Hello from SC

Y

Yani

Hey everyone! I got into gardening last summer and I'm not sure what exactly tripped me into pursuing growing peppers but I certainly had a great time growing them for the first time a few months ago. I'm planning on starting some Jalapeños, Thai Chilis, and Habaneros indoors in the next week or two and keep them under a light until the temperatures warm up a little bit, which shouldn't be in too long here in SC.
 
I've invested into an Autopot system, so I'll be feeding nutrients from a reservoir to a soiless mixture of 50/50 Coir(maybe something else)/Perlite. 
 
I've joined here in hopes of learning about growing peppers, seeing what everyone does with their harvests, and hopefully finding some new varieties to try in the future. 
 
Also, what I would really like to do with the Jalapeños is to make some Chipotle powder for use in making Chipotle Mayo and for various other recipes but I plan to make lots of Jalapeño poppers as well. The Thai chills I also plan on grinding for Thai recipes but leaving some whole as well. The habaneros I have no idea what i'll do with but just thought they would be fun to grow. I've never really had anything that hot yet so I felt like I would experiment a little bit with some peppers starting from lower end of the spectrum and working up. 
 
Looking forward to being part of the community! 
 
-Yani 
 
:welcome:  to the THP forums! Great sounding plans you have- may they work out great!
 
Gardening itself (even with the occasional headaches, stress & struggles) is itself 'habit-forming'- add peppers to the mix... you may just become a full blown addict! Be forewarned!  ;)  May have something to do though with the endorphin release after eating something really hot (even with 'Cap' cramps & nasty feelings sometimes... saying 'I'm not doing this again', you still go back!) Best of luck with your grow!
 
CheriLBW said:
Welcome from Charleston!
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:dance:
Alchymystic said:
:welcome:  to the THP forums! Great sounding plans you have- may they work out great!
 
Gardening itself (even with the occasional headaches, stress & struggles) is itself 'habit-forming'- add peppers to the mix... you may just become a full blown addict! Be forewarned!  ;)  May have something to do though with the endorphin release after eating something really hot (even with 'Cap' cramps & nasty feelings sometimes... saying 'I'm not doing this again', you still go back!) Best of luck with your grow!
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Thank you! I have yet to experience 'Cap' cramps but perhaps after eating some of my habanero yield (hopefully – the yield that is). 
 
Welcome to THP from Ontario,Canada.
 
Greetings from Oconee County in Upstate SC. Where are you located?

I've saved plenty of seeds from all the varieties I've grown over the last few years and will be pleased to send some your way.

Cheers, Tom
 
kentishman said:
Greetings from Oconee County in Upstate SC. Where are you located?

I've saved plenty of seeds from all the varieties I've grown over the last few years and will be pleased to send some your way.

Cheers, Tom
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Thanks Tom! I'm in Columbia. We took a trip a few months ago to the Oconee County area (Jacasee) and really enjoyed the countryside – I was embarrassed I hadn't ventured there sooner. 
 
What has been your favorite pepper to grow so far (if you can even make that determination)? 
 
Yani,

Lake Jocassee is a beautiful lake. It flows into Lake Keowee, which is where I live. if you make another trip this way, I can give you seeds for many varieties of chiles.

It's impossible for me to name just one variety that is my favorite! When I got started about six years ago, I concentrated on superhot varieties, but over time I have moved toward less hot varieties that are better for cooking with. Poblanos are great for stuffing with cheese and chicken and eating with Mexican food. I have been growing a mild Jalapeño with a large pod for several years now and use it a lot. Two varieties I grew for the first time last year and really liked were Big Jim, a New Mexico pepper I use in Green Chile Stew, and Sinahuisa, which is very similar to a Serrano, but I like it better. It is from a farming community in the Sonora region of Mexico.

Another thing I tried last year was a couple of Hungarian peppers used for making paprika powder. I made my own paprika and used it to cook Hungarian Goulash.

Good luck to you with your peppers this year!

Cheers, Tom
 
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