastei
Well-Known Member
This weeks harvest. These started producing after about 3 months of growth and been producing this amount for the last year. Thai variety that just keep on producing indoors. Spicy and tasty with very low nutrient requirements. When I have a couple of bags in the freezer I pickle and make chilie sauce. Planning on starting some Habaneros that I absolutely love. I need to get a bigger tent for my chilies lol!