WalkGood 2013, 2014 and Beyond

saugapepper · Dec 11, 2012

Ramon,

Looking fantastic! I look forward to following your glog this upcoming year. You guys in Florida are so lucky with the weather you have... makes the rest of us very jealous.

Conor

WalkGood · Dec 11, 2012

saugapepper said:
Ramon,

Looking fantastic! I look forward to following your glog this upcoming year. You guys in Florida are so lucky with the weather you have... makes the rest of us very jealous.

Conor

Thanks Conor for the kind words

... with this lucky weather comes many unlucky bugs and pests, so we take the good with the bad. Your post gives me the opp to load up a few more of the pics I shot today, thanks again!

Left oldest JA Hab, right Cayenne

JA Hab

Datil & Thai Hot

Jalapeño

JA pods

PIC 1 · Dec 11, 2012

Ramon,
Way to fire up the glog !

I envy anyone who has the weather to grow year round. Those Jamaican pods look appetizing , I bet a large stock pot of those would make a fine Hot Sauce.......hmm....

Good luck with your 2013 season, I'll be following this one....I can see it's going to be informative and entertaining with some chuckles along the way....... :cool:

WalkGood · Dec 11, 2012

Thanks Greg

Here's the rest of the pics from today. I have noticed that I don't get as many pods in the winter as summer but currenty going to produce more than enough for our family because I started more Jamaicans before this winter. That said, it's not much of a winter down here, lol ... hoping we get some more cold fronts soon as it's actually getting hot down here.

Jalapeño

JA Habs

More JA Habs \o/

JA Roots mon (just kidding), shot this to show what I do with my banana peals. Although I do throw them away if I notice any bugs show up, but normally they'll turn black after a few days and bugs don't bother.

More baby JA Habs ...

dragon49 · Dec 11, 2012

Everything is looking great! Keep an eye on the Ebay scorps. We are all weary of seeds from EBay.

Justaguy · Dec 11, 2012

This looks like a good one to follow.

WalkGood · Dec 11, 2012

dragon49 said:
Everything is looking great!

Thank you for the comment & looking at /me glog

dragon49 said:
Keep an eye on the Ebay scorps. We are all weary of seeds from EBay.

I don’t buy stuff from ebay often but in the case of these seeds I won them in k. skwerl’s thread here and I believe his rep speaks for itself. I didn’t plan on giving credit on any of the seeds till I grow as I'm only growing 12 more plants unless I gift too many of the one's I currentyl have.

One of the advantages of living in FL ... we were over at my Bro's over the weekend and picked a few avocados, so I made a little guacamole tonight and forgot to take a pic till we almost ate it all, lol.

Extra peppers on the side so others can increase the heat level

No nachos in da house :/ … guess saltine crackers will do

Edit:

Justaguy said:
This looks like a good one to follow.

Thanks Brian

Justaguy · Dec 12, 2012

Nice prep pics, followed by pod porn, followed by some food porn tease shots. Like I thought, this will be a good one.

RocketMan · Dec 12, 2012

Holy Hen-granades in an Hand Basket, great start here WG but if your going to post food porn be ready to give out the recipes cause people are going to ask how you did that. Very nice start on the grow, peppers are looking good.

WalkGood · Dec 12, 2012

RocketMan said:
Holy Hen-granades in an Hand Basket, great start here WG

Thanks looking and comments Bill

RocketMan said:
… if your going to post food porn be ready to give out the recipes cause people are going to ask how you did that. Very nice start on the grow, peppers are looking good.

Nothing fancy, quick and dirty guacamole with hot pepper

Avocado
Lime
Sea salt
Cayenne
Dash cumin
Sweat onion minced by hand
With or without diced tomatoes, up to you
With or without cilantro, up to you
1 Garlic clove pressed finely
Must have diced peppers and extra on the side

Edit: Oh and don't forget the proper chips like me ... lol

WalkGood · Dec 13, 2012

Update, a few porn pod pics; I picked a few of my Jamaican Habs this morning that will be ready to eat over the next several days. Very small yield compared to the pounds I can get in the summer here but it’s nice to have fresh JA pods mon. /me think the pics are self explanatory but if anyone has questions feel free to ask …

PIC 1 · Dec 13, 2012

Hmmm.............that did it, I'm starting up some seeds this weekend !

Chewi · Dec 14, 2012

You have those big ass Avocados or the Haas? All we seem to have up here are the tiny Haas. I do miss those giant ones. Flesh is a bit different, but awesome in its own way!
Going to have to follow this one!

WalkGood · Dec 14, 2012

PIC 1 said:
Hmmm.............that did it, I'm starting up some seeds this weekend !

Greg I look forward to following your glog, I’m sure it will be great

thanks for encouraging words!

Chewi said:
You have those big ass Avocados or the Haas? All we seem to have up here are the tiny Haas. I do miss those giant ones. Flesh is a bit different, but awesome in its own way!
Going to have to follow this one!

