Recent content by hdra

Thanks - thinking back on it I do think I was planted a little shallower than usual this year. Will experiment with water to try to soften the helmets to get them to pop off.

Those are Red Mushroom from Territorial - it's actually kinda weird - I planted 5 cells of those, and the other 4 had no problems whatsoever and are potted up and growing great, and that cell has the three weird swollen helmet heads.

I've had a weird issue this year that I haven't had in the past - it seems like an awful lot of my pepper seedlings that germinated did this thing where they emerged, but then the cotyledon leaves never emerged from the seed. Some of them have seemed to stay like that for weeks, and others have...

That makes a lot of sense - thanks! I'd never seen scotch bonnets so wondered if I'd lucked into some pepper-loving enclave of Fort Lauderdale, but that they were some variety of red habanero makes a lot more sense.

So I just found a red pepper labelled as "Scotch Bonnet" at a Publix in Fort Lauderdale - they looked great. When I cut a few open, they were VERY disappointing - barely a hint of that scotch bonnet flavor, and the heat was severely lacking as well. I'm wondering if this is more likely caused...

Fair enough. I have had good results with seed from Johnny's, Territorial, and High Mowing, and have grown organic vegetable (non pepper) seed for Johnnys, HMOS, and Adaptive, and know that they are very strict on isolations for those crops, so assumed similar for their peppers. Haven't had...

The same jars you started in 2017 are still going now 4 years later? Holy Cow. I don't think I've ever fermented anything more than a few months before refrigeration. I bet they'll be super acidic/sour.

If you're looking for more commercial varieties rather than superhots or specialty peppers, all the vegetable seed companies isolate their productions as well - Johnnys, Territorial, HMOS, Uprising, Adaptive, etc. Don't know if the specialty guys will have enough seed of any one variety to grow...

What about C. Flexuosum? Very different from a Chinense, but been following someone in Nanaimo on Instagram (@smallislandseedco) who seems to be having success growing them outdoors in ground as an actual perennial. Thinking about getting seed from them and trying to plant a few tin one of my...

@LordTriffid78 , thanks for the suggestions - definitely will check out Atlantic Pepper Seeds. I've mostly been shopping with vegetable seed companies since I'm familiar with them from work on an organic farm, so its exciting to start exploring the whole crazy world of pepper seed people. I...

San Juan

Awesome, Thanks Paul. I had one Sugar Rush Peach plant this year and liked it - set fruit quickly, but then seemed to take extra long to really get color and I think I picked a lot of it a bit early. It was my wife's favorite, and in the roster for next year. We also grew little Criolla...

Thanks! Will definitely explore those. My best grower this year was Aji Rico, an F1 Baccatum - it was very early and had a really nice citrus flavor and mild heat, and made a good base for fermented hot sauce that I then juiced up a bit with scotch bonnets. The red mushrooms made a nice mild...

I'm growing both outdoors and in an unheated high tunnel on an island in the PNW, and looking for some suggestions on Chinenses that have strong flavor and relatively short time to maturity or at least do well in our cool weather. I really want to find both a seasoning pepper variety or two and...

Hi, I'm Eric. I'm a big fan of the flavor of scotch bonnets etc, and growing in an unheated high tunnel on an island in the pacific northwest. Really interested in finding more cold-tolerant varieties that will give me the heat and flavor I'm looking for reliably with our cool summers.