Recent content by CraigP

I know this is a long shot according to what I read when googling, but I met a young lady from South Africa looking for a taste of home and I told her I would ask.   thanks

I'm not a purist; I grow ornamental plants for a living and have any number of chemicals on hand, but most I wouldn't use on what I am going to eat because they are systemic But for me, the M-Pede works on aphid , is cheap and there is little concern about residuals...none really as it is...

I've had good luck controlling aphids with weekly spraying with M-Pede ( potassium salts of fatty acids) which is about the same as Safer soap at a rate of 2 oz/gal. When mites show up, I add 70% isopropyl alcohol to the mix at a 2:1 ration ( safer soap mix: to alcohol ). Spray early in the...

I'm growing padron peppers myself this year and it is my understanding/experience that you are going to get a much better germination rate if you let the peppers ripen fully before harvesting the seed.

I went for the Cabelas 80 liter dehydrator; the American Harvester was good, but lacked the capacity I wanted. The Cabelas is sweet; you set the run time and desired temp digitally and go about your business. Needed the space ( 12 racks, 28 sq ft ) as this fall/winter I will be selling pepper...

I send aquatic plants to the UK and the EU and your biggest stumbling blocks in shipping this way are the plants will need to be bare root to clear USDA/APHIS and they will need to be accompanied by a phytosanitary certificate. I have no idea what you Ag authorities get for a phyto, but they...

I'm with Indiana_Jesse! The reason I started growing peppers is I could no longer take the tasteless offerings of a supermarket. I thought I was in heaven when a S. FL grower planted 15 acres around my nursery in peppers and said I could help myself.....never found a one with a hint of heat...

I did find this in Rick Bayless's 'Mexican Kitchen'....."In Oaxaca, there is a redder smaller, hotter, smoky-smelling chile called passila or pasilla oaxaqueno that is stuffed or used in sauces; it is very different from standard pasillas...." " I wouldn't doubt that folks make expeditions to...

Came across this one in a recipe and though I have a few types from Oaxaca, I haven't been able to locate this one. I do have a few oddball peppers to offer in trade...or will just by outright if you prefer. Craig

Thanks for the input. I know about the chilaca/pasilla being generally the same, I grow them, but as I got the seed from the CPI as pasilla, I tend to call them that. But this to me is an entirely different pepper. If you look at the picture in the link I posted, it looks almost like a...

I got seed for this pepper from, I think it was Reimer, as Chili negro. It is smooth skinned and shaped completely differently form the standard chilaca/pasilla. It is also a mild chocolate/mahogany in color when ripe. I don't see how/where to post a picture but the picture in the very top of...

I've grow a number of peppers that I would classify as 'culinary'. While I like heat, the ones I prefer are would never classify as the being in the same league as supper hots. Craig