Diverdan

Biography: Retired DEA forensic chemist, scuba instructor, Vietnam vet 67-68 25th Inf Div, travel world for scuba and solar eclipses, and grow the hottest pods in my area in about 400 sq ft of garden.

I've grown Habaneros since 1993. About 7 years ago I grew Red Savinas, Fataliis, Devil's Tongues, and Congo Blacks, and I've saved seeds from the best crossed pods ever since. In 2007 and 08 I added Bhut Jolokias, and in 08 I got some plants that came from red pods with partly pebbled skin and elongated shape and large size, and planted only those in 09. So far I've dehydrated 17 lbs of pods and expect to get at least that much more for canned mash before frost.

I start my seeds in a heated greenhouse in Park Seed Bio-domes, and transplant the peat inserts to 4 inch pots before planting. This year I tilled in about 75 Cu Ft of sphagnum peat and 20 lbs of 10-20-10 before re-laying my soaker hoses and weedblock cloth. Best productive year yet.

Share a Recipe: If you're canning mash from Habaneros using only salt, vinegar, water, and de-stemmed pods, before adding the pods, smoke them in a pan over mesquite for an hour or two until the pods appear glazed, and before the bottom pods get too blackened. It adds an amazing flavor and aroma.

Awards: My habanero mash was a hit at the Chile Party hosted by the Dallas Z Club of Texas at the international ZCON09 in San Antonio for those who wanted to heat and flavor it up a bit.

Anything Else: Unusual talent? As a Reverend of The Church of the Subgenius, I can often cure appliances by laying on my hands.