Rocoto Andes Red
Jamaican Yellow Mushroom
Seeds Available For Trade
Hot Paper Lantern Habanero
Caribbean Red Habanero
NuMex Heritage BIg Jim
NuMex Suave Red
Boy. I'm willing to try just about anything I don't have!
In particular, I'd take douglah or other dark 7-pot, any yellow (and tasty) superhot, any baccatums, any crazy hybrids, any wilds and anything you think I'd dig!
Have you found one to be more effective for ladybugs? Are there flowers/plants to encourage Green Lacewings to stick around?
If I had to choose only one, probably marigolds. I don't have any evidence to show that they're better though. Any low maintenance plant that keeps producing flowers all summer long is a winner I figure. Lantana is another good one because it can endure lots of neglect (forgetting to water). It can be in full sunlight with bone dry soil in >90o temps for a few days and perk up like nothing happened as soon as you remember to water it - without even dropping a flower. Plus it's pretty.
Lacewings eat pollen and nectar just like ladybugs. I think any plant that attracts one will attract the other. Once I started planting flowers among the other plants in my garden I couldn't believe how many lacewing eggs I saw on all my plants.
I took the cue from bongcloud ( ) and read up on mealybug destroyers. (Looks like a positive ID.) I found out that like ladybugs, they also eat flower pollen when their preferred food is scarce. If you want to maintain a resident population, maybe plant some marigolds or nasturtiums or some other plant with lots of flowers to keep them happy in your garden. I've had really good luck keeping regular ladybugs around doing that. Aphids f**king hate my garden.
Just by coincidence, Pookie sent me a bunch of sauces today and Bold Badger 7 Pot Yellow happened to be one of them. I stumbled upon this thread and decided to crack it open and give it a shot.
It's good! It's just about exactly what I shoot for (heat, salt, acidity) when I make fermented sauces. I tried my hand at fermenting peppers with carrots and garlic and onion and unfortunately none of them turned out. This stuff is exactly what I hoped mine would have ended up tasting like. Good heat level (I just tasted a big tablespoon of it and I felt like I was just barely on the verge of hiccups). I can easily tell that yellow 7 pot is the star of the show, but there are definitely some other (subtle) pepper players working alongside it. Just enough to compliment it with a bit more fruitiness and depth. The acidity from fermentation and added vinegar as well as the salt level seems just right to work with the natural sweetness of the peppers and garlic.
All in all, it's a very well balanced sauce with just enough heat to warm the lips and tongue. The 7pot flavor shines and gets along very well with the other ingredients. I can't wait to get up tomorrow morning and scramble some eggs and just go nuts with the stuff. Great job!