Some of this year's bounty

Hasn't been a great year here in the midwest - long cold slow spring, lots of rain and not a whole lot of sun.  But my peppers persevered!
 

 
Left to right:
 
Purple Beauty
Bahamian Goat
Jamaica Gold
Caribbean Red Savina
Chapeau du Fraude
Aji Omnicolor
Allepo
Datil (and 1 aji lemon)
Jalapenos
Cayenne
Trinidad Spice 
Maui Purple (ripens to red)
Clavo Red
Trifetti
 
All of these save the Traveler Jalapeno are new grows for me this year with 90% of the seeds coming from THP members.  I'll gladly grow all of em again next year save maybe the Clavo Red - the three pods I've eaten are straight lava!  Thanks for looking!
 
 

Very nice man...

Looking good! Slow here too. I'm still waiting for most of mine ... hurry up you green pods!

looking nice

Looks good. We had the same kind of weather this year.

Nice haul there, Dru.  A good mix of peppers.

cone9 said:

Nice haul there, Dru.  A good mix of peppers.

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Thanks Dave!  The Goats/JG and Chapeaus all came from you buddy!  I'm making a new ferment with them today

Looks good SF, any favorites?

beerbreath81 said:

Looks good SF, any favorites?

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Oh yeah!  Chapeau du Fraude and Bishops Crown (two sources, nearly identical plants) are excellent!  First they look weird as hell, and second they taste amazing!  The outer lobes are sweet and crunchy and they get hot-ish as you get towards the stem end.  Definitely great in all manner of salsa, ferments and sauces. 
 
Bahamian Goat - can't say enough about the pepper.  Habanero +/- heat, beautiful compact (like 14") wide leaved plants that are prolific.  Watch Nigel's review of the pepper - he says it far better than I can.  Worth the space in the garden for my top end heat type peppers.
 
Jamaican Gold - Almost scotch bonnet heat with a really nice citrus flavor.  Plants are pretty big (almost 3') and prolific, gotta get em quick as they ripen or the inner cavities get moldy (that might be a problem with me).  Used em in all manner of dishes thus far and love them.  Probably my overall favorite addition to the garden this year.
 
Allepo is likely my favorite overall.  Mild slightly hotter than a poblano type pepper, excellent roasted.  Saved a bunch to smoke roast and then dry for paprika.  
 
Maui Purple and Trifetti we'll continue to grow mostly because the plants are just damn beautiful to look at.  Maui Purple 3-4', dark dark purple variegated foliage, upright dark black/purple peppers borne in clusters look like little claws.  Respectable serrano type heat on the ripened pods, great in sauce.  Trifetti is a low bush type plant like my Wild Brazils and they pack a serious heat!  Like little fireballs.  Dehydrated a bunch, used a bunch more in sauce.
 
The yellow trinidad spice peppers are perhaps the most unique tasting.  I've been trying to grow em for a couple years now (stock from SSE) and didn't get great germ rates.  Then I killed 2 of my 3 seedlings this year underwatering.  The one who made it put out 2" yellow hab looking pods that taste like they're going to kick your ass but lack any real heat!  Super great in most everything but one of those and a couple of the Aji Omnicolor in ceviche is right excellent.  
 
Really happy with everything I've grown