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Well, the image quality sucks but that's because my pepper bumped me when I took the pic...

I've still only got two outta six sprouted for Fatalii. All my Martinique and Fransisca Habs as well as my Turbo Pubes are up though.

Two Fataliis that I planted on the 12th OF JANUARY have started to sprout. Also, all 6 of my Poblanos have sprouted. Interestingly enough, only one Jalapeno is up.... The problem now is that I've got a ton of Fungus Gnats also.

Two outta six so far for me... but they're gonna be huge!

There should be plenty of room under the table... I hope. If not, we're expecting a baby in Feb. She won't need her floor space for another 6 months or so... Didn't quite think this one through, me thinks.

Started: Fatalii, 7 Pot, Jalapeno Early, Fransisca, Martinique, Poblano Red, Poblano Brown, and Turbo Pube All in soil under floro and on heat mats. Entire unit under dining room table... wife's gonna be very pleased. :snooty: Many thanks to Potawie for the seeds! :cheers:

Maybe you guys could assist in my current situation... I attempted to over-winter two Naga's this year. I topped them and cut back the roots before potting them up and bringing them inside. I put them in a cool closet that gets very little light. The main stalk/trunk died back a bit, but...

It all depends where in Canada you're moving to. North of Toronto, Ontario, we rarely see temps below -25C. It does snow a lot though... The Prairies are a different story, -40C is the norm for winter months.

I've grown a little impatient also and brought my trial overwintering projects into the warmth. I have two Dorset Nagas that were overwintering in a closet that stayed fairly cool so far. I've since placed them in a warm room in a sunny location. I did what Potawie stated about cutting back...

I'm in for Fatali on the 12th.

It's strange, because most of my Jal's are mishapen this year. I'll post pics (smaller this time) of the others when they are red - some are freaking huge but don't resemble a Jal at all except in flavour...

My Early Jalapenos have done fairly well this year, not so much in quantity but in size. Some are so large, they look as though they crossed with a sweet pepper. This one shows that peppers can be a great Valentine's Day gift also... though I would suggest against giving one to your wife as her...

he he he... nippled.

Thanks Talas. The Worcestershire doesn't seem as popular here in Canada as it was in England, but my father used it extensively when I was a child so I do the same with most of my recipes... can we say 'run-on-sentance'? Good thing grammar counts for little here. On the other hand, he used to...

Seriously though, Hotpeppa. I'm in Barrie just North of you and I have one Dorset Naga just starting to fruit. You're certainly not alone - especially with all the rain we've been having lately.

Yeah, the mushrooms you find in Toronto don't go well with parmesan cheese; however, I believe we had 'em on pizza once... don't remember the rest.

I always stow a number of habs and jalapenos in the freezer for use in chilli later in the fall or winter. I agree, they do go mushy once thawed, but they're not used for texture in most of my dishes anyways. Nothing warms the belly during Grey Cup than a hot bowl of hab chilli... Yes...

I'm in the same boat. Even with the sparse plantings my wife did for me while I was away, we've got little to show for it. My Jalepenos are still green with very little in the way of corking. The good news is, my corn is nearly 8 feet tall!

Hey all. I'm finally back from the sandbox! Got sent home a little early due to a ruptured eardrum. Apparently it's hazardous to wander through a war zone and not be able to distinguish the difference between 'outgoing' and 'incoming' fire. Nonetheless, I was pleasantly surprised to see a...

I served these when the family last came to visit. Haven't seen 'em since. :hell: 2 lbs big fat fresh raw shrimp, peeled and deveined, leave tail intact 3 large habanero peppers, stem removed, chopped 1/4 cup unsalted butter 1 1/2 tablespoons onions, chopped 1 tablespoon...