Posted 27 May 2019 - 08:03 PM
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Posted 28 May 2019 - 03:43 PM
Hot weather over the weekend and into this week ripened more bonnets, habaneros, cherries, and other stuff, including family bringing tomatoes to our BBQ yesterday. About 3 more days of this 100+ temps, so expecting more ripening of those mentioned and red bhuts. Don't have enough yet for a mash ferment (1/2-gallon jar), unless I add other veggies or fruits. Maybe a mango approach.
Posted 12 June 2019 - 04:22 PM
More Red Bhuts, cherry Peppers, and Habs. I removed the Jalapenos from the table after this pic. Going to smoke peppers this weekend, and make powders, maybe a yellow Scotch Bonnet sauce. Most everything in past days/weeks are in the fridge.
Posted 13 June 2019 - 01:22 PM
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It's only when you look at an ant through a magnifying glass on a sunny day that you realise how often they burst into flames
Posted 14 June 2019 - 06:24 PM
Very Nice! I have been wanting to grow a chocolate or black pepper variety. Just ordered some seeds from a vendor member with great service. Psyched!
May get them going this season, then over-winter for the atomic explosion next year. The majority of my haul this year is from over-wintering from last year. 75% of the pods I have retrieved this year are from 2nd-year plants. The exception would be the jalapenos, which grow like weeds around here.
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