Too many big trees in my yard, Avocados are by my nephew’s house but free and yes different flesh but no veins, very clean and very large but I have seen larger. Next time I get some I'll take a picture for post. I have seen some big ones that have loads of stringy veins :/

I brought back these seeds from Jamaica where I grew them for 5 years and made sure that my original stock seeds have not been crossed with other peppers by only growing them to build a seed inventory. This last year I have added other varieties so I’ve not kept any seeds since other peppers started to flower and generate pods. I originally got the seeds from a pepper farmer I meet while surfing in the parish of Portland on their eastern coast near Boston Bay. At that time he told me they were Scotch Bonnets although I later came to understand they are not. From what I’ve read (Mavis Cambell, Maroons of Jamaica) the Arawak Indians in the area from Boston Bay to the town of Yallahs (the parish of St Thomas) are credited for inventing Jerk seasoning. While I don’t know this to be true, she was a wonderful person to meet during my stay there and I have no reason to doubt her as this would be their best way to preserve meats during that era.

What spawned my flash back … I guess it’s something about your post inspired me reminiscing or it could be while cutting into one the floral aroma inspired me. While I believe this Jamaican pepper may look similar to a Habanero and I call them JA Habs that is where their similarities end. In my comparison to local Habanero peppers I see in our area, this Jamaican pepper is far superior. It looks better, it’s hotter and juicer served fresh. It possesses a citrus-like tropical fruity flavor with a slight tinge of smoky flavor making them euphoric and delicious!

Yesterday I had some left over chicken and steak. Chopped up what little I had into a fry pan, added some sofrito-starter, a few condiments and a few minutes of stir frying ... into a wrap with cheese and soon gone mon.

stickman · Dec 15, 2012

Nice looking glog Ramon... It's got the balance I like... growing tips, pod porn and food porn. Keep up the good work!

WalkGood · Dec 15, 2012

stickman said:
Nice looking glog Ramon... It's got the balance I like... growing tips, pod porn and food porn. Keep up the good work!

Rick, thanks for nice comment and planting idea in my head

I don’t think I have the experience you or the rest of the crew here has but I’ve tried for years now. I want to try adding more info when I get to the 12 new starts I’m planning within a few weeks. I haven’t made final selections from the seeds in OP (original post) but I hope to get pics from the soaking stage, my in egg planting, growth, etc. Thanks again ^_^

SocalChilehead · Dec 15, 2012

Great harvest those pods look massive how is the flavor on those habs. MMMM guacamole and burrito look great got me hungry look at it. Plants look great especially with all those buds and flower only mean something great is coming. The selection for the new season is going to be hard esspecially with all those awesome varieties.

WalkGood · Dec 16, 2012

SocalChilehead said:
Great harvest those pods look massive how is the flavor on those habs.

I'll just quote what I wrote in post #15, " ... cutting into one the floral aroma inspired me. While I believe this Jamaican pepper may look similar to a Habanero and I call them JA Habs that is where their similarities end. In my comparison to local Habanero peppers I see in our area, this Jamaican pepper is far superior. It looks better, it's larger, hotter (more picante) and juicer served fresh. It possesses a citrus-like tropical fruity flavor with a slight tinge of smoky flavor making them euphoric and delicious! ..." Not sure if I mentioned before but if you let them get a little soft they can get very juicy.

SocalChilehead said:
MMMM guacamole and burrito look great got me hungry look at it. Plants look great especially with all those buds and flower only mean something great is coming. The selection for the new season is going to be hard esspecially with all those awesome varieties.

Thank you for looking and the nice comments, you are right the selection of only 12 more will be hard, so far I have 2 selected for sure, again thanks for popping in and commenting

On another note, After dodging a bullet to explain what “pod porn” means to my wife (over my shoulder she read megamoo’s post in gasificada’s glog here and mine here), I went to cook up some breakfast for us. The next thing I see her sneaking up behind me in the kitchen shooting some of her own cooking pod porn, lol. What follows are pictures she took along with a little cooking explanation from me.

Peppers in a Raku pottery bowl I threw and baked with a cobalt glaze which gives it that rich blue coloration. The loads of little black cracks (crackling effect) are unglazed portions of the pottery oxidized from combustible material after baking, in this case wood chips/saw dust was used.

Pepper chopping and while not pictured here I also chopped up some vidalia onions like my "sofrito starter."

Put peppers, Vidalia onions into a fry pan and stir fry, adding a little fresh garlic to keep vampires away

I try to makes these batches larger than needed so I can keep some in fridge for other cooking throughout the week.

Pan fry up a few slices of ham.

Once cooked, take ham and throw it over the sofrito starter (I use 2 fry pans) so it picks up additional flavoring and heat, this also gives you back the omelet pan to cook eggs in.

4 eggs beaten and into omelet pan.

Toss some of the sofrito starter over the eggs before they’re fully cooked, also this is the time to add condiments like sea salt, black pepper or condiments that you may like.

Fire up the broiler and cook the top side of eggs.

Once topside of eggs are cooked, place the ham slices from the sofrito starter on top like in the picture below.

Too many pictures, she took over 16, lol ... See next post when the forum allows me to post again :/

stickman · Dec 16, 2012

bump...